Thanh Vu Restaurant - Inspection Report

Inspection Information:

This facility was given a low hazard rating.
More information on hazard ratings.

Violations:
A summary of the violations found during the inspection are listed below.

Code	Description
105	Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: The sauce cooler was at 14°C. Corrective Action: Maintain coolers at
108	Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: Quats sanitizer concentration was over 400ppm. Corrective Action: Recommend keeping quats solution at 200ppm.
108	Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: Wiping cloths were not stored in the quats solution between uses. Corrective Action: Store wiping cloths in 200 ppm quats solution between uses beginning immediately.
110	Food Not Protected - General Observation: Food and food related products in the dry storage areas (upstairs and downstairs) were stored on the floor. Corrective Action: Ensure all food and food related products are stored 6" (15cm) off he floor by May 13, 2009.
116	Improper Construction / Maintenance of Establishment Observation: The restraunt in general was very clean but the floor area in the pop storage area had grime build up. Corrective Action: Clean floor in the pop storage area and include it in your periodic detailed cleaning.
117	Food Handler Training Observation: Foodsafe certificate copies are not available on site. Corrective Action: Regulations require at least one staff member to have their foodsafe at all times. Keep copies of foodsafe certificates on site by May 13, 2009.