Cris and John Viet-Mex Street Food

Violations (23)

• 2

  Certified Food Protection Manager and Food Handler Certification

  2-102.12(A) Observed no CFM on site during the inspection.

• 10

  Adequate handwashing facilities supplied & accessible

  5-205.11(B) Observed hand sink used to wash towels.

• 10

  Adequate handwashing facilities supplied & accessible

  6-301.11 Observed no soap at back hand sink.

• 15

  Food separated and protected

  3-302.11(A)(1)(b) Observed raw eggs stored above rte sauces in the RIC.

• 16

  Food-contact surfaces: cleaned & sanitized

  4-501.114(C) Observed 0 ppm sanitizer dispensing from the dishwasher and 3 comp sink.

• 21

  Proper Hot Holding Temperatures

  3-501.16(A)(1) Observed chicken in hot hold device at 110 F. TCS food must be held at 135 F or above.

• 22

  Proper cold holding temperatures

  3-501.16(A)(2) Observed tomato sauce and cut vegetables on the counter at room temperature.

• 23

  Proper Date Marking and Disposition

  3-501.17(A) Observed no date mark on tomato sauce and cut vegetables in the RIC. All TCS foods must have a date mark.

• 24

  Time as a public health control: procedures & records

  3-501.19(A) Observed TCS beef, chicken, tomato sauce, and noodles left out at room temperature for unknown time. Provide written time food is cooked/prepped and left out and time food will be discarded.

• 28

  Toxic substances properly identified, stored, used

  7-102.11 Observed unlabeled chemical bottles.

• 28

  Toxic substances properly identified, stored, used

  7-201.11 Observed chemical bottle hanging on hand sink. Observed wipes stored on dry storage shelf.

• 33

  Proper cooling methods used; adequate equipment for temperature control

  3-501.15(A) Observed food cooling at room temperature.

• 35

  Approved thawing methods used

  3-501.13 Observed beef packages thawing at room temperature.

• 37

  Food properly labeled; original container

  3-302.12 Observed rice and dry ingredients without a label.

• 41

  Wiping cloths; properly used and stored

  3-304.14(B) Observed wet wiping cloth hanging on hand sink.

• 43

  In-use utensils; properly stored

  3-304.12 Provide scoops with handles for dry storage ingredients.

• 44

  Utensils, equipment and linens; properly stored, dried, handled

  4-901.11 Observed wiping cloths in drying utensils.

• 44

  Utensils, equipment and linens; properly stored, dried, handled

  4-903.11(A), (B) and (D) Invert utensils stored in the front near the register to prevent contamination.

• 47

  Food and non-food-contact surfaces cleanable, properly designed, constructed, and used

  4-101.11 Observed mayonnaise and sauce containers reused.

• 48

  Warewashing facilities, installed, maintained, used, test strips

  4-302.14 Provide quat test strips.

• 48

  Warewashing facilities, installed, maintained, used, test strips

  4-204.117 Observed no sanitizer dispensing from dishwasher.

• 55

  Physical facilities installed, maintained, and clean

  6-201.13 Observed mop sink needs to be sealed to the wall.

• 56

  Adequate ventilation and lighting; designated areas used

  6-303.11(C) Observed missing light at vent hood.