QUOC HUONG BANH MI

3 findings recorded on Jul 7, 2026. 2 marked corrected on site.

1. Violation recordedItem 2-1B ↗

   Handwashing

   Observed food employee touch uncovered trash can container with bare hands in ware washing area and proceeded to touch a clean pot without washing hands.CA: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco…

   Inspector’s full note

   Inspection item: Hands clean and properly washed

   Code 511-6-1.03(5)(c)

   Observed food employee touch uncovered trash can container with bare hands in ware washing area and proceeded to touch a clean pot without washing hands.CA: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P (v) After handling soiled equipment or utensils; P (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (vii) When switching between working with raw food and working with ready-to-eat food; P (viii) Before donning gloves to initiate a task that involves working with food; P and (ix) After engaging in other activities that contaminate the hands. P New Violation.

   Official report · Item 2-1B ↗

   Correction status not recorded

2. Violation recordedItem 4-1A ↗

   Food separated and protected

   Observed food employee rinse gloves at the 3 compartment sink. COS:Food employee removed contaminated gloves and washed hands at the hand sink.

   Inspector’s full note

   Inspection item: Food separated and protected

   Code 511-6-1.04(4)(n)1

   Observed food employee rinse gloves at the 3 compartment sink. COS:Food employee removed contaminated gloves and washed hands at the hand sink. CA:If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. Corrected On-Site. New Violation.

   Official report · Item 4-1A ↗

   Marked corrected on site

3. Violation recordedItem 14A ↗

   Utensil storage

   Observed scoop for rice in a stainless steel cup stored with stagnant water at a temperature of 82F. COS: Water was voluntarily discarded.

   Inspector’s full note

   Inspection item: In-use utensils: properly stored

   Code 511-6-1.04(4)(k)

   Observed scoop for rice in a stainless steel cup stored with stagnant water at a temperature of 82F. COS: Water was voluntarily discarded. CA: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2. In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). Corrected On-Site. New Violation.

   Official report · Item 14A ↗

   Marked corrected on site

Correction status comes from the dated report. Later changes may not be recorded here.