Thanh Vu Restaurant - Inspection Report

Inspection Information:
Facility Type:Restaurant
Inspection type:Routine
Inspection date:April 29, 2009
Number of critical violations:2
Number of non-critical violations:  3
Follow-up Required:  Yes

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

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

Code Description
105Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
Observation: The sauce cooler was at 14°C.
Corrective Action: Maintain coolers at
108Critical Improper Cleaning, Sanitizing of Equipment and Utensils
Observation: Quats sanitizer concentration was over 400ppm.
Corrective Action: Recommend keeping quats solution at 200ppm.
108Critical 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.