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 cooled in large bins in many layers. Large bins with many layers may retain heat for too long. This allows for too much time spent at temperatures which allow for pathogen growth. Corrective Action: Ensure spring rolls are properly cooled. (Process will be investigation upon reinspection).
105	Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: Dry noodles being soaked at room temperature. Once moisture is added, there is no longer a barrier to hinder pathogen growth. Corrective Action: Keep noodles soaking in cooler.
108	Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: Meat slicer and knife holder are unsanitary. Unsanitary equipment can allow for pathogen to grow and cause human disease. Corrective Action: Clean these areas/equipment immediately.
108	Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: Mop and mop bucket were unsanitary but not in use. Corrective Action: Clean and sanitize all equipment before storing equipment to ensure it doesn't become a point of contamination.
110	Food Not Protected - General Observation: Improper storage of knife between counter and wall. This area may become contaminated and spread pathogens to the knife. Corrective Action: Do not store knives in cracks of counters and walls.
110	Food Not Protected - General Observation: Food in dry storage is uncovered. These foods may become contaminated if not protected. Corrective Action: Cover all foods immediately.
116	Improper Construction / Maintenance of Establishment Observation: General sanitation of the facility requires attention. These areas allow food debris to build up and growth pathogens. Corrective Action: Clean and sanitize immediately and regularly. Notable areas are under the prep counter, in corners, and near the grease trap.
116	Improper Construction / Maintenance of Establishment Observation: Leak under sink from pressure washer. Moisture can attract pests and spread pathogens. Corrective Action: Fix leak under sink. To be corrected in two weeks time.
116	Improper Construction / Maintenance of Establishment Observation: Screen door has holes and gaps. This allows for the entrance of pests. Corrective Action: Fix all gaps and holes in door. To be corrected in 2 weeks time.
118	Other (Specify) Observation: No temperature logs being kept. Temperature logs ensure monitoring and aid in identifying issues before and after they occur. Corrective Action: Keep temperature logs.
105	Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: Spring rolls cooled in large bins in many layers. Large bins with many layers may retain heat for too long. This allows for too much time spent at temperatures which allow for pathogen growth. Corrective Action: Ensure spring rolls are properly cooled. (Process will be investigation upon reinspection).
105	Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: Dry noodles being soaked at room temperature. Once moisture is added, there is no longer a barrier to hinder pathogen growth. Corrective Action: Keep noodles soaking in cooler.
108	Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: Meat slicer and knife holder are unsanitary. Unsanitary equipment can allow for pathogen to grow and cause human disease. Corrective Action: Clean these areas/equipment immediately.
108	Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: Mop and mop bucket were unsanitary but not in use. Corrective Action: Clean and sanitize all equipment before storing equipment to ensure it doesn't become a point of contamination.
110	Food Not Protected - General Observation: Improper storage of knife between counter and wall. This area may become contaminated and spread pathogens to the knife. Corrective Action: Do not store knives in cracks of counters and walls.
110	Food Not Protected - General Observation: Food in dry storage is uncovered. These foods may become contaminated if not protected. Corrective Action: Cover all foods immediately.
116	Improper Construction / Maintenance of Establishment Observation: General sanitation of the facility requires attention. These areas allow food debris to build up and growth pathogens. Corrective Action: Clean and sanitize immediately and regularly. Notable areas are under the prep counter, in corners, and near the grease trap.
116	Improper Construction / Maintenance of Establishment Observation: Leak under sink from pressure washer. Moisture can attract pests and spread pathogens. Corrective Action: Fix leak under sink. To be corrected in two weeks time.
116	Improper Construction / Maintenance of Establishment Observation: Screen door has holes and gaps. This allows for the entrance of pests. Corrective Action: Fix all gaps and holes in door. To be corrected in 2 weeks time.
118	Other (Specify) Observation: No temperature logs being kept. Temperature logs ensure monitoring and aid in identifying issues before and after they occur. Corrective Action: Keep temperature logs.