Banh Cuon Thang Long Restaurant - Inspection Report
|Facility Type:||Full Service Restaurant|
|Inspection date:||February 08, 2013|
|Number of critical violations:||1|
|Number of non-critical violations: ||0|
Definition of critical and non critical violations
A summary of the violations found during the inspection are listed below.
||Observation / Corrective Action
|3-501.16(A)(2)(a) || Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Bean Sprouts (TRDC#1--45F), Rice Noodles (TRDC#1--72-73F, 57-59F), Shrimp Pockets (TRDC#1--62-67F, 59-68F), Bean Sprouts (TRDC#2--43-44F)|
Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.
The purpose of this visit was to conduct a follow-up inspection to determine compliance with the requirements of an Informal Conference Results Letter issued on January 17, 2013.
The violations cited as repeat observations indicate noncompliance with the requirements of the Informal Conference Letter at the time of this inspection. The violation(s) was/were present at the beginning of the inspection and will require further enforcement action.
As cited under Paragraph 8-304.11(I), the permit holder has not complied with the directives agreed upon at the informal conference held on January 15, 2013:
1) Ms. Dang has not monitored the temperature of food items under refrigeration to ensure that they are being maintained at 41F and below.
This inspection report and supporting documentation will be reviewed by the Health Department. You will be notified in writing of possible further enforcement action.
The following violations associated with foodborne illness risk factors and public health interventions were observed during today’s inspection; however, these violations are not related to the current enforcement proceedings:
Observation: Observed that the person in charge was unable to explain the proper temperature for cold holding.
Correction: The person in charge shall state the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR FOOD SAFETY FOOD)