Saigon Seafood Restaurant
FAILMonday, December 30, 2013 at 4:46 PM
Violations Cited
08-3-302.11/3-304.11
Separation Segregation Cross Contamination
BASEMENT WALK-IN -at inspection found raw beef stored above ready to eat food ( cucumbers ) reviewed this with mgr. -store all raw food on the bottom shelves & ready to eat foods on top shelves or store raw on one side & ready to eat on other side- to protect ready to eat food from drip-/ spill / leak contamination -
Why This Matters
Cross-contamination can spread dangerous pathogens throughout the facility
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
M-2-103.11
PIC Performing Duties
at this inspection mgr. explained that poultry ( chickens ) are purchased from Wings Live Poultry at 48 Beach st. in Chinatown Boston -and transported to restaurant by car -not under temp control-CORRECT TRANSPORT UNDER TEMP CONTROL AT 41 .F or less - provide all the proper equiptment for transport or purchase from company that delivers properly
Why This Matters
EXTREME RISK: Without active management, ALL five CDC risk factors go unchecked. Studies show restaurants without certified managers have 2.5 times more critical violations. Lack of supervision leads to: temperature abuse (bacteria double every 20 minutes), cross-contamination spreading pathogens, sick employees working with food, improper cooking allowing pathogen survival. This single violation enables conditions for major outbreaks.
Code Requirements
PIC MUST: Be present during ALL operating hours; Hold valid food safety certification; Actively monitor employee health and hygiene; Ensure proper cooking, cooling, and holding temperatures; Verify foods from approved sources; Monitor handwashing compliance; Ensure equipment properly sanitized; Take immediate corrective actions for violations; Demonstrate knowledge to health inspector; Train and supervise all food employees.
Corrective Actions
IMMEDIATE: Designate qualified PIC immediately; If no certified manager available, cease operations; Implement active managerial control system; Create monitoring logs for all CDC risk factors; Retrain management on responsibilities; Post PIC duties checklist
36-6-501.11-.12
Improper Maintenance of Floors
MAIN KITCHEN - clean the floor under the stove line & frialators of heavy build-up of food spills / soil / grease-
Why This Matters
CONTAMINATION RESERVOIR: Damaged floors harbor bacteria in cracks. Standing water breeds Listeria, Pseudomonas. Broken tiles create pest harborage. Floor contamination spreads via shoes, equipment wheels, and dropped items. CDC found floor drains positive for Listeria in 40% of retail delis.
Code Requirements
Floors must be: Smooth and non-porous in food areas; Properly sloped to drains (1/8 to 1/4 inch per foot); Coving at wall junctures sealed; No cracks, holes, or missing tiles; Grout intact and sealed; Cleaned daily or more frequently; Dry except when cleaning.
Corrective Actions
Schedule floor repairs within 30 days; Seal all cracks immediately with approved sealant; Improve drainage to eliminate standing water; Increase cleaning frequency; Replace missing tiles; Re-grout as needed; Remove any carpeting from food areas