NAM-VIET PHO 79, 3419 CONNECTICUT AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jan 17, 2012 | Follow-up | 3 | 0 | Details / Comments |
|
Jan 04, 2012 | Routine | 4 | 5 | Details / Comments |
Jan 17, 2012 (Follow-up)
Violations:
- Food separated and protected
Uncovered food items throughout the kitchen. (Corrected On Site) - Proper cold holding temperatures
Some cold food items in the open cooler display are held at improper temperatures. (Corrected On Site) - Proper date marking & disposition
Prepared food items in the open cooler display are not labeled for dates and contents (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
Consumer Advisory printed on the restaurant's menu.
Most recent pest control service date: 01/09/2012
If any question please area supervisor Mr. Ronnie Taylor at 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 123.0F |
| Hot Water (Handwashing Sink - kitchen) | 126.0F |
| Hot Water (3-compartment sink) | 128.0F |
| Hot Water (Handwashing Sink - Bar) | 121.0F |
| (Refrigerator - reach-in) | 36.0F |
| (Reach-in Freezer) | -3.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - open display) | 39.0F |
| Lettuce romaine (Refrigerator - open display) (Cold Holding) | 47.0F |
| Shrimp raw (Refrigerator - open display) (Cold Holding) | 44.0F |
| Beef (Refrigerator - open display) (Cold Holding) | 41.0F |
| Carrots (Refrigerator - open display) (Cold Holding) | 43.0F |
| Cucumbers (Refrigerator - open display) (Cold Holding) | 47.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 42.0F |
| Bacon (Refrigerator - open display) (Cold Holding) | 44.0F |
Jan 04, 2012 (Routine)
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. Forms issued and discussed during the inspection. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
Observed scouring pad and a container stored in the kitchen handwashing sink, items removed from the handsink and unit cleaned during the inspection. (Corrected On Site) - Proper cold holding temperatures
Observed cold food item(s) held at improper temperature(s). Container of bean sprouts stored on the kitchen prep shelving unit maintained at room temperature 53F, removed and stored on an ice bath in the reach-in refrigeration unit during the inspection. (Corrected On Site) - Toxic substances properly identified, stored, used
Observed container of windex stored on prep table shelving unit between the microwaves. Container removed and stored properly during the inspection. (Corrected On Site) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution. Corrective action conducted during the inspection, sanitizer provided and cloths stored in the sanitizing solution. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Observed cutting boards in poor repair, deep crevices and dirt present on kitchen reach-in sandwich refrigeration units. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Observed unclean lightshield covers located in the kitchen area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Observed kitchen floor tiles in poor repair Observed exposed electrical wires and soda dispenser hoses located in the kitchen area. Observed ceiling tiles not extending from the ceiling to the wall leaving open gaps between the walls and the ceiling located in the kitchen area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Observed unclean grill hood system located on the grill/cook line in the kitchen area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) Note: entire hood system scheduled for cleaning on 01/12/2012.
CFPM-RAYMUNDO CALEON,FS-48583,EXP-07/22/2014
CORRECT ITEMS STATED WITHIN 5 DAYS
CORRECT ITEMS STATED WITHIN 45 DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - Bar) | 129.3F |
| Ranch dressing (Refrigerator - beverage) | 32.1F |
| (Refrigerator - reach-in) | 37.3F |
| Hot Water (Handwashing Sink - toilet/female) | 133.2F |
| Hot Water (Handwashing Sink - toilet/male) | 134.3F |
| Shrimp cooked (Wok) (Cooking) | 194.5F |
| Noodles (MIcrowave Oven) (Reheating) | 167.0F |
| (Refrigerator - reach-in) | 37.1F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - reach-in) | 34.8F |
| (Refrigerator - reach-in) | 35.7F |
| (Reach-in Freezer) | -1.0F |
| (Reach-in Freezer) | -2.1F |
| Rice steamed (Rice Steamer) (Hot Holding) | 146.9F |
| Rice (Rice Steamer) (Hot Holding) | 149.9F |
| Mushrooms (Refrigerator - sandwich prep unit) (Cold Holding) | 36.0F |
| Bean Sprouts (Cold Holding) | 53.0F |
| (Freezer - ice cream) | -2.1F |
| Hot Water (Handwashing Sink - kitchen) | 133.0F |
| Hot Water (2-compartment sink) | 130.0F |
| Hot Water (3-compartment sink) | 136.8F |
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