Saigon Chicken House
PASSTuesday, November 2, 2021 at 2:31 PM
Violations Cited
590.003/3-304.15-P
(A) Gloves Use Limitation (P)
I Observed Staff washing his gloved hands in handwash sink- I had him remove gloves and wash his hands properly- Train staff to remove gloves and wash hands when changing task.
Why This Matters
FALSE SECURITY: Contaminated gloves spread bacteria MORE than bare hands because workers feel 'protected'. Gloves pick up 5x more bacteria than skin. Not changing between tasks spreads contamination to everything touched.
Code Requirements
Change gloves: After touching raw meat/poultry/fish, Between different food types, After touching face/hair/clothing, Every hour maximum, When switching tasks, After touching any non-food surface. Wash hands BEFORE putting on new gloves.
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Bean sprouts on counter in Stagnant water was 64F- staff couldn't tell me how long there- Discarded and denatured by PIC.- Discontinue stroing beansprouts in stagnant water. Low boy cooler had several items out of temperature tomatoes 54F; Chicken leg 51F - PIC replaced in reach in cooler to reach temperature 41F she state they turn off unit at night because it gets too cold. Keep cold foods cold- need to adjust temperature- repair.
Why This Matters
RAPID BACTERIAL GROWTH: At 50°F, E. coli doubles every 30 minutes. At 70°F, it doubles every 20 minutes. After 4 hours above 41°F, bacteria can reach dangerous levels causing severe illness. Common result: 24-72 hours of diarrhea, vomiting, fever, potential hospitalization.
Code Requirements
Immediately discard foods held above 41°F for over 4 hours. Rapidly cool foods above 41°F if less than 2 hours. Check ALL cooler temps every 2 hours with calibrated thermometer. Repair/adjust refrigeration immediately. Never store food in non-refrigerated areas.
590.002(D)/2-103.11-PF
(A)-(P) Person-In-Charge-Duties (Pf)
PIC was not present at the beginning of inspection She came during the inspection. No managerial control no one understood me she had to tell them in the native language. Not monitoring cooling methods time and temperature of foods cold holding. Nor Monitoring Proper Date Marking. Train staff to above mentioned including handwashing hands and not the gloves they are donning.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002(D). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.002/2-301.15-PF
Where to Wash (Pf)
I observed staff washing gloves and not hands also pouring soiled water from a pot inside handsink. - Train staff to wash hands properly then change gloves after a different task. Corrected onsite
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.003/3-501.17-PF
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
No date marking on any products stored more than 24 hours. Date mark all products stored in cooler for more than 24 hours
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper temperature control procedures. Train all staff. Document corrective actions taken.
590.003/3-304.12-C
In-Use Utensils Between-Use Storage (C)
Plastic Cups Stored inside Hot rice- Discontinue using plastic cups use food grade scoops
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.003/3-307.11-C
Miscellaneous Sources of Contamination (C)
Ice Machine downstairs is soiled inside around the perimeter- Clean to remove soils Clean all cookline equipment - Grill is heavily soiled - Clean to remove soils and debris
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.006/6-201.11-C
Floors Walls and Ceilings-Cleanability (C)
Clean walls around the cookline- Clean to remove grease build up soils.
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, non-porous surfaces; Properly sloped to drains; No gaps or cracks; Maintained clean