Pho 102, 13965 Metrotech Dr, Chantilly, VA 20151 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Pho 102
Address: 13965 Metrotech Dr, Chantilly, VA 20151
Type: Full Service Restaurant
Phone: 703 502-4746
Total inspections: 6
Last inspection: 11/09/2015
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Inspection findings

Inspection date

Type
Today’s visit was to conduct a Risk Factor Assessment inspection.
EHS provided additional consultation, training, handouts, and/or written instructions on: Cooling and Reheating
If you have any questions or concerns, please call 703-246-2444. Thank You.
  • Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
    Observation: A food handler was observed drinking from an uncovered beverage container while in the kitchen.
    Correction: Food employees may drink only from a covered container using a straw. EHS went over drinking containers with CFM
  • Critical: Microwave Reheat PHF(TCS) to 165°F / Methods (corrected on site)
    Observation: The following food item was not reheated for hot holding in the microwave oven to a sufficient temperature and/or time: noodles
    Correction: Potentially hazardous foods (time/temperature control for safety food) that is reheated in a microwave oven for hot holding shall be reheated so that all parts of the food reach a minimum temperature of 165°F and the food is rotated or stirred, covered and allowed to stand for 2 minutes after reheating. EHS went over reheating procedures with CFM
  • Critical: Food-Contact Surfaces Cleaned Any Time after Contamination (corrected on site)
    Observation: Knives were not observed cleaned before any possible contamination on the knife rack storage.
    Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. CFM took all knives from the rack and placed them in dish machine to wash, rinse, sanitize
11/09/2015Risk Factor
The purpose of this visit was to conduct a follow-up on the hot water and dish machine. Hot water meets requirement and dish machine was tested at 100ppm
  • Outer Openings, Protected / Screen Requirements
    Observation: Openings to the exterior of the building are present along the back door
    Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
04/08/2015Follow-up
  • Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
    Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
    Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. CFM set up sanitizer basin to sanitize food-contact surfaces by hand
  • Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
    Observation: Water from the handwashing sink at @LOCATION@ was measured at a temperature less than 100°F.
    Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet. CFM informed that water heater was in the process of repairing and facility was been boiling water to use as warm water for handwashing and washing food-contact surfaces.
  • Outer Openings, Protected / Screen Requirements
    Observation: Openings to the exterior of the building are present along the back door
    Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
04/06/2015Routine
The purpose of this visit is to conduct a routine inspection.
The owner is correctly using time as a public health control for the bean sprouts.
Ensure all refrigeration units are able to maintain an ambient temperature of 41F or below for storage of temperature control safety foods.
Dishmachine: chemical
  • Equipment / Good Repair / Operation
    Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 1dr Kelvinator 48F.
    Correction: DISCONTINUE USE OF REFRIGERATION UNIT TO STORE TEMPERATURE CONTROL SAFETY FOODS UNTIL IT IS ABLE TO MAINTAIN AN AMBIENT TEMPERATURE OF 41F OR BELOW. Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. ALL FOOD WAS REMOVED.
07/23/2014Routine
PREOPERATIONAL FINAL INSPECTION AFTER CHANGE OF OWNER AND INSTALLATION OF NEW EQUIPMENT
*Items listed on an earlier Inspection Report have been corrected. We thank you.
*Approval for a Health Department Permit is hereby granted. This inspection report shall serve as your permit until official permit is delivered to you. No equipment changes / replacements / addition are allowed without approval by Health Department.
No violation noted during this evaluation.		05/15/2014Pre-Opening
FINAL INSPECTION AFTER CHANGE OF OWNER AND INSTALLATION OF NEW EQUIPMENT
1. Waste water drain lines from all compartments of the three-compartment sink are directly plumbed to the grease interceptor / main sewer line. Indirect plumbing connections are required.
2. The spring for water sprayer at two compartment sink needs adjustment or replacement to keep the sprayer at least one inch off the sinks' flood level.
3. The self-close device at the exit back door needs adjustment / replacement. The must self-close tightly.
*Owner / contractor shall correct the above listed items and schedule for a final follow up Health Department inspection.
No violation noted during this evaluation.		05/14/2014Pre-Opening

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