Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.
Licensee
Name:
TASTE OF VIETNAM
License Number:
SEA2001278
Rank:
Seating
License Expiration Date:
06/01/2019
Primary Status:
Ownership Changed
Secondary Status:
Location Address:
1910 WELLS RD STE C2C ORANGE PARK, FL 32073
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
07/24/2018
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
1
5
13
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop for pork and chicken in reach-in cooler on cookline. Also for rice in dry storage area.
Basic - Case/container/bag of food stored on floor in kitchen stored on floor by handwash sink on cookline and by walk-in cooler. Also bag in box soda stored on floor in dry storage area.
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust. Ceiling tiles on cookline have buildup of grease and dust. Also missing ceiling tiles over walk-in freezer.
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on reach-in cooler shelf. Bottle water on prep shelf by slicer. Drink on counter in server area.
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils for rice by walk-in freezer stored in standing water with 82°f temperature. Also tongs on handle of stove at end of cookline. Also ice scoop handle in direct contact with ice in ice machine and ice bin at front counter.
Basic - Single-service articles improperly stored. Straws and napkins stored on floor by restrooms. Also paper towels and styrofoam boxes on floor in kitchen area. **Repeat Violation**
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towel stored on reach-in cooler on cookline. Two wet towels on cutting boards by slicer.
Basic - Working containers of food removed from original container not identified by common name. Spray bottles with white vinegar not labeled. Also 3 rolling bins of sugar and spice not labeled, in dry storage area.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. shell eggs (87°F - Cold Holding); chicken (50°F - Cold Holding); pork (60°F - Cold Holding); beef (57°F - Cold Holding); shrimp (51°F - Cold Holding) all items in reach-in cooler on cookline, by front handwash sink. Employee moved eggs to cooler and other items to walk-in freezer with ice to rapidly cool. Employee stated items have removed from walk-in cooler an hour earlier. Temperature after one hour pork 43°f, Chicken 43°f, beef 39°f, shrimp 41°f. **Corrected On-Site**
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager. No certified food service manager present at start of inspection. Manager arrived at end of inspection. **Corrected On-Site**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink by kitchen entry. Employee stocked during inspection. **Corrected On-Site** **Repeat Violation**
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for 4 employees present during inspection.
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
