Saigon Kitchen, 526 West State Street, Ithaca, NY 14850 - Restaurant/Catering Operation inspection findings and violations

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Business Info

Restaurant name: SAIGON KITCHEN
Address: 526 West State Street, Ithaca, NY 14850
County: Tompkins
Local health department: Tompkins County
Restaurant type: Restaurant/Catering Operation
Total inspections: 14
Last inspection: 12/09/2015
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Inspection findings

Inspection date

Type

Comments
No violation noted during this evaluation. 12/09/2015Re-InspectionPart I - Item 2E sited previously was corrected. No violations observed. Part II - No violations observed.
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  • Single service items reused, improperly stored, dispensed, not used when required
 11/18/2015InspectionPart I - One violation observed Part II - One violation observed Re-inspection to be conducted. Discussed employee storage.
  • In use food dispensing utensils improperly stored
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 04/23/2015Inspection
No violation noted during this evaluation. 12/04/2014Inspection
No violation noted during this evaluation. 07/19/2014Re-Inspection
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • 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.
  • Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
  • Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
 07/18/2014Inspection
  • Single service items reused, improperly stored, dispensed, not used when required
 11/13/2013Inspection
No violation noted during this evaluation. 06/04/2013Re-Inspection
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
 05/15/2013Inspection
No violation noted during this evaluation. 12/19/2012Re-Inspection
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 12/11/2012Inspection
No violation noted during this evaluation. 05/29/2012Re-Inspection
  • Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
 05/08/2012Inspection
No violation noted during this evaluation. 10/27/2011Inspection

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