SAIGON BAY VIETNAMESE RESTAURANT

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed the handle to the ice touching the product. Manager corrected storage. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food debris build up on the shelves in the walk in cooler.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wiping cloth sanitizer at 0ppm. Manager removed and remade the sanitizer and retested at 50ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed a stained cutting board on the prep table in the back prep area.

Basic - Cardboard used to line nonfood-contact shelves on the bottom shelves of the prep table in the kitchen area.

Basic - Current Hotel and Restaurant license not displayed.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed a serving spoon in the front area in standing water temping at 73F. Manager removed. Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed the sanitizer bucket being stored on the floor on the cook line. Manager double bucketed sanitizer bucket. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed several packs of meat thawing at room temperature. The meat was still frozen as manager stated it had only been 5 minutes. Manager placed packages in the walk in cooler. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed two wet cloths being placed on the prep table in between uses. Manager removed. 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. Tested at 0ppm. Manager replaced and retested at 50ppm Corrected On-Site

Basic - Ice scoop handle in contact with ice. At server station

High Priority - Dented cans present. See stop sale.

Basic - Damaged food not properly segregated. Can of hoisin, cans of pineapples, can of oyster sauce dented and with other good cans

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed operator crack shelled eggs then handled clean utensils on cook line without washing hands. Discussed proper methods with manager and the changed gloves and washed hands. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pre line: premade spring rolls (60F - Cold Holding); bean sprouts (61F - Cold Holding). Manager time marked and added to time as a public health control form. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open bottle of water next to clean plates in prep area

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed boba ladle in standing water at boba station at 73f Repeat Violation

Basic - Reuse of single-service or single-use articles. Observed sugar stored in black pepper container in boba station