VAN PHAT RESTAURANT

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: NOTED THE FOLLOWING PREVIOUS MINOR VIOLATIONS FROM INSPECTION REPORT #1567045 DATED 9/1/2016 NOT CORRECTED:-#32)INSTRUCTED NOT TO USE GROCERY BAGS FOR FOOD STORAGE INSIDE FREEZERS.#33)INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING; INTERIOR AND EXTERIOR SURFACES OF 3 COMPARTMENT SINK, COOLERS AND FREEZERS, SIDES OF ALL COOKING EQUIPMENT WITH GREASE ACCUMULATION, PREP AND STORAGE SHELVES THROUGHOUT. #34)INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT PREP, REAR STORAGE AND IN BASEMENT.#35)INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALLS WITH DRIED FOOD SPILLAGE THROUGHOUT/AROUND REAR PREP /COOKING AREA.---------MUST CLEAN AND MAINTAIN LIGHT SHIELDS ABOVE REAR PREP/COOKING AREA.#38)INSTRUCTED TO REPAIR (HOT) FAUCET HANDLE WRAPPED AROUND WITH CLOTH AT 3 COMPARTMENT SINK.#41)INSTRUCTED TO REMOVE UNNECESSARY ARTICLES AND CLUTTER THROUGHOUT PREMISES (PREP/COOKING AREA, REAR STORAGE AND BASEMENT STORAGE AREA, REAR OUTSIDE AREA TO PREVENT PEST HARBORAGE.#45)NO EMPLOYEE FOOD HANDLER TRAINING CERTIFICATES ON PREMISE. INSTRUCTED TO PROVIDE. SERIOUS VIOLATION #7-42-090

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: NOTED ASSORTED FOOD ITEMS INSIDE COOLERS NOT PROPERLY LABELED. INSTRUCTED TO LABEL ALL FOOD ITEMS WITH PRODUCT NAME, USED BY DATE AND/OR PREPARED BY DATE....NOTED FOOD ITEMS STORED IN TIN CANS. INSTRUCTED TO REMOVE AND STORE IN AN APPROVED FOOD GRADE CONTAINER WITH TIGHT FITTING LIDS.....NOTED SHELVES AT THE PREP AREA LINED WITH CARD BOARD BOXES. INSTRUCTED TO REMOVE ALL CARD BOARD BOXES CLEAN AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: NOTED HEAVY ICE BUILD UP INSIDE REAR CHEST FREEZER. INSTRUCTED TO DEFROST, CLEAN AND MAINTAIN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: NOTED DIRTY WASH CLOTHS SCATTERED THROUGH OUT THE PREP TABLES. INSTRUCTED TO PROPERLY STORE ALL WASH CLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED NOT TO USE GROCERY BAGS FOR FOOD STORAGE INSIDE FREEZERS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING; INTERIOR AND EXTERIOR SURFACES OF 3 COMPARTMENT SINK, COOLERS AND FREEZERS, SIDES OF ALL COOKING EQUIPMENT WITH GREASE ACCUMULATION, PREP AND STORAGE SHELVES THROUGHOUT.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT PREP, REAR STORAGE AND IN BASEMENT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALLS WITH DRIED FOOD SPILLAGE THROUGHOUT/AROUND REAR PREP /COOKING AREA.---------MUST CLEAN AND MAINTAIN LIGHT SHIELDS ABOVE REAR PREP/COOKING AREA.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: MUST INSTALL SELF CLOSING DEVICE AT WASHROOM DOOR.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INSTRUCTED TO REPAIR (HOT) FAUCET HANDLE WRAPPED AROUND WITH CLOTH AT 3 COMPARTMENT SINK.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: INSTRUCTED TO REMOVE UNNECESSARY ARTICLES AND CLUTTER THROUGHOUT PREMISES (PREP/COOKING AREA, REAR STORAGE AND BASEMENT STORAGE AREA, REAR OUTSIDE AREA TO PREVENT PEST HARBORAGE.

FOOD HANDLER REQUIREMENTS MET - Comments: NO EMPLOYEE FOOD HANDLER TRAINING CERTIFICATES ON PREMISE. INSTRUCTED TO PROVIDE.

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC - Comments: FOUND APPROXIMATELY HALF A POUND OF COOKED BEEF AND RAW SHRIMP STORED IN THE SAME CONTAINER. OPERATOR VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $5. INSTRUCTED FACILITY TO STORE ALL RAW FOOD BELOW COOKED AND READY TO EAT FOOD AND TO MAINTAIN. CRITICAL CITATION ISSUED 7-38-005(A).

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: INSTRUCTED FACILITY TO STORE ALL FOOD IN FOOD GRADE MATERIAL AND NOT GROCERY BAGS AND TO MAINTAIN. INSTRUCTED FACILITY TO LABEL ALL BULK FOODS AND TO MAINTAIN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED FACILITY TO REPAIR THE LID ON THE CHEST FREEZER ALONG THE WEST BACK WALL AND TO MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED FACILITY TO CLEAN ALL COOKING SURFACES TO REMOVE DIRT AND GREASE BUILDUP AND TO MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED FACILITY TO CLEAN FLOORS IN KITCHEN AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN PIPES AND INTERIOR OF DEEP FRYERS TO REMOVE EXCESSIVE GREASE BUILD-UP.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DEFROST BOTH ICE BOX FREEZERS IN THE REAR AREA TO REMOVE ICE BUILD-UP.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN AND SANITIZE INTERIOR BOTTOM SHELF AT UPRIGHT REFRIGERATOR AND AT 2DR COOLER IN THE KITCHEN TO REMOVE FOOD DEBRIS AND SPILLS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST DETAIL CLEAN AND SANITIZE FLOORS AT CORNERS IN THE REAR STORAGE AREA AND THE BASEMENT TO REMOVE DEAD INSECTS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST DECLUTTER AND BETTER ORGANIZE BASEMENT STORAGE AREA TO PREVENT PEST BREEDING AREAS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: VIOLATION STILL PENDING

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: CONTINUED NO COMPLIANCE ON PREVIOUS ORDERS ISSUED, DATED 4/13/2011, FOR VIOLATION NUMBERS, (33) MUST CLEAN ALL COOKING EQUIPMENTS AND ATTACHED PIPES, INTERIOR/EXTERIOR OF COOLERS, DEEP FRYER, TOPS/BOTTOMS OF FOOD PREP TABLES, LEGS OF EQUIPMENTS, SHELVINGS THROUGHOUT THE KITCHEN, DRY STORAGE AREAS, INTERIOR BASINS OF 3 COMP SINK, INTERIOR CABINET BENEATH HAND SINK IN TOILET ROOM, CUTTING BOARDS IN KITCHEN, SLICER ETC., (34) MUST DETAIL CLEAN FLOORS AT REAR KITCHEN AND STORAGE AREAS, BENEATH ALL CHEST FREEZERS, INSIDE DRY STORAGE ROOM, (35) MUST REMOVE PEELING PAINT/DEBRIS AT CEILING IN DRY STORAGE ROOM, CLEAN REMOVE DUST BUILD-UP AT CEILING FANS DINING ROOM ALSO WALLS THROUGHOUT KITCHEN MUST BE SMOOTH, EASILY CLEANABLE, MAINTAIN FREE OF FOOD DEBRIS, AND (41) MUST REMOVE CLUTTERED CONDITIONS AT REAR OUTSIDE UNDER STAIRCASE, UNNECESSARY ARTICLES AT REAR STORAGE ROOM ON TOPS OF REFRIGERATION UNITS, AND IN STORAGE AREAS, SERIOUS CITATION ISSUED: 7-42-090

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST RESTRICT USING CARRY OUT BAGS FOR FOOD STORAGE, MUST INVEST IN FOOD GRADE BAGS, OR CONTAINERS

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST INCREASE LIGHT WATTAGE IN BASEMENT AND STORAGE AREAS, LIGHT TO DIM

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST REPAIR LEAKING PIPE UNDER EXPOSED HAND SINK IN KITCHEN AREA

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.FOUND NO CERTIFIED FOOD MANAGER ON DUTY OR VALID DOCUMENTATION ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED,SERVED DURING THIS INSPECTION.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN ALL COOKING EQUIPMENTS AND ATTACHED PIPES,INTERIOR/EXTERIOR OF COOLERS,DEEP FRYER,TOPS/BOTTOMS OF FOOD PREP TABLES,LEGS OF EQUIPMENTS,SHELVINGS THROUGHOUT THE KITCHEN,DRY STORAGE AREAS,INTERIOR BASINS OF 3 COMP SINK,INTERIOR CABINET BENEATH HANDSINK IN TOILET ROOM,CUTTING BOARDS IN KITCHEN,SLICER ETC.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST DETAIL CLEAN FLOORS AT REAR BENEATH ALL CHEST FREEZERS,INSIDE DRY STORAGE ROOM.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned.MUST REMOVE PEELING PAINT/DEBRIS AT CEILING IN DRY STORAGE ROOM,CLEAN REMOVE DUST BUILD-UP AT CEILING FANS DINING ROOM ALSO WALLS THROUGHOUT KITCHEN MUST BE SMOOTH,EASILY CLEANABLE,MAINTAIN FREE OF FOOD DEBRIS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.MUST REMOVE CLUTTERED CONDITIONS AT REAR OUTSIDE UNDER STAIRCASE,UNNECESSARY ARTICLES AT REAR STORAGE ROOM ON TOPS OF REFRIGERATION UNITS.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. MUST INVERT ALL CLEAN UTENSILS AND SINGLE SERVICE ARTICLES ON SHELVING UNITS AND ELSEWHERE AT ALL TIMES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN EXPOSE SINK,3COMP.,DRAIN BOARD AND DISH WASHER RACK ON DRAIN BOARD WITH DEBRIS. ALSO CLEAN MID COMPARTMENT OF CHINA BURNER UNDER HOOD.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN FLOORS IN BASEMENT WITH WATER AND DEBIS AND AT REAR PREP AREA UNDER FREEZERS ALSO WITH DEBRIS,AND MAINTAIN DRY AT ALL TIMES. CLEANED UNTENSILS STORED ON FLOORS AT REAR STORAGE AREA MUST BE ELEVATED 6" OFF THE FLOOR AT ALL TIMES.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. CLEAN WALL BY EXPOSE HAND SINK WITH FOOD SPLASHES.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. MUST ORGANIZE AND OR REMOVE UNNECESSARY CLUTTERS ON UPPER TOP SHELF IN KITCHEN.