Saigon Diner, 289 E Plumb Ln, Reno, NV - inspection findings and violations

Business Info

Name: SAIGON DINER
Address: 289 E Plumb Ln, Reno, NV
Total inspections: 5
Last inspection: 12/11/2015

Score
100

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Inspection findings	Inspection date	Type	Score
General Comments that relate to this Inspection All violations corrected at time of reinspection. Thank you.Chlorine sanitizer at sanitizer bucket tested at 100 ppm. Chlorine at 3 compartment sink in sanitizer compartment tested at 100 ppm. Reviewed with operator to change sanitizer water at bucket as sanitizer becomes visibly dirty or at least once every 4 hours. Sanitizer water at 3 compartment sink shall be changed often and hot water maintained at 110 F. Observed food grade containers throughtout restaurant. Discussed with operator to label all food that is transferred from its original food container into another food container or a recycled food container to its contents to prevent misuse. Foods that are easily identifiable by site does not have to be relabeled when stored in bulk food containers. Flour; sugar; salt and cornstarch requires a label on bulk containers because they are not easily identifiable. Wet wiping cloths stored directly in sanitizer bucket and sanitizer changed at least once every 2 hours by foodhandlers.Bob Greenwood is scheduled to take food safety course this Sunday by food safety instructor for initial certification.	12/11/2015	Routine Reinspection 2nd	100
[5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation Potentially hazardous food found out of temperature. Ensure all cold foods maintain 41 degrees F or less and hot foods maintain 135 degrees F or more to prevent bacteria growth.Observed white rice stored at room temperature with a recorded temp. of 73 F.* Rice voluntarily discarded. [2] Food protected during storage; preparation; display; service; transportation Facility shall discontinue using non-food grade plastic containers to store food. Food shall be stored in food grade containers. Observed prepared fish sauce stored in a multi-use plastic bucket that is used in hardware commercial applications.* Corrected on site. All prepared and pre-cooked foods that are cooled for later re-use shall be date coded for the day the food was prepared. Observed facility datecoding food but not consistently throughout foods made on site. [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized The sanitizer at the 3 compartment sink shall be set up so that the largest piece of food service equipment can be fully submerged in either chlorine or Quat for at least one minute and than allowed to air dry. This is a repeat request. No sanitizer was noted at 3 compartment sink. This wash; rinse and sanitize process can be done from right to left or left to right at 3 compartment sink. Do use test strips to monitor for proper concentrations. [1] Wiping clothes: clean; use restricted 250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth. Observed no recordable sanitizer at 5 gallon sanitizer bucket. Observed wet wiping cloth stored on counter. This is a repeat violation and a second request. Reviewed with operator both Chlorine sanitizer and Quat sanitizer. Chlorine sanitizer must have a makeup of chlorine between 50-100 ppm and Quaternary Ammonia to be at levels between 200-400 ppm. Health inspector reviewed how to use chemical test kit for both sanitizers. Food safety manager shall instruct employees on how to makeup sanitizer and to test for proper concentrations. General Comments that relate to this Inspection Quat sanitizer recorded at 400 ppm. Test strips on site for both Quat and chlorine. Reviewed with operator the two types of approved sanitizers that are permissable to be used in the restaurant. Chlorine and Quaternary Ammonia or (Quats) is approved to be used in a food establishment. Test strips shall be used to monitor for proper concentrations. All food service equipment must go through a kill step-the sanitizing step. Reviewed with operator 3 step cleaning process: All food service equipment must be washed; rinsed and sanitized. In use equipment such as ladels; tongs; spatulas; rice paddle; etc must be washed; rinsed and sanitized at least once every four hours. Do acquire adequate supply of these types of utensils to assist in this process.Upstairs storage area checked OK. Food properly stored. A reinspection is required. Failure to correct ALL violations within 2 business days will result in immediate suspension of health permit . A reinspection fee will be charged.	12/9/2015	Routine Reinspection 1st	88
[2] Food protected during storage; preparation; display; service; transportation Facility shall discontinue using non-food grade plastic containers to store food. Food shall be stored in food grade containers. Look for the NSF seal or purchase containers that are specifically made to store foods. All prepared and pre-cooked foods shall be date coded to the date it was cooked and prepared. All prepared foods on site shall be datecoded and used within 7 days. Observed several bags of cooked meat with no date codes. [5] Hands washed and cleaned; good hygienic practices All food handlers shall remove wrist jelwrey upon entering kitchen. This is a repeat request for permit holder/owner. Food handlers shall remove all jelwrey. A wedding band is permitted. Permit holder shall review with EVERY employee proper hand hygeine. Hands shall be washed prior to putting on clean gloves. Employees shall wash hands first thing when entering kitchen. Hands must be washed with liquid soap every time an employee goes to use the handsink. Observed employee wash hands without liquid soap. Observed employee remove jelwrey and not wash hands before putting on clean gloves. Observe employee wash equipment without washing hands before and after handling both clean and dirty equipment. A handwashing glove use policy shall be reviewed with staff. Gloves are required only when handling ready to eat foods. Employees observed wearing gloves for all operations. Review with staff when and how gloves are to be used. Wearing gloves at all times can give food handlers a false sense of security. Gloves have to be changed between appropriate tasks and hands must be properly washed prior to putting on clean gloves. * Corrected on site. [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized Observed no chlorine sanitizer at dishwasher. Chlorine bottle observed full but no recordable sanitization at final rinse cycle of dishwasher. Person's in charge were unaware of dishwasher not properly sanitizing. No test strips on site. * Health inspector instructed person in charge to set up one compartment of 3 compartment sink with chlorine sanitizer to be at levels between 50-100 ppm. Use one cap of bleach to one gallon of water and fully submerge any food service equipment in chlorine sanitizer for at least one minute and allow to air dry. ** All in use serving utensils and cooking utensils shall be cleaned and sanitized at least once every 4 hours. This includes the rice paddle stored on top of the rice cooker. Observed no chlorine at sanitizer bucket. Reviewed with person in charge that wet wiping cloths are to be stored in sanitizer solution. Chlorine santizer shall be at levels between 50-100 ppm and the use of Quat sanitizer shall be at levels between 200-400 ppm. Discontinue using plain water to store wiping cloths. Food contact surfaces such as the makeup table; stainless steel table; counters and dining tables shall be sanitized with one of tthe two approved sanitizers. Discontinue using plain water to wipe down food contact surfaces. [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve) No chemical test kits available. Must provide chemical test kits. A discussion was held with person in charge regarding using a required sanitizer in restaurant. Facility shall use an approved sanitizer as a kill step throughout the kitchen and dining area. [5] Necessary toxic items properly stored; labeled; used 400) Label all containers of toxic chemicals with name of contents. Observed spray bottle not labeled to its chemical contents. * Corrected on site. General Comments that relate to this Inspection Cold holding temps. recorded:Bean sprouts @ 35.6 F; lettuce @ 35.9 F; tripe @ 38.8 F; cooked beef @ 33.5 F; cooked shrimp @ 38.3 F; raw beef @ 38.6 F - 39.6 F; cooked noodles @ 39.4 F.Cold holding units checked OKay and within regulations < 41 F. Hot holding broths on stove top observed boiling and at temps above 191 F. White rice @ 173 F.Health inspector was not able to gain access to upstairs storage room at time of inspection. This will be inspected during reinspection.A reinspection is required. Failure to correct violations by correction date will resulit in a reinspection fee being charged.	12/4/2015	Routine Inspection 1st	82
General Comments that relate to this Inspection Opening Reinspection:All violations from 09/29/15; abated. Ok to issue Washoe County Health Permit. Business License will be signed off and approved.One Certified Food Manager on record:Thu G Nguyen; ServSafe #12637642; Exp; 08/09/20No failed exams; one new certification above*****	10/2/2015	Opening Reinspection 1st	100
General Comments that relate to this Inspection The following items shall be corrected prior to permit approval:1) The coil for the scullying spray tube shall be repaired or replaced so that it does not hang below the flood rim level of the 3 compartment sink.2) The dishwasher shall be installed indirectly to the floor sink. Acquire chemical test kit if applicable; if high temp verify for 180 F final rinse temperature. 3) A self-closure shall be installed to the door to the restroom located inside the kitchen. 4) All floor sinks shall be thoroughly cleaned and disinfected. Observed food debris inside sinks. A covered trash can in restroom. 5) Paint all porous wood in kitchen to be smooth; and easily cleanable. Fill all holes in FRP board and in drywall.6) Clean throughout; all gaskets; handles to cold holding units; ice machine; floors and floor sinks. 7) De-clutter employee restroom. 8) Install a prep sink that drains indirectly to a floor sink.9) Revise "Risk Control Plan" to incorporate corrective action taken when potentially hazardous foods are found out of temperature. 10) Replace all missing base coving in upstairs storage room. This room is for cold holding and dry storage only. No food prep is to occur upstairs.11) Stock upstairs handsink with sanitary disposable towels. Restaurant will be preparing and serving Vietnamese food. Advanced preparation will be conducted. This restaurant will be assigned a risk category 3 restaurant and will require a food protection manager to be on site at all times during food handling operations. Please call 328-2434 for a reinspection. This restaurant has a second employee who has taken food safety course for initial certification this month. Test results are not final.	9/29/2015	Opening Inspection	100

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