SAIGON SANDWICH

Violations (3)

• 22-45-4Critical

  Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At kitchen, employee not properly sanitizing dishes. Advised operator to not use dishes/equipment until properly sanitized.

  High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At kitchen, employee not properly sanitizing dishes. Advised operator to not use dishes/equipment until properly sanitized.

  High Priority

• 03B-01-6Critical

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen, cooked pork belly (88F - Hot Holding), operator stated item held out of temperature approximately 1 hour. Advised operator to reheat item to 165F.

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen, cooked pork belly (88F - Hot Holding), operator stated item held out of temperature approximately 1 hour. Advised operator to reheat item to 165F.

  High Priority

• 02C-02-5

  Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler, soups prepared onsite and held over 24 hours with no date marking. Advised operator of proper date marking.

  Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler, soups prepared onsite and held over 24 hours with no date marking. Advised operator of proper date marking.

  Intermediate