VIET CULTURE VIETNAMESE RESTAURANT receives B in Gwinnett County health inspection

1. 01

   Cold holding

   Item 6-1A ↗

   Observed multiple Time/temperature control for safety foods held above 41°F (5°C) in the bottom of the prep coolers and the walk-in cooler. See temperature log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods were discarded.

   Inspector’s full note +

   Code .04(6)(f)

   Observed multiple Time/temperature control for safety foods held above 41°F (5°C) in the bottom of the prep coolers and the walk-in cooler. See temperature log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods were discarded.

   Official report · Item 6-1A ↗
   No correction or repeat marker recorded.
2. 02

   Time as a public health control

   Item 6-1D ↗

   The facility does not have any time control procedures, but holds various time/temperature control for safety (TCS) foods with the intention of time control in their open-top prep coolers. TCS foods with time control intent not marked with time. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within…

   Inspector’s full note +

   Code .04(6)(i)

   The facility does not have any time control procedures, but holds various time/temperature control for safety (TCS) foods with the intention of time control in their open-top prep coolers. TCS foods with time control intent not marked with time. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 5) written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: Time control procedures were written during the inspection.

   Official report · Item 6-1D ↗
   No correction or repeat marker recorded.
3. 03

   Food storage and contamination

   Item 12A ↗

   Observed raw meat on a cutting board stored on top of a trash can beside the meat sink in the kitchen. During preparation, unpackaged food shall be protected from environmental sources of contamination. (C) Corrective Actions: The cutting board was removed, washed, rinsed, and sanitized.

   Inspector’s full note +

   Code .04(4)(t)

   Observed raw meat on a cutting board stored on top of a trash can beside the meat sink in the kitchen. During preparation, unpackaged food shall be protected from environmental sources of contamination. (C) Corrective Actions: The cutting board was removed, washed, rinsed, and sanitized.

   Official report · Item 12A ↗
   No correction or repeat marker recorded.
4. 04

   Food storage and contamination

   Item 12A ↗

   Observed multiple containers of bone broth and soups on the floor in the walk-in cooler. Observed multiple boxes of dry food on the floor beneath the dry food storage rack. Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Foods were moved onto a pallet in the walk-in cooler and a pallet in the dry food storage area.

   Inspector’s full note +

   Code .04(4)(q)

   Observed multiple containers of bone broth and soups on the floor in the walk-in cooler. Observed multiple boxes of dry food on the floor beneath the dry food storage rack. Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Foods were moved onto a pallet in the walk-in cooler and a pallet in the dry food storage area.

   Official report · Item 12A ↗
   No correction or repeat marker recorded.
5. 05

   Utensil, equipment and linen storage

   Item 14B ↗

   1,2,4Observed multiple dishes wet stacked throughout the facility. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Some dishes were allowed to be placed in a self-drying position, and others were placed in the warewashing sink to be washed, rinsed, and sanitized.

   Inspector’s full note +

   Code .05(10)(e)

   1,2,4Observed multiple dishes wet stacked throughout the facility. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Some dishes were allowed to be placed in a self-drying position, and others were placed in the warewashing sink to be washed, rinsed, and sanitized.

   Official report · Item 14B ↗
   No correction or repeat marker recorded.
6. 06

   Single-use article storage and use

   Item 14C ↗

   &3Observed boxes of single-use items on the floor in the dry storage area of the kitchen. Single-service and single-use articles shall be stored: 1) in a clean, dry location; 2)where they are not exposed to splash, dust or other contamination; and 3) at least 6 inches above the floor. Single-service and single-use articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. (C) Corrective Actions: Boxes were moved to a pallet 6 inches off the floor.

   Inspector’s full note +

   Code .05(10)(e)1

   &3Observed boxes of single-use items on the floor in the dry storage area of the kitchen. Single-service and single-use articles shall be stored: 1) in a clean, dry location; 2)where they are not exposed to splash, dust or other contamination; and 3) at least 6 inches above the floor. Single-service and single-use articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. (C) Corrective Actions: Boxes were moved to a pallet 6 inches off the floor.

   Official report · Item 14C ↗
   No correction or repeat marker recorded.
7. 07

   Equipment design and condition

   Item 15A ↗

   Observed the walk-in-cooler and the walk-in freezer condensers leaking onto the floor. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

   Inspector’s full note +

   Code .05(6)(a)

   Observed the walk-in-cooler and the walk-in freezer condensers leaking onto the floor. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

   Official report · Item 15A ↗
   No correction or repeat marker recorded.
8. 08

   Pest control

   Item 18 ↗

   Observed many gnats flying over food throughout the kitchen. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; (C) 2. Routinely inspecting the premises for evidence of pests; (C) 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Rule .07(6)(e),(m),(n); (Pf) and 4. Eliminating harborage conditions.(C)

   Inspector’s full note +

   Code .07(5)(k)

   Observed many gnats flying over food throughout the kitchen. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; (C) 2. Routinely inspecting the premises for evidence of pests; (C) 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Rule .07(6)(e),(m),(n); (Pf) and 4. Eliminating harborage conditions.(C)

   Official report · Item 18 ↗
   No correction or repeat marker recorded.
9. 09

   Pest control

   Item 18 ↗

   Observed light coming through gaps in the seals of the back door. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: 1) filling or closing holes and other gaps along floors, walls, and ceilings; (C) 2) closed, tight-fitting windows; (C) and 3) solid self-closing, tight-fitting doors. (C)

   Inspector’s full note +

   Code .07(2)(m)

   Observed light coming through gaps in the seals of the back door. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: 1) filling or closing holes and other gaps along floors, walls, and ceilings; (C) 2) closed, tight-fitting windows; (C) and 3) solid self-closing, tight-fitting doors. (C)

   Official report · Item 18 ↗
   No correction or repeat marker recorded.

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.