Uncle Dieu's

The inspector came back and found the problems fixed.

• Labeling, date marking and consumer advisory
  • Intermediate: Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
• Insects, rodents, pests and animals
  • Basic: Outer openings not protected during operation and vermin and/or environmental cross contamination present.

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

• Labeling, date marking and consumer advisory
  • Intermediate: Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. No date marked on pho.
• Food protection and cross-contamination
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ice in cooler. Operator removed.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up on stove burners Counters have debris Outside of reaching coolers
• Plumbing and backflow prevention
  • High priority: Water line from storage tank not properly constructed. Water leaking from water tank or water pump in unit.
  • Basic: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Standing water under flat top.
• Handwash sinks and supplies
  • Intermediate: Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand sink shut off do to leak.
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. 2 dead roaches inside hand sink Operator picked up Corrected On-Site Corrected On-Site Warning
  • High priority: Roach activity present as evidenced by live roaches found. 1 live roach on counter .
  • Basic: Outer openings not protected during operation and vermin and/or environmental cross contamination present. No screed for back door or for door by stove.

The inspector came back, found the problems fixed and allowed the business to reopen.

• Labeling, date marking and consumer advisory
  • Intermediate: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  • Intermediate: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior
• Food-contact surfaces designed and maintained
  • Basic: Bowl or other container with no handle used to dispense food.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime.
• Non-food contact surfaces clean
  • Basic: Buildup of food debris/soil residue on equipment door handles.
• Plumbing and backflow prevention
  • High priority: Water line from storage tank not properly constructed.
• Insects, rodents, pests and animals
  • Basic: Outer openings not protected with self-closing doors.
  • Basic: Mobile food dispensing vehicle service opening not kept closed except during food service.

The inspector came back, but the problems still weren't fixed, so the business stayed closed.

• Labeling, date marking and consumer advisory
  • Intermediate: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  • Intermediate: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior
• Food-contact surfaces designed and maintained
  • Basic: Bowl or other container with no handle used to dispense food.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime.
• Non-food contact surfaces clean
  • Basic: Buildup of food debris/soil residue on equipment door handles.
• Plumbing and backflow prevention
  • High priority: Water line from storage tank not properly constructed.
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. 1live roach on top of black small cooler 1 live roach on top of counter 35A-05-4 Observed Roach activity present as evidenced by live roaches found. 1 live roach on top of small black cooler in cook line 2 live roaches in gaskets on small black cooker 4 live roaches by hand sink 1live roach in top of microwave Total =8 live roaches 3 live roaches on top of reach in cooler Time Extended Time Extended
  • Basic: Outer openings not protected with self-closing doors.
  • Basic: Mobile food dispensing vehicle service opening not kept closed except during food service.

The inspector came back, but the problems still weren't fixed, so the business stayed closed.

• Labeling, date marking and consumer advisory
  • Intermediate: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  • Intermediate: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior
• Thermometers provided and accurate
  • Intermediate: No probe thermometer provided to measure temperature of food products.
• Food-contact surfaces designed and maintained
  • Basic: Bowl or other container with no handle used to dispense food.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime.
• Non-food contact surfaces clean
  • Basic: Buildup of food debris/soil residue on equipment door handles.
• Plumbing and backflow prevention
  • High priority: Water line from storage tank not properly constructed.
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. 1live roach on top of black small cooler 1 live roach on top of counter
  • Basic: Outer openings not protected with self-closing doors.
  • Basic: Mobile food dispensing vehicle service opening not kept closed except during food service.

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.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shell eggs 62°F stored for 5hrs on small black cooler Sliced American cheese stored for 5hrs in black cooler with temperature of 50°F Sprouts stored on small black cooler for 5hrs with temperature of 60°F.
• Labeling, date marking and consumer advisory
  • Intermediate: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Yellow rice made two days ago with no date marked.
  • Intermediate: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again Soups prepared a few days ago with no date marked .
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Shell eggs 62°F stored for 5hrs on small black and silver cooler Sliced American cheese stored for 5hrs in black and silver cooler with temperature of 50°F Sprouts stored on small black and silver cooler for 5hrs with temperature of 60°F.
• Thermometers provided and accurate
  • Intermediate: No probe thermometer provided to measure temperature of food products. No probe thermometer on small black and silver cooler.
• Food protection and cross-contamination
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over sliced cheese in black and silver cooler.
• Bare hand contact with ready-to-eat food
  • High priority: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Owner touched green onions with bare hands
• Handwashing and hygienic practices
  • Intermediate: Employee washed hands in a sink other than an approved handwash sink. Operator washed hands on three compartment sink
• Food-contact surfaces designed and maintained
  • Basic: Bowl or other container with no handle used to dispense food. Bowl no scoop use to scoop rice
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Grease build up in stoves, fryers.
  • High priority: Metal stem-type thermometer soiled.
• Non-food contact surfaces clean
  • Basic: Buildup of food debris/soil residue on equipment door handles. Grease build up on oven handle Grease build up outside of soy sauce and oil squeeze bottle
• Clean equipment storage and air drying
  • Basic: Silverware/utensils stored upright with the food-contact surface up. Spoons, forks, knifes
• Plumbing and backflow prevention
  • High priority: Water line from storage tank not properly constructed. Leak from potable water tank creating standing water under tank and leaking to ground.
• Handwash sinks and supplies
  • Intermediate: Handwash sink not accessible for employee use at all times. Pans stored in front of hand sink. Hand sink looks like it has not been used in months.
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. 1dead roach in black reach in cooler 1dead roach under silver cooler located in kitchen entrance .
  • High priority: Roach activity present as evidenced by live roaches found. 1 live roach on top of small black cooler in cook line 2 live roaches in gaskets on small black cooker 4 live roaches by hand sink 1live roach in top of microwave Total =8 live roaches
  • Basic: Outer openings not protected with self-closing doors.
  • Basic: Mobile food dispensing vehicle service opening not kept closed except during food service. Operator has back door opened and a side door next to stove also opened .
• Chemicals and toxic substances
  • High priority: Toxic substance/chemical improperly stored. Glass cleaner stored next soy sauce and stove , removed