Banh Mi Mekong

What the inspector found

• Adequate Handwashing Sinks, Properly Supplied and Accessible: 5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. Addl Notes: The hand wash sink in the back of the kitchen had a cooling rack and dolly/hand truck blocking it. There was also a container in it. All hand sinks need to be clean, clear, and ready to use at all times. PIC relocated all items blocking handw
• Proper Cold Holding Temperatures: PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. Addl Notes: Observed two raw shell eggs that were on a shelf near the baking area that were room temperature. Person in
• Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored: 7-102.11 - Priority Foundation: Common Name-Working Containers Addl Notes: Observed multiple spray bottles with blue and clear liquid in them. Person in charge (PIC) staeted that (2) containers might be water, and that (1) bottle was cleaner. PIC used a marker to write labels on the spray bottles at time
• Food Properly Labeled; Original Container: 3-302.12 - Core: Food Storage Containers Identified with Common Name of Food Addl Notes: Observed multiple containers of salt, sugar, and other bulk ingredients in various containers without a label. Person in charge (PIC) will label the containers. All bulk food items not easily identifiable must be labeled with common name of food. Corrective Action: Co
• Contamination Prevented during Food Preparation, Storage and Display: 3-305.11 - Core: Food Storage - Preventing Contamination from the Premises Addl Notes: Observed canned foods stored on the ground under the dry-foods storage rack. Person in charge (PIC) moved the foods to the shelves at time of inspection. Food must be stored at least 6 inches off the ground at all times to prevent contaminatio

As listed in the inspection report.