SAIGON SIP

1. Wall around hand wash station located at front service line without commercially approved walls. [CA] Walls and/or floors in food preparation area shall be durable, smooth, nonabsorbent, and easily cleanable surface. 2. Found one unapproved floor board between front service and kitchen entrance. [CA] The floor surfaces shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable.

1. Found unapproved VCS2000 (flat top with oven) on site. [CA] Equipment was not submitted to plan check department. New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). Plan check required. 2. Found 1-compartment sink install in prep area. Facility previously did not have 1-compartment sink. [CA] Plan check required for new equipment. Submit plans to health department. 3. Found a newly added equipment double cylinder frutose device on counter top. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).

Lacking prep sink on site. Observed the following sinks only: 3-compartment sink, hand sink & mop sink. [CA] Facility intends to prep food. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements.

1. Found walls at front service line without approved material. Observed paint line substance on wall. Observed wall not smooth and easily cleanable. [CA] Walls and/or floors in food preparation area shall be kept clean and would approved material.

One live cockroach was observed on the clean utensil storage cabinet located back in the preparation area. One dying cockroach was also observed on the cutting board located back in the kitchen area. Multiple dead cockroaches were also observed below the front and back preparation tables. [CA] Eliminate all insects/rodents from the facility by a legal method. Until the live cockroaches are all eliminated and verified by a district inspector, the facility shall be closed. Please contact the district inspector for a follow-up inspection. During a follow-up inspection, no live or dead vermin, indication of the dropping, gnawing, or rat rub marking should be observed. The owner of the facility must provide a pest control company report which indicate what interventions were conducted and observed violations and recommendations. The structural issues including the cracks, crevices, and gaps between the wall and the sinks and the preparation tables and the walls must be caulk or sealed. To prevent vermin hiding and breading and easy cleaning of the floor area, all food products must remove from the floor and stored on shelves or dunnage racks. Any operational and structural issues that contribute to the vermin infestation must also be addressed. This follow-up inspection is conducted free of charge. However, subsequent follow-up inspection after first follow-up shall be billed $298/hour, minimum one hour, during normal business hours (Monday - Friday, 7:30 AM to 4:30 PM), and $645, minimum two hours, during non-business hours, and upon inspector availability. The posted placard is property of the Santa Clara County Department of Environmental Health and shall not be removed, covered up, relocated, tampered, or copied. Failure to comply may result in enforcement actions per County Ordinance Code Section B11-55. A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.

Some food residue accumulation were observed below the front display case, the back and front preparation/storage tables. [CA] Conduct a thorough cleaning of the floor area. There are some holes on the wall located behind the tables in the front service area. [CA] To prevent vermin infestation, please seal the holes.

Major: 1. Found LIVE cockroaches in the following areas: 2 near warewash area and 1 in sticky trap behind chest freezer. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Priscilla Mark. 4. The person in charge during inspection, Phil, has been informed that the facility must close immediately. [CA] The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider. Minor: Found DEAD cockroaches in the following areas: in sticky traps (near handsink-front, behind chest freezer, behind 2 door reach in, warewash area, under refrigeration units, near back corner of food facility, under display case, shelving), in aisles going toward restroom, under refrigeration units, handsink in prep area and near 1 door reach in beverage at front service line. [CA] Eliminate all evidence of DEAD cockroaches. Clean and sanitize all effected areas. Provide approved pest control services.

Found DEAD cockroaches in the following areas: under warewash sink, under refrigeration unit, storage area and in middle compartment sink.

Found leaking drain line under 3 compartment sink middle section and right section. Observed buckets used to capture leak at drain line. [CA] Secure leak.

Found accumulated food debris under cooking equipment and under refrigeration unit. [CA] Routinely clean.

Measured hot water holding at 114F at warewash sink. [CA] Provide an adequate, pressurized, potable supply of hot water at a minimum of 120F for all sinks with the exception of hand wash sink to be held between 100F - 108.

Major: 1. Lacking single use paper towel at the ONLY hand wash station in back prep area. [CA] Single-use sanitary towels shall be provided in dispensers. [COS] Operator directed to provide single use paper towel. 2. Lacking soap at the ONLY hand wash station in back prep area. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [COS] Operator directed to provide soap. Minor: Found single paper towel stored outside of mounted dispenser at hand wash station located at front hand wash station. [CA] Single-use sanitary towels shall be provided in dispensers.

Measured tiramisu holding at 45F in 2 door sliding display case. [CA] Maintain all cold PHFs held at or below 41F.