MISS SAIGON CATERING

Violations (5)

• 4-2BCritical

  Georgia Food Code .05(7)(a)1Ice

  .05(7)(a)1Ice machine observed with build up. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

  Priority Foundation

• 2-2B

  Georgia Food Code .03(5)(k)1

  .03(5)(k)1&2Several opened water bottles stored on prep tables throughout kitchen. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Drinks discarded.

  Core

• 12A

  Georgia Food Code .04(4)(q)Dry

  .04(4)(q)Dry foods in containers stored on floor in front of water heater. Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C)

  Core

• 14A

  Georgia Food Code .04(4)(k)Cups

  .04(4)(k)Cups being used as scoops in rice and other dry foods. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C)

  Core

• 17C

  Georgia Food Code .07(5)(a),(b)1,2,3Floor

  .07(5)(a),(b)1,2,3Floor in walk in cooler with heavy debris. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

  Core