SAIGON WOK

High Priority - Nonfood-grade bags used in direct contact with food. Spring rolls in direct contact with grocery bag in flip top reach in cooler in kitchen.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw beef stored on top of heads of cabbage. Also, open raw beef stored on top of cooked noodles. Also, open raw chicken stored over raw beef and noodles. Also, open raw chicken wings stored over onions.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Container of rice on prep table at 48F. Per operator, rice left out for approximately two hours. Rice moved to walk-in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Spring rolls held on time controls have no time marking. Operator states prepared 20 minutes prior and added time marking. Also, no written procedures available. Provided DBPR Form HR 5022-090. Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written procedures available. Provided DBPR Form HR 5030-104. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink by drink prep area is blocked by a cart.

Intermediate - No soap provided at handwash sink. No soap at handwash sink by dishmachine. Employee replenished soap. Corrected On-Site

Intermediate - Spray/squirt bottle containing toxic substance not labeled. Unlabeled squirt bottle with green liquid at dishmachine.

Basic - Floor soiled/has accumulation of debris. Flooring under the shelving in the walk-in cooler and walk-in freezer is soiled. Repeat Violation

Basic - Food stored on floor. Case of oil by back prep table stored on the floor. Container of rice and heads of cabbage stored on the floor in the walk-in cooler.

Basic - Reach-in/Walk-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler shelf liners are soiled. Shelving in small reach-in cooler by back exit is soiled. Repeat Violation

Basic - Storage area not maintained clean and organized. Dry storage room at back exit is in disarray. Multiple cases/miscellaneous items on the floor. Storage area inaccessible. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter held at wok area at 58F. Owner states butter removed from refrigeration approximately 15 minutes prior. Butter placed in freezer and 20 minutes later temperature at 43F. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Tapioca pearls being held on time controls has no time marking. Owner states tapioca prepared at 12:00 and added time marking. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at dishmachine has gloves and towels in the sink. Employee removed all items from sink. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Floor under wok area and under fryer has debris.

Basic - In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth under cutting board at prep table. Employee removed wet cloth. Corrected On-Site

Basic - Plumbing system in disrepair. Handwash sink at dishmachine has a leak under the sink and is slow-draining. Also, leak from cooling unit in walk in cooler.

Basic - Reach-in cooler/walk in cooler interior/shelves have accumulation of soil residues. Plastic shelving liners used in walk in cooler are soiled.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine tested at 0ppm chlorine. Operator found chemical bucket under machine empty. Operator replaced with new chemical. Machine ran one cycle and tested at 50ppm chlorine. Corrective Action Taken

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee sort and stack dirty dishes then went to walk in cooler, brought raw meat to the kitchen and placed meat in reach in cooler then finished getting a take out order together without changing gloves or washing hands.

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 118F. Operator states rice placed in warmer approximately 30 minutes prior. Operator reheated rice to 207F. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment uses chlorine for dishwasher sanitizing. Only quaternary ammonium strips are available.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Food handler training for Hayden O. not provided. Employee employed since March 2023. Repeat Violation Admin Complaint

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Some employee food handler reporting agreements not completed.

Intermediate - Spray/Squirt bottle containing toxic substance not labeled. Unlabeled squirt bottle with green liquid on shelf in dishroom. Employee labeled. Corrected On-Site Repeat Violation

Basic - Outer openings not protected with self-closing doors. Back exit door missing self-closing device.

Basic - Single-service articles improperly stored. Cases of carry out boxes stored on the floor of back storage closet.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Current license expired June 1, 2023. Operator renewed license during inspection. Corrected On-Site Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sprouts in reach in cooler in kitchen at 47F. Per operator, sprouts placed in cooler approximately 4.5 hours prior. See stop sale. Also, tapioca pearls held room temperature at 81F. Pearls cooked approximately 2.5 hours prior. Operator placed pearls on existing time as a public health control paperwork and denoted appropriate time on pearls. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed one expired employee training certificate.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with clear liquid unlabeled at prep sink in back kitchen. Operator discarded bottle and contents. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bucket of sugar under prep table has scoop handle in the product. Operator moved to proper storage. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gasket soiled.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed noodles (49F - Cold Holding) in reach in cooler in kitchen. Per operator, noodles put in cooler this morning. Operator discarded noodles. Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handsink by dishmachine. Manager replaced towels. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl in sugar bucket under prep table. Operator removed bowl. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Two sets of tongs stored on oven door handle. Operator moved to proper storage. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. At handwash sink at end of kitchen.

High Priority - Container of medicine improperly stored. In walk-in cooler observed medicine store over food items. Operator removed medicine. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested at zero ppm. Operator refilled machine and replaced empty sanitizer bucket. Re tested at 100ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Irish butter at 53F at room temperature on wok station. Operator stated butter was taking out of the cooler an hour ago. Operator placed butter into cooler. In walk-in cooler observed cream cheese at 44F. Walk-in cooler has ambient temperature of 42F. Operator stated cream cheese was delivered two days and the door was left open earlier today. Operator placed bags of ice ontop of cream cheese. Corrective Action Taken

High Priority - Time/temperature control for safety food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. Observed, noodles (110-112F - Reheating). Operator reheated to 203F. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. On shelf near back door observed chemicals being stored next food condiments and noodles. Operator removed bottles of chemicals from shelf. Corrected On-Site

High Priority - Vacuum breaker missing at sink faucet or on fitting/splitter added to sink faucet. Observed handwash sink at beginning of cook line with a threaded faucet without a vacuum breaker.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. In sanitizer bucket near bathrooms observed sanitizer at 200+ppm. Operator remade solution and tested at 100ppm. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk-in cooler observed raw shrimp that was peeled at 2:00 temping at 71F cooling at 4:05. Second temperature was taken at 5:05 and shrimp is temping at 63F cooling. Operator placed ice over shrimp. Corrective Action Taken

Basic - Cardboard used to line food-contact shelves. On bottom shelf of prep table across from dish observed it covered with cardboard. Operator removed. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout kitchen area observed tiles not smooth and easily cleanable.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed throughout kitchen area ceiling tiles with holes and broken off pieces.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk-in freezer observed ice buildup over fan.

Basic - Stored food not covered. In the walk-in freezer observed stored spring rolls without cover on a pan. Operator covered with paper. Corrected On-Site