Song Lynn Vietnamese Restaurant

Inspector notes: Observed a container of cooked chicken that had just been cooked and placed into a prep top unit to cool approximately 30 minutes prior to the start of the inspection. The internal temperature of the chicken ranged from 67°F - 72°F. The pan of chicken was taken out of the prep top unit and placed into a wide, flat shallow uncovered pan to finish cooling inside of the walk-in cooler. Other TCS foods such as chopped lettuce in the unit had an internal temperature of 41°F. Discussed with person in charge that prep cold holding units are not designed to rapidly chill cooling food and to conduct cooling of food in the walk-in cooler or to utilize ice baths or other effective means to rapidly chill the food down to 41°F. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means

Inspector notes: Wall beside hood on far end of cook line had excess of grease accumulation. Brought to attention of person in charge to clean. Facilities shall be cleaned as needed to prevent excess debris from forming

Inspector notes: Please ensure that a person with a certified food protection manager certificate is present during all hours of operation. Person in charge is currently working towards acquiring their CFPM. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed a fryer basket with some broken/missing wires that are detached on one end. Once wires begin separating from the main fryer basket body the fryer basket should be replaced. Person in charge removed the fryer basket from service. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection