CITY OF PORT ARTHUR HEALTH DEPARTMENT
RETAIL FOOD ESTABLISHMENT INSPECTION REPORT
449 AUSTIN AVENUE - PORT ARTHUR, TX 77640
(409) 983-8807 OR (409) 983-8822
Time
80:01 License Permit of
62625
Time ouls Est. Type Risk Category Page
12:58 "2500001155 Grocery
HIGIH
Purpose of Inspection: 1-Compliance 2-Routine 3-Field Investigation 4-Visit 5-Other TOTAL/SCORE
Market
Estabhment Name: * Number of Repeat Violations: 5
Contati Ovper Name: -13/
Saigon "Hoàng Nguyen ✓ Number of Violations COS:
T020 Ninth Ave Port Arthur naz "409-983.5445
Follaw-up: Yes
No (cirele om
Compliance Status: Out= not in compliance IN = in compliance NO= not observed NA =not applicable COS=corrected on site R-repeat violation
Mark the appropriate points in the OUT box for each numbered item Mark a checkmark in appropriate box for IN, NO, NA, COS Mark an asterisk*' in appropriate box for R
Priority Items (3 Points) violations Require Immediate Corrective Action not to exceed 3 days
Compliance Status Compliance StatusS
INNC R NC
6
NOA Time and Temperature for Food Safety
(Fdegrees Fahrenheit)
A Employee Health
S
1. Proper cooling time and temperature ☑ 12. Management, food employees and conditional employees;
knowledge, responsibilities, and reporting
2. Proper Cold Holding temperature(41°F/45°F) ☑ 13. Proper use of restriction and exelusion; No discharge from
eyes, nose, and mouth
☑☑ 3. Proper Hot Holding temperature(135°F) Preventing Contamination by Hands
4. Proper cookingtime and temperature 14. Hands cleaned and properly washed/ Gloves used properly
5. Proper reheating procedure for hot holding (165°F in 2 15. No bare hand contact with ready to eat foods or approved
Hours) alternate method properly followed (APPROVED YN)
6. Time as a Public Health Control; procedures & records Highly Susceptible Populations
Approved Source
☑ 16. Pasteurized foods used; prohibited food not offered
Pasteurized eggs used when required
7. Food and ice obtained from approved source; Food in
good condition, safe, and unadulterated; parasite Chemicals
destruction
レ 8. Food Received at proper temperature
Protection from Contamination
ا 17. Food
& Vegetables
additives; approved and properly stored; Washing Fruits
18. Toxic substances properly identifled, stored and used
3 9. Food Separated & protected, prevented
preparation, storage, display, and tasting
during food Water/Plumbing
☑
10. Food contact surfaces and Returnables; Cleaned and Plumbing installed; proper
3 Sanitized at pp/temperature
19. Water from approved
hackflow device
source;
11. Proper disposition of returned, previously served 20. Approved Sew
4/30/25
ewage Waslswater.
or
reconditioned disposal
Daposal System, proper
Priority Foundation Items (2 Points) violations Require Corrective Action within 10 days
R N C
Demonstration of Knowledge/ Personnel 이 Food Temperature Control/ Identification
S
21. Person in charge present, demonstration of knowiedge, 27. Proper cooling method used; Equipment Adequate to
and perform duties/ Certified Food Manager (CFM) ☑☑ Maintain Product Temperature
22. Food Handler/ no unauthorized persons/ personnel ☑ 28. Proper Date Marking and disposition
SafeWater, Recordkeeping and Food Package 29. Thermometers provided, accurate, and calibrated; Chemical/
Labeling Thermal test strips
23. Hot and Cold Water available; adequate pressure, safe Permit Requirement, Prerequisite for Operation
24. Required records available
destruction); Packaged Food labeled
(shellstock tags; parasite
☑ 30. Food Establishment Permit (Current & Valid)
Conformance with Approved Procedures Utensils, Equipment, and Vending
25. Compliance with Variance, Specialized Process, and
31. Adequate handwashing facilities: Accessible and properly
HACCP plan; Variance obtained for specialized
processing methods; manufacturer instructions
☑ supplied, used
Consumer Advisory 32. Food and Non-food Contact surfaces cleanable, properly
☑
designed, constructed, and used
26. Posting of Consumer Advisories; raw or under cooked 33. Warewashing Facilities; installed, maintained, used/
foods (Disclosure/Reminder/Buffet Piate)/ Allergen Label Service sink or curb cleaning facility provided
Core Items (1 Point) Violations Require Corrective Action Not
ot to Exceed 90 Days or Next Inspection, Whichever Comes First
R N N
0 Prevention of Food Contamination A 이 Foöd Identification
T S
34. No Evidence of Insect contamination, rodent/other [Link] container labeling (Bulk Food)
animals
2. Personal Cleanliness/eating, drinking or tobacco use Physical Facilities
7 36. Wiping Cloths; properly used and stored 42. Non-Food Contact surfaces clean
37. Environmental contamination 43. Adequate ventilation and lighting; designated areas used
38. Approved thawing metliod ☑ 44. Garbage and Refuse properly disposed; facilities maintained
Proper Use of Utensils 45. Physical facilities installed, maintained, and clean
39. Utensils, equipment, & linens; properly used, stored, 46. Toilet Facilities; properly constructed, supplied, and clean
dried,& handled/ In use utensils; properly used
40. Single-service single-use articles; properly stored 47. Other Violations
and used
Reccived by: Title: Person In Charge/ Owner
(signature) Moarkm Prlints Hoang Hhem Naven
Inspected by:
(signature) Kasnta ithard
Print:00 Busines
portrurthert
Emui [Link].R
Retail Food Establishment Inspection Report
Itablishment Name: Piysical Address Pageef
1020 Ninin Ave
License/Permit
Market TEMPERATURE OBSERVATIONS
Part Pirthur N
Item/Location Temp Item/Location Temp Item/Location Temp
OBSERVATIONS AND CORRECTIVE ACTIONS
Item
AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE. YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
2A8-66(g)(D(BCii) food proteced cpss cantamination atrange лach
type of pood in equipment so cras sprevented.
•Reach in codjer and freezer had cross catarminaton. Raw
Shrimp was on top bap of beans and flour, Raw chicken was
abeve beet and pork. Correct Way to store tems was shown.
10. 228.111(n)(6) Chemical sanitizer generated on site.
•No sahitzer was arailable. Inspector demonitrated the proper
way to make sanitizer buckets for meat market and deli.
34. 228.186,(K)(2) cuntralling parts. cheekpremises,
•Small roach (2) was seen inside handsink in meat martet.
Establishment do monthly pest control, but must call to company to
Ccntrol exusting lssue.
36 228 18(XXA) Cloths in use for,wiping betaween we stered
•Mulhple wiping cloth was located on aninter in market.
cloths wh shaun to be kept in sanitner buckets
All
31 228.69(a)(ICe) Storing the fond at least 15om Cloinches) aboce the floor.
•Multiple pats and pans wa stored on the loor inside meat market
and outside patio area of food Iems
-228.66(@)5(D)-
uncuel and not inRaw Whole tish was strred inside deep fieezer
eentainer. Ram foh Way
was
trash bags. Item must reman in food grade packages only.
-aas bacd)tood preparation- ood was being coked and prepared
on utsidepatio. A'll Hems war remived
Received by: Title: Person In Charge/ Owner
M toay they Nonem
(signature)
Form EH-06
Kma Danard
(Revised 09-2015)
rCeoshta Rkicharo Sade #collected
Retail Food Establishment Inspection Report
Establishment Nar
Saigon Market 1020 Ninth Ave
Physical Address: License/Permit Page of
Port Athur Ty
TEMPERATURE OBSERVATIONS
as sawllss
Item/Location Temp Item/Location Item/Location
Temp Temp
OBSERVATIONS AND CORRECTIVE ACTIONS
Item
AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE. YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
39. 228.124(4)(DLC) Pans and pots stured on Hoprintt market
mas
under fabes. Pots was being washed and left on a graund on ontside
patio area. All Hems must be sued in clean dry aveas leinche
abve the Hoor.
41 28.a) Matandpaultry that is hot ready to eatfood packaged
Shall be abeled
• Meat IHems Stored in meat market and deli all mut be labelkd.
•cuntalhersof nce,sugar and flourall must be labeled.
42. 278.113/3)- Allnontned Contact areas mult, be aleaned removing alldust,
dirt food residre and debRis. Clean all foools,walls and ceuling
Meat market must clean grease build op. Clean uneur countR
Clean under meat case
• Clean under shelves C
containing regetables.
43. 288.107(d) ventiation hood swtems, adequacy
·No ventilation syptem wasin meatmedtmarked, cooking prohibied
XAllCooking equipment in meat market must be removed. cookin
is only prohibited in deli ared. Propane tanks must remain autside
No Couking outsidel All unwed Hehs on patio must be remaed.
Allfood tems mut be under temp control.
Received by: Title: Person In Charge/ Owner
Hoory Hy
(signature)
PH! Nayen
(signature)
Form EH-06
"KUUMA
(Revised 09-2015)
Prnt: KeosAta Banard Samples:N # collected
