BEN THANH RESTAURANT Inspection – September 16, 2025

High Priority 3

#5High Priority08B-28-4

High Priority – Food prepared with soiled equipment/utensil. During inspection observed preparation of leaves on floor. Educated. Employee moved employee washed all leaves and bowl during inspection.

#6High Priority14-15-4

High Priority – Nonfood-grade containers used for food storage – direct contact with food. To go bags inside reach in cooler glass cooler used for prepared food.

#7High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter right beside reach in cooler at cook line. beef (85F – Cold Holding); garlic in oil (86F – Cold Holding) educated moved to freezer **Corrective Action Taken**

Corrective Action Taken

Intermediate 3

#8Intermediate12A-03-4

Intermediate – Employee washed hands in a sink other than an approved handwash sink. Prep cook wash hands in three compartment sink. Educated

#9Intermediate31A-09-4

Intermediate – Handwash sink not accessible for employee use at all times. White rack top of hand washing procedure sink.

#10Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Employee replaced **Corrected On-Site**

Corrected On-Site

Basic 4

#1Basic24-24-4

Basic – Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened). Cleaned dishes plastic containers inside blue stainer after cleaning put outside out back outside to dry. Employee brought to three compartment sink for re-cleaning. **Corrective Action Taken**

Corrective Action Taken

#2Basic10-20-4

Basic – In-use tongs stored on equipment door handle between uses.

#3Basic23-03-4

Basic – Nonfood-contact surface soiled with dust. Gaskets at cook line

#4Basic21-12-4

Basic – Wet wiping cloth not stored in sanitizing solution between uses. On cutting board at cook line

Florida Food Watch