Vietshack

Inspector notes: Observed several TCS items with internal temperatures of 46*F to 48*F in both prep tables. Min/max thermometer indicates units are working and holding below 41*F. Per person in charge (PIC) some items were cooked and placed in the unit less than 4 hours prior to inspection. Other items were also in the unit for less than 4 hours, but was not aware of why the temperatures were above 41*F. Discussed with PIC 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. Discussed the sandwich prep tables are not designed to cool foods above 41*F. PIC relocated all foods improperly cooling into adequate refrigeration at time of inspection the items were: cooked shrimp, cooked pork, cooked tendon, cooked pork and cooked beef

Inspector notes: Observed single use containers from vinegar reused for Vietnamese coffee and Thai tea throughout the facility. Discussed with PIC single-use food containers are intended for single-use and are not designed to be washed and re-used for storage of food

Inspector notes: Observed separated, missing and hanging caulking along the fixed parts of the ventilation system. Discussed with person in charge (PIC) all fixed parts of the ventilation system shall be sealed with caulking to create a smooth and cleanable surface to prevent grease accumulation and drippage

Inspector notes: Observed food debris on the walls near the prep table and underneath the ventilated equipment. Discussed with person in charge (PIC) physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection

Inspector notes: Observed several seasonings with scoops with handles stored touching the product. Discussed with Person in Charge (PIC) if utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection

Inspector notes: Observed Sriracha sauce containers with a clear yellow oil. Also observed a container with a label stating ground black pepper with a dark brown liquid. Discussed with Person in Charge (PIC) single-use food containers are intended for single-use and may not be re-used for storage of food. Per PIC the establishment will switch to food safe reusable containers

Inspector notes: >>>Observed food debris and soil accumulation on the floor along the walls in the prep area and under the cooking equipment. Also observed accumulation of dust on the ceiling above the prep area at the air conditioner vent. Discussed with Person in Charge (PIC) the physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection