PHO VIET & GRILLE, 1639 WISCONSIN AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Oct 15, 2014 | Follow-up | 1 | 2 | Details / Comments |
|
Sep 24, 2014 | Routine | 4 | 4 | Details / Comments |
|
Aug 22, 2013 | Preoperational | 1 | 0 | Details / Comments |
Oct 15, 2014 (Follow-up)
Violations:
- Food-contact surfaces: cleaned & sanitized
walkin freezer has an ice build up (Corrected On Site) - Insects, rodents, & animals not present
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)fruit fly activity under the bar - Contamination prevented during food preparation, storage, & display
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)fish stock stored inside of home depot container
Correct stated itmes within 45days
If you have any questions,please contact area supervisor Mr.Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 112.0F |
| Hot Water (3-compartment sink) | 115.0F |
| Hot Water (Handwashing Sink - Service Line) | 116.0F |
| Scallops (Refrigerator - reach-in) (Cold Holding) | 39.6F |
| Rice (Rice Steamer) (Hot Holding) | 155.0F |
| Shrimp cooked (Refrigerator - sandwich prep unit) (Cold Holding) | 38.7F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Noodles (Stove) (Hot Holding) | 145.0F |
| Chicken grilled (Refrigerator - sandwich prep unit) (Cold Holding) | 39.6F |
| (Dishwashing Machine - Final Rinse Cycle) | 130.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.6F |
Sep 24, 2014 (Routine)
Violations:
- Food separated and protected
raw cheicken stored over ready to eat vegeatables int he downstairs walkin unit (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfacesslicer downstairs contain dried food particles(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling time & temperatures
cooked chicken sitting on top of prep table cooling (Corrected On Site) - Insects, rodents, & animals not present
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)mice feces cited downstairs in the basement under shelving - Single-use/single-service articles: properly stored & used
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Single-service items unprotected at counter. - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
(CORRECT VIOLATION WITH 45 CALENDAR DAYS)no sanitizer for the 3-comp sink - Toilet facilities: properly constructed, supplied, & cleaned
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)floors under and around equipment downstairs contain debris
Correct stated items wihtin 5days
Correct stated items within 45days
If you have any questions,please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 112.0F |
| Hot Water (Handwashing Sink - Service Line) | 120.0F |
| Hot Water (3-compartment sink) | 109.0F |
| (Dishwashing Machine - Final Rinse Cycle) | 150.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Chicken grilled (Table) (Cooling) | 144.0F |
| Rice (Rice Steamer) (Hot Holding) | 165.0F |
| Shrimp cooked (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Steak raw (Refrigerator - reach-in) (Cold Holding) | 39.5F |
| Cucumbers (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Scallops (Refrigerator - reach-in) (Cold Holding) | 40.5F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Freezer) | -12.0F |
| (Freezer) | -9.0F |
Aug 22, 2013 (Preoperational)
Violations:
- Management awareness; policy present
The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees.(issued) (Corrected On Site)
No objection to issuance of new restaurant license.
Hood service-Safety Hood Services.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| (Dishwashing Machine - Wash Cycle) | 120.0F |
| (Final Rinse Cycle - Warewashing Machine) | 120.0F |
| (Refrigerator - reach-in) | 40.2F |
| (Refrigerator - reach-in) | 20.9F |
| (Refrigerator - counter top) | 37.1F |
| (Refrigerator - under counter) | 37.8F |
| (Reach-in Freezer) | 18.3F |
| (Refrigerator - walk-in) | 40.0F |
| (Freezer - walk-in) | 0.0F |
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