Little Saigon

Inspector's notes

Observed fume hood and filters above main cookline full of grease.

Inspector's notes

Observed raw meats in freezer wrapped in plastic to go bags. Use of non-food grade bags (including to-go bags and trash bags) is not approved for storage of open food items to prevent migration of deleterious substances. Had person in charge replace bags with food grade bags. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed small storage building used for dry goods and vegetables with a large amount of gnats flying around, sitting on the ceiling, and on the produce. Instructed person in charge to remove any produce contributing to the gnat existence and use a certified pest control technician to rid the out building of any gnats. Maintain pest control receipts. Reinspection to occur on or before Friday 11/14/2025.

Inspector's notes

Observed containers of cooked chicken, beef, pork, and raw beef in the small prep table closest to the main grill line. These items all had an internal temperature of 50 degrees Fahrenheit. Per person in charge the items were placed from the walk-in refrigerator into the prep refrigerator at 9am the current inspection day. Walk in refrigerator operating properly at time of inspection. Ambient temperature of the prep refrigerator was 53 degrees Fahrenheit. Per person in charge the unit was repaired recently. Unit unable to maintain TCS items at 41 degrees or below at time of inspection. Food items placed on 6 hour time as a control with discard time of 2:30pm when the establishment closes for mid day break. Corrected at time of inspection

Inspector's notes

Observed small prep refrigerator near the main cook line with an ambient temperature of 53 degrees Fahrenheit. Refrigerator unit not able to maintain TCS food below 41 degrees Fahrenheit or below. Establishment has multiple refrigeration units to utilize while unit is being repaired. Repair equipment and ensure it maintains an ambient temperature below 41 degrees Fahrenheit. Correct prior to next routine inspection.

Inspector's notes

Observed soiled flooring and surfaces behind the eqiupment on the main cook line. Clean and maintain clean. Correct prior to next routine inspection

Inspector's notes

No food protection manager certificate available at time of inspection. Obtain and maintain certificate onsite for review during inspections. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed pesticide in large jug with spray handle outside in the back of establishment. All pesticide should be applied by a certified pest control company and should never be stored on the premises. Employee removed pesticide at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked rice being store in "thank you" style grocery bags. Bags are not marked or identified as food safe. All food contact surfaces and storage containers, including bags, must be food grade to prevent contamination. Employee replaced bags with food grade bags at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no staff on site with a Food Protection Manager certification.

Inspector's notes

Observed staff rinsing hands at spray nozzle at sink next to dish washer and at three compartment sinks. Hands must be washed with soap and water at assigned hand sink. Discussed best hand wash practices with staff. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed shrimp and rice wrapped in plastic wrap for service along production line by doors entering dining room. As per the person in charge the portioned rice and shrimp are served cold and stored for only 4 hours during lunch hours Observed cooked beef in small tree door sandwich prep refrigerator across from woks at 50*F in tightly covered plastic container. As per the person in charge the beef was cooked this morning at approximately 11:00 am and held to the end of lunch when it is discarded.

Inspector's notes

Observed rice and vegetable combinations being cooled in walk in cooler at 70*F. These items were in containers deeper than 4 inches and tightly covered with plastic wrap. When cooling foods, cool in shallow containers uncovered or in ice baths until food reaches 41*F. Items were stirred and uncovered to assist in cooling to 41*F. Corrective Action: Corrected at time of inspection.

Inspector's notes

Unclean floor beneath three compartment sink and in water heater closet across from three compartment sink. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed accumulation of dirt and debris along base of kitchen walls. Kitchen floors must be cleaned frequently enough to prevent accumulation of dirt and food debris. Must clean establishment kitchen prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Chemical dishwasher measured a chlorine sanitizer concentration <50ppm. Person in charge contacted company to service unit. Discussed with person in charge having dishwasher manually sanitize dishes temporarily. Chlorine sanitizer shall have a concentration of 50-100ppm. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. Observed employee grab garnish with bare hands to place on take out dish that was placed in a white foam container. Dish was in a ready to eat state and was intended for consumption without any further cooking. Garnish was discarded and bare hand contact was discussed with employee and owner. Correct By: Corrected At Time Of Inspection

Core-3-501.13, C: Thawing -- Observed multiple bags of frozen beef being thawed at room temperature in the prep sink. Discussed with the person in charge proper thawing methods: TCS foods must be completely submerged and under running water. Please ensure training is conducted to verify all kitchen employees are following proper thawing procedures. Correct By: Corrected At Time Of Inspection

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises -- Observed several open containers of soup being stored on the floor kitchen near the walk-in refrigerator. Observed open bags of rice and sugar on the ground of an outside shed. Reviewed food storage with management. Please ensure food is stored at least 6 inches above floor. Correct By: Correct Prior To Next Routine Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment -- Observed prep top cooler door near prep sink in significant disrepair, with the interior of door coming apart. Discussed with management replacing or repairing. Equipment shall be maintained in good repair. Correct By: Correct Prior To Next Routine Inspection