Com Tam Thuan Kieu

Inspector's notes

Observed an employee switch tasks and reach into the box of gloves without washing hands. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

The roasted sliced pork in the reach-in across from the back door, had an internal temperature of 44*F. The Person in charge (PIC) stated it was placed in the reach-in the previous day. The cooked chicken had an internal temperature of 54*F and was cooked and placed in the unit about 2-hours prior. PIC moved the cooked chicken to the walk-in to rapidly cool. The cooked pork was volunarily discarded, embargoed at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

There was no Certified Food Protection Manager (CFPM) on duty at time of inspection. A CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed multiple wet, in-use, wiping cloths on cutting boards and throughout the kitchen. Discussed with person in charge (PIC) that all wiping cloths that are being used need to be stored in buckets with sanitizer in them when not being used. PIC stated they will talk to manager about getting buckets. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

There was no Certified Food Protection Manager (CFPM) on duty at time of inspection. A CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed multiple employees use their gloved hands to use/touch their cell phones and then go back to food handling (cooking, prepping) without removing gloves, washing hands, and donning new gloves. Discussed with person in charge (PIC) and PIC properly washed hands at time of inspection and spoke with other employees to do the same. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a container of minced, raw meat directly on top of a container of whole onions. Discussed with person in charge (PIC) the risk of cross contamination and PIC placed the raw minced meat on the bottom shelf at time of inspection. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed spray bottles of cleaners that did not have a label. Discussed with person in charge (PIC) that all chemicals and cleaners need a label to reduce risk of chemical contamination. PIC used a marker to write the name on the containers at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple wet, in-use, wiping cloths on cutting boards and throughout the kitchen. Discussed with person in charge (PIC) that all wiping cloths that are being used need to be stored in buckets with sanitizer in them when not being used. PIC stated they will talk to manager about getting buckets. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a container of single service spoons being stored with the handles down at the front counter. Discussed with person in charge (PIC) the risk that a customer/employee will reach for a spoon and touch other spoons with their bare hands. When the handles are upside-down, with handles up, the risk is lower for hand to mouth contamination. PIC had an employe wash hands, don gloves, and turn the spoons upside-down at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Chlorine sanitizer test strips for the ware wash machine could not be found at time of inspection. Inspector's test strips showed sanitizer is in range at 50PPM. Discussed with person in charge (PIC) that test strips are required and need to be used regularly. PIC will find or order test strips by re-inspection. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection. ***re-inspection scheduled for 04/06/2026.

Inspector's notes

In the right prep cooler on the cook line observed shredded pork at 47*F, cooked pork at 46*F, cooked sausage at 46*F, and cooked shrimp at 46*F. All foods were placed in the unit less than 4 hours ago and were moved to the walk in cooler to rapidly cool.

Inspector's notes

At time of inspection, right side prep cooler on the cook line was holding at 48*F on inspector's min/max thermometer. Unit was used for holding several TCS foods. Cold holding equipment used to hold TCS foods must remain at 41*F or below at all times. Until unit is repaired and holding at 41*F or below, unit will not be used for TCS foods. TCS foods were removed from the unit. Establishment is able to safely operate with additional equipment. No re-inspection required.

Inspector's notes

Observed boxes of sealed foods, to-go containers etc. stored on the floor in the hallway in the dining area. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Advised PIC to provide a dunnage racks to allow for proper storage and cleaning. Corrective Action: Correct prior to next routine inspection.

Repeat Violation Core-6-202.11, C: Light Bulbs, Protective Shielding ------- Observed multiple florescent light bays throughout the kitchen without proper shielding. The PIC indicated that all lights would be properly shielded prior to the next routine inspection. Advised the PIC that all lights must be properly shielded to prevent contamination from broken light pieces. PIC stated the light covers have been purchased but require a taller ladder to safely reach. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Core-4-901.11, C: Equipment and Utensils, Air-Drying Required ----- Observed multiple dishes wet stacked on the rack across from the dishwasher. Discussed the requirement that all cleaned dishes must be air dried. The cook moved the wet stacked dishes to allow for air drying. Correct By: Corrected At Time Of Inspection

Core-6-202.11, C: Light Bulbs, Protective Shielding ------- Observed multiple florescent light bays throughout the kitchen without proper shielding. The PIC indicated that all lights would be properly shielded prior to the next routine inspection. Advised the PIC that all lights must be properly shielded to prevent contamination from broken light pieces. Correct By: Correct Prior To Next Routine Inspection