Restaurant representatives - add corrected or new information about LAC VIET, 1506 Bethel Rd, Columbus, OH 43220 »

Inspection findings	Inspection Type	Inspection Date	Inspection Score (the higher the better)
No violation noted during this evaluation.	Standard Inspection	Mar 18, 2010	100
No violation noted during this evaluation.	Critical Control Point	Mar 18, 2010	100
Food temperature measuring devices were not accurate to plus or minus two degrees Fahrenheit in the intended range of use. In-use utensils are improperly stored.	Standard Inspection	Jan 13, 2011	94
No violation noted during this evaluation.	Critical Control Point	Jan 13, 2011	100
Food items are not protected from contamination during storage. Sponges were used on cleaned and sanitized or in-use food-contact surfaces. The windows or doors were not protected against the entry of insects and rodents. There are unnecessary or nonfunctional items and /or litter on the premises. Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..	Standard Inspection	May 12, 2011	91
Material characteristics of utensils and or food contact surfaces do not meet standards. Time/temperature controlled for safety food was improperly thawed. Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C).. Unsafe food was not discarded or properly reconditioned	Standard Inspection	Aug 17, 2011	84
No violation noted during this evaluation.	Critical Control Point	Aug 17, 2011	100
Food is stored unwrapped or in uncovered containers. Time was being used as a public health control for raw eggs in a facility that serves a highly susceptible population.	Standard Inspection	Feb 3, 2012	94
No violation noted during this evaluation.	Critical Control Point	Feb 3, 2012	100
No violation noted during this evaluation.	Followup Inspection	Feb 6, 2012	100
The operator is not properly using time as a public health control.	Standard Inspection	Aug 6, 2012	95
No violation noted during this evaluation.	Critical Control Point	Aug 6, 2012	100

Violation descriptions and comments

No violatioins at time of inspection
Provided info about sick employees with food illness
Provided info about major food allergens
Chlorine Sanitizer 100 ppm

IV PERSON IN CHARGE THANG NUGYN
VII OBSERVED DATE MARKIGNS ON FOODS STORED IN COOLER

XI OBSERVED EGGS STORED ON LOWEST SHELF IN COOLER SO NO CROSS CONTAMINATION COULD OCCUR

VII OBSERVED DATEMARKING ON FOOD STAFF SAID EVERY DATE MARKED ITEM IF NOT USED BY SUNDAY EACH WEEK GETS TOSSED
III OBSERVED STAFF WASHING HANDS
VII FOODS ARE COOKED COMPLETELY OR SERVED RAW IE VEGGIES AND SOME HERBS

FOODS FROM APPROVED SOURCES
THANG AND WILL ARE PIC FOR OPERATION
COOLING FOODS SHOULD BE AS FOLLOWS
FROM 135-70 TWO HOURS USE SHALLOW PANS OR ICE WAND TO COOL
IF ICE WAND IS USED DO NOT PUT ICE WAND DIRECTLY ON SHELF TO FREEZE
70-41 IN 4 HOURS

Thang was P IC
updated Green Food Safety Sign
Discussed how Pho is kept and what the procedures are for keeping it
Chlorine Sanitizer 50 ppm

I: Person in charge explained policy on handling sick employees and the symptoms of an employee that would prevent him/ her from handling foods. Be aware Major Food Allergens are part of the Food Code for your information.
II: Personal cleanliness was satisfactory. Employees eat, drink, and use tobacco in designated area. Employees who cough sneeze blow their nose should not expose foods equipment, utensils and other items in operation to this type of contamination
III: Handwashing facilities are adequate and located so employees can wash properly.
Handwashing stations are supplied. Exposed ready to eat foods are not touched
by bare hands
IV: Observed the person in charge was knowledgeable of food safety and code
compliance based on responses to food safety questions. Talked to Thang
VI: Observed food being thawed under refrigeration
V: Foods are from approved source
VI. Proper cooking temperatures are maintained. Potentially hazardous foods have been
cooked and refrigerated to the correct temps
VIII: Most potentially hazardous foods being held in refrigeration for more than 24 hours were properly date marked. Date markings were on all foods necessary.
.

Talked to Thang
Returned to check procedure of Pho
Pho was refrigerator and temp was 44
Provided template for foods Kept out of temp for 4 hours.
Foods were covered
Follow up ok

VIII. Time as a Public Health Control
OBSERVED TIME IN LIEU WAS USED FOR BEAN SPROUTS AND FOR NOODLES. PIC DID NOT HAVE A WRITTEN PROCEDURE AND DID NOT HAVE A TIME STAMP ON THOSE ITEMS. PIC CORRECTED AT THE TIME OF INSPECTION AND PLACED A TIME STAMP ON THE FOOD ITEMS. CDC RISK FACTOR: IMPOROPER HOLDING TEMPERATURES
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
OBSERVED ALL HOT HOLDING AND COLD HOLDING WERE OUT OF THE TEMPERATURE DANGER ZONE.
OBSERVED FACILTIY HAS VERY LARGE SOUP EQUIPMENT AND PORTIONS OUT SOUP AT THE END OF THE NIGHT AND COOLS IN A LARGE SINK WITH ICE THEN TRANSFERS TO THE WALK IN COOLER TO FINISH COOLING. PIC EXPLAINED COOLING PROCESS CORRECTLY.

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LAC VIET, 1506 Bethel Rd, Columbus, OH 43220 - Restaurant inspection findings and violations

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Inspection findings

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(the higher the better)

Violation descriptions and comments

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