SAIGON CAFE

Upon arrival, food employee stated that there was no PIC, Owner, Manager, or CSFM present at facility. CA: There must be a person in charge on the premises of the food service establishment at all times. The person in charge shall ensure compliance with the food code.

Observed a food container of cooked broccoli, cut onions, glass noodles, vegetable dumplings, pork eggrolls, and sauce stored under the prep top cooler without any lids or coverings. CA: Food shall be stored in packages covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled, to be protected from overhead contamination. COS: PIC provided lids for each food container stored under the prep top cooler.

Observed raw chicken skewers stored directly next to the spring rolls with vegetables, cooked chicken strips were stored next to the raw beef in the reach in cooler of the main kitchen, raw chicken and raw beef were stored side by side in the walk-in cooler. CA: Discussed with the person in charge that raw animal foods need to be separated from the ready to eat cook food and also raw chicken and raw beef cannot be stored next to each other due to different cooking temperature. COS: Person in charge relocated all the foods and stored them correctly.

Observed available chlorine sanitizer in the mechanical dish machine at 0 ppm. CA: Discussed with the person in charge that chlorine sanitizer in the mechanical dish machine should be at least 50 ppm to sanitize the dishes. Advised to use the 3-compartment sink.

Observed multiple time/temperature control safety food such as raw shell eggs, raw chicken, beef stomach, raw beef are above the cold holding temperature of 41F.See the temperature log, out of temp foods are marked with asterisks. CA: Discussed with the person in charge that time/temperature control for safety food shall be maintained at 41°F (5°C) or below.

Observed a hot pot of tapioca was stored in the handwashing sink near the 3-compartment sink. CA: Discussed with the person in charge that a handwashing sink may not be used for purposes other than handwashing. COS: Person in charge removed the pot from the handwashing sink.

Observed the interior of the ice machine has accumulated pink like organic matter. CA: Discussed with the person in charge that food contact surface should be clean to sight and touch.

Observed that time/temperature control food such as fried chicken, marinated pork, beef, shrimp in the walk-in cooler and also in the reach in cooler doesn't have date of preparation. CA: Discussed with the person in charge that ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1.

Observed three containers of frozen beef, pastry shells were directly stored on the floor of the walk in freezer. CA: Discussed with the person in charge that food shall be protected from contamination by storing the food at least 6 inches (15 cm) above the floor. COS: Person in charge removed the foods from the floor and placed them on the shelves.

Observed food employee kept the just fried chicken in two cardboard boxes for cooling down. CA: Discussed with the person in charge that during preparation food shall be protected from the environmental source of contamination. COS: Person in charge placed the chicken into the food tray.

Observed food employee kept the just fried chicken in two cardboard boxes for cooling down. CA: Discussed with the person in charge that during preparation food shall be protected from the environmental source of contamination. COS: Person in charge placed the chicken into the food tray.

Observed the ambient temperature of the reach in cooler near the microwave, at 44F. CA: Discussed with the person in charge that the reach-in cooler should be properly maintained so that the food inside stays at 41°F or below.

Observed food employees kept cooking pot into the handwashing sink, observed noodles and rice debris in the handwashing sink near the fryer, observed food debris in the handwashing sink near the dump sink. Discussed with the person in charge that a handwashing facility may not be used for purposes other than handwashing. Person in charge removed the pot and food debris.

Observed food employee was thawing beef under warm stagnant water. Discussed with the person in charge that food shall be thawed completely submerged under running water. Person in charge drained the warm water and submerged it under running water.

Observed food employees are handling food without restraining loose hair. Discussed with the person in charge that employees preparing or handling food shall use cleanable nets or other hair restraints worn properly to restrain loose hair including beards and mustaches longer than one half inch.

Observed food employee has a stone ring on the finger while handling food. Discussed with the person in charge that food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food except for a plain ring such as a wedding band.

Observed serving bowls are stocked on the cardboard near the prep top cooler. Discussed with the person in charge that nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.

Observed employee food items are scattered throughout the facility such as nuts near the microwave, employee soup in the walk-in cooler. Discussed with the person in charge that areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.