Saigon Star, #120 - 43150 Broadland Center Plaza, Ashburn, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Saigon Star
Address: #120 - 43150 Broadland Center Plaza, Ashburn, Virginia
Phone: (703) 723-2604
Total inspections: 23
Last inspection: Aug 24, 2009

Restaurant representatives - add corrected or new information about Saigon Star, #120 - 43150 Broadland Center Plaza, Ashburn, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0240 - Corrected During Inspection Employees observed working in the food service area without proper hair restraints.
  • 0450 C - Corrected During Inspection Repeat Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
  • 0470 A 4 - Repeat Observed the following food was observed stored without being in packages, in covered containers, or wrapped: many foods in coolers.
  • 1800 - The nonfood contact surface of the cooler interiors has accumulations of grime and debris.
  • 2310 - Corrected During Inspection Critical Repeat The handwashing facility located at the front is blocked, preventing access by employees for easy handwashing.
  • 3080 - Less than 20 foot candles of light was noted in the cooler.
  • 3200 - Vent filters in the hood system are not being maintained in a clean condition.
August 24, 2009Routine16Details / Comments
  • 0160 - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  • 0450 C - Corrected During Inspection Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
  • 0470 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
  • 0470 A 4 - Corrected During Inspection Observed the following food was observed stored without being in packages, in covered containers, or wrapped: many food items.
  • 0610 - Corrected During Inspection Food stored on the floor or food stored less than 6" above the floor.
  • 0790 - Corrected During Inspection Improper methods used to thaw chicken..
  • 0820 A 2 - Corrected During Inspection Critical Eggs and bean sprouts cold holding at improper temperatures
  • 2310 - Corrected During Inspection Critical The handwashing facility located at the front and back is blocked, preventing access by employees for easy handwashing.
  • 3220 - Corrected During Inspection Mops not hung up to air dry.
May 06, 2009Routine45Details / Comments
No violation noted during this evaluation. February 23, 2009Routine00Details / Comments
No violation noted during this evaluation. November 19, 2008Routine00Details / Comments
  • 0450 C - Corrected During Inspection Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
  • 0790 - Corrected During Inspection Improper methods used to thaw raw chicken.
  • 1780 - Critical The temperature measuring device probe was not observed cleaned before use and/or storage.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the front handsink.
  • 3240 - Corrected During Inspection Handwashing facilities are unclean and not maintained
August 26, 2008Routine14Details / Comments
No violation noted during this evaluation. May 15, 2008Routine00Details / Comments
No violation noted during this evaluation. February 05, 2008Routine00Details / Comments
No violation noted during this evaluation. November 05, 2007Routine00Details / Comments
No violation noted during this evaluation. August 23, 2007Routine00Details / Comments
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: slicer and "clean" knives.
  • 1800 - Repeat The nonfood contact surface of the floor behind the 3 vat and dishmachine have accumulations of grime and debris.
May 18, 2007Routine12Details / Comments
  • 0820 - Critical Eggs cold holding at improper temperatures.
  • 1450 - Repeat Walkin was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
  • 1800 - The nonfood contact surface of the floors/walls/ceilings have accumulations of grime and debris.
  • 1930 - Corrected During Inspection Soiled linens were found stored in a location that may directly or indirectly contaminate food or food-contact surfaces.
February 09, 2007Routine13Details / Comments
  • 1450 - Walkin was holding at 43F and is not sufficient in number or capacity to meet the food storage demands of the establishment. Door has been open.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: slicer.
  • 1800 - The nonfood contact surface of the wall behind dishmachine has accumulations of grime and debris.
November 08, 2006Routine12Details / Comments
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
  • 1570 - The door gasket of the Kenmore freezer is damaged
  • 1580 - The cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
August 03, 2006Routine03Details / Comments
No violation noted during this evaluation. April 25, 2006Routine00Details / Comments
3170 - Provide two bulbs for hood.January 20, 2006Routine01Details / Comments
0470 - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).November 01, 2005Routine10Details / Comments
  • 0450 C - Corrected During Inspection Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.
  • 1330 - There is no data plate on the warewashing machine.
  • 1750 - Manufacturer containers were observed reused for the storage of several foods. Also some containers were adulterated.
August 02, 2005Routine03Details / Comments
  • 0450 C - Corrected During Inspection Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.
  • 0470 A 4 - Observed many foods stored without being in packages, in covered containers, or wrapped.
  • 0820 - Corrected During Inspection Critical Bean sprouts cold holding at improper temperatures.
  • 3150 - Corrected During Inspection Repeat Products for credit, redemption, or return is not being stored in a separate designated area
April 26, 2005Routine13Details / Comments
  • 1450 - Corrected During Inspection Turbo air reach in was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
  • 1570 - The Mr Winter temperature measuring device on the walk in was observed in a state of disrepair and damaged.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the prep area.
  • 3150 - Corrected During Inspection Products for credit, redemption, or return is not being stored in a separate designated area
January 28, 2005Routine04Details / Comments
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
  • 0610 - Food stored in a location where it is subject to splash, dust or other contamination.
  • 1320 - There was no temperature measuring device located in the workout box
August 23, 2004Routine03Details / Comments
  • 1080 - plastic single service containers being used as scoops.
  • 2810 - Floor in the kitchen has some black tar left from construction. Floors are to be smooth and easy to clean.
  • 2650 - The quantity of refuse exceeded the storage capacity of the exterior storage enclosure.
March 31, 2004Routine03Details / Comments
  • 2620 - There is no garbage receptacle for this restaurant.
  • 2640 - THE OUTSIDE RECEPTICAL IS MISSING.
  • 2760 - THERE IS NO FRQUENCY OF PICK UP OF GARBAGE.
January 06, 2004Routine03Details / Comments
  • 2280 - Critical There is no handwash lavatory conveniently located near the three vat sink.
  • 0550 - Dispensing utensils improperly stored between.
  • 2810 - Ceiling in the kitchen is not smooth and easily cleanable.
  • 1800 - The nonfood contact surface in the kitchen had accumulations of grime and debris.
  • 2920 - Toilet room door is not provided with a self-closing door
  • 3050 - No waste receptacle provided at handwashing lavatories in kitchen and the lavatory.
  • 3020 - Soap was not provided at the hand washing lavatory in the kitchen.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 1330 - There is no data plate on the warewashing machine.
  • 3290 - No provision is made for storage of mops.
  • 2650 - There is no refuse container outside.
December 30, 2003Routine110Details / Comments

August 24, 2009 (Routine)



Violations:
  • 0240 - Corrected During Inspection Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0450 C - Corrected During Inspection Repeat Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
  • 0470 A 4 - Repeat Observed the following food was observed stored without being in packages, in covered containers, or wrapped: many foods in coolers.
    Store food in packages, covered containers, or wrappings.
  • 1800 - The nonfood contact surface of the cooler interiors has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2310 - Corrected During Inspection Critical Repeat The handwashing facility located at the front is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the front preventing its use.
  • 3080 - Less than 20 foot candles of light was noted in the cooler.
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
  • 3200 - Vent filters in the hood system are not being maintained in a clean condition.
    Maintain hood system vent filters in a clean condition.

May 06, 2009 (Routine)



Violations:
  • 0160 - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • 0450 C - Corrected During Inspection Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
  • 0470 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
    Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
  • 0470 A 4 - Corrected During Inspection Observed the following food was observed stored without being in packages, in covered containers, or wrapped: many food items.
    Store food in packages, covered containers, or wrappings.
  • 0610 - Corrected During Inspection Food stored on the floor or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0790 - Corrected During Inspection Improper methods used to thaw chicken..
    Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
  • 0820 A 2 - Corrected During Inspection Critical Eggs and bean sprouts cold holding at improper temperatures
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 2310 - Corrected During Inspection Critical The handwashing facility located at the front and back is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the equipment/food preventing its use.
  • 3220 - Corrected During Inspection Mops not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

February 23, 2009 (Routine)

Comments:
No violations, great!

November 19, 2008 (Routine)

Comments:
No violations, great!

August 26, 2008 (Routine)



Violations:
  • 0450 C - Corrected During Inspection Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
  • 0790 - Corrected During Inspection Improper methods used to thaw raw chicken.
    Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
  • 1780 - Critical The temperature measuring device probe was not observed cleaned before use and/or storage.
    Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the front handsink.
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • 3240 - Corrected During Inspection Handwashing facilities are unclean and not maintained
    Keep handwashing facilities clean and maintained to encourage proper handwashing.

May 15, 2008 (Routine)

Comments:
Very clean, good job!

February 05, 2008 (Routine)

Comments:
Great! No Violatons.

November 05, 2007 (Routine)

Comments:
No violations, great!

August 23, 2007 (Routine)

Comments:
No violations!

May 18, 2007 (Routine)



Violations:
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: slicer and "clean" knives.
    Clean and sanitize these surfaces for food contact.
  • 1800 - Repeat The nonfood contact surface of the floor behind the 3 vat and dishmachine have accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

February 09, 2007 (Routine)



Violations:
  • 0820 - Critical Eggs cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 1450 - Repeat Walkin was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
    Provide additional cooling necessary to maintain food items at 41F. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
  • 1800 - The nonfood contact surface of the floors/walls/ceilings have accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 1930 - Corrected During Inspection Soiled linens were found stored in a location that may directly or indirectly contaminate food or food-contact surfaces.
    Store soiled linens in appropriate receptacles to prevent the contamination of food or food-contact surfaces.
Comments:
Note: sleving in walkin will need to be replaced.

November 08, 2006 (Routine)



Violations:
  • 1450 - Walkin was holding at 43F and is not sufficient in number or capacity to meet the food storage demands of the establishment. Door has been open.
    Provide additional cooling necessary to maintain food items at 41F. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: slicer.
    Clean and sanitize these surfaces for food contact.
  • 1800 - The nonfood contact surface of the wall behind dishmachine has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

August 03, 2006 (Routine)



Violations:
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1570 - The door gasket of the Kenmore freezer is damaged
    Repair or replace the Kenmore door gasket in accordance with the manufacturer's specifications.
  • 1580 - The cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.

April 25, 2006 (Routine)

Comments:
No violations, great job!

January 20, 2006 (Routine)



Violation: 3170 - Provide two bulbs for hood.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

November 01, 2005 (Routine)



Violation: 0470 - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.

August 02, 2005 (Routine)



Violations:
  • 0450 C - Corrected During Inspection Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
  • 1330 - There is no data plate on the warewashing machine.
    Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
  • 1750 - Manufacturer containers were observed reused for the storage of several foods. Also some containers were adulterated.
    Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.

April 26, 2005 (Routine)



Violations:
  • 0450 C - Corrected During Inspection Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
  • 0470 A 4 - Observed many foods stored without being in packages, in covered containers, or wrapped.
    Store food in packages, covered containers, or wrappings.
  • 0820 - Corrected During Inspection Critical Bean sprouts cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 3150 - Corrected During Inspection Repeat Products for credit, redemption, or return is not being stored in a separate designated area
    Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.

January 28, 2005 (Routine)



Violations:
  • 1450 - Corrected During Inspection Turbo air reach in was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
    Provide additional cooling necessary to maintain food items at 41. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
  • 1570 - The Mr Winter temperature measuring device on the walk in was observed in a state of disrepair and damaged.
    Repair the thermometer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the thermometer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the prep area.
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • 3150 - Corrected During Inspection Products for credit, redemption, or return is not being stored in a separate designated area
    Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
Comments:
Monitor Turbo air reach in to ensure the proper tempurature is achieved. Correct other item within 2 weeks.

August 23, 2004 (Routine)



Violations:
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
    corrected
  • 0610 - Food stored in a location where it is subject to splash, dust or other contamination.
    corrected
  • 1320 - There was no temperature measuring device located in the workout box
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.

March 31, 2004 (Routine)



Violations:
  • 1080 - plastic single service containers being used as scoops.
    Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
  • 2810 - Floor in the kitchen has some black tar left from construction. Floors are to be smooth and easy to clean.
    Clean excess material from the floor to make it smooth and easily cleanable.
  • 2650 - The quantity of refuse exceeded the storage capacity of the exterior storage enclosure.
    Increase the frequency of refuse pickup to prevent exceeding the area capacity

January 06, 2004 (Routine)



Violations:
  • 2620 - There is no garbage receptacle for this restaurant.
    Contact landlord to provide a dumpster.
  • 2640 - THE OUTSIDE RECEPTICAL IS MISSING.
    PROVIDE A NEW DUMPSTER.
  • 2760 - THERE IS NO FRQUENCY OF PICK UP OF GARBAGE.
    PROVIDE FOR GARBAGE PICK UP TO AVOID PEST PROBLEMS.
Comments:
CONTACT WAS MADE WITH PROPERITY MANAGER TO PROVIDE A DUMPSTER.OWNER/OPERATOR WILL CONTACT VALLEY PROTEIN FOR PROPER GREASE DISPOSAL.

December 30, 2003 (Routine)



Violations:
  • 2280 - Critical There is no handwash lavatory conveniently located near the three vat sink.
    Install a handwash lavatory near the three vat sink.
  • 0550 - Dispensing utensils improperly stored between.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
  • 2810 - Ceiling in the kitchen is not smooth and easily cleanable.
    Repair or replace ceiling to make it smooth and easily cleanable.
  • 1800 - The nonfood contact surface in the kitchen had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2920 - Toilet room door is not provided with a self-closing door
    Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
  • 3050 - No waste receptacle provided at handwashing lavatories in kitchen and the lavatory.
    Provide waste receptacle for handwashing lavatory or group of adjacent lavatories provided with disposable towels
  • 3020 - Soap was not provided at the hand washing lavatory in the kitchen.
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
    Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 1330 - There is no data plate on the warewashing machine.
    Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
  • 3290 - No provision is made for storage of mops.
    Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
  • 2650 - There is no refuse container outside.
    Provide a dumpster.

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