VN NOODLE & GRILL

An employee was observed using the same tong to flip raw chicken on the grill and then proceeded to flip the pork meat. [Corrective action] To prevent cross-contamination ensure to use different tongs or utensils for each type of meat. [Corrected on site] Pork final temperature readings were measured at 178F and 172F.

Code CHSC 113967

Hot water temperature reading measured at 73F in the preparation sink. [Corrective action] Provide hot water int he preparation sink. The hot water shall be at least 120F.

Code CHSC 114192

In the preparation area, three colanders with cooked noodles were observed at ambient temperature on the preparation table. The noodles internal temperature readings were measured at 105°F, 58F, and 110F. Fried tofu internal temperature readings were at 92F and 58F and were observed on a strainer at ambient temperature. In addition, raw bean sprouts internal temperature readings were at 53F, and 57F, raw chicken 60F, and egg rolls at 56F. Food containers were observed in the undercounter units. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F.

Code CHSC 113996