Tennessee Department of Health
710 James Robertson Parkway Nashville, TN 37243 | Visit Official Website

VIETNAM RESTAURANT - FD-SRV.

74 CLEVELAND Memphis, TN 38104

Food Service Establishment Inspection | Routine

July 7, 2022 | View Original Inspection PDF
Score & Grade: 87 Grade:
Observations & Corrective Actions

20: 1200-23-01-.03(5)(a)6. Multiple food items out of temperature in the prep cooler next to the stove. Store food in another cooler until repaired.

21: 1200-23-01-.03(5)(a)7. Food is held over 24 hours at this establishment, but there are no dates. Please put dates when food was prepared or removed from original packaging and a discard date.

35: 1200-23-01-.03(5)(a)7. Food missing labels with common name. Food removed from original packaging or prepared needs a label with the name.

37: 1200-23-01-.03(3)(b)1. Uncovered food in coolers and freezers. Cover to prevent cross contamination. Food in containers stored on the ground in freezer and cooler. Store 6in or higher.

41: 1200-23-01-.04(6)(b)1.iv Rice scoop stored in standing water at room temperature. Store in hot water at 135 degrees, under running water, or dried and covered to prevent bacteria growth

45: 1200-23-01-.04(1) Prep cooler gaskets need repair to provide proper sealing. Handle missing on walk-in cooler.

46: 1200-23-01-.04(5)(a) Dishwasher not dispensing enough sanitizer

47: 1200-23-01-.04(6)(a)1.(iii) Exterior of equipment needs cleaning to remove food debris

53: 1200-23-01-.06(5)(b)1. Baseboard by hand sink needs repair. Walls need cleaning to remove debris and dust.

54: 1200-23-01-.06(3)(c) Lighting is inadequate in hallway from kitchen to walk-in cooler and freezer. Please repair as it is too dark.

54: 1200-23-01-.06(3)(e) Employee personal items stored on equipment. It must be stored in a designated area away from equipment, food handling, and utensils

Additional Comments

No comments

Observations
(1) Supervision
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
(2-3) Employee Health
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
(4-5) Good Hygienic Practices
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
(6-7)Preventing Contamination by Hands
IN
6 Hands clean and properly washed
Compliant
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
(8) Preventing Contamination by Hands (2)
IN
8 Handwashing sinks properly supplied and adequate
Compliant
Observations
(9-12) Approved Source
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
(13) Protection from Contamination
IN
13 Food separated and protected
Compliant
Observations
(14) Protection from Contamination (2)
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
(15) Protection from Contamination (3)
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
(16-17) Cooking and Reheating of Time/Temperature Control For Safety (TCS) Foods (16-17)
NO
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
(18-22) Cooling and Holding, Date Marking, and Time as a Public Health Control
NO
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
21 Proper date marking and disposition
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
(23) Consumer Advisory
NA
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
(24) Highly Susceptible Populations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
(25-26) Chemicals
NA
25 Food additives: approved and properly used
Compliant
Observations
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
(27) Conformance with Approved Procedures
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
(35) Food Identification
OUT
35 Food properly labeled; original container, required records available
Observations
(37) Prevention of Food Contamination (2)
OUT
37 Contamination prevented during food preparation, storage and display
Observations
(41) Proper Use of Utensils
OUT
41 In-use utensil; properly stored
Observations
(45) Utensils and Equipment
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
(46) Utensils and Equipment (2)
OUT
46 Warewashing facilities, installed, maintained, used, test strips
Observations
(47) Utensils and Equipment (3)
OUT
47 Nonfood-contact surfaces clean
Observations
(53) Physical Facilities (6)
OUT
53 Physical facilities installed, maintained, and clean
Observations
(54) Physical Facilities (7)
OUT
54 Adequate ventilation and lighting; designated areas used
Observations
OUT
54 Adequate ventilation and lighting; designated areas used
Observations
Non-Smokers Protection Act
Yes
57 Compliance with TN Non-Smoker Protection Act
Compliant
Observations
No
58 Tobacco products offered for sale
Compliant