Saigon One Restaurant
PASS W/ CONDITIONSWednesday, September 30, 2020 at 3:55 PM
Violations Cited
590.002(D)/2-103.11-PF
(A)-(P) Person-In-Charge-Duties (Pf)
PIC Phouoc Nguyen not performing duties as evident by heavily soiled food and non food contact surfaces no evidence of staff trained in illness policy not properly storing foods to prevent cross contamination unable to describe proper cooling methods. and other violations as sited. Corrective actions not understood to control risks.
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.
590.002/2-103.11-PF
(O) Person in Charge-Duties (Pf)
No evidence that PIC has trained staff in illness policy for reporting symptoms diagnosis conditions. Train and provide policy.
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)
Unpackaged foods stored in units are not date marked.
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.
590.004/4-601.11-PF
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Food contact equipment in the dishmachine had dried foods soils encrusted food and other soils after cycle completed. Ensure all reusable serviceware is clean to the sight and touch.
Why This Matters
Improper equipment maintenance can harbor bacteria and contaminate food
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.003/3-305.12-C
Food Storage Prohibited Areas (C)
Unpackaged dry goods stored below sewage pipes and open ceilings.
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 storage procedures. Train all staff. Document corrective actions taken.
590.004/4-301.13-C
Drain boards (C)
No storage for soiled equipment. Provide.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-501.11-C
Good Repair and Proper Adjustment-Equipment (C)
Gaskets on refigerator doors cracked. Coffin freezer lid in complete disrepair for interior and rusty on exterior. Replace.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.004/4-501.15-C
Warewashing Machines Manufacturers’ Operating Instructions (C)
Wash temperature 100F. Manufacturers instructions for wash water at 120F.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-603.16-C
Rinsing Procedures (C)
Dishmachine not removing soils. Dishes have a soapy residue. Not properly rinsing. Repair.
Why This Matters
RECONTAMINATION: Towel drying removes sanitizer film that continues killing bacteria. Introduces new bacteria from towel - even 'clean' towels have 100,000+ bacteria. Spreads contamination across all dried items.
Code Requirements
ALWAYS air dry after sanitizing. No towel drying ever. Adequate drain boards/racks required. Allow complete drying before stacking. If must handle wet items, use single-use paper towels. Towels for drying hands only.