Inspection Violation

Premise Information


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Name

SAIGON BAY VIETNAMESE CUISINE

Rules Governing Inspection Scores.

Address

8662 J W CLAY BLVD

Restaurants:


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SUITE 3

Day Care and Adult Care:


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City/State/ZIP

CHARLOTTE

28262

Swimming Pool Rules:


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Premise Type

1 - Restaurant

Mobile Food Units, Push carts, Tattoo Parlors:


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County

Mecklenburg

Residential Care and Local Confinement:


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Inspection Date

12/20/2019

Final Score @ Grade

86.50

NC Department of Environmental Health:


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General Comments

Violations

Critical Violations SHOWN in RED

NA=Not Applicable

NO=Not Observed

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	NA	NO	CDI	R	VR	Comments
6	2	Hands clean and properly washed	No	No	Yes	No	No	2-301.14 Wash hands after activities that contaminate them. -P Observed employees touching dirty dishes, then going to prep food. Observed employees talking on cell phone wearing gloves, then beginning food prep before washing hands. Also, two hand sinks in kitchen. One hand sink is blocked with container and the other hand sink did not have hot water at start of inspection. CDI- education was performed with employees.
8	1	Handwashing sinks, supplied and accessible	No	No	Yes	No	No	5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a container of wiping cloths in water stored at hand sink near dish machine. CDI- container was removed. 5-202.12 Provide at least 100F water at handsinks. -Pf There was not any hot water present at hand sink near meat slicer at start of inspection. CDI- PIC turned hot water at hand sink on.
13	1.50	Food separated and protected	No	No	Yes	No	No	3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed container of raw beef stored above containers of fresh cut vegetables in walk-in cooler. CDI- items were reversed.
14	3	Food-contact surfaces: cleaned and sanitized	No	No	Yes	Yes	Yes	4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed dried beef debris on slicer blade and surrounding parts. PIC stated that slicer was used to slice vegetables this morning. CDI- Slicer was taken apart and placed at 3-comp sink to be cleaned. 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. ICE MACHINE WITH PINK SLIME/MOLD BUILDUP-NEED TO CLEAN AND SANITIZE ON A FREQUENCY TO KEEP SLIME AND MOLD FREE. VR- facility has up to ten days to clean unit.
18	1.50	Proper cooling time and temperatures	No	No	Yes	No	No	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 cooked beef, cooked noodles, cut cabbage and cooked shrimp that did not have any change in temperature during 20 minutes. Items were cooked this morning according to PIC. CDI- Items were discarded.
19	0	Proper hot holding temperatures	No	No	Yes	No	No	3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed spring rolls that were stored at 65 F. PIC stated that spring rolls were cooked an hour ago. CDI- Spring rolls were discarded.
26	1	Toxic substances properly identified, stored, and used	No	No	Yes	No	No	7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle with sanitizerthat were not labeled . CDI- Bottle were labeled. REPEAT. Half points
31	1	Proper cooling methods used; adequate equipment for temperature control	No	No	Yes	Yes	No	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 items cooling in walk-in cooler that were covered. Also, observed items cooling in prep cooler. This piece of equipment is not designed for cooling. CDI- Items were placed in walk-in cooler (uncovered) to cool.
33	0	Approved thawing methods used	No	No	Yes	No	No	3-501.13 Use approved thawing methods. Observed a container of meat thawing at room temperature. Food shall be thawed 1) Completely submerged under running water, 2) Under refrigeration, 3) As part of the cooking process, or 4) By use of a microwave. Food was placed in walk-in cooler and allowed to further thaw.
34	0	Thermometers provided and accurate	No	No	No	No	No	4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Provide air thermometer for prep units and walk-in cooler.
37	1	Contamination prevented during food preparation, storage and display	No	No	Yes	Yes	No	3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of sliced lettuce on floor of walk-in cooler. Also, observed container of cooked beef that was no longer cooling, uncovered in walk-in freezer. CDI- Container of sliced lettuce was placed on a shelf in walk-in cooler. Container of beef was covered.
39	1	Wiping cloths: properly used and stored	No	No	No	No	No	3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a container of wiping cloths stored at hand sink that did not have any sanitizer. CDI- Cloths were placed in sanitizer solution.
42	0	Utensils, equipment and linens: properly stored, dried and handled	No	No	Yes	No	No	4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of containers that were stacked wet. CDI- Containers were seperated and allowed to air-dry.
47	0.50	Non-food-contact surfaces clean	No	No	No	No	No	4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean exterior of slicer, fryers, oven, grill, burners, and refrigeration units in kitchen area.
53	0	Physical facilities installed, maintained and clean	No	No	No	No	No	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. Clean splash from walls behind equipment and prep stations. Clean floors in corners and under equipment in kitchen area.