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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 |

November 30, 2023 | View Original Inspection PDF
Score & Grade: 72 Re-Inspection Required Grade: Re-Inspection Required
Observations & Corrective Actions

2: 2-102.12 (A) and (B) 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

3: 2-201.11 (A), (C) There is no documentation that employees have been informed of their responsibility to report illness to management. Employees are required to report illnesses to management. Establishment should develop a written sick employee policy. The policy should address the employee requirement to report to management that they are ill, when to exclude a food employee who is sick, when the food employee can return to work, and how the excluded food employee is to be managed upon return. For a sample Employee Illness Policy Contract please visit: https://www.larimer.org/sites/default/files/uploads/2017/lcdhe-employee-illness-policy-contract.pdf

10: 5-202.12 (A) The cold water line was turned off at the hand sink at the beginning of the serving line at the start of the inspection. A red bowl found stored in the hand sink next to the dish machine. The hand sink in the women's restroom measured with a maximum temperature of 64F. Handwashing sinks must be kept accessible for use at all times. Do not place or store items in, on, or in front of handwashing sinks.,Hot water supplied to handwashing sinks must be at least 100 F. Adjust water heating system to provide the required 100 F water at the handwashing sinks.

15: 3-302.11 (A) (1-2) A bucket of raw chicken was observed stored above a container of sauce in the walk in cooler. - Keep raw animal foods separate and below produce, prepared foods and other ready-to-eat foods to prevent cross contamination.

20: 3-501.14 2 large pieces of cooked brisket 42-46F cooked last night found improperly cooled in the walk in cooler. - Quickly cool foods from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 more hours to prevent the growth of microorganisms.

21: 3-501.16 (A) (1) Fried rice 104F found improperly hot holding in a rice warmer. Staff stated rice is cooked and vegetables are added before being placed in the rice warmer. - Foods were reheated to greater than 165 F as requested.,Hot hold foods above 135F to prevent the growth of microorganisms.

22: 3-501.16 (A) (2) Cut bean sprouts in water 57F found improperly cold holding on the serving line. Ice was added at time of inspection. Add ice. Food containers must be submerged down into ice if products are to be kept at less than 41 F. If ice baths can not hold foods at less than 41 F, commercial refrigeration must be provided.

29: 3-502.12 Bags of cooked pork and beef found in vacuum sealed bags. Manager stated foods were placed in bags last night. No packages were marked with the date or time products were placed in reduced oxygen packaging. - Foods processed and packaged using Reduced Oxygen Packaging (ROP) methods without a HACCP plan must have product packaging opened within 48 hours after packaging. Product must be labeled with the time and date the product was placed in the bag.

43: 3-304.12 Utensils stored in water at 124F. Unit was turned up to heat water up to 135F. - Store food utensils in the food with handles extended out of the food product, in hot water greater than 135 F, in running drained water, or clean and dry.

Observations
IN
1 Person in charge present, demonstrates knowledge and performs duties
Compliant
Observations
OUT
2 Certified Food Protection Manager
Observations
OUT
3 Management, food employee and conditional employee; knowledge, responsibilities and reporting
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
N/O
8 Hands clean and properly washed
Compliant
Observations
N/O
9 No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed
Compliant
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
OUT
15 Food separated and protected
Observations
IN
16 Food contact surfaces; cleaned and sanitized
Compliant
Observations
IN
17 Proper Disposition of returned, previously served, reconditioned and unsafe food
Compliant
Observations
N/O
18 Proper cooking time and temperature
Compliant
Observations
N/O
19 Proper reheating procedures for hot holding
Compliant
Observations
OUT
20 Proper cooling time and temperature
Observations
OUT
21 Proper hot holding temperatures
COS
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
N/A
26 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
N/A
27 Food Additives: approved and properly used
Compliant
Observations
IN
28 Toxic substances properly identified, stored, and used
Compliant
Observations
OUT
29 Compliance with variance/ specialized process/ HACCP
Observations
N/A
30 Pasteurized eggs used when required
Compliant
Observations
N/A
32 Variance obtained for specialized processing methods
Compliant
Observations
N/A
34 Plant food properly cooked for hot holding
Compliant
Observations
N/A
35 Approved thawing methods
Compliant
Observations
OUT
43 In-use utensils; properly stored