Saigon Paris Bistro

Basic – Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom.

Basic – Food-contact surface not smooth and easily cleanable. Observed interior of microwave in beverage/wait station rusting.

Basic – Ice buildup in walk-in freezer.

Basic – In-use wet wiping cloth/towel used under cutting board.

Basic – No handwashing sign provided at a hand sink used by food employees. Hand wash sink at kitchen entrance.

Basic – Nonfood-contact surface soiled with grease, food debris on shelving and on floor in back dry storage area near air handling unit.

Basic – Plumbing system in disrepair. Observed women's main stall restroom toilet not flushing.

Basic – Soiled dry wiping cloth in use.

Basic – Standing water in bottom of reach-in-cooler.

Basic – Standing water or very slow draining water in handwash sink in women's restroom.

Basic – Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Observed wooden particle board breaking apart behind three compartment sink.

Basic – Wet wiping cloth not stored in sanitizing solution between uses.

Basic – Working containers of food removed from original container not identified by common name. Flour/sugar/salt bins.

High Priority – Nonfood-grade bags used in direct contact with tomatoes in walk in cooler.

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator completed form before leaving inspection. Corrected On-Site

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed precooked soups, precooked meats,and noodles not date marked in walk in cooler.

Intermediate – Spray bottle containing toxic substance not labeled in employee restroom.