Saigon Jade Restaurant

Inspector's notes

Observed no paper towels at the handwashing sink near the dish machine at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed beef broth with temperatures of 49*F at time of inspection. Per date mark and PIC, broth was made the day prior to inspection. All TCS foods improperly cooled were discarded by PIC at time of inspection. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Provided PIC cooling guidance document at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked pork, chicken, ribs, and pork stuffed grape leaves with temperatures of 49 - 55*F in the prep table at time of inspection. Per cook, all items were cooked about an 2 hours prior to inspection. Cook moved all items into walk-in cooler to rapid cool at time of inspection. Discussed with PIC about not cooling in prep tables as they are not made to cool down food at time of inspection. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed knife stored between two prep tables at time of inspection. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were re-washed & properly stored at time of inspection. Repeat violation: 2nd consecutive. Corrective Action: Corrected at time of inspection

Inspector's notes

Observed handwashing sink in the back of house near the serving window with a cart blocking the hand sink at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Person in charge (PIC) relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked pig's blood with temperatures of 48*F in the prep table at time of inspection. Per cook, pig's blood was cooked about an hour prior to inspection. Cook moved pig's blood to walk-in cooler to rapid cool at time of inspection. Discussed with PIC about not cooling in prep tables as they are not made to cool down food at time of inspection. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple knives stored between prep tables in the back of house. Observed tongs stored on splash guard of handwashing sink in the front of house at time of inspection. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were re-washed & properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed food debris and grease build up throughout the back of house (wire racks above dish pit, fryers, back wall behind cooking area, and the inside of the freezer) at time of inspection. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Piercing blade of the can opener stored in holder with dried organic debris. PIC placed in dishwashing area at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following food items cold holding at internal temperature of 49-52 deg F in a reach in unit that was holding >41 deg F, cut leaf cabbage, cooked shrimp, peas and carrots, cut tomatoes and raw shelled eggs. Manager informed inspector the food items had been placed in this unit from walk in unit from earlier in day and placed back in walk in for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed one of the reach in units on the preparation line holding temperature of 55.2 deg F (according to the min/max thermometer). TCS food items cold holding in this unit was discarded or redirected to walk in. Currently there is no TCS food items cold holding in unit. Manager informed they have ordered new unit. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a blue grocery bag holding raw beef directly in bag in freezer. Cook removed raw beef and placed in clear food grade bag during inspection Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following food items cold holding at internal temperature of 49-51 deg F in a reach in unit in the food preparation area that was holding >41 deg F Bok Choi, cooked chicken fish, peas and carrots and sliced tomatoes. Owner informed the food items had been cold holding in unit since earlier in day and placed in walk in. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked pork and beef that Owner informed was prepared >48 hours prior without a datemark. Kitchen employee date marked with date prepared during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed one of the reach in units holding temperature at 50 deg F (according to the min/max thermometer). All TCS food items are removed from unit and placed in walk in unit. Technician is at establishment. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed numerous employee personal food items stored along with items for retail sale in reach in unit on the preparation line. Store employee items separate from items for retail sale. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Rice hot holding in warmer at internal temperature of 91 deg F Cook discarded rice during inspection Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw chicken being stored directly in plastic grocery bag with writing on bag. Cook removed chicken from bag and placed in bus tubs and placed back in freezer. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed large buildup of debris on the surface of the vents in both the ladies and men's restroom. Clean frequently to minimize contamination. Corrective Action: Correct prior to next routine inspection. 6-501.114 - Core: Maintaining Premises, Unnecessary Items and Litter Addl Notes: Observed excessive amount of restaurant supplies and cans of food stored in hallway in front of restrooms. Remove items from this area and store in areas designated for their use. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed back employee hand sink blocked by numerous items including a fan. Employee removed items during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the piercing blade of the can opener stored in holder with dried organic debris. Employee placed in dishwashing area. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked noodles hot holding in plastic container with lid on container at 95 deg F. Employee placed in microwave to heat to >165 deg F during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a package of rodenticide and traps in the kitchen area. Employee removed from establishment. Pest control must be performed by a licensed pest control operator. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked and bagged noodles cooling in single service bags in a strainer at internal temperature of 116 deg. F Chinese Liaison instructed employee to remove noodles from bags and place in container with large amount of ice. Corrective Action: Corrected at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the chlorine sanitizer testing strips not available for testing low temperature dishwasher. Manger provided strips during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Heavy accumulation of debris on the surface of the reach in units and floor area and on surface of equipment. Clean frequently to minimize contamination. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Person in charge was unable to provide food service protection manager certificate during inspection. Owner informed Main Manager has certificate and will email to owner. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed kitchen employee wash hands with gloves still on hands. Inspector instructed employee to remove gloves and properly wash hands. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 4 large metal pots containing beef soup cooling at internal temperature of 46-48 deg F since the night prior in the walk in. The kitchen employee discarded. Embargo was recorded. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked rice hot holding on counter at internal temperature of 88 deg F. Kitchen employee discarded during inspection Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked egg rolls cold holding in reach in at internal temperature of 71 deg F Employee discarded during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a large quantity of squid thawing in the three-compartment sink without running water. Employee removed squid and placed in preparation sink to continue thawing.

Inspector's notes

Observed a water bottle with a paper label being stored in ice machine directly contacting the ice for human consumption. Employee removed the bottle from inside ice machine and removed the majority of ice during inspection.

Repeat Violation Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Observed piercing blade of the can opener stored in holder with dried organic debris. PIC placed in dishwashing area. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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/4125/Food-Safety Operator-Resources. Observed cooked chicken in reach in unit with a date mark of 3/20/24 on container. PIC informed the chicken was prepared two days prior and dated with date prepared. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-4-602.13, C: Nonfood Contact Surfaces-Observed the hood above grill with large amount of debris on surface. Clean frequently to minimize contamination. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Core-6-501.12, C: Cleaning, Frequency and Restrictions-Entire kitchen area in need of a general cleaning with emphasis on floors and behind equipment. Core-6-501.114, C: Maintaining Premises, Unnecessary Items and Litter-Numerous personal items located throughout kitchen area to include shoes and hand bags stored on top of items for retail sale. Clean and place all personal items in designated area. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Observed the piercing blade of the can opener stored in holder with dried organic debris. Kitchen employee placed can opener in dishwashing area. Correct By: Corrected At Time Of Inspection

Core-4-602.13, C: Nonfood Contact Surfaces Observed the doors and interior doors with dried organic debris for the reach in unit across from ice machine. Clean frequently to minimize contamination. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-2-301.15, Pf: Where to Wash. 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 in kitchen wash hands in preparation sink. Inspector instructed employee to properly wash hands in employee hand sink. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-202.11, Pf: Restriction-Presence and Use-Observed can of insecticide in dishwasher area. Manager discarded during inspection. Pest control must only be provided by a certified pest control operator. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-103.11, Pf: Capacity-Quantity and Availability-Observed the hot water for the entire establishment only reaching 91 deg F. Restore hot water to the required temperature of 100 deg F for hand sinks and 110 deg F for three compartment. Will re-inspect 48 hours establishment is closed on Wednesday. Correct By: Correct Prior To Reinspection