VietShack

Inspector's notes

Observed a plastic milk crate that is broken and heavily soiled used as astorage rack for the bag of carrots next to the upright cooler. Remove the broken crate and provide a unit that is smooth and easily cleanable to store the carrots. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed individual portions of cooked chicken stored in a zip lock bag stored on top of one another in a container in the upright freezer. The individual portions measured between 68F and 80F and were in the freezer for one hour as stated by the person in charge. The chicken portions were divided into two separate containers and opened to allow airflow. Corrective Action: Corrected at time of inspection. 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. Corrected at time of inspection. 2nd Consecutive

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

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

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

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

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

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

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

Repeat Violation 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 a covered container of cooked noodles at 51-54 Deg. F. in the tall reach-in cooler. Be sure to keep prepared Time Temperature Control for Safety Foods (TCS) uncovered in a cooler unit during the cooling process in a refrigeration unit. Cooling should be done in shallow uncovered containers no more then 3-4 inches deep. Repeated violation. Correct By: Corrected At Time Of Inspection,Repeat Violations: 1st

Core-3-304.14, C: Wiping Cloths, Use Limitation Observed 0 ppm bleach in the sanitizer bucket in the kitchen area. Adjusted to the proper level of 50-100 ppm. bleach at the time of inspection. Be sure to change out wiping buckets frequently and when the solution gets cloudy. 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 cut tomatoes, cut lettuce, cut sliced meat, shrimp in prep cooler holding from 44-49 F, person in charge stated that food items were just prepared and place in unit. Discussed with person in charge that prep coolers are not designed to rapidly cool food and should only be used for the storage of foods that are 41 *F or below. Food items were placed in freezer to cool. Correct By: Corrected At Time Of Inspection