PHO VY VIETNAMESE RESTAURANT - Inspection Report
Inspection Information
Facility typeFood (Restaurant)
Inspection typeRoutine
Inspection dateMarch 11, 2010
Number of critical violations3
Number of non-critical violations4
This facility was given a high hazard rating.
More information on hazard ratings.
Violations: A summary of the violations found during the inspection are listed below.
Code Description
102  Critical Food Not Protected From Contamination - Micro
Clean and sanitize meat slicer after each use.
104  Critical Food Handler Illness/Hygiene
Ensure food workers wash their hands prior to starting food preparation. Ensure workers wear a clean apron during food preparation.
108  Critical Improper Cleaning, Sanitizing of Equipment and Utensils
All food prep tables, work surfaces, must be properly washed and sanitized to prevent contamination. Keep wiping cloths in an approved sanitizer (bleach solution) between uses.
110   Food Not Protected - General
Exterior of ice machine badly soiled with food debris and rodent droppings. Lid was not closed properly. Note: cleaned at the time of inspection.
114   Improper Garbage Storage And/Or Removal
Remove garbage at the end of each evening, on closing. Wash interior and exterior of all garbage cans.
115   Inadequate Insect / Rodent Control
Fruit flies and rodent droppings noted. Note: pest controller contacted by telephone. Restaurant is served once each month. Servicing scheduled for today. * Operator to increase pest control service to twice each month to ensure adequate controls are in place.
116   Improper Construction / Maintenance of Establishment
Kitchen and equipment requires a thorough cleaning. Clean walls; shelving; work table to include legs and lower storage space; clean under sinks; clean under and behind the stand-up refrigerators and freezers; and clean interior of all refrigerators.
Comments
All refrigerated temperatures meet Health requirements. Dishwasher is sanitizing properly, final rinse 100 ppm.