Raw pork blood jelly stored above fruits and vegetables and “a pink slimy substance” soiling the baffle of the ice machine contributed to a Warner Robins restaurant failing its routine health inspection in July.
96 Vietnamese Cuisine at 810 Ga. 96, Suite 600-700, in the Century Market Plaza, also failed its required follow-up inspection a few days later, according to what was reported Thursday in the state health department’s online portal.
The restaurant received a “U” for “unsatisfactory compliance” at its routine inspection July 25 with a score of 61 and and its follow-up inspection July 30 with a score of 65.
Environmental health inspectors assign grades based on how many points are deducted from 100, with scores of 69 and below considered failing. Follow-up inspections are required when a restaurant fails its routine inspection and generally take place within 10 days.
Under scrutiny
Violations dealing with food storage and food temperatures were observed during both health inspections, according to an email from Michael Hokanson, spokesman for the North Central Health District that includes Houston County. He attributed comments in the email to Houston County’s environmental health staff.
“These violations are risk-based and are known to cause foodborne illnesses,” the email states.
The restaurant, which is under new ownership, corrected the violations and voluntarily agreed to close Tuesday after receiving a “U” on the follow-up inspection, according to the email. Training was needed.
However, health staff found the restaurant open again twice on Wednesday after the owner had voluntarily agreed to be closed, according to the email. Overnight, owner Thanh Nguyen received state-requested food handler training.
Nguyen presented a training certificate to the health inspector, according to the email, and the restaurant received the green light from the state to operate Thursday, Hokanson texted.
The next step for the health department is an informal inspection.
“We will go back to the facility to ensure these violations remain corrected,” according to the email. “At that time, we will decide if a hearing is needed to revoke or suspend the food service permit.”
The Telegraph called the restaurant seeking comment, and none was received.
Failing grade
During its July 25 routine inspection, the inspector noted numerous priority violations including “improper cold and hot holding of time/temperature control for safety (TCS) foods, improper storage of raw and ready to eat items, unclean food contact surfaces.”
The restaurant was cited for storing raw pork blood jelly, shrimp and squid above limes, jalapenos and cucumbers inside a walk-in cooler, according to the inspection report.
“Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables,” the report states.
Raw bean sprouts placed in an ice bath to decrease the temperature quickly were above temperatures required for food safety, according to the report.
Also, cooked rice and cooked pork meat on a counter and a pork egg roll inside a fryer were below temperatures required for food safety, the report said.
The inspector also noted that the baffle inside of the ice machine was soiled with “a pink slimy substance.” A baffle diverts ice to the back of the machine to prevent ice from building up at the front and spilling out when the door is opened.
Additionally, containers of beef soup and beef fat were being stored on the floor inside a walk-in freezer, while several containers of onions were stored on the floor in the main kitchen.
To protect from “splash, dust or other contamination,”foods are required to be stored on a shelf at least 6 inches above the floor, according to the report.
Other violations included in-use utensils to scoop cooked noodles being stored in a bucket of stagnant water below the minimum temperature requirement. Also, a pile of ice was inside a hand washing sink that may only be used for handwashing.
Follow-up inspection
During its follow-up inspection July 30, the restaurant was again cited for several priority violations including improper time/temperature for cold holding of food, improper storage of raw and ready-to-eat food and improper hand-sink usage.
The restaurant was cited for raw beef and raw chicken being stored above limes and cucumbers inside the walk-in cooler. To prevent the potential for cross contamination, raw meats should not be stored above raw fruits and vegetables, according to the inspection report.
Also, a bulk container of bean sprouts in a container of water and a cut tomato on the counter were above temperatures required for food safety, the report said.
A box of raw steak, containers of beef soup and beef fat were being stored directly on the floor inside the walk-in freezer, while several containers of onions, hot sauce and cooked broth were stored on the floor in the main kitchen, according to the report. The food items should be stored on shelves at least 6 inches above the ground to prevent potential contamination.
The inspector also found utensils to scoop cooked noodles being stored in a bucket of stagnant water and rice scoop stored in stagnant water below temperatures required for food safety.
Other violations included a food handler prepping food without a proper hair restraint, according to the report.
Prior inspections
Earlier this year, 96 Vietnamese Cuisine scored a 91 at its regular inspection March 22 and a 100 on an initial inspection on Jan 19. Because the restaurant changed ownership in January, an initial inspection was required.
No other scores for the restaurant were included in the online portal Thursday.
But previous scores were included in a 2023 Telegraph article that reported 96 Vietnamese failed its routine inspection under different ownership June 28 with a score of 64 but bounced back with a 91 at its followup inspection June 30.
Restaurant grades
An “A” is given for a score between 90 to 100 and denotes “food safety excellence.” A score of 80 to 89 is considered “satisfactory compliance” for a grade of “B,” while a “C” is given for “marginal compliance” based on a score of 70-79. A “U” for “unsatisfactory compliance” is given when a restaurant scores 69 or less.
Restaurant inspections are designed to protect public health.
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