Thinh AN Kitchen & Tofu

The problems weren't fixed yet. The business stays closed while the owner is given more time.

• Food out of temperature
  • Intermediate: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
• Food protection and cross-contamination
  • Basic: Food stored on floor.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime.
• Other sanitary and safe operation
  • Intermediate: No plan review submitted and approved - renovations were made or are in progress. Call back not yet due until 10/21.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Labeling, date marking and consumer advisory
  • Basic: Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Multiple food packages cooked and sold on site for customer self service are not properly labeled, located inside reach in coolers and on self service
• Food out of temperature
  • Intermediate: No written procedures available for use of time as a public health control to hold time/temperature control for safety food. A form has already been emailed to the manager during a previous inspection.
  • Basic: Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Establishment conducts vacuum packaging for cooked pork, fried ground pork and pork pate for customer self service at front counter self service station. Packaged foods are held for less than 48 hours without proper labeling.
• Food protection and cross-contamination
  • Basic: Food stored on floor. Multiple containers of food are stored on the floor inside the walk-in cooler and walk-in freezer.
• Handwashing and hygienic practices
  • Basic: Employee eating in a food preparation or other restricted area. Employee personal drink stored on shelf of front line cook over prep table.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards located on front line cook are soiled.
• Water source
  • High priority: Establishment operating with no potable running water. During a call back inspection, inspector observed establishment open and operating to public with no hot or cold running water throughout entire establishment due to an unpaid water bill.
• Plumbing and backflow prevention
  • High priority: Vacuum breaker missing at splitter added to mop sink faucet. Missing vacuum breaker for hoses attached to splitter on mop sink.
• Handwash sinks and supplies
  • Intermediate: No paper towels or mechanical hand drying device provided at handwash sink. No paper towels or soap available at handwashing sink located in back kitchen prep room, next to two compartment prep sink.
• Other sanitary and safe operation
  • Intermediate: No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. 2 reach in coolers added in dining room. One located next to customer self-service market area of dining room containing cooked foods for customer grab-and- go. One located at opposite end of dining room containing drinks for customers. Call back for plan review not yet due until 10/21. 1 reach in cooler located in bakery section, north of office room. 2 large reach in chest freezer located in non-food prep area, between food prep room and dry storage room.

Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.

• Labeling, date marking and consumer advisory
  • Basic: Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
• Food out of temperature
  • Intermediate: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
  • Basic: Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime.
• Other sanitary and safe operation
  • Intermediate: No plan review submitted and approved - renovations were made or are in progress. Call back not due until 10/21.

Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.

• Labeling, date marking and consumer advisory
  • Basic: Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Multiple food packages cooked and sold on site for customer self service are not properly labeled, located inside reach in coolers and on self service counter.
• Food out of temperature
  • Intermediate: No written procedures available for use of time as a public health control to hold time/temperature control for safety food. A plan has been emailed to the manager at time of inspection.
  • Basic: Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Establishment conducts vacuum packaging for cooked pork, fried ground pork and pork pate for customer self service at front counter self service station. Packaged foods are held for less than 48 hours without proper labeling.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards located on front line cook are soiled.
  • Basic: Accumulation of black mold-like substance in the interior of the ice machine.
• Insects, rodents, pests and animals
  • Basic: Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 127 dead flies on sticky fly traps located throughout back kitchen, storage room, kitchen prep area, bakery area, and at front line cook. Employee discarded all sticky fly traps at time of inspection.
• Floors, walls, ceilings and ventilation
  • Basic: Objectionable odors in bathroom or other areas of the establishment. Odor located inside women's restroom.
• Other sanitary and safe operation
  • Intermediate: No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. 2 reach in coolers added in dining room. One located next to customer self-service market area of dining room containing cooked foods form customer grab-and- go. One located at opposite end of dining room containing drinks for customers. 1 reach in cooler located in bakery section, north of office room. 2 large reach in chest freezer located in non-food prep area, between food prep room and dry storage room. A plan review handout has been provided to the manager at time of inspection. Attempted to contact plan review, received a busily signal.

The inspector came back and found the problems fixed.

• Labeling, date marking and consumer advisory
  • Basic: Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
• Food out of temperature
  • Intermediate: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
  • Basic: Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime.

Problems were found that had to be fixed. The inspector will come back to check.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued due to food not being in a wholesome, sound condition. Employee personal water bottle stored inside ice machine. Manager removed bottled water and discarded 2 pounds of ice.
• Labeling, date marking and consumer advisory
  • Basic: Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Multiple food packages sold on site for customer self service are not properly labeled, located inside reach in coolers and on self service counter with cooked products placed on Time as a public health control.
• Food out of temperature
  • Intermediate: No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Multiple containers of cooked chicken, pork and fish, rice noodles with pork meat, spring rolls with cooked chicken and cooked shrimp, cooked rice with pork and vegetables for customer self service. Manager currently have a generic time marking for food from 8 AM to 12 PM. Establishment does not have a completed time as a public health control form, manager unable to locate form. Employee arrives at 8 AM to begin food production. Cooked food is then cooled at room temperature before employee starts packaging food into individual trays for self service. During time of production the employee does not take temperature of the food, should it rise above 41°F or drop below 135°F. A Time as a public health control form has been printed and provided to the manager at time of inspection.
  • Intermediate: Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment conduct vacuum packaging for cooked pork, fried ground pork and pork pate for customer self service at front counter self service station. Packaged foods are held for more than 48 hours without proper labeling. A reduced oxygen packaging handout has been provided to and emailed to the manager at time of inspection.
  • Basic: Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Establishment conduct vacuum packaging for cooked pork, fried ground pork and pork pate for customer self service at front counter self service station. Packaged foods are held for more than 48 hours without proper labeling.
• Food protection and cross-contamination
  • High priority: Raw animal food stored over or with unwashed produce. Raw beef stored over and washed herbs inside front line reaching cooler. Manager relocated raw meat to an approved location at time of inspection.
  • Basic: Food stored on floor. Containers of roasted peanuts and salt & pepper seasonings stored on floor in baker's station. Manager relocated all items off floor at time of inspection. Multiple food items stored in plastic containers are stored on floor inside walk-in freezer.
  • High priority: Food stored in ice used for drinks. See stop sale. Employee personal water bottle stored inside ice machine. Manager removed bottled water and discarded 2 pounds of ice.
• Handwashing and hygienic practices
  • High priority: Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Observed one employee return to kitchen after using restroom and began handling food without first washing hands. Discussed with employee to always wash hands after change of tasks or bathroom usage. Employee washed hands then resumed work.
  • Basic: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two personal beverages stored on speed rack near Spring roll make-station. Employee relocated all personal beverages to an approved location at time of inspection.
  • Basic: Opened employee beverage container in a cold holding unit with food to be served to customers. Personal beverages included one open can of Coke stored inside front line reaching cooler. Manager removed personal beverages to an approved location at time of inspection.
• Food-contact surfaces designed and maintained
  • High priority: Nonfood-grade bags used in direct contact with food. Multiple loaves of bread stored inside shopping bags inside walk-in freezer.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Front line cutting boards.
• Handwash sinks and supplies
  • Intermediate: Handwash sink used for purposes other than handwashing. Handwashing sink used as storage for containers on front line cook and in tofu-make room. All items have been removed from inside hand washing sink at time of inspection.
  • Intermediate: No paper towels or mechanical hand drying device provided at handwash sink. On front line handwashing sink adjacent to ice machine. Employee provided paper towels at time of inspection.
• Manager certification and employee training
  • Intermediate: No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Manager unable to locate the folder for all employee food handler certificates.