SAIGON CAFE

2-2A: .03(2)(o)One new employee did not have employee health agreement signed. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: PIC had employee read and sign health agreement.

2-2D: .06(2)(o)Observed a plastic container and spoon in front hand sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: PIC (person in charge) had items removed and sink cleaned.

SECOND CONSECUTIVE VIOLATION OF SAME CODE PROVISION

2-2E: .03(6)Facility did not have a procedure for bodily fluid clean up kit. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf) Corrective Actions: Procedure provided.

2-2D: .06(2)(o)Observed employee rinsing a cloth in the hand sink. A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: PIC (person in charge) had employee clean hand sink and wash hands.

14A: .04(4)(k)Observed scoops with handles in food. Scoop in flour with handle stored in food. Facility is using bowls to scoop rice and had a bowl as a scoop in the cooked chicken in a prep cooler. 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 running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. 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: PIC had scoops without handles discarded. Scoop in flour was removed and cleaned.

17D: .07(4)(b)Observed employee lunch stored over customer food in prep cooler. On prep counter, there was an employee cup and employee lunch. Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. (C) Corrective Actions: PIC had personal items relocated to store appropriately.

12A: .04(4)(q)Containers of broth stored on the floor in walk-in freezer. Food relocated above the floor. 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)

4-2B: .05(6)(n)Observed an employee wipe counters with a cloth from sanitizer that had no observable amount of chlorine. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: PIC (person in charge) added bleach to correct concentration.

10D: .04(4)(d)Observed at least twenty working containers of sauce that were not labeled. 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: PIC labeled items with common name.

12C: .04(4)(m)Observed at least four wet wiping cloths stored on the counter. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: PIC placed cloths in sanitizer.

8-2B: .07(6)(c)Observed a gallon of soap stored above food in a shelving unit and a lighter stored above a prep cooler in the prep line. 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. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single service and single-use articles. (P) Corrective Actions: //Chemicals were relocated to lower shelves.//

13A: .02(1)(d)The most current inspection report (4/23/24) was not posted in public view. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: //Today's inspection report was posted at the facility.//

17C: .07(2)(a)//Facility installed an unapproved dry storage area. Dry food a deep chest freezer and single-use items are being stored in this open area. No door was installed. // Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. (C) Corrective Actions: //

17D: .07(3)(h)Observed employee personal items (keys and earphones) stored above an opened food container (dry noodles) on a shelving unit next to the fryer machine. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. (C) Corrective Actions: //Personal items were relocated.//

1-2A: .03(2)(a)-(l), (n)Due to today's unsatisfactory score, the person in charge (PIC) is not demonstrating active managerial control. Risk factors such as food storage and separation, bare hand contact with food, food contact surfaces cleanliness, and cold holding among others were observed at risk during today's inspection. 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) Corrective Actions: //

2-1C: .04(4)(a)1,2,3Observed an employee grabbing cooked chicken from the prep top cooler, and touching MSG in a working container with bare hands. Observed another employee touching rehydrated rice noodles with bare hands. Except when washing fruits and vegetables, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. (P) Corrective Actions: //Food items were discarded.//

15C: .05(7)(d)Observed all shelves inside the walk-in cooler with food debris and mold-like substance build-up. Observed fan covers inside the walk-in cooler with dust accumulation on it. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. (C) Corrective Actions: //

17C: .07(2)(a)//Facility installed an unapproved dry storage area. Dry food a deep chest freezer and single-use items are being stored in this open area. No door was installed. // Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. (C) Corrective Actions: //

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw beef stored above peeled potatoes in a prep cooler, raw pork stored above cream cheese wontons (both opened packages) inside a deep chest freezer, and raw chicken stored above raw pork inside the walk-in cooler. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, 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) 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: //Food items were rearranged by their internal cooking temperature.//

4-2B: .05(7)(a)1Observed ice machine with an orange substance on the inside lid (where ice forms SECOND CONSECUTIVE VIOLATION Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

6-1A: .04(6)(f)Observed time/temperature control for safety (TCS) food items holding temperatures above 41F (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: //Food items were discarded.//

10D: .04(4)(d)Multiple food containers were not labeled: MSG, salt, sugar, sauces, etc. 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: //Food items were labeled.//

10D: .04(8)(b)Observed multiple expired (4/6/24) half-and-half containers stored inside the walk-in cooler and reach-in cooler. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as "keep refrigerated" and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer's expiration date or the sell-by date. (P) Corrective Actions: //Half and half containers were segregated to be returned. Person in charge stated milk was purchased last week.//

14A: .04(4)(k)Observed bowls (no handles) used as scoops for bulk food items. 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 running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. 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: //Bowls were removed from the food.//

14B: .05(10)(e) 1,2,4Observed multiple containers that were stored as clean, but stacked still wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: //Containers were rewashed, rinsed, sanitized and allowed to air dry.//

15B: .05(3)(h),(i)Chlorine test strips available in the facility are expired (2019, 2020). A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf) Corrective Actions: //