Saigon Garden

Contact Information

1220 S. University
Ann Arbor, MI 48103

Health Report - 04/30/2015 (1 critical incident(s))

(Critical) Near the stand mixer on a sheet tray observed several utensils, soiled with food debris and grime, stored for use including: 1. Two corrugated food slicers 2. A cleaver 3. Meat grinder parts 4. The sheet tray itself has food debris dried on it these item were sent for proper wash, rinse, and sanitizing at the dish line item corrected

Observed the following floor areas with an accumulation of food debris and grime: 1. Under the main cook line 2. Under the stand mixer 3. Under the two main prep tables in the kitchen correct by cleaning now and on a more frequent basis to prevent the accumulation of food debris.

Observed the following non food contact surfaces of equipment to have a build up of grease and food debris: main cook line 1. Below the wok table under the storage shelves 2. On the sides of the four burner range below the cooking areas. 3. On the sides of the fryer below the cooking area the accumulation of grease and debris is very heavy, 1/4 to 1/2 inch thick in places. Kitchen 4. Both pepsi merchandiser coolers used for food storage, inside bottom shelf basement 5. Refrigerator inside bottom shelf correct by cleaning now and on a more regular basis

1. At the main rice cooker observed a piece of string being used as a lid handle. Correct by replacing the handle. 2. At the pepsi merchandiser observed a missing handle correct by replacing the handle. 3. At the dishwashing area observed the garbage disposal power supply conduit to be separated with exposed insulated conductors. Correct by repairing the conduit

Observed the ventilation filters, above the large stock pot cooking area and along the main cooking line to have a heavy accumulation of grease and grime. Correct each item by cleaning now and on a more frequent basis to prevent the accumulation of grease and grime

This incident (69738) does not have any more information on it

In the basement storage room observed many unused items. These items include pots, pans, two slicers, cleaning equipment, dishware, and other old and broken equipment. These items are covering some parts of the floor making access to areas of the room difficult. Correct by cleaning, organizing, and eliminating unused items from the basement storage area.

Health Report - 10/08/2014 (6 critical incident(s))

(Critical) In the dining room at the drink station observed a packaged cheese cake stored in contact with the ice used for drinks. During inspection an employee removed the cheesecake from the ice and discarded the affected ice. Item corrected

(Critical) In the basement on the canned good storage rack observed six severely dented #10 cans of bamboo. During inspection pic moved the cans to the designated damaged can storage area. Item corrected

(Critical) Observed an employee wearing gloves prepare a dish containing raw beef. The employee began to prepare a ready to eat food without washing hands and changing gloves. Pic instructed the employee on proper glove use. Item corrected

(Critical) Near the stand mixer on a sheet tray observed several utensils, soiled with food debris and grime, stored for use including: 1. A hammer used for preparing garlic and lemon grass 2. Two corrugated food slicers 3. A cleaver 4. Meat grinder parts 5. The sheet tray itself has pieces of raw chicken and blood on it these item were sent for proper wash, rinse, and sanitizing at the dish line item corrected

(Critical) During the inspection observed a dirty fry pan brought to the three compartment sink, washed, and rinsed but not sanitized after rinsing. During inspection pic properly washed rinsed and sanitized the pan. Item corrected.

(Critical) At the hot holding line observed the following potentially hazardous hot food items stored below 135 degrees f. 1. A dozen won ton at 120 degrees f. 2. A pot of won ton broth at 115 degrees f. Other items in the hot table are at 135 degrees or above. Pic reheated the food items to 165 degrees f. For hot holding above 135 degrees f. Item corrected

In the basement storage room observed many unused items. These items include pots, pans, a slicer, cleaning equipment, dishware, and other old and broken equipment. These items are covering some parts of the floor making access to areas of the room difficult. Correct by cleaning, organizing, and eliminating unused items from the basement storage area. This is a repeat violation. Please continue to make progress on this item.

Observed improperly stored utensils at two different locations: 1. Observed the ice scoop stored inside the ice bin correct by relocating the ice scoop to a clean location outside of the ice bin 2. Observed the scoop for white rice stored in a cup of stagnant water. Correct by relocating the scoop to an approved location as described above.

At the stand mixer, observed one leg rusted off. The leg was replaced with a stack of quarry tile. The stack of tile prohibits proper cleaning under the mixer. Correct by repairing the mixer leg so proper cleaning may be completed under the mixer

In the basement observed several packaged food items stored directly on the floor including: 1. Bags of rice 2. Cartons of oil 3. Case of dry noodles correct by storing these and all food items at least six inches above the floor.

Observed the following floor areas with an accumulation of food debris and grime: 1. Under the dish line 2. Under the stand mixer 3. Under the two main prep tables in the kitchen correct by cleaning now and on a more frequent basis to prevent the accumulation of food debris.

Observed the ventilation filters, above the large stock pot cooking area, to have a heavy accumulation of grease and grime. At the ventilation hood above the main cooking line at several areas observed strings of grease hanging from the filter frames. Correct each item by cleaning now and on a more frequent basis to prevent the accumulation of grease and grime

At the main cook line observed two wiping cloths, used to wipe off utensils, not stored completely submerged in sanitizer water. Correct by storing this type of wiping cloth completely submerged in sanitizer water.

Observed several employees using the three compartment sink for rinsing hands. Rinsing and proper handwashing shall occur at the handwashing sink.

Observed a sponge being used to wipe out an in use frying pan. The sponge had been sitting on the dirty dishware storage area. Correct by only using a sponge as outlined above

Observed outside back doors to kitchen open during inspection. Doors were closed upon request. Correct by protecting outside openings as designated above. This is a repeat violation

Health Report - 07/18/2013 (2 critical incident(s))

(Critical) At the in use mechanical dishwashing machine observed the residual chlorine concentration of the final rinse at 0 ppm. The sanitizer reservoir is full and the tubing is properly routed. No sanitizer could be pumped after several minutes of priming the machine. The unit was put out of service. A maintenance contractor was called to repair the machine. ***until the unit is repaired, all dishwashing must occur using the three compartment sink method by properly washing, rinsing, and sanitizing*** correct by repairing the machine with in 10 days. A followup inspection will be conducted. ,

(Critical) No small diameter probe thermometer was observed in the facility. Correct by obtaining an approved thermometer. ,

Observed the following non food contact surfaces of equipment to have a build up of grease and food debris: 1. At the main cook line below the wok table under the storage shelves 2. At the main cook line on the sides of the equipment below the cooking areas. This is a repeat violation. The accumulation of grease and debris is very heavy 1/4 to 1/2 inch thick in places. Correct by cleaning now and on a more regular basis

In the basement storage room observed many unused items. These items include pots, pans, a slicer, cleaning equipment, dishware, and other old and broken equipment. These items are covering some parts of the floor making access to areas of the room difficult. Correct by cleaning, organizing, and eliminating unused items from the basement storage area. This is a repeat violation. During this inspection 5 dozen chairs were observed. The chairs were from a recent remodel of the restaurant. The pic indicates these chairs have been sold and will be removed within a week.

Observed outside back doors to kitchen open during inspection. Doors were closed upon request. Correct by protecting outside openings as designated above

At the wall under the sink adjacent to the dishwashing machine observed tiles have fallen off of the wall. Correct by repairing or replacing the missing tile

Health Report - 11/13/2012 (1 critical incident(s))

(Critical) In the kitchen at the main cook line observed three mostly full 1/6th size plastic pans containing previously cooked beef and pork. The temperature of the contents of each pan was measured as follows: 1. Pork 68 degrees f. 2. Beef 69 degrees f. 3. Beef 67 degrees f. The pic indicates these items were cooked to the proper temperature approximately 3 hours ago to be held without temperature control for use, as the pic states, "during busy lunch time. " above mentioned food was discarded in the trash can. Cooked phf must be held at the proper temperature at all times. Item corrected during the inspection

In basement storage room observed many unused items. These items include pots, pans, a slicer, cleaning equipment, dishware, and other old and broken equipment. These items are covering some parts of the floor making access to areas of the room difficult. Correct by cleaning, organizing, and eliminating items from the basement storage area

Observed the following non food contact surfaces of equipment to have a build up of grease and food debris: 1. At the main cook line below the wok table under the storage shelves 2. At the main cook line on the sides of the equipment below the cooking areas. 3. At the shelf under the steam table hot holding area. This is a repeat violation. The accumulation of grease and debris is very heavy. Correct by cleaning now and on a more regular basis

Observed plywood type sheeting covering the floor of the walk in freezer. This material is absorbent and not easily cleanable. Correct by replacing with an approved material. This is a repeat violation

Observed the following areas with an accumulation of food debris and grease: 1. Walk in cooler and walk in freezer floor. 2. Floor under wok line and fryer area. 3. Floor under the hot holding table (accumulation is crusted to the floor and may require extensive deep cleaning). Correct by cleaning now and on a more frequent basis to prevent the accumulation of food debris

Observed cleaned utensils stored on an unprotected shelf underneath the drainboard of the dishwashing machine. The shelf is above the service sink. This location exposes the utensils to splashback from mop bucket draining. Correct by storing the utensils in another approved location in the kitchen

Health Report - 05/08/2012 (0 critical incident(s))

Observed the following areas with an accumulation of food debris and grease: 1. Walk in cooler and walk in freezer floor. 2. Floor under wok line and fryer area. Correct by cleaning now and on a more frequent basis to prevent the accumulation of food debris

Observed the following areas in need of repair: 1. Wic has some broken and missing floor tiles 2. At the door to the wic, base cove moulding is separating from the wall 3. Under the dishwashing area observed missing wall tiles correct each item by repairing or replacing the above mentioned item

Observed no service sink available. Correct by installing an approved service sink

Observed outside back doors to kitchen open during inspection. Doors were closed upon request. Correct by protecting outside openings as designated above

Observed many unused items in basement storage. Correct by cleaning and organizing basement storage area

Observed plywood type sheeting covering the floor of the walk in freezer. This material is absorbent and not easily cleanable. Correct by replacing with an approved material

Observed no handwash reminder sign posted in either men's or women's toilet rooms correct by posting a handwash reminder sign

Observed the following equipment to have a build up of grease and food debris: 1. Areas around and under storage shelves at the food making and hot holding area. 2. Ventilation hood correct by cleaning now and on a more regular basis

Health Report - 11/18/2011 (1 critical incident(s))

(Critical) Observed no air gap at two compartment food prep sink. Correct by providing an air gap of two pipe diameters of the drain line of the equipment above the drain the equipment drains into

This incident (26046) does not have any more information on it

This incident (60214) does not have any more information on it

Door gasket on walk in cooler and door latch on walk in freezer both need repair or replacement. Correct by repairing or replacing latch and gasket

Areas around and under storage shelves at the food making and hot holding area have a build up of grease and food debris. Correct by cleaning on a regular basis

Observed hot water valve at handwashing sink at the cook line not operable to provide hot water for handwashing. Correct by repairing or replacing valve so hot water may be used for handwashing

Health Report - 05/10/2011 (1 critical incident(s))

(Critical) I found paper plates stored on the same shelf as cleaning products. Cleaning products, degreasers and other toxic items must be stored completely apart from single service items to avoid the possibility of contamination. Frequently inspect the restaurant to ensure that cleaning products are not stored anywhere near food, equipment, work surfaces and single service items. Corrected at the time of inspection. The paper plates have been relocated following the guidelines given above.

The cook was not able to locate a metal stem thermometer. A thermometer must be available at all times, to check food storage temperatures. Provide 2-3┬░Food thermometers and make sure they are available for use.

Provide a refrigerator thermometer for the reach-in unit in the kitchen. Read the thermometer to monitor the interior temperature of the refrigerator.

The floor area under the woks and other cooking equipment needs cleaning. Floors must be frequently cleaned to prevent the build up of debris and to maintain good sanitary conditions.

Health Report - 11/02/2010 (1 critical incident(s))

(Critical) I found a severely dented can of pineapple stored on the ready to use, rack. As discussed, at the time of inspection, damaged cans must never be used. Staff must be trained to inspect cans for damage, before they are placed into stock. Corrected at the time of inspection. The can has been removed and placed into the don't use area.

I found that a large bag of rice is stored on the floor. As discussed at the time of inspection, food must be stored six inches off the floor, to protect it from contamination.

I observed two large food storage containers, not covered in the kitchen. As discussed, food must be stored covered, to protect it from contamination.

I observed several storage racks in the kitchen, that are "lined" with cardboard. The cardboard, is soiled. As we discussed during the inspection, this practice is not allowed. This is because once the cardboard becomes soiled, it can become a source of contamination and attract insect pests.