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Saigon One Restaurant

PASS W/ CONDITIONS

Wednesday, February 3, 2021 at 6:27 PM

Address
1331 DORCHESTER AVE
Dorchester, MA 02122
Category
FS
Violations
16 total
⚠️ 4 critical
⚠ 5 major
Facility History
66 inspections
35 failures

Violations Cited

⚠️ CRITICAL 590.002/2-301.14-P
✓ Corrected

When to Wash (P)

There was no handwashing at the time of inspection. There was a bucket being filled in handwash sink in dispensing area and soiled equipment being washed in prep sink in same area. Handwash sink in warewash area the sink was filled with soiled clothes and cloths-please use for handwash only

Why This Matters

ILLNESS TRANSMISSION: 70% of foodborne outbreaks traced to poor handwashing. Unwashed hands after restroom carry 10 billion bacteria including E. coli. One contaminated hand can spread bacteria to 7 surfaces in 10 seconds. Causes 48 million illnesses annually.

Code Requirements

Wash hands for 20 seconds minimum with soap and 100°F water: After restroom ALWAYS, Before food prep, After touching face/hair/clothing, Between raw and ready-to-eat foods, After handling garbage, Every 30 minutes during continuous prep, After any contamination risk.

Mass. Code: 105 CMR 590.002 | FDA Code: Section 2
⚠️ CRITICAL 590.003/3-302.11-P
✓ Corrected

Packaged and Unpackaged Food-Separation Packaging and Segregation (P)

Under the prep table in kitchen there were quail eggs stored on top of raw salmon cooked crab cakes stored next to raw fish. Cooked shrimp next to ready to eat bean sprouts.-store properly

Why This Matters

DIRECT CONTAMINATION PATH: Raw chicken contains Salmonella (23% of samples) and Campylobacter (71% of samples). One drop of raw chicken juice can contaminate entire shelf below. Results in 1-3 million US illnesses annually.

Code Requirements

REORGANIZE IMMEDIATELY - Top to bottom: Ready-to-eat foods, Fish/Seafood (145°F), Whole meat/pork (145°F), Ground meat (155°F), Poultry (165°F) on bottom. Use separate coolers if needed. Cover all foods. Train all staff on proper order.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
⚠️ CRITICAL 590.003/3-501.14-P
✓ Corrected

Cooling (P)

Cooked noodles improperly cooled 62F to 48 F after one hour.

Why This Matters

TOXIN FORMATION: Clostridium perfringens spores survive cooking and germinate during slow cooling. Produce toxin that causes violent illness. Responsible for 1 million illnesses annually. Large batches can take 24+ hours to cool unsafely.

Code Requirements

Cool rapidly using: Shallow pans (2 inches max), Ice baths with stirring, Blast chiller, Cut large items into portions, Add ice as ingredient. NEVER cool at room temp. NEVER stack hot containers. Monitor with thermometer. Document cooling times.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
⚠️ CRITICAL 590.003/3-501.18-P
✓ Corrected

Ready-To-Eat Time/Temperature Control for Safety Food Disposition (P)

Disgarded all ready to eat foods prepared today- No hot water available to properly wash and clean food.- dispose of all food that prepared with out proper handwashing.

Why This Matters

LISTERIA GROWTH: Unlike other bacteria, Listeria grows in refrigeration. After 7 days can reach dangerous levels. Causes severe illness in pregnant women (20% miscarriage rate), elderly (20% mortality). 1,600 illnesses, 260 deaths annually.

Code Requirements

Date mark ALL ready-to-eat TCS foods: Day prepared = Day 1, Use within 7 days, Mark with prep OR discard date, Include on labels: date, product name, initials. DISCARD unmarked foods. Train all staff on system.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
⚠ MAJOR 590.002(D)/2-103.11-PF
✓ Corrected

(A)-(P) Person-In-Charge-Duties (Pf)

PIC Lan- could not demonstrate duties did not instruct staff that handwash sink is used for handwash only. Did not display proper temperatures of stored food No hot water available Staff was washing equipment in prep sink and handwash sink in dispensing area. PIC not instructing on importance of having hot water to wash hands cook and clean equipment.- Please train all staff on duties assigned as stated in violations.

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.

Mass. Code: 105 CMR 590.002(D) | FDA Code: Section 2
⚠ MAJOR 590.003/3-202.18-PF
✓ Corrected

Shell stock Identification (Pf)

No Shell Stock tags for oysters and clams. Employees shucking live oysters then freezing on the half shell.- Discontinue unable to identify source. PIC discarded into trash and adulterated with bleach

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 food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
⚠ MAJOR 590.003/3-402.12-PF
✓ Corrected

Records Creation & Retention (Pf)

PIC -could not provide shell stock tags for oysters which were shucked by PIC and frozen and for clams stored in refrigerator unit in back of kitchen-purchase from approved source.

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 food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
⚠ MAJOR 590.003/3-501.15-PF
✓ Corrected

(A )Cooling Methods (Pf)

Noodles not cooled properly held out of temperature- Use proper cooling methods

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 food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
⚠ MAJOR 590.005/5-205.11-PF
✓ Corrected

Using a Handwashing Sink-Operation and Maintenance (Pf)

Hand wash sink in dispensing area was 44F. Operating with no hot running water. PIC dripped blood on sink staff tried cleaning with papertowel-Clean and sanitize handsink

Why This Matters

This violation supports conditions that may lead to foodborne illness

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.005 | FDA Code: Section 5
• MINOR 590.003/3-307.11-C
✓ Corrected

Miscellaneous Sources of Contamination (C)

Prep tables wok soiled knives stored on clean rack under cooking equipment and cold storage units needs to be cleaned. all cooking equipment needs to be free from soils oils 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.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
• MINOR 590.003/3-602.11-C
✓ Corrected

Food Labels (C)

Soup broth stored in buckets labeled as another food item-Discontinue using

Why This Matters

Improper labeling can lead to using wrong or expired ingredients

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food labeling procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
• MINOR 590.004/4-101.17-C

Wood Use Limitation (C)

Wooden wok brush at cooking station-Discontinue use

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.

Mass. Code: 105 CMR 590.004 | FDA Code: Section 4
• MINOR 590.004/4-501.12-C
✓ Corrected

Cutting Surfaces (C)

Cutting board in food prep area is heavily scored - replace cutting board

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.

Mass. Code: 105 CMR 590.004 | FDA Code: Section 4
• MINOR 590.004/4-602.13-C
✓ Corrected

Nonfood Contact Surfaces (C)

Clean all non food contact sufaces like floors under prep tables and cooking equipment

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.

Mass. Code: 105 CMR 590.004 | FDA Code: Section 4
• MINOR 590.005/5-403.12-C
✓ Corrected

Other Liquid Wastes and Rainwater (C)

Waste water in basement dripping onto stored items containers and stored box.-please remove

Why This Matters

This violation affects overall sanitation and food safety

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.005 | FDA Code: Section 5
• MINOR L1

Post current PERMIT in a food establishment that is in a conspicuous place seen by CONSUMERS

Why This Matters

Violations can contribute to foodborne illness if not corrected

Code Requirements

Must comply with all applicable food code requirements

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Tags

🍽️ Vietnamese 📍 Dorchester 🚇 Fields Corner (Red Line) ⚠️ Rodent Activity ⚠️ Temperature Control ⚠️ Cross Contamination ⚠️ Handwashing ⚠️ Floor Maintenance ⚠️ Surface Cleanliness ⚠️ Equipment Maintenance ⚠️ Dishwashing ⚠️ Hot Water ⚠️ Food Labels ⚠️ Waste Disposal
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Data sourced directly from Boston Inspectional Services Department