Saigon One Restaurant
PASS W/ CONDITIONSThursday, December 30, 2021 at 4:29 PM
Violations Cited
590.003/3-302.11-P
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Raw Beef stored with Cooked Pork inside low boy cooler. Raw fish stored with Raw Chicken Feet insde of Lowboy cooler- PIC removed Discontinue storing raw with ready to eat and storing meats from different species together
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.
590.004/4-602.11-P
Equipment Food-Contact Surfaces and Utensils-Frequency (P)
Several soiled knives stored on clean knife rack - PIC removed- Properly washed rinse and sanitize equipment before storing
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.002(D)/2-103.11-PF
(A)-(P) Person-In-Charge-Duties (Pf)
PIC is not properly cleaning Food contact equipment and in house plate. Low temp dishwasher sanitizer function is not working - PIC had to set up 3 bay sink with wash rinse and sanitizer and re wash all food contact equipment Storing raw with cooked. Not date marking and cleaning nor usuing handsink for purpose other than handwashing - Train all staff to comply with all mentioned above
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.
590.003/3-203.12-PF
Shell stock Maintaining Identification (Pf)
Shell stock tags provided were 5 within the past 90 days - Provide shellstock tags and invoices for all shell stock with in past 90 days
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.
590.003/3-501.15-PF
(A )Cooling Methods (Pf)
Cooling Fried Pork inside low boy unit temp was 84F- Removed and also Noodles inside reach in 47F removed advised to keep cooling chart and Ice bath to cool properly- Discontinue storing food hot inside a low boy cooler as a method to cool. Noodles cooling in stagnant air at 118F no ice bath or any mechanism to aid in cooling properly- Provide an Ice bath or ways to cool noodles down to prevent bacterial growth.
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.
590.004/4-501.116-PF
Warewashing Equipment Determining Chemical Sanitizer Concentration (Pf)
The Sanitizer solution is available but its not working after primed. Discontinue using and have repaired- Use 3 bay sink to re-wash rinse and sanitize equipment stored on drain board
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 cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.005/5-205.11-PF
Using a Handwashing Sink-Operation and Maintenance (Pf)
Handsinks in front behind the counter had scouring pads in it- Remove and use for handwashing only Handsink in kitchen area had food particles inside sink- Train staff to use handsink for its only purpose and thats for handwashing
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.
590.006/6-501.111-PF
Controlling Pests (Pf)
Observed cockroach crawling on the hood ventilation system where food is cooking - Provide a detailed report from a licensed pest control company
Why This Matters
SEVERE CONTAMINATION: Rodent droppings carry 35+ diseases including Hantavirus (36% mortality rate), Salmonella (20% of cases from rodents), Leptospirosis (kidney/liver failure). Mice contaminate 10 times more food than they eat through urine and droppings.
Code Requirements
IMMEDIATE ACTION: Clean/sanitize all affected areas with 10% bleach solution. Discard ALL exposed food. Seal holes over 1/4 inch (mice) or 1/2 inch (rats). Remove food sources. Install bait stations. Professional extermination within 24 hours.
590.003/3-304.14-C
Wiping Cloths Use Limitation (C)
Wiping cloths not stored in sanitzer solution- Store all soiled wiping cloths in sanitizer solution.
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.
590.004/4-601.11-C
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Soils and spills on food tables where distributing food- Clean to remove soils
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.