Saigon Bar And Grill

4521 Avenue N
Brooklyn, NY 11234
(718) 338-8886

Current Inspection Grade: Grade Pending

1. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
2. (Critical) Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.
3. Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
4. Single service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device.

1. (Critical) Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.
2. (Critical) Live roaches in facility's food or non-food area.
3. Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
4. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
5. Contract with a pest management professional not in place. Record of extermination activities not kept on premises.

1. (Critical) Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.
2. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
3. (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
4. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
5. Contract with a pest management professional not in place. Record of extermination activities not kept on premises.

1. (Critical) Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
2. (Critical) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
3. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
4. (Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.
5. (Critical) Food not cooled by an approved method whereby the internal product temperature is reduced from 140º F to 70º F or less within 2 hours, and from 70º F to 41º F or less within 4 additional hours.
6. Plumbing not properly installed or maintained; anti-siphonage or backflow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly.
7. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
8. Proper sanitization not provided for utensil ware washing operation.

1. (Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.
2. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.