PAPASANS VIETNAMESE CUISINE
1358 SOUTH NARCOOSSEE UNIT J
Overall Food Safety Rating
★☆☆☆☆ (1.2/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 1/16/2025
High Priority
2
Intermediate
2
Basic
5
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Containers with frozen raw beef stored directly on floor at walk in freezer
- 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. Flavored syrups stored under paper towel dispenser at front counter
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle and metal cart **Corrected On-Site**
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handles in direct contact with salt and MSG
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Hand washing sink at cooks line
- 41-07-4:High Priority - Container of medicine improperly stored. Several medications stored on dry storage shelf with containers of chicken soup base
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Broth stored in Home Depot bucket at walk in cooler
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half and half opened Monday per operator
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Raw shell eggs and sprouts with no date mark. Emailed operator time plan **Corrective Action Taken**
Food safety inspection conducted on 1/16/2025 revealed 9 total violations (2 high priority, 2 intermediate, 5 basic).
Inspection on 7/30/2024
High Priority
1
Intermediate
2
Basic
6
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. 32 ounce cup in container with rice
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Green cutting board in kitchen
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored next to blender at front counter **Corrected On-Site**
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Broth and lemongrass stored directly on floor of walk in cooler and freezer
- 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. Flavored syrups stored under paper towel dispenser at front counter
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rices scoop stored in 80F standing water In uses tongs stored on cart handle at cooks line **Corrected On-Site**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Scallops and calamari stored over cut lettuce at glass reach in cooler next to triple sink Raw shell eggs stored over cooked chicken at reach in cooler at cooks line **Corrected On-Site**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Part of coffee maker in hand wash sink at front line **Corrected On-Site**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Curry made the day before in walk in cooler not date marked
Food safety inspection conducted on 7/30/2024 revealed 9 total violations (1 high priority, 2 intermediate, 6 basic).