NEW SAIGON SANDWICH INC.
FAILTuesday, October 28, 2008 at 3:24 PM
Violations Cited
01-3-602.11 B2
Labeling of Ingredients
The products for retail sale should have proper labels. The white ham wrapped in leaves was not labeled.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food labeling procedures. Train all staff. Document corrective actions taken.
04-3-501.15/4-301.11
Inadequate Facilities/Cooling Methods
Teriyaki beef at the deli counter and rice and chicken/beef dishes within the retail case ranged in temperature from 49 to 56 degrees F. According to the staff the product is cooked then placed directly into the retail packaging or into the deli case without prior cooling. The product should be properly cooled before placing it into the retail or deli areas.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
08-3-305-307.11
Food Protection
Discontinue the storage of whole shelled eggs on the top shelf of the refrigerator to prevent cross contamination.The raw chicken should be stored or the bottom shelf of the refrigerator.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
15-4-202.16
Non-Food Contact Surfaces
Clean to remove the following: 1) the mold from the ice scoop 2) the food debris from the interior of the deli counter and 3) the food debris and dust from the small brown refrigerator beside the retail case and the shelving to the refrigerator in the rear of the store.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
32-6-301.11-02.11
Hand Cleaner Drying Tissue Signage
Clean and properly label the hand sink.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
36-6-501.11-.12
Improper Maintenance of Floors
Clean the floor beneath the equipment.
Why This Matters
CONTAMINATION RESERVOIR: Damaged floors harbor bacteria in cracks. Standing water breeds Listeria, Pseudomonas. Broken tiles create pest harborage. Floor contamination spreads via shoes, equipment wheels, and dropped items. CDC found floor drains positive for Listeria in 40% of retail delis.
Code Requirements
Floors must be: Smooth and non-porous in food areas; Properly sloped to drains (1/8 to 1/4 inch per foot); Coving at wall junctures sealed; No cracks, holes, or missing tiles; Grout intact and sealed; Cleaned daily or more frequently; Dry except when cleaning.
Corrective Actions
Schedule floor repairs within 30 days; Seal all cracks immediately with approved sealant; Improve drainage to eliminate standing water; Increase cleaning frequency; Replace missing tiles; Re-grout as needed; Remove any carpeting from food areas