SAIGON BAR VIETNAMESE & JAPANESE CUISINE

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. Dishwasher handling dirty dishes then handling clean dishes Cook handling cell phones then handling cooking of items. Employee washed hands Corrected On-Site Repeat Violation Admin Complaint

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook handling raw beef then handling clean utensils Employee washed hands Corrected On-Site Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in freezer Raw scallops over cooked pork Walk in freezer Raw beef over cooked fish balls Operator stored properly Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Flip top cooler #1 Raw beef over cooked noodles Flip top cooler #3 Raw beef over cut carrots Operator stored properly Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Walk in freezer Raw chicken over raw beef Operator stored properly Corrected On-Site Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Peanut sauce with milk 9/16 Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Cooked line Cooked rice, spring rolls, boba tea pearls, milk See stop sale Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler #2 cooked beef 47F cold holding, cooked chicken 47F cold holding, , cooked pork 50F cold holding, across from stovetop. Flip top cooler #3 across from grill bean sprouts 46F cold holding Per operator all products stored for less than 4 hours. Per operator all products not prepared or portioned today. Operator iced down all products Corrective Action Taken Warning

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Cooked line Cooked rice, spring rolls, boba tea pearls, milk See stop sale Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On top of stovetop flame turned off next to slicer. chicken broth 119F hold holding Per operator stored for approximately 1 hour. Operator turned flame back on to reheat product to 165F++ Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Clams tags not marked with last date served. Warning

Intermediate - No tag on/for original container of raw, in-shell clams Operator provided Corrected On-Site Warning

Basic - Single-service articles improperly stored. Cups and lids stored under drain pipe from hand washing sink expo side cook line. Operator moved Corrected On-Site Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Walk in cooler Red peppers over washed and peeled onions Operator stored properly Corrected On-Site Warning

Intermediate - - From initial inspection : Intermediate - Establishment not maintaining clam tags for 90 days. Warning - From follow-up inspection 2024-03-14: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Multiple pots blocking hand washing sink prep area sink. Operator removed Corrected On-Site Warning - From follow-up inspection 2024-03-14: Metal scrubbers stored inside hand washing sink by dishwasher area Operator removed Time Extended

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Multiple sushi rolls Warning - From follow-up inspection 2024-03-14: Same Time Extended

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee washed hands Corrected On-Site Warning

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observe dishwasher washing pots and pans with just soap and water and placing them with clean dishes. Operator returned it to dishwasher to proper sanitized. Corrective Action Taken Warning

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Not available for fresh farm raised salmon received from vendors Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Inside walk in cooler and reach in coolers Raw beef over seaweed Raw beef over beef soup Shell egg over sauces Raw beef over noodles Operator stored properly Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef small reach in cooler next to fryer. Operator stored properly Corrected On-Site Warning

High Priority - Roach activity present as evidenced by live roaches found. On chair on sushi bar area. Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside small reach in cooler next to fryer raw shrimp(48-55F) cold holding. Per operator product stored for longer than 4 hours. Per operator product not prepared or portioned today. See stop sale Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Observed sushi rice, cooked rice, bean sprouts, rehydrated noodles, cut cabbage over 4 hours.See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside small reach in cooler next to fryer raw shrimp(48-55F) cold holding. Per operator product stored for longer than 4 hours. Per operator product not prepared or portioned today. See stop sale Sushi bar cooked eel 50F cold holding peanut butter sauce 48F(Cold Holding), At flip top cooler across from burners. cooked beef (51F)Cold Holding; cooked sliced chicken (50F)Cold Holding Small reach in cooler next to fryer Raw beef (48-55F) Cold Holding, raw chicken (48-55F) Cold Holding, raw pork (48-55F) Cold Holding, #2, raw beef (48F Cold Holding), Per operator products not prepared or portioned today Per operator products stored for approximately 3 hours. Operator moved items to reach in freezer Corrective Action Taken Warning

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Observed sushi rice, cooked rice, bean sprouts, rehydrated noodles, cut cabbage over 4 hours.See stop sale. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line; beef soup (large pot) (109F - Hot Holding) At cook line; shrimp egg rolls 85F - Hot Holding) chicken soup (120F - Hot Holding);. Per operator products stored for approximately 2 hours. Operator turned flame back on to reheat products to 165F+ Corrective Action Taken Warning

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster to operator Warning

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. Email procedures to operator Warning

Intermediate - Establishment not maintaining clam tags for 90 days. Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Beef soup 43F; beef soup (59F - Cooling)at4:00pm since 11:00am at 4:15 57F cooling . Inside walk in cooler inside deep covered containers. At this current cooling rate product will not cool to 41F within 6 hours, Operator decided to moved soups to flame to reheat and restart cooling process Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Meat cutter Operator clean and sanitized Corrected On-Site Warning

Intermediate - Handwash sink not accessible for employee use at all times. Multiple pots blocking hand washing sink prep area sink. Operator removed Corrected On-Site Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Multiple sushi rolls Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On cook line Operator provided Corrected On-Site Repeat Violation Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Multiple items with time mark but not procedures available Emailed Time as a public health control to operator Warning

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

Basic - Dead roaches on premises. Dinning room under the table Warning

Basic - Pickles ginger stored on floor sushi area Advised operator to stored above floor Warning