BANH CUON TAN DINH

Violations (8)

• 01B-36-5Critical

  Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. on counter: cooked noodles (71F - Cooling) at 1:10; cooling since 10:30 At current rate of cooling product did not reach 70F within 2 hours. See stop sale.

  High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. on counter: cooked noodles (71F - Cooling) at 1:10; cooling since 10:30 At current rate of cooling product did not reach 70F within 2 hours. See stop sale.

  High Priority

• 08A-05-6CriticalCorrected on site

  Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over fully cooked stewed meat and pork broth. Operator stored products properly.

  High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over fully cooked stewed meat and pork broth. Operator stored products properly. **Corrected On-Site**

  High Priority

• 03B-01-6Critical

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. on stove: stew beef (83F - Hot Holding)

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. on stove: stew beef (83F - Hot Holding) Observed on stove with no heat. Out of temperature for approximately 30 minutes. Operator returned product to cooler.

  High Priority

• 03D-01-5Critical

  Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. on counter: cooked noodles (71F - Cooling) at 1:10; cooling since 10:30 At current rate of cooling product did not reach 70F within 2 hours. See stop sale.

  High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. on counter: cooked noodles (71F - Cooling) at 1:10; cooling since 10:30 At current rate of cooling product did not reach 70F within 2 hours. See stop sale.

  High Priority

• 03D-15-4

  Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. krab soup (123F - Cooling) at 1:05; cooling since 12:50 - 109F at 1:38

  Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. krab soup (123F - Cooling) at 1:05; cooling since 12:50 - 109F at 1:38 Observed on counter in individual containers with tight fitting lids. At current rate of cooling product will not reach 70F within 2 hours. Advised operator to remove lids and place in reach in freezer to quick chill.

  Intermediate

• 02D-03-4Repeat

  Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Various house made products with cooked vegetables and legumes missing production date. Per operator, made 2-3 days ago.

  Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Various house made products with cooked vegetables and legumes missing production date. Per operator, made 2-3 days ago. **Repeat Violation**

  Basic

• 06-01-5

  Time/temperature control for safety food thawed in an improper manner. Thawing seafood and cooked beef tendon at ambient temperature.

  Basic - Time/temperature control for safety food thawed in an improper manner. Thawing seafood and cooked beef tendon at ambient temperature.

  Basic

• 14-69-4

  Ice buildup in reach-in chest freezers.

  Basic - Ice buildup in reach-in chest freezers.

  Basic