Thanh Vu Restaurant, Thanh Vu Restaurant - Inspection Report

Inspection Information:

This facility was given a moderate 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: Spring rolls being prepared in large batches then they sit at room temperature in bins. this food will enter the danger zone temperature (60-20C) and allow for pathogen growth. Corrective Action: Cool spring rolls properly either by chilling ice bath then into the cooler or using smaller shallow pans and directly into the cooler.
105	Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: Fish thawing at room temperature. Frozen foods cannot be thawed at room temperature safely. These foods may thaw unequally allowing for time spent at a temperature that will allow pathogen growth. Corrective Action: Thaw foods properly in cooler.
108	Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: Meat slicer and large pot found in unsanitary condition. Unsanitary equipment can allow for pathogens to grow and be spread to foods. Corrective Action: Clean and sanitize all equipment immediately and regularly. (Meat slicer must be cleaned immediately after each use).
108	Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: Mop and mop bucket in unsanitary condition and had strong odour. This equipment may spread pathogens around the kitchen and cause illness. Corrective Action: Sanitize and clean mop and bucket regularly and immediately.
110	Food Not Protected - General Observation: Foods not protected from contamination in dry storage and cooler. Uncovered foods may become contaminated by the environment.. Corrective Action: Cover all foods.
110	Food Not Protected - General Observation: Food and non food items in dry storage not separated. Non-food items may contaminate food and cause illness. Corrective Action: Separate food and non-food items.
111	Poor Hygiene and Activities of Food Handlers Observation: Food handler was seen not washing their hands before touching food. This can spread pathogens to foods and cause illness. Corrective Action: Always properly wash hands before prepping foods.
111	Poor Hygiene and Activities of Food Handlers Observation: Non-staff members,a child of a staff member, were in the kitchen and around food prep. No knowing any better the child may contaminate foods and spread pathogens. Corrective Action: Do not allow non-staff in kitchen area.
116	Improper Construction / Maintenance of Establishment Observation: General sanitation of facility was poor. Food debris built up in many corners. Food debris can harbour pathogens and cause disease. Corrective Action: Clean and sanitize all areas immediately and regularly.
116	Improper Construction / Maintenance of Establishment Observation: A leak was present under the sink. Moisture will attract pests which carry pathogens and cause illness. Corrective Action: Fix the leak under the sink.
116	Improper Construction / Maintenance of Establishment Observation: Screen door had holes and gaps under the door frame. This allows for the entrance of insects which carry pathogens and cause illness. Corrective Action: Fix screen door in 2 weeks time.
118	Other (Specify) Observation: Cardboard on floor in dry storage to hold greasy pots. Cardboard is not easily cleanable and will become contaminated. This will then harbour pathogens and spread them potentially causing disease. Corrective Action: Discard cardboard and do not use cardboard for storing items.
118	Other (Specify) Observation: No temperature logs were being kept. Temperature logs ensure proper monitoring of foods in refrigeration and hot holding. This allows for issues to be identified before and after incidents of foodborne illness. Corrective Action: Keep temperature logs of all coolers, freezers, and hot holding equipment. Check temperatures at least daily.
105	Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: Spring rolls being prepared in large batches then they sit at room temperature in bins. this food will enter the danger zone temperature (60-20C) and allow for pathogen growth. Corrective Action: Cool spring rolls properly either by chilling ice bath then into the cooler or using smaller shallow pans and directly into the cooler.
105	Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: Fish thawing at room temperature. Frozen foods cannot be thawed at room temperature safely. These foods may thaw unequally allowing for time spent at a temperature that will allow pathogen growth. Corrective Action: Thaw foods properly in cooler.
108	Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: Meat slicer and large pot found in unsanitary condition. Unsanitary equipment can allow for pathogens to grow and be spread to foods. Corrective Action: Clean and sanitize all equipment immediately and regularly. (Meat slicer must be cleaned immediately after each use).
108	Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: Mop and mop bucket in unsanitary condition and had strong odour. This equipment may spread pathogens around the kitchen and cause illness. Corrective Action: Sanitize and clean mop and bucket regularly and immediately.
110	Food Not Protected - General Observation: Foods not protected from contamination in dry storage and cooler. Uncovered foods may become contaminated by the environment.. Corrective Action: Cover all foods.
110	Food Not Protected - General Observation: Food and non food items in dry storage not separated. Non-food items may contaminate food and cause illness. Corrective Action: Separate food and non-food items.
111	Poor Hygiene and Activities of Food Handlers Observation: Food handler was seen not washing their hands before touching food. This can spread pathogens to foods and cause illness. Corrective Action: Always properly wash hands before prepping foods.
111	Poor Hygiene and Activities of Food Handlers Observation: Non-staff members,a child of a staff member, were in the kitchen and around food prep. No knowing any better the child may contaminate foods and spread pathogens. Corrective Action: Do not allow non-staff in kitchen area.
116	Improper Construction / Maintenance of Establishment Observation: General sanitation of facility was poor. Food debris built up in many corners. Food debris can harbour pathogens and cause disease. Corrective Action: Clean and sanitize all areas immediately and regularly.
116	Improper Construction / Maintenance of Establishment Observation: A leak was present under the sink. Moisture will attract pests which carry pathogens and cause illness. Corrective Action: Fix the leak under the sink.
116	Improper Construction / Maintenance of Establishment Observation: Screen door had holes and gaps under the door frame. This allows for the entrance of insects which carry pathogens and cause illness. Corrective Action: Fix screen door in 2 weeks time.
118	Other (Specify) Observation: Cardboard on floor in dry storage to hold greasy pots. Cardboard is not easily cleanable and will become contaminated. This will then harbour pathogens and spread them potentially causing disease. Corrective Action: Discard cardboard and do not use cardboard for storing items.
118	Other (Specify) Observation: No temperature logs were being kept. Temperature logs ensure proper monitoring of foods in refrigeration and hot holding. This allows for issues to be identified before and after incidents of foodborne illness. Corrective Action: Keep temperature logs of all coolers, freezers, and hot holding equipment. Check temperatures at least daily.