Saigon Royal Vietnamese Restaurant

Raw, chicken bones were thawing at room temperature., -thaw meats in the cooler OR under cold running water; since there isn't much storage space, it is recommended to put frozen chicken bones in the broth pots.

Raw meats were stored above ready-to-eat foods (or produce) in the coolers., -store all raw meats on the bottom shelves.

1) Tinfoil was used to cover surfaces of cooking equipment., -remove tinfoil as it's not a durable material. Clean the surfaces daily OR when spills occur., , 2) The stove top and cooking had accumulation of debris, sauce, grease, etc., -clean the cooking equipment daily/weekly or when spills occur., , Also focus on cleaning hard to reach areas/under equipment.