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Larimer County Department of Health and Environment
1525 Blue Spruce Drive, Fort Collins CO 80524 | Visit Official Website (opens in a new tab)

SAIGON GRILL

1120 S College Ave Fort Collins, CO 80524-3715

Retail Food |

January 4, 2024 | View Original Inspection PDF
Score & Grade: 117 Closed Grade: Closed
Observations & Corrective Actions

2: 2-102.12 (A) and (B) A certified food-protection manager certificate expired 1/1/24. A current certified food protection manager is required -> For a list of Certified Food Protection Manager training classes and exams, please visit: https://www.larimer.org/health/safety-sanitation-programs/food-safety-program/food-safety-resources/certified-food

8: 2-301.14 The prep cook/dishwasher was observed handling a bin that had been in a trash can, filling it with dirty dishes. She changed her gloves and prepped food for the restaurant. -> Hands must be washed after handling soiled dishes, utensils and equipment and before handling clean items to prevent cross contamination. -> Thoroughly wash hands after any activity that can contaminate hands such as cleaning tasks, taking out trash, mopping or sweeping floors. Server observed exiting restroom and going to the server station and putting on clean gloves found in apron pocket. -> Thoroughly wash hands in restroom and again upon returning to work station to conduct food preparation or service of food or beverages. Both a line cook and prep cook were observed washing hands in the center compartment of the 3 compartment sink. One used soap from the nearby handsink, the other used the quaternary ammonia sanitizer and then rinsed hands. -> To help prevent cross contamination discontinue washing hands in warewashing sinks and/or food preparation sinks. Wash hands at designated handwashing sinks only.

9: 3-301.11 (B) Pieces of bread for a sandwich were removed from the microwave with a bare hand. Gloves must be worn with food that are not cooked and are ready-to-eat, like bread -> Bare hand contact with ready-to-eat foods is not allowed. Use tongs, other utensils, deli papers or gloves to assemble or serve ready-to-eat foods.

10: 5-205.11 The handwashing sink by the automatic dishwasher and prep area was in excess of 120 F and unusable for any reasonable length of time for proper hand washing. Please adjust sink so that staff can properly wash their hands providing both hot and cold water -> Handwashing sinks must be kept accessible for use at all times. Water temperatures above 120 F can cause scalding burns.

16: 4-702.11 Raw meat was observed being prepared in the wash compartment of the 3-compartment sink. No further cleaning was observed. This procedure requires that the sink be sanitized after prep occurs. - > Discontinue washing and/or preparing food in the 3-compartment warewashing sink. Use the provided food preparation sink. Limit use of the 3-compartment sink to warewashing only.

22: 3-501.16 (A) (2) Shredded cabbage (51 F) and bean sprouts (48) used to garnish Pho were found improperly cold holding in the 38F cold-holding unit. Rehydrated noodles in a bucket next to the make-table cooler were found between 46-52 depending upon location in the bucket. -> Cold hold foods below 41 F to prevent the growth of microorganisms.

28: 7-102.11 An unlabeled bottle of a yellow substance was found next to the dish machine. -> Label containers of chemicals and toxics so contents of the container can be easily identified to help prevent misuse.

36: 4-203.11 Thermometer used in the kitchen could not be properly calibrated. It is a digital food probe thermometer that appears to need to have the batteries replaced. -> Maintain thermometers calibrated to read 32 F (+/- 2 F) in ice bath. Check calibration frequently. Keep thermometers calibrated so food temperatures can be accurately monitored. Please change batteries or replace thermometer

43: 3-304.12 The rice scoops were stored in water that 110F, next to the rice cooker. -> Store food dispensing utensils in hot water greater than 135 F.

Observations
IN
1 Person in charge present, demonstrates knowledge and performs duties
Compliant
Observations
OUT
2 Certified Food Protection Manager
Repeat
Observations
IN
3 Management, food employee and conditional employee; knowledge, responsibilities and reporting
Compliant
Observations
IN
4 Proper use of restriction and exclusion
Compliant
Observations
IN
5 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
IN
6 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth
Compliant
Observations
OUT
8 Hands clean and properly washed
Observations
OUT
9 No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed
Observations
OUT
10 Adequate handwashing sinks properly supplied and accessible
Repeat
Observations
IN
11 Food obtained from approved source
Compliant
Observations
N/O
12 Food received at proper temperature
Compliant
Observations
IN
13 Food in good condition, safe, and unadulterated
Compliant
Observations
N/A
14 Required records available: shellstock tags, parasite destruction
Compliant
Observations
IN
15 Food separated and protected
Compliant
Observations
OUT
16 Food contact surfaces; cleaned and sanitized
Observations
IN
17 Proper Disposition of returned, previously served, reconditioned and unsafe food
Compliant
Observations
IN
18 Proper cooking time and temperature
Compliant
Observations
N/O
19 Proper reheating procedures for hot holding
Compliant
Observations
IN
20 Proper cooling time and temperature
Compliant
Observations
IN
21 Proper hot holding temperatures
Compliant
Observations
OUT
22 Proper cold holding temperatures
Observations
IN
23 Proper date marking and disposition
Compliant
Observations
N/A
24 Time as a Public Health Control; procedures and records
Compliant
Observations
N/A
25 Consumer advisory provided for raw/undercooked food
Compliant
Observations
IN
26 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
N/A
27 Food Additives: approved and properly used
Compliant
Observations
OUT
28 Toxic substances properly identified, stored, and used
Observations
N/A
29 Compliance with variance/ specialized process/ HACCP
Compliant
Observations
N/A
30 Pasteurized eggs used when required
Compliant
Observations
IN
31 Water and ice from approved sources
Compliant
Observations
N/A
32 Variance obtained for specialized processing methods
Compliant
Observations
IN
33 Proper cooling methods used; adequate equipment for temperature control
Compliant
Observations
N/O
34 Plant food properly cooked for hot holding
Compliant
Observations
IN
35 Approved thawing methods
Compliant
Observations
OUT
36 Thermometer provided and accurate
Observations
OUT
43 In-use utensils; properly stored
Repeat