Thanh Vu Restaurant - Inspection Report

Inspection Information:
Facility Type:Restaurant
Inspection type:Routine
Inspection date:August 12, 2005
Number of critical violations:1
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
106Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s)
Observation: Veg. sauce/broth on stove at 20 degrees C.
Corrective Action: Keep it hot (above 60 degrees C) or cold (below 4 degrees C).
110 Food Not Protected - General
Observation: Raw prowns stored above container of vegetables.
Corrective Action: Store raw meats/fish below other foods.
113 Improper Sanitary Facilities
Observation: Paper towel dispenser empty.
Corrective Action: Corrected
118 Other (Specify)
Observation: Water on floor in walk-in cooler.
Corrective Action: Keep it mopped if the water is result of ice melt from vegetables.