Saigon Seafood Restaurant
PASSThursday, June 20, 2019 at 6:44 PM
Violations Cited
20-4-703.11
Food Contact Surfaces Clean
High temperature dish machine not reaching the appropriate sanitizing temperature as specified by the manufacturer. An electrician (Joe) from Absolute Equipment & Supply was o site at the time of the inspection addressing issues with the high temperature dish machine. He then explained to me that the Navien tankless water heating system was possibly a residential piece of equipment which is possibly why it was not reaching the minimum requirements of 180F. Owner Andy is to provide spec sheets on the Navien heating system to the Health Department for further review. Corrective actions are to be taken in order for the unit to properly clean and sanitize all equipment. Unit is not to be used and all equipment is to be sent to the 3 bay sink for proper cleaning and sanitizing procedures. Owner is to provide a licensed plumbers diagnosis in order to make proper adjustments to the unit.
Why This Matters
INVISIBLE KILLERS: Bacteria survive on 'clean-looking' surfaces for days. Inadequate sanitization caused Salmonella outbreak affecting 1,500 people via ice cream. Cutting boards can harbor 200 times more fecal bacteria than toilet seats. E. coli survives 1-4 hours on surfaces. Norovirus survives 2 weeks. One contaminated slicer infected 300 people with Listeria.
Code Requirements
SANITIZATION MANDATORY: Chemical sanitizers: Chlorine 50-100 ppm, Quaternary Ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds by immersion; Contact time: minimum 7-30 seconds depending on sanitizer; Test concentration EVERY 2 hours; Change solution when visibly soiled; ALL food contact surfaces must be sanitized: After each use with different foods; When switching raw to ready-to-eat; Every 4 hours in continuous use.
Corrective Actions
IMMEDIATE: Set up proper sanitizer at ALL stations; Test and adjust concentration NOW; Re-sanitize ALL food contact surfaces; Obtain test strips immediately; Post sanitizer concentration chart; Train staff on test strip use; Create sanitization log; Change solutions every 2 hours minimum
16-4-501.11/.15
Dishwashng Facilities
High temperature dish machine was not operating properly in terms of the final rinse temperature. Address and make any necessary repairs. Electrician was on site during the inspection in order to make an assessment of the unit.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
36-6-501.11-.12
Improper Maintenance of Floors
Floor of the walk-in freezer lifting and not securely attached. Address and either repair premanently or replace. Basement floor where cases of beer are stored with excess moisture. Clean to remove.
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