MISS SAIGON, 3057 M ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
May 12, 2014 | Follow-up | 5 | 3 | Details / Comments |
|
Apr 01, 2014 | Routine | 3 | 3 | Details / Comments |
|
Apr 12, 2013 | Routine | 1 | 1 | Details / Comments |
|
Nov 28, 2011 | Follow-up | 3 | 0 | Details / Comments |
May 12, 2014 (Follow-up)
Violations:
- No bare hand contact with ready-to-eat foods or approved
Cooks and servers using bare hands to prepare food. Food discarded. Staff washed hands and donned gloves.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
Raw food stored above RTE food. Items moved. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Duct tape and dirty seals on reach-in refrigeration units. Handles on equipment are dirty. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Multiple food items held without refrigeration. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
Mice droppings under reach-in refrigeration unit in main kitchen.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Equipment exteriors are dirty. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Correct items stated within 5 days.
Correct items stated within 45 days.
If you have any questions, please call area supervisor Mr. Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 132.0F |
| Cucumbers (Table) (Holding) | 54.0F |
| Tomatoes sliced (Table) (Holding) | 72.0F |
| Carrots (Table) (Holding) | 69.0F |
| Fried Rice (Slow Cooker) (Hot Holding) | 149.0F |
| Hot Water (Warewashing Machine - Rinse Cycle) | 121.0F |
| Onions raw (Reach-in Refrigerator) (Cold Holding) | 41.0F |
| Shrimp raw (Reach-in Refrigerator) (Cold Holding) | 43.0F |
| Shrimp raw (Reach-in Refrigerator) (Cold Holding) | 41.0F |
| Chicken (Walk-in Refrigerator) (Cold Holding) | 37.0F |
| Shrimp raw (Walk-in Refrigerator) (Cold Holding) | 36.0F |
Apr 01, 2014 (Routine)
Violations:
- Food separated and protected
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)raw food stored over ready to eat foods inside of the walkin unit upstairs. - Food-contact surfaces: cleaned & sanitized
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)meat slicer upstairs contacin dried food particles - Insects, rodents, & animals not present
Mice droppings cited inside of the kitchen underneath the reach-in unit at the service line(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s).Provide sani-buckets and test strips to sanitize food contact surfaces - Nonfood-contact surfaces clean
exterior of cooking units contain debris(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Floors under and around equipment contain grease and debris
Correct stated items within 5days
Correct stated items within 45days
If you have any questions,please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (3-compartment sink) | 110.0F |
| Hot Water (Handwashing Sink - kitchen) | 118.0F |
| Hot Water (Handwashing Sink - Bar) | 117.0F |
| Hot Water (Handwashing Sink - toilet/female) | 115.0F |
| Hot Water (Handwashing Sink - toilet/male) | 118.0F |
| (Dishwashing Machine - Final Rinse Cycle) | 125.0F |
| (Reach-in Freezer) | -10.0F |
| (Reach-in Freezer) | -12.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Shrimp cooked (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Shrimp raw (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Onions raw (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Beef raw/ground (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Chicken raw (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Scallops (Refrigerator - sandwich prep unit) (Cold Holding) | 37.0F |
| Quail (Refrigerator - walk-in) (Cold Holding) | 37.0F |
| Rice (Rice Steamer) (Hot Holding) | 167.0F |
| Fried Rice (Rice Steamer) (Hot Holding) | 177.0F |
Apr 12, 2013 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(bottom of reach-in freezer contains debris) (Corrected On Site) - Approved thawing methods used
Shrimp sitting in water on the table (Corrected On Site)
CFH:ARGUETA O SANTOS FS:44717 EXP:08/27/2013
If you have any wuesxtions,please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Scallops (Refrigerator - reach-in) (Cold Holding) | 39.5F |
| Steak raw (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Bean Sprouts (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Beef raw/ground (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Rice (Rice Steamer) (Hot Holding) | 144.0F |
| Fried Rice (Rice Steamer) (Hot Holding) | 145.0F |
| Pork (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Miso Soup (Soup Warmer) (Hot Holding) | 166.0F |
| Squid (Refrigerator - sandwich prep unit) (Cold Holding) | 37.0F |
| (Reach-in Freezer) | -10.0F |
| (Reach-in Freezer) | -5.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Reach-in Freezer) | -10.0F |
Nov 28, 2011 (Follow-up)
Violations:
- Food separated and protected
Uncovered food items found in the reach-in cooler (Corrected On Site) - Proper cold holding temperatures
Some cold food items in the open cooler display are held at improper temperatures. (Corrected On Site) - Proper date marking & disposition
Prepared food items in the walk-in refrigerator are not labeled for dates and contents. (Corrected On Site)
The Business has a written employee's health policy for foodborne illness.
Consumer advisory notice printed on the menu
Most recent pest control service date: 11/19/2011
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 118.0F |
| Hot Water (Handwashing Sink - kitchen) | 121.0F |
| Hot Water (Handwashing Sink - Bar) | 125.0F |
| Hot Water (3-compartment sink) | 123.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Reach-in Freezer) | -12.0F |
| (Reach-in Freezer) | -9.0F |
| (Reach-in Freezer) | -4.0F |
| (Refrigerator - under counter) | 40.0F |
| Beef (Refrigerator - open display) (Cold Holding) | 44.0F |
| Carrots (Refrigerator - open display) (Cold Holding) | 42.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 43.0F |
| Chicken raw (Refrigerator - open display) (Cold Holding) | 43.0F |
| Cole slaw (Refrigerator - open display) (Cold Holding) | 44.0F |
| Rice steamed (Refrigerator - open display) (Hot Holding) | 166.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 41.0F |
| Mixed Vegetables (Steam Table) (Hot Holding) | 154.0F |
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