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Licensee
Name: SAIGON BAY VIETNAMESE RESTAURANT License Number: SEA3904655
Rank: Seating License Expiration Date: 02/01/2016
Primary Status: Current Secondary Status: Active
Location Address: 2373 E FOWLER AVE
TAMPA, FL 33612

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 08/04/2014 Met Inspection Standards
During This Visit
More information about inspections.
9 5 26
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
36-39-4    Basic - Attached equipment soiled with accumulated grease. Fan above Handwash sink in kitchen.
23-04-4    Basic - Build-up of mold-like substance on nonfood-contact surface. Curtains hanging in walk in cooler.
23-24-4    Basic - Buildup of food debris/soil residue on equipment door handles. 3 door Reach in cooler, cook's line
08B-45-4    Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Walk in freezer, beef, shrimp. **Corrected On-Site**
36-37-4    Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Acoustic tiles in kitchen.
36-34-4    Basic - Ceiling soiled with accumulated food debris. Kitchen.
21-32-4    Basic - Cloth used as a food-contact surface. To cover noodles. **Corrected On-Site**
29-13-4    Basic - Compartment of equipment subject to the accumulation of moisture is not sloped to drain to allow complete drainage. Salad reach in cooler.
12B-07-4    Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
13-03-4    Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
23-23-4    Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue. Fan above slicer.
36-12-4    Basic - Floors not constructed to be easily cleanable. Kitchen floor.
36-13-4    Basic - Grease accumulated under cooking equipment. Behind fryer,wok equipment.
10-21-4    Basic - Ice scoop stored on top of dirty ice machine between uses. **Corrected On-Site**
10-17-4    Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
10-11-4    Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
14-29-4    Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Lettuce, fried noodles. **Corrected On-Site**
35B-09-4    Basic - Screen in door torn/in poor repair - vermin present. Flies in kitchen.
23-14-4    Basic - Shelf over preparation table soiled with food debris. Cook's line
25-33-4    Basic - Single-use containers (boxes and/or cans) reused for the storage of food. Grease soiled box on cook's line used for the storage of in use equipment. **Corrected On-Site**
14-12-4    Basic - Utensils in poor condition.Knife with broken handle
23-12-4    Basic - Walk-in cooler shelves soiled with encrusted food debris.
14-17-4    Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
36-72-4    Basic - Walk-in cooler/walk-in freezer floor soiled. Walk in cooler
36-27-4    Basic - Wall soiled with accumulated food debris. Through out kitchen, behind/next to fryer.
36-28-4    Basic - Wall soiled with accumulated grease. Above 3 Compartment sink next to fan.
03A-08-4    High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Pork 47 ° F, meatballs 45 ° F, cooked beef ° F, cook's line, corrective action taken removed from cook's line and placed in walk in freezer. Pork 42 ° F, meatballs41 ° F, cooked beef 42 ° F, **Corrected On-Site**
03A-10-4    High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Rice 66 ° F, cook's line, corrective action taken place rice in walk in freezer. Rice 39 ° F, **Corrected On-Site**
22-41-4    High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
35A-08-4    High Priority - Live flies in kitchen.
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Bean sprouts 51 ° F, cook's line, corrective action taken removed from make table and place in walk in freezer. Bean sprouts 43 ° F, **Corrected On-Site**
08A-05-4    High Priority - Raw animal food stored over ready-to-eat food. Raw pork stored over rte/noodles reach in cooler **Corrected On-Site**
08A-17-4    High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. Raw chicken stored over raw beef. **Corrected On-Site**
01B-14-4    High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 3 dozen eggs.
29-42-4    High Priority - Vacuum breaker missing at mop sink faucet.
22-21-4    Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Front counter ice bin and drink fountian
03D-16-4    Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Fried rice, walk in freezer. **Corrected On-Site**
02C-02-4    Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler, chicken, noodles, beef.
53B-10-4    Intermediate - Records/documents for required employee training do not contain all of the required information.
41-17-4    Intermediate - Spray bottle containing toxic substance not labeled. Dish machine.
45-05-4    Portable fire extinguisher missing from its designated location. For reporting purposes only. Stored on floor
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1940 North Monroe Street, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395