Saigon Bistro

Inspector's notes

Observed no certified food manager on site at the time of inspection. 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

Observed rice noodles 74*F in a 5 gallon bucket next to the cookline and in the cold table next to the rice warmers 50*F bean sprouts and 51*F lettuce. In the cold table closest to the walk-in cooler observed cooked chicken 61*F, 46*F cooked meatball, 47*F cooked beef, 75*F rice noodle, 49*F raw beef, 53*F fried tofu, bean sprouts 47*F. Also observed half and half milk 45*F and sweetened condensed milk 46*F in cold table by server station at the time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Per PIC, TCS items were either recently prepped within 4 hours prior to the time of inspection or pulled from the walk-in cooler. Instructed PIC to cool TCS items down in the bottom of the cold table or add ice to cool TCS items down to 41*F at time of inspection. Corrective Action: Corrected at time of inspection. Consecutive repeat violation: 3rd.

Inspector's notes

Observed six containers of meat pho broth 50*F-54*F cooling in deep, 5 gallon containers in the walk-in cooler at the 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. Per PIC, TCS broth finished cooking six hours prior to the time of inspection and was placed in the walk-in cooler four hours prior to the time of inspection for cooling. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a spray nozzle attached to the end of a hose connected downstream of an AVB at the mop sink at the time of inspection. Shut-offs, including chemical dispensers and sprayer nozzles, are not approved for continuous installation downstream from atmospheric vacuum breakers. PIC removed shut-off downstream from atmospheric vacuum breaker at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no soap in handwashing sink dispenser on the front of the kitchen area at the time of inspection. Also observed no handwashing sink in the back of the kitchen by mop sink at the 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 soap for handwash sinks at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two containers of beef broth 51*F-54*F and seven containers of chicken broth 59*F-61*F in deep 5 gallon buckets cooked the previous day in the walk-in cooler at the 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. PIC had no cooling logs or had taken temperatures of the broth. All TCS foods improperly cooled were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection. *Consecutive repeat violation: 2nd.*

Inspector's notes

Observed cooked rice in warmer on the cookline between 121*F-132*F at the time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Per PIC, rice was cooked at 11am, three hours prior to the time of inspection. All TCS foods improperly hot held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cut lettuce 55*F, chicken 49*F, beef 47*F, pork 49*F in the walk in cooler at the time of inspection. Also observed cow milk 44*F, sweetened condensed milk 46*F, bean sprouts 46*F in prep table in the front of kitchen at the time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Maintenance was performed on the walk-in cooler and cooler was turned off for two hours to defrost unit. Walk-in cooler was turned on and began cooling TCS food items back down to 41*F at the time of inspection. TCS milk was placed below the cold table to cool to 41*F at the time of inspection and employee added ice water to bean sprouts. Corrective Action: Corrected at time of inspection. *Consecutive repeat violation: 2nd.*

Inspector's notes

Observed two knives stored between prep tables between use at the 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 properly stored at time of inspection. Consecutive repeat: 2nd.

Inspector's notes

Observed five, five gallon containers with beef broth 47*F-52*F, and four, five gallon containers of chicken broth 45*F-57*F, cooked chicken in containers with lids on 48*F-50*F in walk-in cooler at the time of inspection. Per PIC, pho broth and chicken was cooked the previous day. 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. PIC was instructed to discarded TCS foods improperly cooled at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cut lettuce 44*F, cooked pork 49*F, raw pork 46*F in the prep table furthest down the cookline by the stand up freezer. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Per PIC, TCS items had been in the prep table since the previous day. All TCS foods improperly cold held greater than 4 hours were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed flies in the kitchen and dining area at the time of inspection. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Discussed with PIC pest control measures and controlling pests. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed three knives stored in-between prep tables, tongs on equipment oven handles, ice scoop in ice machine with handle touching ice. 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 properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No Certified Food Protection Manager was present at the establishment during time of inspection. 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

Observed establishment to be sanitizing cups with chlorine sanitizer in 3-compartment sink behind counter. Establishment has quaternary ammonia test strips but does not have chlorine test strips to measure chlorine concentration. Instructed PIC to sanitize all wares using quaternary ammonia sanitizer at dish pit. Test strips are required for any sanitizers used with food contact surfaces. Provide chlorine sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection on 06/13/2025.

Inspector's notes

Observed handwashing sink by the mopsink to have no available hot water. Additionally observed handwashing sink to be leaking when water is turned on. Discussed with PIC that hot water should be made available at all handwashing sinks. PIC stated that maintenance had already been called for the handwashing sink and that it would be serviced later in the day. 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. Corrective Action: Correct prior to re-inspection on 02/03/2025.

Inspector's notes

Observed in walk-in cooler a 5" deep container of cooked rice at 50°F as measured with a calibrated probe thermometer. Per employee, rice had been placed into walk-in to cool the previous night. Discussed with PIC that 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. All TCS foods improperly cooled were discarded by PIC at time of inspection. Discussed cooling items in uncovered, shallow pans (less than 4" deep) to ensure items are cooled within proper time parameters. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed handwashing sink in the back of house to have no soap available. Also observed handwashing sink at the front of house to not have any paper towels. PIC properly stocked both handwashing sinks at time of inspection. Discussed ensuring handwashing sinks are properly stocked at all times so that employees can properly wash hands. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in the back prep table cold holding unit next to the reach-in freezer: raw beef at 55°F, raw bean sprouts at 62°F, cooked tofu at 69°F, mayonnaise at 65°F, cut lettuce at 64°F and head cheese at 60°F, all measured on a calibrated probe thermometer. The unit itself measured 53°F on a calibrated min-max thermometer. Per PIC, all items had been in the unit for less than 4 hours. Had PIC move all improperly held items to the walk-in cooler to rapidly cool to 41°F. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed heavy debris build up on the meat slicer, in cervices. PIC stated that the slicer gets wiped down with sanitizer every one or two uses. PIC stated that they don't take it apart and deep clean it every day. Informed PIC that the slicer needs to be taken apart, washed, rinsed, and sanitized every four hours. Discussed with PIC why it is important and necessary to take apart and sanitize the slicer every four hours. All food-contact surfaces must be cleaned to sight and touch. All food-contact surfaces that contact TCS foods must be cleaned every 4 hours by washing, rinsing, and sanitizing. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. 3rd Consecutive Violation. Corrective Action: Corrected at time of inspection.

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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 a cutting board and dish scrubber in the front handwashing sink. Handwashing sinks shall be accessible and not used for any other purpose. The PIC cleaned out the sink at the time of this inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination. Observed raw chicken in the walk in thawing on a shelf above cooked broths and cooked pork. Also observed raw eggs stored on a shelf above raw cut vegetables. Foods shall be stored properly in the walk in to prevent cross contamination. Please refer to the Proper Food Storage guide attached to the email with this report. The PIC rearranged the meat and egg storage shelves at the time of this inspection. Correct By: Corrected At Time Of 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 the meat slicer to have visible particles of food particles, both fresh and dried, present on the unit. Equipment food contact surfaces and utensils shall be clean to sight and touch. Clean in between food types and at least every 4 hours. Also observed a large metal strainer hanging on the wall next to the stove with crusted meat and meat fat, Reviewed cleaning procedures with the PIC. The slicer will be disassembled and washed and sanitized The strainer was washed and sanitized and returned to use. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises Observed bags of rice being stored directly on the floor of the dry storage area. Food shall be protected from contamination in clean, dry location 6 inches above floor. Instructed the PIC to move the bags of rice onto a storage shelf. Correct By: Correct Prior To Next Routine Inspection

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils Observed a build up of grease and food debris on food and non food contact surfaces throughout the kitchen. All food contact surfaces must be cleaned at a frequency which precludes the build up of grease, food debris and soil. 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 meat slicer to have visible particles of food particles, both fresh and dried, present on the unit. Equipment food contact surfaces and utensils shall be clean to sight and touch. Clean in between food types and at least every 4 hours. Reviewed cleaning procedures with the PIC. The slicer was then disassembled and washed and sanitized. Correct By: Corrected At Time Of Inspection

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises Observed bags of rice being stored on the floor in the dry storage room. Food must be stored at least 6 inches above the floor to protect food from contaminants. The PIC moved the rice off the floor and stored it properly off the floor. Correct By: Corrected At Time Of Inspection