Song Lynn Vietnamese Restaurant

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's 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. Corrective Action: Corrected at time of inspection.

Inspector's 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. Corrective Action: Correct prior to next routine inspection.

Inspector's 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. Corrective Action: Correct prior to next routine inspection.

Inspector's 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Please ensure that a person with a certified food protection manager certification is present during all hours of operation. A Certified Food Protection Manager (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 cooked noodles in plastic bags and cooked chicken with internal temperatures as measured using a probe thermometer of 49°-51° F in the food prep unit on the far end of the cook line. According to the person in charge, the food had been in the prep unit for less than 2 hours. Person in charge removed the aforementioned foods from the prep unit and returned them to the walk-in to rapidly chill to 41° F or below. 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

Observed a heavy accumulation of oil and grease in the food cook line area on the side walls and also overhead above on the ceiling. Heavy accumulation of grease and debris around the stoves. 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. Corrective Action: Correct prior to next routine inspection.

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. Observed dish machine in use and not dispensing chlorine sanitizer. Three compartment sink will be utilized to sanitize dishes until machine in good repair and dispensing chlorine sanitizer measuring between 50-100ppm. Discussed using test strips to ensure machine is in good repair. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Observed cooked chicken and spring rolls in the walk-in tightly wrapped with clear wrap, measuring between 60-70 degrees F. Per PIC, they were made within the past 2 hours. Instructed PIC to unwrap the items, to allow for rapid cooling. Discussed best cooling methods and not wrapping cooling items tightly in clear wrap until the internal temperature reaches 41 degrees F or below. Correct By: Corrected At Time Of Inspection