Pho 1 Grill, 201 Town Center West Boulevard #701, Richmond, VA 23233 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Pho 1 Grill
Address: 201 Town Center West Boulevard #701, Richmond, VA 23233
Type: Full Service Restaurant
Phone: 804 360-8288
Total inspections: 10
Last inspection: 07/31/2015
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Inspection findings

Inspection date

Type
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Observed sprouts out on ice at 58 degrees and meat in the prep unit at 43 degrees.
    Correction: Don't fill the sprouts so high if they are sitting out on ice (need to be 41 degrees). Keep the lid of the prep unit closed as much as possible to keep food on the top at 41 degrees or less.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
    Observation: Observed that the slicer and the mixing bowl were soiled.
    Correction: Make sure the equipment is cleaned thoroughly after each use.
07/31/2015Routine
See inspection report from 7/31/15. No evidence found. There is an old grease trap out back form an older restaurant, owner is going to call landlord to have it removed.
No violation noted during this evaluation.		07/31/2015Complaint
No violation noted during this evaluation.03/10/2015Risk Factor
Very clean facility! Good handwash and glove use practices observed.
No violation noted during this evaluation.		11/20/2014Risk Factor
Reviewed material and gave DOK to employee who passed.
No violation noted during this evaluation.		08/26/2014Training
Gloves worn during prep.
  • Food Storage Containers - Identified with Common Name of Food
    Observation: Observed cooking oil at grill not labeled.
    Correction: Correct by labeling.
  • Utensils - In-Use - Between-Use Storage
    Observation: Observed rice dipper stored in room temperature water.
    Correction: Correct by storing in food product, in water above 135 degrees or on a clean dry surface.
  • Cloths - Wiping Cloths - Use Limitation (corrected on site)
    Observation: Observed wiping cloths not stored in sanitizer solution.
    Correction: Correct by properly storing.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
    Observation: Observed ready to eat TCS food not labeled with use by date.
    Correction: Correct by properly labeling.
07/25/2014Routine
Gloves worn. Dishmachine chlorine levels satisfactory. Rice cooling on sheet pan discussed.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
    Observation: Observed mixer head not clean.
    Correction: Correct by cleaning.
04/22/2014Risk Factor
Gloves worn during prep. Discussed using time control on rice noodles and Pho beef cooked in hot broth.
  • Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
    Observation: Observed cook chewing gum.
    Correction: Correct by discarding - do not chew gum in prep area.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Observed hot TCS food held below 135 degrees (brown rice 125 degrees).
    Correction: Correct by reheating to 165 degrees or discarding.
11/20/2013Risk Factor
Gloves worn during prep. Dishmachine chlorine concentration satisfactory.
  • Food Storage Containers - Identified with Common Name of Food
    Observation: Observed spray container of oil not labeled. Container of fish sauce not labeled.
    Correction: Correct by labeling.
  • Utensils - In-Use - Between-Use Storage (corrected on site)
    Observation: Observed rice dipper stored in standing water, knives stored in crack between equipment.
    Correction: Correct by properly storing.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Observed chicken broth holding at 126.9 degrees.
    Correction: Correct by reheating to 165 degrees (heated to 180 degrees). Hold at 135 degrees or above.
06/28/2013Routine
Correct the following: remove ice scoop holder. Provide employee handwash sign in employe restroom. Provide light at 20 foot candles at bar handsink and handsink next to wok line. Provide 10 foot candles in walk-in box. Dishmachine chlorine level satisfactory. Demonstration of knowledge done at another facility. Issued 30 day permit beginning 5/29/13.
No violation noted during this evaluation.		05/28/2013Pre-Opening

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