Saigon Bowl

Observed cooked pork meats and cooked oxtails inside the reach in cooler not date marked. Also observed cooked pasta inside reach in cooler not date marked. Refrigerated, 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. Employee will date mark the food containers.

Observed employee's pepto-Bismol medication stored on the top shelf near and above customer's food items inside the reach in cooler. Medicines that are in a food service establishment for the employee’s use shall be labeled with a legible manufacturer’s label and located to prevent the contamination of food. Employee relocated the medication.

Observed no inspection report posted for public viewing. 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. Post today's inspection report.

Observed several raw meats stored above vegetables inside the reach in cooler, also observed raw eggs stored above ready to eat sauces and vegetables inside the walk in cooler. Food shall be protected from cross contamination by: Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: vegetables and other ready to eats foods. Items were relocated to appropriate location.

Person in charge could not provide any type of employee's health documentation to ensure all employees are aware of foodborne illnesses. The permit holder shall require food employees and conditional employees to report to the CFSM and person in charge, information about their health and activities as they relate to diseases that are transmissible through food. A food employee or conditional employee shall report the information in a manner that allows the CFSM and person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms. I provided an employee health document to person in charge in order to discuss with employees.

Observed a bucket stored inside the handwashing sink in the main kitchen. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Employee removed the bucket.

Observed no paper towels at the front handwashing sink. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels Employee refilled the paper towels dispenser.

Observed no sanitizer dispensing from the dishwashing machine. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows:A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, P and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions. Have the dishwash service, use three compartment sink to wash, rinse and sanitize.

Observed the baffle inside the ice machine with brown and orange organic buildup. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers: At a frequency specified by the manufacturer; or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Discard existing ice, then wash, rinse and sanitize interior of the unit.

Observed raw meat thawing on the drainboard of the prep sink not under water. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: Completely submerged under running water: At a water temperature of 70°F or below. Employee moved food to cold holding unit to complete the thawing process.

Observed numerous food items stored directly on the floor inside the walk in freezer. Food shall be protected from contamination by storing the food: In a clean, dry location; Where it is not exposed to splash, dust, or other contamination; and at least 6 inches (15 cm) above the floor. Relocated food items from the floor.

Observed the person in charge not performing their duties as it relate to proper sanitizing multiuse food containers. Person in charge shall ensure food employees aEmployees are properly sanitizing cleaned multiuse equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing. I provided guidance on proper wash, rinse and sanitize procedures with kitchen staff.

Observed the person in charge not performing their duties as it relate to proper thawing of time/temperature control for safety foods. Person in charge shall ensure Food employees are properly maintaining the temperature of Time/Temperature control for safety foods during thawing through daily oversight of the food employee’s routine monitoring of food temperatures. Kitchen staff will take a food handler course that includes thawing procedures.

Observed employee's single use cups without straw and lid stored on make line in the main kitchen and bubble tea area.Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. Employee discarded the drinks.

Observed no paper towels in women's restroom. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:Individual, disposable towels. Employee placed paper towels at hand sink during the inspection.

Observed dishwasher being used, but there was no sanitizer in the container. Per the owner, he has the sanitizer in his car and is enroute. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: A chlorine solution shall be maitianed between 50-100 parts per million (ppm). Utilize three compartment sink to wash, rinse and sanitize.

Observed employee washed and rinsed the rice spatula. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Employee washed, rinsed and sanitized the utensil.

Observed raw meat thawing inside the prep sink not under water. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed:Completely submerged under running water: At a water temperature of 70°F or below. Employee placed meat under running water.

Observed the current inspection report not posted.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. Post current inspection report.

Observed raw shelled eggs, raw pork tenderloin and raw shrimp stored above vegetables throughout the walk in cooler. Food shall be protected from cross contamination by: Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: vegetables and other ready to eats foods. Employee rearranged food items based on the posted food storage chart.

Observed numerous types of peppers with mold growth stored on top of other vegetables inside the walk in cooler. Food shall be protected from cross contamination by Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food. Food items were discarded.

Observed the person in charge not performing their duties as it relate to foodborne illness.. Person in charge shall ensure food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. Discuss employee health documentation provided with all employees.

Observed the person in charge not performing their duties as it relate to proper sanitizing. Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing. Train staff on proper food contact sanitizing and the usage of test strips.

Observed the in use dish washing machine dispensing 0 parts per million (ppm) of chlorine sanitizer. Upon further review the sanitizer has been used up. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: A chlorine solution shall have a minimum temperature based on the concentration and pH of the chlorine solution concentration shall be 50-100 ppm. Facility will use the three compartment sink to wash, rinse and sanitize.

Observed the person in charge not performing their duties to ensure employees are properly thawing out time/temperature control for safety (TCS) foods. Person in charge shall ensure food employees are properly maintaining the temperature of Time/Temperature control for safety foods during thawing through daily oversight of the food employee’s routine monitoring of food temperatures.

Observed no certified food safety manager (CFSM) certificate posted. I was unable to verify. The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. Post current CFSM.

Person in charge could not provide any type of employee's health documentation to ensure all employees are aware of foodborne illnesses. The permit holder shall require food employees and conditional employees to report to the CFSM and person in charge, information about their health and activities as they relate to diseases that are transmissible through food. A food employee or conditional employee shall report the information in a manner that allows the CFSM and person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms. I provided an employee health document to person in charge in order to discuss with employees.

Observed boxes blocking access to the hand washing sink in the prep area. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Employee removed boxes from hand sink.

Observed no paper towels at the hand sink in the women's restroom. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels. Employee refilled the paper towel dispenser.

Observed employee wash and rinse food utensil. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Employee washed, rinsed and sanitized the utensils appropriately.

Observed two packages of raw chicken thawing on a bucket in the main kitchen. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: Under refrigeration that maintains the food temperature at 41°F or less or completely submerged under running water: At a water temperature of 70°F (21°C) or below. Employee relocated chicken to walk in cooler to finish thawing.

Observed sunlight at the bootom of the rear exit door. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: Filling or closing holes and other gaps along solid, self-closing, tight-fitting doors. Have the door threshold repaired.

Observed the area near the nozzles of the soda dispenser heavily soiled. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Wash, rinse and sanitize interior area.