Cafe Bich Nga

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. educated
  • Intermediate: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Educated
  • Intermediate: Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food 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. Educated
• Thermometers provided and accurate
  • Basic: No conspicuously located ambient air temperature thermometer in holding unit.
• Food-contact surfaces designed and maintained
  • Basic: Equipment in poor repair.
  • Basic: Ice buildup in reach-in freezer at cook line silver door
• Dishwashing facilities and test kits
  • Intermediate: Two-compartment sink used for warewashing. No ware washing conducted
• Wiping cloths and linens
  • Basic: Wet wiping cloth not stored in sanitizing solution between uses.
• Water source
  • Intermediate: Handwash sink does not have running water or enough water pressure to properly wash hands. Getting plumber this week
• Plumbing and backflow prevention
  • Basic: Faucet/handle missing at plumbing fixture.
• Insects, rodents, pests and animals
  • Basic: Screen in door torn/in poor repair - vermin present.
• Floors, walls, ceilings and ventilation
  • Basic: All Walls soiled with accumulated grease, food debris, and/or dust.
  • Basic: Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
• Other sanitary and safe operation
  • Intermediate: No plan review submitted and approved - renovations were made or are in progress. No plan review submitted and approved sent all information to operator

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
  • Intermediate: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date mark throughout establishment.
  • Intermediate: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. No date mark throughout establishment.
  • Intermediate: Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food 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. No date mark throughout establishment.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Deli cooler at cook line In small plastic bowls on top of sheep hand, sitting on top of the line in deli cooler. eye rounds (55°F - Cold Holding); pork intestines (60°F - Cold Holding) Employee removed sheet pan, put all items in reach in cooler.
• Thermometers provided and accurate
  • Basic: No conspicuously located ambient air temperature thermometer in holding unit. Deli cooler at three compartment sink area.
• Food protection and cross-contamination
  • Basic: Food stored in undrained ice. Bean sprouts at deli cook near three compartment sink.
• In-use utensils properly stored
  • High priority: In-use utensil stored in unclean water at or above 135°F. 80 degrees rice scoop
• Food-contact surfaces designed and maintained
  • Basic: Equipment in poor repair. Small round, cutting board with large broken crack.
  • Basic: Ice buildup in reach-in freezer at cook line silver door
• Dishwashing facilities and test kits
  • Intermediate: Two-compartment sink used for warewashing. Absurd two compartment sink thing used for wear washing, observed dish soap, scrubbers, and two buckets inside two compartment sink with soap and active dishes
• Wiping cloths and linens
  • Basic: Wet wiping cloth not stored in sanitizing solution between uses. Top of reach in freezer in kitchen
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris grill at cook line heavily soiled
• Water source
  • Intermediate: Handwash sink does not have running water or enough water pressure to properly wash hands. At three compartment sink.
• Plumbing and backflow prevention
  • Basic: Faucet/handle missing at plumbing fixture.
  • Basic: Water leaking from pipe and/or faucet/handle. Mop sink front counter
• Handwash sinks and supplies
  • Intermediate: No paper towels or mechanical hand drying device provided at handwash sink. Using rag to dry off at hand wash sink near two compartment sink area.
• Insects, rodents, pests and animals
  • High priority: 3 live flying insects at cook line and back door 1 live flying insect at service area. Live, small flying insects found.
  • High priority: Rodent activity present as evidenced by rodent droppings found. 2 Rodent droppings near dry storage area in dining room. 2 under white freezer dry storage area in dining room. 1 second level of dry storage soda 8 rodent droppings in cabinet near bathrooms
  • High priority: Rodent burrow or rodent nesting materials present. Inside cabinet near rest rooms
  • Basic: Screen in door torn/in poor repair - vermin present.
• Floors, walls, ceilings and ventilation
  • Basic: Hole in wall floor neat small reach in cooler near two compartment sink using duct tape to fix.
  • Basic: All Walls soiled with accumulated grease, food debris, and/or dust. In kitchen
  • Basic: Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
• 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/. Establishment has added 3 bunt burners in center of cook line kitchen area,