LITTLE SAIGON RESTAURANT Inspection – April 5, 2024

High Priority 2

#7High Priority50-17-3

High Priority – Operating with an expired Division of Hotels and Restaurants license.

#8High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and raw beef over container of onions in reach in cooler **Corrected On-Site**

Corrected On-Site

Intermediate 1

#9Intermediate11-26-1

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator and all employees present signed on site. **Corrected On-Site**

Corrected On-Site

Basic 6

#1Basic36-73-4

Basic – Floor soiled/has accumulation of debris. Floor behind cooking equipment Floor of walk in freezer at end of cook line

#2Basic22-08-4

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. Heavy grease build up in both ovens on cook line

#3Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Outside toaster oven on prep table. -Fans in walk in cooler -Hoods vents -Sides of kettle cookers -Tops of all microwaves -Shelf above prep tables.

#4Basic25-17-4

Basic – Single-service articles stored on a soiled surface. To go Containers sitting on heavily soiled shelf above prep area on cook line. Advised operator to clean and sanitize shelf, and discard containers directly touching shelf.

#5Basic36-27-5

Basic – Wall soiled with accumulated grease, food debris, and/or dust. Wall behind cooking equipment

#6Basic42-01-4

Basic – Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**

Corrected On-Site

Florida Food Watch