Savoure-Vietnamese Eatery

Official wording

Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

Inspector’s notes

Observed the following foods on steamtable holding at unapproved temperatures. Shrimp 84*F, Tofu 125*F, meatballs 118*F, pork 88*F and rare steak at 71F. Maintain all hot TCS foods at 135*F or higher. Note: Establishment is only open for 3 hours. Time as public health control could be used in lieu of temperature but Manager stated they wanted to use temperature and not time. The rare steak on steamtable at 71*F was observed to be placed on ice and a wire rack; the shrimp at 84*F was placed on a wire rack off the heat source. Discontinue these procedures.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Inspector’s notes

Correct the following: 1) Observed small black refrigerator holding an ambient temperature of 53*F. Repair unit so that it maintains foods at 41*F or less. Ensure unit is NSF Certified. 2) Observed ice machine lid covered with cardboard and duct tape. Replace or repair broken lid

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Post the Certified Food Protection Manager certificate.

Inspector’s notes

There was no valid CFPM certificate posted at establishment. Post a valid state CFPM certificate in a conspicuous location.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official wording

Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

Inspector’s notes

All food items being stored in small black fridge were observed to be at 53*F or higher. Discontinue using this small refrigerator.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

Inspector’s notes

Observed the following foods on steamtable holding at unapproved temperatures. Beef 105*F, shrimp 89*F, beef 125*F, Tofu 125*F, meatballs 125*F, pork 88*F and rare steak at 105*F. Maintain all hot TCS foods at 135*F or higher. Note: Establishment is only open for 3 hours. Time as public health control could be used in lieu of temperature. See attached file.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Keep a log to record employee illness symptoms. Have it available upon request.

Inspector’s notes

Employee illness log was observed to be blank. It was not being used. Employee illness log to be used to record employee illnesses

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

Inspector’s notes

Observed all food out of temp on steamtable Establishment is only open for 3 hours so TPHC may be used in lieu of hot holding. See attached document and comply with requirements. Keep on file at establishment. Note: When using time all left over food must be discarded.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

Inspector’s notes

Access to hand sink was blocked. Keep hand sink accessible for hand washing at all times.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Inspector’s notes

Correct the following: 1) Observed small black refrigerator holding an ambient temperature of 60*F. Repair unit so that it maintains foods at 41*F or less. Ensure unit is NSF Certified. 2) Observed ice machine lid covered with cardboard and duct tape. Replace or repair broken lid.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.

Inspector’s notes

Observed squeeze bottles with no date marks at front counter area. Place date marks on these squeeze bottles.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

Official wording

Label all containers of food and food ingredients with their common name.

Inspector’s notes

Observed unlabeled squeeze bottles at front counter area. Label squeeze bottles with contents.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

Official wording

Post the Certified Food Protection Manager certificate.

Inspector’s notes

There was no valid CFPM certificate posted at establishment. Post a valid state CFPM certificate in a conspicuous location.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official wording

When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.

Inspector’s notes

At the front service area observed tong handles submerged in container of cooked beef on steamtable. Discontinue this practice. Store tongs in such a manner that the handle is not in contact with the food item.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

Official wording

Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

Inspector’s notes

Observed meatballs on steamtable at 120*F. Maintain all hot TCS foods at 135*F or higher. Meatballs removed from steamtable and reheated to proper temperature.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Keep a log to record employee illness symptoms. Have it available upon request.

Inspector’s notes

Employee illness log was observed to be blank. It was not being used. Employee illness log to be used to record employee illnesses.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Protect food from cross-contamination by using packages or covered containers.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

Official wording

Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Protect food from cross-contamination by using packages or covered containers.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

Official wording

A business needs to submit a HACCP plan to obtain a variance to cure foods with curing agents.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

Inspector’s notes

Observed bean sprouts at 58*F, rice noodles at 86*F and shredded lettuce at 47*F in Coldwell unit. Ensure that all cold TCS foods are maintained at or below 41 degrees F. Manager reduced the air temp of the unit during the inspection, Note: These food items were placed in Coldwell at elevated temperatures. They had just been in Coldwell for a few minutes.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

Inspector’s notes

A utility cart was stored in front of handsink blocking access to sink. Do not store anything in front of handsink. Keep handsink accessible for handwashing.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Protect food from cross-contamination by using packages or covered containers.

Inspector’s notes

Observed salt being stored in an opened paper bag. Once opened, store food item in a covered, approved food grade container.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

Official wording

A business needs to submit a HACCP plan to obtain a variance to cure foods with curing agents.

Inspector’s notes

Observed that establishment was pickling carrots with a hot brine solution and were using the pickled carrots for longer than 7 days. A HACCP plan will be required if product is to be used longer than 7 days. Operations manager said that going forward product will have a shelf life under 7 days thus no longer requiring a HACCP plan for the pickled carrots.

In plain English

An issue that does not fit the common categories. Check the official wording for details.