Health officials inspected Saigon Kitchen Express, a Vietnamese eatery located in Sacramento, on July 14. The inspection revealed that the restaurant had violated several health codes.
Please note that the report mentioned here is from an inspection conducted on July 14. It may not demonstrate the future health inspection status of the food establishment.
Highlights
- Saigon Kitchen Express failed a routine inspection on July 14.
- The report noted that employees lacked food safety knowledge and that the restaurant did not have a valid food safety certification on site.
- The restaurant was given a yellow placard and ordered to correct the violations within 24-72 hours.
Saigon Kitchen Express
- Where: 2225 Hurley Way Ste 101 Sacramento, CA 95825-3484
- When: Monday, July 14
The health inspectors made several observations during the routine check. The report first noted that the employees lacked food safety knowledge in holding temperatures, freezing temperatures, and cooking temperatures.
The report stated that employees were unaware of how to identify PHFs, sanitize surfaces correctly, or follow rules regarding food handling and personal conduct in the kitchen. It added that the employees must be trained in 24 hours on all these points.
The restaurant lacked a food safety certificate and was told to acquire and maintain one on site. The restaurant was also asked to provide proof of correction within 60 days.
The report pointed out that potentially hazardous food was observed at an improper holding temperature. Some corrections were made on-site. In one of the major violations, an employee improperly reheated cooked rice to 143 degrees Fahrenheit. The rice was discarded.
PHFs that are cooked, cooled, and reheated for hot holding must reach an internal temperature of 165°F for at least 15 seconds. Health inspectors observed food debris on the back side of the meat slicer.
The inspection report noted dead cockroaches in various parts of the kitchen. The report also observed open containers of raw beef. They noted that all food items must be covered.
A bag of salt was found on the floor when it should be 6 inches above the ground. The report pointed out that the sugar container was unlabeled and the ventilation hood filters had grease accumulation. No sanitizer buckets were prepared during active food operations, the report said.
Inspectors found rice noodles, sprouts, and produce placed on the drainboard of the third compartment sink, adjacent to the warewashing area.
Follow-up Inspection
The health inspection team has given the restaurant a yellow placard for all the violations of the health code. A yellow placard requires a follow-up inspection within 24 to 72 hours.
Saigon Kitchen Express is expected to correct the cited violations. The restaurant must follow food safety practices to avoid losing its license.
