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Saigon Vietnamese Restaurant, located at 6335 Jonesboro Rd Ste A Morrow, GA 30260, received a score of 60 points out of a possible 100 points during their 10/08/2026 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
2-1B – hands clean and properly washed
511-6-1.03(5)(c) – when to wash (p)
Points: 9
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Observed food employee touch face then proceeded to handle food at the grill prep area. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and after touching bare human body parts other than clean hands and clean, exposed arms COS: PIC washed hands at the designated hand sink.
Violation #2:
2-2D – adequate handwashing facilities supplied & accessible
511-6-1.07(3)(b) – hand drying provision (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed multiple hand sinks in the main kitchen and front food service area not supplied with paper towels. Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual, disposable towels. COS: PIC placed paper towels at the hand sinks. 1. Individual, disposable towels
Violation #3:
4-2B – food-contact surfaces: cleaned & sanitized
511-6-1.05(7)(b) – food contact surfaces and utensils – cleaning frequency (p, c)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed food contact surfaces of interior of microwave (ceiling with food debris). Also observed, at the front-food service area, the ice bin lid soiled with residue. Equipment food contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. Stated to PIC to increase the cleaning frequency of food contact surfaces.
Violation #4:
5-1A – proper cooking time and temperatures
511-6-1.04(5)(a) – raw animal foods (p, pf)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed multiple pork chops cooked on the grill less than the required final cook temperature. Discussed proper cooking temperatures of pork chops. COS: Had cook continue the cooking process of pork chops at the grill.
Violation #5:
6-1A – proper cold holding temperatures
511-6-1.04(6)(f) – time/temperature control for safety; cold holding (p)
Points: 9
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Observed at the PTC #1, TCS foods (sliced pork (3 containers and pork pate) cold holding in the temperature danger zone above 41 degrees F. TCS foods shall be cold hold at 41 degrees F or below. COS: PIC relocated items to RIC #1 for proper cooling.
Violation #6:
15A – food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
511-6-1.05(6)(a) – good repair & proper adjustment (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed PTC #1 at the grill prep area in the main kitchen with an ambient temperature of 44.6 degrees F. Also observed the PTC at the front food with an ambient temperature of 63.5 degrees F. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2) of this Rule. Stated to PIC to have units repaired.
Additional remarks:
Observed allergy awareness training and written notification.
Notes and Advisements:
-ensure to replace racks in RIC 2 due to excessive rusting
-repair paint peeling on ceiling tiles
-label all bulk containers
-utilize scoops with handles
-remove cardboard from floor
-monitor cutting board condition
-Provided documentation regarding Foreign Imported Shrimp.
Sanitization Concentration:
Dish Machine 100 ppm Cl
Assisted by Z. Robow
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