SAIGON DISTRICT KITCHEN AND BAR scored 58; newer inspection records 95

1. 01

   Person in charge

   Item 1-2A ↗

   Several risk factor violations were observed during today's inspection, resulting in an unsatisfactory score due to an overall lack of active managerial control. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

   Inspector’s full note +

   Code .03(2)(a)-(n),(p)

   Several risk factor violations were observed during today's inspection, resulting in an unsatisfactory score due to an overall lack of active managerial control. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

   Official report · Item 1-2A ↗
   No correction or repeat marker recorded.
2. 02

   Person in charge

   Item 1-2A ↗

   At the start of the inspection, there was no person in charge on site. There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: The person in charge came during the inspection.

   Inspector’s full note +

   Code .03(2)

   At the start of the inspection, there was no person in charge on site. There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: The person in charge came during the inspection.

   Official report · Item 1-2A ↗
   No correction or repeat marker recorded.
3. 03

   Food separation and protection

   Item 4-1A ↗

   (vi)(vii)(viii)Observed raw chicken outside of its original packaging and on a sheet pan, stored above raw beef on sheet pans in the walk-in freezer. Observed cooked fish cakes stored under raw fish and raw beef stored over shrimp in the standing reach-in freezer. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, separating raw animal foods during storage, preparation, holding, and display from: (I) 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, (P) and (II) Cooked ready-to-eat food; and (P) (III) Fruits and vegetables…

   Inspector’s full note +

   Code .04(4)(c)1(i)(ii)(iii)(v)

   (vi)(vii)(viii)Observed raw chicken outside of its original packaging and on a sheet pan, stored above raw beef on sheet pans in the walk-in freezer. Observed cooked fish cakes stored under raw fish and raw beef stored over shrimp in the standing reach-in freezer. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, separating raw animal foods during storage, preparation, holding, and display from: (I) 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, (P) and (II) Cooked ready-to-eat food; and (P) (III) Fruits and vegetables before they are washed; (P) (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: The food was rearranged.

   Official report · Item 4-1A ↗
   No correction or repeat marker recorded.
4. 04

   Hot holding temperatures

   Item 6-1B ↗

   Observed grilled chicken, beef, and pork in a hot holding unit, not held at 135°F (57°C). See temperature log. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P)

   Inspector’s full note +

   Code .04(6)(f)

   Observed grilled chicken, beef, and pork in a hot holding unit, not held at 135°F (57°C). See temperature log. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P)

   Official report · Item 6-1B ↗
   No correction or repeat marker recorded.
5. 05

   Date marking and disposition

   Item 6-2 ↗

   Observed various food items cooked 2 days prior not labeled with the date they were prepared. Observed various cooked foods and sauces that were labeled wth the prep date, frozen, then thawed, and in use without the date updated to show which day the product was thawed out. Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: The food items were labeled with the…

   Inspector’s full note +

   Code .04(6)(g)

   Observed various food items cooked 2 days prior not labeled with the date they were prepared. Observed various cooked foods and sauces that were labeled wth the prep date, frozen, then thawed, and in use without the date updated to show which day the product was thawed out. Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: The food items were labeled with the prep date.

   Official report · Item 6-2 ↗
   No correction or repeat marker recorded.
6. 06

   Toxic substance storage and use

   Item 8-2B ↗

   Observed a lighter stored on the top shelf of a prep cooler in the kitchen. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P) Corrective Actions: The lighter was moved to the bottom shelf of a prep table.

   Inspector’s full note +

   Code .07(6)(c)

   Observed a lighter stored on the top shelf of a prep cooler in the kitchen. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P) Corrective Actions: The lighter was moved to the bottom shelf of a prep table.

   Official report · Item 8-2B ↗
   No correction or repeat marker recorded.
7. 07

   Toxic substance storage and use

   Item 8-2B ↗

   Observed a spray bottle of sanitizer not labeled at the front counter. 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. (Pf) Corrective Actions: The bottle was labeled.

   Inspector’s full note +

   Code .07(6)(b)

   Observed a spray bottle of sanitizer not labeled at the front counter. 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. (Pf) Corrective Actions: The bottle was labeled.

   Official report · Item 8-2B ↗
   No correction or repeat marker recorded.
8. 08

   Food labeling and containers

   Item 10D ↗

   Observed multiple containers of various dry food items not labeled with a common name beside the grill in the kitchen. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: The foods were labeled.

   Inspector’s full note +

   Code .04(4)(d)

   Observed multiple containers of various dry food items not labeled with a common name beside the grill in the kitchen. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: The foods were labeled.

   Official report · Item 10D ↗
   No correction or repeat marker recorded.
9. 09

   Thawing methods

   Item 11C ↗

   Observed chicken thawing at room temperature on the kitchen floor under a storage shelf. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C) Corrective Actions: The chicken was placed in the warewashing sink to continue thawing under cold running water.

   Inspector’s full note +

   Code .04(6)(c)

   Observed chicken thawing at room temperature on the kitchen floor under a storage shelf. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C) Corrective Actions: The chicken was placed in the warewashing sink to continue thawing under cold running water.

   Official report · Item 11C ↗
   No correction or repeat marker recorded.
10. 10

    Food storage and contamination

    Item 12A ↗

    Observed raw chicken thawing in a container on the floor under a storage shelf. Observed containers of cooked soup stored on the floor in the walk-in freezer, boxes of food that were not 6" off the floor, and boxes of sugar cane stored on the floor in the walk-in cooler. Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C) Corrective Actions: The food items were moved and placed 6 off of the ground.

    Inspector’s full note +

    Code .04(4)(q)

    Observed raw chicken thawing in a container on the floor under a storage shelf. Observed containers of cooked soup stored on the floor in the walk-in freezer, boxes of food that were not 6" off the floor, and boxes of sugar cane stored on the floor in the walk-in cooler. Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C) Corrective Actions: The food items were moved and placed 6 off of the ground.

    Official report · Item 12A ↗
    No correction or repeat marker recorded.
11. 11

    Utensil storage

    Item 14A ↗

    Observed 2 containers of water held below 135°F (57°C) storing rice scoops in the kitchen beside rice cookers. See temperature log. Observed bowls being used as scoops for flour, salt, and sugar. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation…

    Inspector’s full note +

    Code .04(4)(k)

    Observed 2 containers of water held below 135°F (57°C) storing rice scoops in the kitchen beside rice cookers. See temperature log. Observed bowls being used as scoops for flour, salt, and sugar. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: The water was poured out, and the utensils were placed in the warewashing area to be washed and sanitized. The bowls were removed from the dry food.

    Official report · Item 14A ↗
    No correction or repeat marker recorded.
12. 12

    Utensil, equipment and linen storage

    Item 14B ↗

    1,2,4Observed multiple plastic containers stored as clean, stacked wet on the dish storage rack. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: The dishes were allowed to be placed in a self-drying position.

    Inspector’s full note +

    Code .05(10)(e)

    1,2,4Observed multiple plastic containers stored as clean, stacked wet on the dish storage rack. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: The dishes were allowed to be placed in a self-drying position.

    Official report · Item 14B ↗
    No correction or repeat marker recorded.
13. 13

    Ventilation and lighting

    Item 17D ↗

    Observed employee drinks stored with customer food in the upright standing freezer in the kitchen. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: The drinks were discarded.

    Inspector’s full note +

    Code .07(4)(b)

    Observed employee drinks stored with customer food in the upright standing freezer in the kitchen. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: The drinks were discarded.

    Official report · Item 17D ↗
    No correction or repeat marker recorded.

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.