CHEZ THUY CUISINE

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Inspection history

1. May 19, 2026

   ✓
   5 violations

   • 3-304.12 In-Use Utensils, Between-Use Storage (C). Observed spoons for scooping rice stored in ice water on the counter. In use utensils may not be stored in water unless it is 135 degrees F. Corrected through education.
   • 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (P) The chlorine residual at the dish machine was tested at less than 50 ppm. All food contact surfaces shall be washed, rinsed, and sanitized with a chlorine residual from 50ppm-200ppm. Owner will have it repaired.
   • 2-301.12 Cleaning Procedure (P). Observed cook washing gloves in the hand sink. Education provided that bare hands need to be washed for atleast 20 seconds under running water. Education provided.
   • 2-102.12(A) Certified Food Protection Manager (C). No certified food safety manager (CFSM) for the facility on site at the time of inspection: At least one employee during all hours operation that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Education provided and email with inspection has the BCPH website link to trainings sent.
   • 3-304.14 (B) Wiping Cloths, Use Limitation (C) Observed wet wiping cloths used for wiping surfaces stored on the prep line in no sanitizing solution. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114. Education provided.

2. May 8, 2026

   !
   13 violations

   • 2-102.11(A) Demonstration (Pf). Food service employees not able to demonstrate knowledge or understanding of food code at the time of inspection. During inspections and upon request the person in charge shall demonstrate knowledge of foodborne disease prevention and the requirements of this food code. Education provided.
   • 6-501.111 Controlling Pests (C).Observed mouse droppings in the dry food storage area on food containers. Pests need to be controlled in the retail food facility. Education provided.
   • 3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) All prepared/ cooked foods in the reach in coolers and walk in cooler observed without date labels. Foods that are time/temperature controlled for safety and held for more than 24 hours must be date marked and used within 7 days of preparation. Education provided to owner with inspection.
   • 3-304.15 Gloves, Use Limitation. Gloves were seen being used improperly by staff throughout facility.If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. Eduation provided.
   • 2-301.12 Cleaning Procedure (P). Observed cook washing gloved hands in the prep sink without soap. Education provided hands need to be washed for atleast 20 seconds under running water. Education provided. 2-301.14(H) When to Wash (P). Observed cook changing tasks between handling raw meat and ready to eat foods with no hand washing and glove change. Food employees shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment andutensils, unwrapped single use items.(A) After touching bare human body parts other than clean hands and clean, exposed portions of arms;(B) After using the toilet room;(C) After caring for or handling animals;(D) Except as specified in 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking;(E) After handling soiled equipment or utensils(F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks;(G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD;(H) Before donning gloves to initiate a task that involves working with FOOD; and(I) After engaging in other activities that contaminate the hands.Education provided.08 - Hands clean & properly washed
   • 2-102.12(A) Certified Food Protection Manager (C). No certified food safety manager (CFSM) for the facility on site at the time of inspection: At least one employee during all hours operation that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Education provided and email with inspection has the BCPH website link to trainings sent.
   • 7-102.11 Separation-Storage (P). Observed unlabeled chemical spray bottle in the back. Working containers used for storing poisonous or toxic materials such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. Corrected on site.
   • 3-602.11(B)(5) Food Labels, Name of Major Food Allergens (Pf). No notification on site for customers in regards to inquiries about food allergens. Establishments shall notify consumers by written notification to inquire about information on major food allergens as ingredients. Education provided with inspection to owner.
   • 3-304.15 Gloves, Use Limitation. Observed cooks and food service workers handling raw meat then handling ready to eat food with the same gloves. Also observed people walking throughout restaurant doing numerous different tasks without changing gloves. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. Education provided.
   • 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P). Shell eggs on the counter at 70*F. Wrapped rice and shrimp spring rolls held on the counter at 7*F. Except during preparation, cooking, cooling, hot holding, or when time is used as the public health control time/temperature control for safety food shall be maintained at 41 degrees f or less. Eggs moved to cooler and spring rolls discarded.
   • 3-304.12 In-Use Utensils, Between-Use Storage (C). Observed utensils for cooking on the line stored in water on the counter. In use utensils may not be stored in water unless it is 135 degrees F. Corrected through education.
   • 2-501.11 Clean-up of Vomiting and Diarrheal Events (Pf). No procedures on site for educating staff how to clean-up of vomiting and diarrheal events. A clean-up of vomiting and Diarrheal Events is necessary to have on site. Education provided with inspection.
   • 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (P) The meat slicer and meat press machine both had dried and caked food residue on them and were not cleaned after last use. All food contact surfaces shall be washed, rinsed, and sanitized using heat or approved chemicals. Education provided.