15: 3-302.11(A)(1)-(2) A lidded container of raw shrimp was found over a lidded container of noodles in the make table cooler in front of the woks. Cooler was rearranged at the time of inspection to make sure that raw items are stored below items that are ready to eat or are cooked at a lower temperature.
22: 3-501.16 (A)(2) Bean sprouts were found at 47F. The cooler had an ambient temperature of 47-49, even after adjustment. Person-in-charge decided to move the bean sprouts to a different cooler that was properly cold holding at 41F and below.
Rehydrating noodles in a bucket next to the sliced meats for Pho, were found at 50 F. Noodles had water added to them at approximately 11 am. Large quantities of ice were added (several scoops), temperature of noodles dropped quickly with stirring to 41F and below.
Adjust/repair refrigeration equipment to maintain foods at less than 41 F.
Use refrigeration when possible to ensure proper cold holding at or below 41F
Add lots of ice and check temperatures to ensure proper temperatures of 41F and below
23: 3-501.17 Cooked noodles, cooked shrimp, fried spring rolls, cooked brisket and cooked eggs without proper date marking. Person in charge indicated that items were made over the weekend.
-> Proper date marking is day of preparation (Day 1) + 6 additional days = 7 day total hold time.
-> Ready-to-eat foods that are held refrigerated for more than 24 hours must be clearly marked with the date the product packaging is opened or the date the product is made, cooked, rehydrated. These foods must be consumed, sold, served or discarded within 7 days to control exposure to Listeria monocytogenes bacteria.
28: 7-202.11 Disinfecting wipes, requiring a rinse step, were found on a storage shelf in the back corner of the kitchen. When asked, person in charge stated that they are used to clean the stainless steel. Only food grade sanitizers should be used on kitchen surfaces to prevent leaving toxic residues.
Disinfecting wipes were relocated to the restroom at the time of inspection.
-> Containers were relocated at time of inspection.
-> Poisonous or toxic materials can not be used in a way that may contaminate food and food contact surfaces. Use according to manufacturer label directions.
37: 3-602.12(C) On March 16, 2023 the State of Colorado changed to the 2022 FDA Food Code. This change required that patrons be notified in writing of potential allergens. To find information about this change visit:
https://www.larimer.gov/health/environmental-health/food-safety-program/retail-food-establishment-regulation-changes
https://www.larimer.gov/sites/default/files/uploads/2024/final_foodallergen_021324_0.pdf
-> Consumers were not notified of presence of major food allergens in unpackaged foods as required by the code.
45: 4-502.13 Restaurant uses soy sauce buckets to store cooked brisket and rehydrating noodles and a plastic garlic tub to store lemongrass sauce.
-> Discontinue reusing old food containers for food storage. Provide and use food grade storage containers designed for multiple uses and repeated washing and sanitizing.
