ITHACA SAIGON KITCHEN

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Inspection history

1. Jun 15, 2026

   ✓

2. Apr 22, 2026

   ✕
   1 violation

   • Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.

3. Aug 27, 2025

   ✓
   3 violations

   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures

4. Apr 24, 2025

   ✓

5. Jul 23, 2024

   ✕
   3 violations

   • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
   • Critical:Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
   • Critical:Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.

6. Feb 23, 2024

   ✓
   1 violation

   • In use food dispensing utensils improperly stored

7. Sep 6, 2023

   ✓

8. Aug 31, 2023

   ✕
   4 violations

   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Critical:Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
   • Improper thawing procedures used
   • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.

9. Feb 16, 2023

   ✓
   1 violation

   • Improper thawing procedures used