Saigon Bistro

Inspector's notes

Observed employees donning gloves in between tasks without proper handwashing. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. I was recommended to the PIC to have employees obtain their food handlers cards. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed mop bucket blocking the back handwash sink next to the ice machine. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw chicken stored next to raw beef on the bottom shelf in the walk in cooler. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several prepared sauces in the walk-in cooler without proper date markings. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed shutoff nozzle attached to end of the janitorial sink hose. Shut-offs, including chemical dispensers and sprayer nozzles, are not approved for continuous installation downstream from atmospheric vacuum breakers. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee personal drinks at workstations throughout the facility without lids and straws. Provide lids and straws for employee personal drinks while at their respective work stations. Corrective Action: Corrected at time of inspection.