SAIGON CAFE

Georgia Food Code .04(6)(f)Rice

.04(6)(f)Rice in rice cooker at 126F. // Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Rice discarded. //

Priority

Georgia Food Code .04(6)(i)The

.04(6)(i)The following items marked out of compliance: 1. Cut lettuce, sprouts, cut lettuce and sprouts not documented with the time when removed from temperature control and the discard time. 2. Cut lettuce documented with 2pm-6pm when it was removed from temperature control at 1pm. 3. 10am-2pm time label to rice noodles changed to 2pm-6pm without discarding product and replacing with new product. 4. No label for spring rolls with start time and discard time. 5. Condensed milk and half & half on time control not documented with the start time and discard time. // When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 5) written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: 1. Old product discarded and fresh product placed in container with start time and discard time. 2. Cut lettuce discarded. Fresh product placed in container with start time and discard time. 3. Rice noodles discarded. Fresh product placed in container with start time and discard time. 4. Spring Rolls discarded. 5. Condensed milk discarded. Start time and discard time added to half& half. //

Priority Foundation

Georgia Food Code .04(6)(c)Tripe

.04(6)(c)Tripe and tendon thawing at room temperature. // Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Food moved to walk in cooler. //

Core

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

.04(4)(q)Food stored on the floor in the walk-in freezer (chicken, etc.). // 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) Corrective Actions: Food relocated 6 inches off of the floor. //

Core

Georgia Food Code .07(1)(a)Freezer

.07(1)(a)Freezer floor damaged. // Prior to replacing, contact me to asses replacement material. // Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: 1. Smooth, durable, and easily cleanable for areas where food service establishment operations are conducted; (C) 2. Closely woven and easily cleanable carpet for areas where food service eshlisbment operations are conducted; and 3. Nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, mobile food service unit servicing areas, and areas subject to flushing or spray cleaning methods. (C)

Core