Saigon Bowl I

Inspector's notes

Observed no food manager onsite at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Provided link. Corrective Action: Correct prior to next routine inspection. 4th repeat.

Inspector's notes

Observed beef broth at 67-70*F in large buckets and covered, in the cold holding unit located in the room with the dish machine, made two hours prior per PIC. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. Discussed ice wands. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bread for customers stored in 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. The PIC placed the bread into containers. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee drinks being stored next to the salad cold holding unit, inside the freezer on the cook line, above the cold holding unit on the cook line, and on the shelf above the 3-compartment sink. Employees should have a designated area for their drinks and items to prevent cross contamination. The PIC removed the drinks. Corrective Action: Corrected at time of inspection. 2nd repeat.

Inspector's notes

A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. The owner's wife recently got their food managers in November but wasn't onsite at the time. The owner will work on getting theirs. Corrective Action: Correct prior to next routine inspection. 3rd repeat.

Inspector's notes

Observed employee drinks stored above food prep areas in the back of house. Please ensure all employee items are stored below food areas to prevent contamination. The PIC removed all drinks. Corrective Action: Corrected at time of inspection.

Inspector's notes

2nd consecutive violation. Person in charge could not provide current certificate for certified food manager certification at time of inspection. The person in charge must be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Fix prior to next routine inspection

Inspector's notes

2nd consecutive violation. Person in charge could not provide current certificate for certified food manager certification at time of inspection. The person in charge must be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Fix prior to next routine inspection

Inspector's notes

Raw sliced chicken stored over vegetables, raw pork stored over onion, and raw beef filet stored over cooked meatballs, chicken, and tendons. No signs of leakage.

Inspector's notes

Beef stew, cooked meatballs, cooked tendons, cooked chicken, raw chicken and raw beef found at 45 to 48 deg F in reach-in cooler. Beef stew was thawed out previous night and raw chicken had been in cooler over 4 hours and was discarded all other items had been in cooler cold holding for less than 4 hours and were moved to working alternate reach-in.

Inspector's notes

Spray bottle of bleach water found unlabeled near right side of kitchen near door. PIC labeled bottle. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies must be clearly and individually identified with the common name of the material. Corrective Action: Corrected at time of inspection.

Inspector's notes

Main reach-in cooler used for cooling and cold holding of pho broth and other TCS foods found with air ambient air temperature of 45 and 48 deg F with min/max thermometer. Reach-in cooler is 1 of 2 coolers available for cold holding. 24 hour reinspection.

Inspector's notes

No probe thermometer available on-site to take internal temperatures of foods.

Inspector's notes

Upon request, no certified food protection manager certificate was provided for an employee present in the establishment. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Upon request, no written procedures were provided for cleaning up vomiting or diarrheal incidents. Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. Provided person in charge (PIC) with a printed copy of the Maricopa County Guidance for Creating a Vomit & Diarrhea Clean-up Plan at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee using handwashing sink near the microwave station to fill up containers with water. Per person in charge (PIC), the sink is sometimes used to prep items. Advised PIC to use the handwashing sink for only handwashing. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed meat slicer in the back prep area with dried on organic matter on and near the blade. Per person in charge (PIC), the equipment is taken apart and washed, rinsed, and sanitized after use. Observed ice scoop with yellow organic matter at the ice machine near the bathrooms. Per PIC, the scoop is cleaned daily. Observed two slicers above main prep sink with dried, yellow/brown organic matter. All food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed boxes of cigarettes stored above the drink prep station in the main kitchen area. Per person in charge (PIC), the cigarettes were purchased for an employee. All personal items must be stored away from food, utensils, and single service items to prevent contamination. All personal items were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed moist wiping cloths stored on the main prep line. Per PIC, there is a designated sanitizer bucket. Observed designated sanitizer bucket near the spring roll prep station. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Core-3-302.12, C: Food Storage Containers Identified with Common Name of Food. Observed sauces and spices at kitchen prep area across from the grill without common label names. Food product not in the original container shall be labeled with the common name of food product. Label containers. Correct By: Corrected At Time Of Inspection

Core-6-202.15, C: Outer Openings, Protected. Observed facility rear door with a space open to the outside. The facility shall be protected from the outside. Provide door sweep on the rear door. Correct By: Correct Prior To Next Routine Inspection

Core-3-302.12, C: Food Storage Containers Identified with Common Name of Food>>Observed next to the grill area, front prep station across from the front cooling unit food containers without common label names.>>Food items not in their original containers shall be labeled with the common name of the food item.>>Place common label names on all containers that are not in their original container.>>Correct before next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Core-6-403.11, C: Designated Areas-Employee Accommodations for Eating/Drinking/Smoking>>> Observed multiple employee personal food items in reach-in at the front of kitchen by prep table and in the freezer in the back by prep table. Discussed with person in charge (PIC) Food shall be protected from contamination that may result from a factor or source not specified and have a specific location in the reach-in refrigerator and freezer for staff to have their personal foods stored. PIC relocated the employee personal food at time of inspection. Correct By: Corrected At Time Of Inspection