SAIGON CAFE

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed two (2) chemical cleaning agents (Sanitizer table wipes and grill cleaner) stored on shelf above sealed bottles of sriracha. CDI - PIC rotated chemical containers to sit above trash can liners.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed one (1) can of hoisin sauce with dents stored alongside non dented cans. Per conversation with PIC, dented items are held for potential credit or replacement from distributor. CDI - EHS rotated dented can to sit at floor, separated from other non distressed dry goods.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed grill shelf above stovetop burners with minor soil accumulation. Clean as needed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) unopened box of beef tripe, held above washed and unwashed produce in WIC. CDI - EHS discussed and reviewed storage order with PIC and rotated beef tripe to sit above other raw animal foods at available shelving. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P EHS observed one (1) container of cut and washed produce (raw green onions) stored within one (1) larger container of cut raw white onion in prep top 2. CDI - EHS removed container from bin and placed in prep unit 2 underside storage. REPEAT. Note: No escalation in point deduction; fewer portions of food were in improper contact with non food contact portions of storage containers and all instances of unwashed produce were stored properly within coolers. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed interior of microwave with soil build up. Per conversation with PIC, microwave is used to heat customer meals for immediate service. Clean microwave interior at least once per day and as needed to prevent soil accumulation.

5-205.15 Maintain a plumbing system in good repair. Observed mop sink faucet with attached hose with broken atmospheric vacuum breaker bell. Hose was raised above flood rim of curb sink and under continuous pressure so as to not allow for backflow or back siphonage. Repair damaged or broken plumbing and backflow prevention fixtures.

6-301.14 Post a handwash sign at each handsink. Observed two (2) handsinks without handwashing signage. CDI - EHS provided handwashing signage stickers to be affixed at handsinks.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. - Observed one (1) box of unwashed produce (Cucumbers) stored above RTE sauces and pork in the walk in cooler. CDI- PIC corrected the storage order prior to end of inspection. EHS provided WIC storage order chart. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P EHS observed one (1) container of washed produce (washed and peeled onions, mango) stored with one (1) bag of cut onions in contact within the container. CDI - EHS removed bag from container and placed directly onto rack in WIC.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed one (1) ice wand stored on rack in reach in freezer with debris on its surface. CDI - PICs rotated wand to 3 compartment sink for corrective cleaning . EHS advised storing clean ice wand in plastic wrap or separate container within freezer.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed approximately six (6) stacks of single service articles (to go boxes, bowls, and lids) with exposed food contact surfaces at storage shelves and prep cart. CDI - PIC and EHS inverted single service articles to prevent potential contamination.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with slight dark build-up on the interior surface.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed RTE meats removed from original container and packaged in plastic bags with no date marking. Observed tofu with no date marking. CDI - Proper date marking was added. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed few pans stacked wet. CDI - Pans and bowls were separated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken, raw chicken and beef meatballs held above 41F inside the prep cooler. CDI - Meatballs and cooked chicken were over stacked, Raw chicken was moved from the WIC and placed in the prep at approximately 10:30AM. Both items allowed to be moved to the WIC for rapid cooling. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed inadequate date marking system when items are placed in the Prep unit. Observed random items date marked and multiple cooked TCS items with no date marking. PIC stated that grouped together items were made the same day. CDI - Date marking was added to all items, in the future PIC will date marked each item placed inside the Prep unit. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemical spray bottle with no label. CDI - Spray bottle labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked noodles cooling in a deep plastic container. Noodles cooled 2 degrees in 31 minutes span. CDI - Noodles portioned into multiple pans to increase cooling rate. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed all stacked food contact surfaces stored together wet. REPEAT. CDI - Pans were separated.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors inside the dry storage in need of cleaning. Shared space.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hose from the air conditioner draining into the hand sink. Observed chemical spay bottle stored hanging on the side of the hand sink. Chemical spray bottle was removed. 10 day verification required for hose removal.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken, beef, pork, raw chicken wings, raw beef held above 41F inside the prep unit 1. CDI - Items were placed inside the unit at 10:30 and were moved to the RIF to rapidly cool. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed egg rolls on TPHC with no 4 hours time stamp to indicate when items were placed on TPHC and when discard should be.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed handle of tongs in direct contact with cooked pork in container. CDI - Tongs were removed. 3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle in direct contact with rice inside closed bin. CDI - Scoop handle removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed all stacked food contact surfaces stored together wet. REPEAT.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed the interior of the RIF in need of cleaning.

5-205.15 Maintain a plumbing system in good repair. Observed leak at 3 compartment sink.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open. Shared dumpster.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. - Observed unwashed produce stored above RTE sauces and pork in the walk in cooler. CDI- PIC corrected the storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P- REPEAT- Observed medium sized stock pot of bone broth, cooked chicken (6th pan), cooked pork (6th pan), and medium sized container of rice all above 41F and said to have been cooled over night according to PIC. CDI- PIC voluntarily discarded the item. EHS and PIC discussed all options to help cool TCS foods. PIC informed permit action and implementation of a RCP may occur if violation is noted on the next inspection or visit. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P EHS observed cooked pork, chicken, and pork patties without a date. PIC stated items were prepared yesterday and will be discarded or used today. CDI- PIC was able to properly date mark the items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- REPEAT- Observed medium sized stock pot of bone broth, cooked chicken (6th pan), cooked pork (6th pan), and medium sized container of rice all above 41F and said to have been cooled over night according to PIC. Items were covered and unable to meet proper cooling parameters. CDI- PIC voluntarily discarded the item. EHS and PIC discussed all options to help cool TCS foods. PIC informed permit action and implementation of a RCP may occur if violation is noted on the next inspection or visit. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed several in use secondary containers of oils salts and seasonings without a label. CDI- PIC properly labeled the items.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed small flies in the dry storage areas.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed dry storage cabinets near restrooms without racks and food boxes stored on the floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed all stacked food contact surfaces stored together wet.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - *Observed - No signed acknowledgement showing that the staff is informed on how to properly notice/report symptoms and illnesses. A vr will occur within 10 days to ensure employee health policy is implemented for all employees. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf - *Observation - No proper vomit and diarrhea clean up procedures were provided during inspection. A VR will occur within 10 days to ensure written plan is provided. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-401.11 Eating, Drinking, or Using Tobacco - EHS observed employee drinks with twist top stored above food prep areas. CDI- PIC moved items.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P- *Observed - 3 bus tubs of cooked pork and a bucket of cut cabbage above 41F. *CDI - PIC voluntarily discarded items. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - *Observed - Boiled eggs, beef, pork and cut cabbage above 41F in prep flip top and lowboy. *CDI - PIC voluntarily discarded items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf- *Observed - Rice noodles, egg rolls, and cooked beef held using TPHC without any written procedures. A VR will occur within 10 days to ensure procedures are provided. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- *Observed - Cooked pork and cut cabbage above 41F in WIC, this is caused by over-stacking and non-temperature transferable containers with lids. Items did not meet proper cooling rate parameters from day before. *CDI - PIC voluntarily discarded items For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. *Observed - wet wiping cloths throughout kitchen stored without sanitizer buckets.

4-301.12(B) Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils.-Pf - EHS observed three large stock pots in facility unable to be submerged or even half submerged in the 3 comp sink. A VR will occur within 10 days to ensure all equipment and utensils can be submerged in 3 comp sink.