LITTLE SAIGON CAFE

High Priority - Nonfood-grade bags used in direct contact with food. Grocery bag with whole peppers in direct contact with the bag in standup reachin cooler in the kitchen. Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cut cabbage in flip top reach in cooler closest to triple sink at 50F. Per operator, cabbage has been in the same unit overnight. Also, shrimp (75F - Cold Holding); beef tendon (77F - Cold Holding); raw beef (76F/73F/62F/70F/59F - Cold Holding); meatball (76F - Cold Holding); tripe (76F - Cold Holding); raw scallops (76F - Cold Holding); raw squid (74F - Cold Holding); raw chicken (76F - Cold Holding); tofu (75F - Cold Holding); shell egg ambient (74F - Cold Holding); raw pork (73F/68F - Cold Holding)in flip top reach in cooler closest to stove. Per operator, all products have been in the same unit overnight. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Cut cabbage in flip top reach in cooler closest to triple sink at 50F. Per operator, cabbage has been in the same unit overnight. Also, shrimp (75F - Cold Holding); beef tendon (77F - Cold Holding); raw beef (76F/73F/62F/70F/59F - Cold Holding); meatball (76F - Cold Holding); tripe (76F - Cold Holding); raw scallops (76F - Cold Holding); raw squid (74F - Cold Holding); raw chicken (76F - Cold Holding); tofu (75F - Cold Holding); shell egg ambient (74F - Cold Holding); raw pork (73F/68F - Cold Holding)in flip top reach in cooler closest to stove. Per operator, all products have been in the same unit overnight. Warning

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed operator wash hands in mop sink.

Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No reporting agreement for My N, hired three days ago. Provided reporting agreement and operator had employee sigh during inspection. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedures available. Provided DBPR Form HR 5022-090 and assisted operator with completion. Also, boba tapioca pearls held on time controls, has no time marking. Operator marked time during inspection. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior back of ice machine has black mold-like substance.

Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in bulk sugar.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of air fryer has food debris.

High Priority - - From initial inspection : High Priority - Live, small flying insects found. One live flying insect at three compartment sink. Warning - From follow-up inspection 2025-02-27: Two live flying insects observed; 1 live flying insect in front of dining room 1 live flying insect on lid interior of flip top reach in cooler in kitchen Admin Complaint

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 27 live roaches observed in the following areas; 1 live roach on prep table in kitchen 1 live roach at kitchen door 1 live roach on mop sink 7 live roaches under stand up reach in cooler in kitchen 17 live roaches under grill/wok station Warning - From follow-up inspection 2025-02-27: 7 live roaches observed in the following areas; 1 live roach under triple sink 1 live roach on wall at reach in freezer 5 live roaches under stand up reach in cooler in kitchen Admin Complaint

Basic - - From initial inspection : Basic - Dead roaches on premises. 35 dead roaches observed in the following areas; 2 dead roaches on kitchen handwash sink 2 dead roaches on wall at kitchen handwash sink 2 dead roaches on mop sink 9 dead roaches under mop sink 1 dead roach on wall under prep table 11 dead roaches on fire extinguisher at three compartment sink 1 dead roach in cobweb to right of back exit door 4 dead roaches under stand up reach in cooler 3 dead roaches in/under front cabinets Warning - From follow-up inspection 2025-02-27: 12 dead roaches observed in the following areas; 1 dead roach on middle door gasket of flip top reach in cooler 1 dead roach in pot on stovetop 1 dead roach under triple sink 1 dead roach on electrical outlet to left of wok station 1 dead roach in triple sink 1 dead roach to left of ice machine 3 dead roaches under shelf at mop sink 3 dead roaches in webs under shelf by mop sink Admin Complaint

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing dishes with soap only at three compartment sink. No sanitizer being used. Owner notified and assisted employee to set up sanitizing solution. Employee began to rewash and sanitize dishes. Corrective Action Taken

High Priority - Live, small flying insects found. One live flying insect at three compartment sink. Warning

High Priority - Nonfood-grade bags used in direct contact with food. Grocery bag in direct contact with limes and sauce in reach in cooler. Owner removed both products from grocery bags. Corrected On-Site

High Priority - Roach activity present as evidenced by live roaches found. 27 live roaches observed in the following areas; 1 live roach on prep table in kitchen 1 live roach at kitchen door 1 live roach on mop sink 7 live roaches under stand up reach in cooler in kitchen 17 live roaches under grill/wok station Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice in warmer in kitchen at 122F. Per owner, rice prepared two hours prior. Owner voluntarily discarded rice. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Metal scrub pad in handwash sink at front counter. Owner removed scrub pad. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in women's restroom.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Owner using time controls for cooked tapioca for Boba. Provided DBPR Form HR 5022-100 and DBPR Form HR 5022-090.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior sides of ice machine with black mold-like substance.

Basic - Dead roaches on premises. 35 dead roaches observed in the following areas; 2 dead roaches on kitchen handwash sink 2 dead roaches on wall at kitchen handwash sink 2 dead roaches on mop sink 9 dead roaches under mop sink 1 dead roach on wall under prep table 11 dead roaches on fire extinguisher at three compartment sink 1 dead roach in cobweb to right of back exit door 4 dead roaches under stand up reach in cooler 3 dead roaches in/under front cabinets Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee can of soda on cutting board to flip top reach in cooler in kitchen. Owner removed beverage. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Owner personal food in reach in cooler at front counter stored above customer food.owner moved food to proper storage. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon for rice in standing water at 72F. Owner removed the water. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer for flip top reach in cooler closest to three compartment sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving under grill has accumulation of food debris.

Basic - Unclean building components, attachments or fixtures. Fan guard in reach in cooler at front counter is soiled.

Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguishers at kitchen entrance and at back exit door are in the recharge zone.