- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
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10/08/2014 | Inspection | Violations are specifically listed above. Violations not listed, but which are contained in the same category as the indicated violation, are not present. comments --- metal inserts ordered for selection cooler. alternative arrangement for condensation issue needs to be found. quaternary ammonia strips used - check solution strength before use and during use on regular basis. |
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