NEW SAIGON SANDWICH INC.

Inadequate Facilities/Cooling Methods

Meat had been removed from refrigeration for food preparation. Whereas there is limited refrigeration (and space) in the establishment if the bulk meat is permitted to warm too much during preparation there exists the potential for the meat to increase the internal temperature of the refrigeration unit. A more orderly procedure should be established to guarantee that this does not occur.

Food Protection

Containers of whole shelled eggs should be stored on the bottom shelving below any vegetables. Salmonella from the eggs shells may transfer to the cardboard and represent a potential source of contamination for vegetables that come in contact with them. A green onion was observed on a soiled shelf within the refrigerator. If the shelves of the refrigerator are soiled vegetables may not be stored directly on them.

Wiping Cloths Clean Sanitize

Review proper dish washing procedures with the staff. The three-basin sink should be set up from left to right as follows: detergent for washing on the left clean water for rinsing in the center and water with sanitizer (chlorine) on the right for sanitizing. During the inspection the dish basins were all filled with pots and pans. Although the pots and pans were properly washed they were not properly rinsed and sanitized.

Non-Food Contact Surfaces Clean

The interior of the single door Superior refrigerator the converted beverage unit and the case should be cleaned to remove food soil. The interior of the freezer should also be cleaned. The exteriors to several of the bulk food storage containers were soiled and should be cleaned. The blue fan should also be cleaned.