PHO 14, 1436 PARK RD NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
| No violation noted during this evaluation. | Aug 26, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Aug 18, 2014 | Follow-up | 4 | 0 | Details / Comments |
|
Jul 28, 2014 | Routine | 3 | 6 | Details / Comments |
|
Feb 19, 2014 | Routine | 4 | 3 | Details / Comments |
|
Jun 25, 2013 | Follow-up | 1 | 1 | Details / Comments |
|
Jun 14, 2013 | Routine | 2 | 2 | Details / Comments |
| No violation noted during this evaluation. | Aug 02, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Jul 24, 2012 | Routine | 4 | 11 | Details / Comments |
Aug 26, 2014 (Follow-up)
Comments:IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442 9037.
| Temperatures | |
| (Under-counter Refrigerator) | 30.0F |
| Hot Water (Handwashing Sink) | 105.0F |
| (Refrigerator - reach-in) | 40.0F |
| Pork (Under-counter Refrigerator) (Cold Holding) | 42.0F |
| Beef (Under-counter Refrigerator) (Cold Holding) | 41.0F |
| Shrimp cooked (Under-counter Refrigerator) (Cold Holding) | 42.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 110.0F |
Aug 18, 2014 (Follow-up)
Violations:
- Proper eating, tasting, drinking, or tobacco use
FOOD EMPLOYEES MUST DRINK FROM A CLOSED CONTAINER IN THE FOOD PREP AREA.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
CUTTING BOARD WAS STILL IN POOR REPAIR. CUTTING BOARDS MUST HAVE A SMOOTH SURFACE AND BE FREE OF STAINS IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
ALL COLD UNITS AND COLD FOOD ITEMS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. ONE UNIT WAS 55.6 AT VISIT. ALL FOOD STORED IN THIS UNIT WAS DISCARDED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
ALL PREPARED FOOD ITEMS MUST BE DATED AND LABELED AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
ALL OF THE ABOVE LISTED ITEMS MUST BE ABATED WITHIN FIVE DAYS. MANY OF THE ITEMS ARE REPEAT VIOLATIONS. FAILURE TO COMPLY MAY RESULT IN FURTHER ACTION.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180.
| Temperatures | |
| Hot Water (Handwashing Sink) | 104.2F |
| (Refrigerator - reach-in) (Cold Holding) | 55.6F |
| Tomatoes sliced (Refrigerator - reach-in) (Cold Holding) | 36.3F |
| (Refrigerator - reach-in) (Cold Holding) | 35.9F |
| Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 34.2F |
| (Refrigerator - reach-in) (Cold Holding) | 36.4F |
| (Refrigerator - reach-in) (Cold Holding) | 41.3F |
| (Freezer) (Cold Holding) | 7.2F |
| Rice (Rice Steamer) (Hot Holding) | 158.2F |
Jul 28, 2014 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Cutting board is deeply scored and discolored. There is duct tape on the interior of reach-in refrigerators. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Prepared foods are undated. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
Three refrigerators are holding at inadequate temperatures. Units adjusted. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer in reach-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Working containers are unlabeled. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
Sponges in use for cleaning. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Blown bulb (inadequate lighting) in reach-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Safety Manager: Hau Le, FS-53191, Expiration Date: 8/20/15
CORRECT ITEMS STATED WITHIN 5-DAYS
CORRECT ITEMS STATED WITHIN 45-DAYS
If you have any questions, please call area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 115.0F |
| Beef (Reach-in Refrigerator) (Cold Holding) | 42.0F |
| (Reach-in Refrigerator) (Cold Holding) | 47.0F |
| Pork (Reach-in Refrigerator) (Cold Holding) | 38.0F |
| (Refrigerator) (Cold Holding) | 50.0F |
| (Refrigerator) (Cold Holding) | 50.0F |
| Onions raw (Refrigerator) (Cold Holding) | 55.0F |
| Fruit - cut or sliced (Refrigerator) (Cold Holding) | 40.0F |
| Rice (Rice Steamer) (Hot Holding) | 170.0F |
| Hot Water (Handwashing Sink - Cook Line) | 114.0F |
| Shrimp cooked (Reach-in Refrigerator) (Cold Holding) | 33.0F |
| Carrots (Reach-in Refrigerator) (Cold Holding) | 42.0F |
Feb 19, 2014 (Routine)
Violations:
- Food separated and protected
Raw shell eggs stored above ready-to-eat foods (carrots). (Corrected On Site) - Proper cold holding temperatures
Milk and juices stored at improper temperatures due to being held in wine coolers set to 45 and 46 F. (Corrected On Site) - Proper date marking & disposition
Prepared items (spring rolls and beef) being stored for more than 24 hours without proper date marking. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toxic substances properly identified, stored, used
Several chemicals stored above handsink and deli slicer. Chemicals moved to new location away from food. (Corrected On Site) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution. Cloths moved to sanitizer buckets. (Corrected On Site) - Single-use/single-service articles: properly stored & used
Single use items (straws) are commingled with multi-use items (spoons and knives). Spoon stored incorrectly. Items separated and properly stored. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
Facility is using both chlorine and quatanary ammonium as sanitizing solutions. No chemical test strips provided to measure the concentration of sanitizing solution(s). (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5-DAYS
CORRECT ITEMS STATED WITHIN 45-DAYS
If you have any questions, please call area supervisor Mr. Ronnie Taylor at 202-442-9037.
Certified Food Safety Manager: Hau Le FS-53191 , Expiration Date: 8/20/15
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 120.7F |
| Carrots (Refrigerator - counter top) (Cold Holding) | 41.9F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 36.8F |
| Stock (Stove) (Cooking) | 179.0F |
| Beef (Reach-in Refrigerator) (Cold Holding) | 35.9F |
| Hot Water (3-compartment sink) | 130.0F |
| (Reach-in Refrigerator) | 38.3F |
| Rice (Rice Steamer) (Hot Holding) | 141.8F |
| Hot Water (Handwashing Sink - toilet room) | 121.0F |
| Eggs (Refrigerator - display) (Cold Holding) | 41.6F |
| Beef (Reach-in Refrigerator) (Cold Holding) | 35.1F |
Jun 25, 2013 (Follow-up)
Violations:
- Proper cold holding temperatures
Cooked chopped chicken was stored in the reach-in refrigerator that was not at the proper cold holding temperature.(movved to reachin-in freezer) (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
The two upright reach-in refrigerators were not at the proper cold holding temperature.(temperature lowered) (Corrected On Site)
5 day notice abated from the inspection conducted on 6/14/2013.
The DC CFM is Tommy Hoang: FS53223 will expire 8/09/2013.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| (Refrigerator - reach-in) | 50.1F |
| (Refrigerator - reach-in) | 50.1F |
| (Reach-in Freezer) | -10.0F |
| (Reach-in Freezer) | -15.0F |
| Pho Soup (Refrigerator - reach-in) (Cooling) | 132.1F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 35.0F |
Jun 14, 2013 (Routine)
Violations:
- Food separated and protected
Raw chicken in drippings stored on top of prepared container of coffee.Raw eggs stored above other food items.(moved) (Corrected On Site) - Proper cold holding temperatures
Cold food items stored in the reach-in refrigerator with glass doors, were not at the proper temperature.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
The reach-in refrigerator with glass doors was not holding propeer cold temperature.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food properly labeled; original container
Working containers of prepared food were not labeled.(labeled) (Corrected On Site)
Correct items stated within 5 days.
The DC CFM is Thanh Nguyen: FS53224 will expire 8/9/2015.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 112.0F |
| (Refrigerator - reach-in) | 31.1F |
| (Refrigerator - reach-in) | 30.8F |
| (Refrigerator - reach-in) | 37.8F |
| (Refrigerator - reach-in) | 36.4F |
| (Reach-in Freezer) | 20.8F |
| Chicken (Sink) (Thawing) | 78.0F |
| Rice (Rice Steamer) (Hot Holding) | 182.9F |
| (Refrigerator - reach-in) | 51.0F |
| Bean Sprouts (Refrigerator - reach-in) (Cold Holding) | 55.3F |
| Pho Soup (Stove) (Cooking) | 191.4F |
Aug 02, 2012 (Follow-up)
Comments:ALL ITEMS FROM PREVIOUS INSPECTION ABATED.FOR QUESTIONS CALL MR RONNIE TAYLOR AT 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 118.0F |
| (Freezer - walk-in) | 9.0F |
| (Refrigerator - reach-in) | 41.0F |
| Beef (Refrigerator - walk-in) (Cold Holding) | 40.0F |
Jul 24, 2012 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink(s). (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No soap at handwashing sink at food preparation area. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink at preparation area. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces - mold observed on ice machine's plastic drip panel.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Victory and sliding glass door refrigeration unit not capable of maintaining food at 41 degrees F or below. Victory refrigerator - 55 degrees F & sliding glass door refrigerator 63 degrees F. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Food items/containers stored inside refrigeration and freezer units not properly date-marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
Victory and sliding glass door refrigeration units in kitchen out of temperature. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer(s) inside several reach-in refrigerator(s). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Food items/containers stored inside refrigeration and freezer units not properly labelled. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Containers/boxes stored on floor at food preparation area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
Foodhandlers not wearing hair restraints. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Unclean non-food contact surfaces - shelves and equipment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Leaking faucet at 3-compartment sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Floor & steps leading to basement area in need of cleaning. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Floor tiles missing at basement level. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM - HA S. HOANG - #FS-46527 - expires 01/19/2014
CRITICAL ITEMS STATED MUST BE CORRECTED WITHIN 5-DAYS (07/30/12)
NON-CRITICAL ITEMS STATED NOT CORRECTED ON SITE MUST BE CORRECTED WITHIN 45-DAYS (09/07/12)
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR MR. RONNIE TAYLOR AT (202)442-9037
| Temperatures | |
| Hot Water (3-compartment sink) | 134.0F |
| Hot Water (Handwashing Sink) | 117.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Carrots (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Chicken raw (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Beef raw/ground (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| (Reach-in Freezer) (Cold Holding) | 125.0F |
| (Reach-in Freezer) (Cold Holding) | 29.0F |
| Rice (Rice Steamer) (Hot Holding) | 165.0F |
| Noodles (Table) (Receiving Food) | 169.0F |
| Soup (Table) (Receiving Food) | 171.0F |
| (Reach-in Freezer) (Cold Holding) | 0.0F |
| (Reach-in Freezer) (Cold Holding) | 140.0F |
| (Refrigerator - display) (Cold Holding) | 55.0F |
| (Refrigerator - reach-in) (Cold Holding) | 63.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 130.0F |
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