Saigon Maxim

**CORRECTED**, 1. Front of house:, The sanitizer buckets measured 0ppm chlorine. A fresh 100ppm sanitizer was made during the inspection., , COMPLETE THE FOLLOWING:, 1. Ensure the sanitizer concentration is maintained at 100ppm. Check the solution every 2 hours and replace if less than 100ppm, or more often if the water is visibly dirtied.

**CORRECTED**, 1. Spring rolls left on counter measured 19*C. The spring rolls were discarded during the inspection as they were room temperature., , 2. Vermicelli noodles were stored in a bucket of water. Ice added during the inspection. , , 3. Observed 2 buckets of soup broth in the cooking area that were cooling at room temperature and measured 36*C. Staff stated the soup was prepared almost 6 hours prior to the inspection. Soup discarded during the inspection. , , 4. Front area:, Boba was stored at room temperature for more than 2 hours and measured 24*C. Boba discarded during the inspection. , , COMPLETE THE FOLLOWING:, 1. Do not store high risk foods at room temperature. They must either be kept cold at 4*C or less, or kept hot above 60*C., , 2. Food must be cooled in the shortest amount of time as possible to prevent bacteria from growing to high numbers that may cause illness. Foods must be cooled from 60*C to 20*C in under 2 hours, and from 20*C to 4*C in under 4 hours using the following methods:, - Ice bath in the food prep sink, - Ice wand, - Divide into several small portions to increase surface area

1. The cold water tap at the kitchen hand sink was not working. Only hot water was available at this sink. , , 2. Observed staff washing their hands in the food preparation sink beside the handwash sink., , 3. No splash guard installed between the handwashing sink and food preparation sink. , , COMPLETE THE FOLLOWING:, 1. Repair the cold water tap at the handwash sink, so staff do not scald their hands and are able to wash their hands properly. , 2. Do not use the food preparation sink for washing hands. Ensure staff use the designated handwash sink for washing hands. , 3. Install a splashguard between the hand sink and prep sink to protect food from contamination.

**CORRECTED**, 1. A garbage pail was stored on the floor in front of the handwash station., , 2. Food was stored on counter around the handwash sink and was obstructing access. Food moved during the inspection., , COMPLETE THE FOLLOWING:, 1. Do not store anything around or in front of the handwash sink, so staff have easy access to the handwashing facilities.

1. Observed previously used food packaging bags being reused to cover foods in the prep coolers and walk-in cooler. , , 2. Containers of food were stored under the shelves in the walk-in cooler., , 3. Observed cardboard being used as a storage surface under the cooking equipment and was greasy. , , 4. Staff phone and drink stored on prep surface of prep cooler nearest the front kitchen door. , , 5. Boxes of meat stored on floor in walk-in freezer. , , 6. Observed cups stored in white dry ingredient bins in the dry storage room. , , COMPLETE THE FOLLOWING:, 1. Do not re-use plastic food packaging bags as they are not easy to clean and sanitize. Use saran wrap instead., 2. Ensure all food is stored off the ground to protect it from contamination., 3. Do not use re-use cardboard for storing items in the kitchen, because it is absorbent and not easy to clean., 4. Do not store personal items in the food preparation areas. Designate an area that is separate from food areas for staff to store their items., 5. Do not store cups in dry ingredients. Use utensils with handles and ensure the handles are stored upright to protect foods from contamination.

**OUTSTANDING**, 1. The grease trap lid was rusted and deteriorated; it was no longer tight fitting., , COMPLETE THE FOLLOWING:, 1. Replace the grease trap lid immediately. No equipment should be rusty.

**OUTSTANDING**, 1. A leak was observed at the 2-compartment dishwashing sink faucet. , , COMPLETE THE FOLLOWING:, 1. Please repair.

**OUTSTANDING**, 1. Raw wood observed on both left and right sides at the bottom of the wok burner in the kitchen, which is not easily cleanable. , , 2. There was a buildup of food and grease under the cooking equipment. , , 3. The hood vent filters above the grill had a buildup of burnt debris. , , COMPLETE THE FOLLOWING:, 1. Remove the wood pieces under the wok, OR, paint them so they are smooth, non-absorbent and easy to clean., 2. Thoroughly clean the areas noted above. They must be cleaned as often as necessary to maintain them in a visibly clean condition, and to prevent attracting pests into the facility.