HIEN VUONG RESTAURANT
FAILWednesday, July 17, 2019 at 5:48 PM
Violations Cited
590.003(A)/3-201.11-P
Compliance with Food Law (P)
Cooked pork and rice products being made from an unapproved source. Discontinue the sales of foods from an unapproved source.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003(A). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.003/3-501.16-P1
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Cooked rice and pork products being left out at room temperature. Discontinue and ensure all TCS foods are being maintied at below 41F. All the foods in the top portion of the flip top deli cooler with elevated tempertures between 49-62F. PIC stated that they had been in the unit from approximately 7am till late afternoon. Foods were voluntarily discarded at the time of the inspection. All other foods inside of the unit were at or below 41F. Ensure all TCS foods are being maintained at below 41F.
Why This Matters
RAPID BACTERIAL GROWTH: At 50°F, E. coli doubles every 30 minutes. At 70°F, it doubles every 20 minutes. After 4 hours above 41°F, bacteria can reach dangerous levels causing severe illness. Common result: 24-72 hours of diarrhea, vomiting, fever, potential hospitalization.
Code Requirements
Immediately discard foods held above 41°F for over 4 hours. Rapidly cool foods above 41°F if less than 2 hours. Check ALL cooler temps every 2 hours with calibrated thermometer. Repair/adjust refrigeration immediately. Never store food in non-refrigerated areas.
590.004/4-204.117-PF
Warewashing Machines Automatic Dispensing of Detergents and Sanitizers (Pf)
Sanitizer of the low temperature dish machine not registering at the test strip. Address and make any necessary repairs. Technician was called at the time of the inspection. Management is to use the 3 bay sink in order to properly wash rinse and sanitize all equipment until the unit has been repaired.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.003/3-305.12-C
Food Storage Prohibited Areas (C)
Containers of shaved carrots observed being stored on the ground in the back alley way. Discontinue and store all foods in a clean and protected area and elevated a minimum of 6 inches off the ground.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food storage procedures. Train all staff. Document corrective actions taken.
590.004/4-201.11-C
Equipment and Utensils-Durability and Strength (C)
Door to the coffin style freezer is damaged and not secure. All foods inside of the freezer were solid. Repair replace or discontinue use.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.004/4-202.16-C
Nonfood-Contact Surfaces (C)
Card board observed lining storage shelvs in the main kitchen area. Discontinue and ensure all surfaces remain cleanable durable and smooth.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Hood and Ventilation filters with excess grease build up. Clean to remove.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.006/6-501.11-C
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Hand sink in the basement are continuosly runs. Address and make any necessary repairs.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper food safety procedures. Train all staff. Document corrective actions taken.