VINH BINH FOOD PRODUCTION

Violations (5)

• 8

  Hands clean and properly washed

  Observed food preparation employee handle box containing raw meat and then start food preparation without washing hands.Corrective Actions: Ensure food preparation employees use approved procedures to wash hands at hand sinks when changing tasks, before donning new gloves, and when returning from restroom.

• 10

  Adequate hand washing facilities supplied and accessible

  Observed tray and utensils stored at hand sink near three compartment sink.Corrective Actions: Ensure all hand sinks are properly supplied and accessible at all times.

• 22

  Proper cold holding temperatures

  Observed opened container of soy sauce stating to refrigerate after opening, stored on dry storage rack at room temperature.Corrective Actions: Ensure food items with manufacturer instructions stating to refrigerate after opening are stored at 41°F or lower.

• 41

  Wiping cloths; properly used and stored

  Observed damp wiping cloths stored on storage surface near three compartment sink when not in use.Corrective Actions: Ensure damp wiping cloths are stored in sanitizing solution when not in use.

• 55

  Physical facilities installed, maintained, and clean

  Observed damaged and missing coving tiles near three compartment sink.Corrective Actions: Ensure damaged and missing coving tiles are repaired or replaced in order to maintain smooth, easily cleanable, and non absorbent properties.