Pho Saigon and Bar

Inspector notes: The wall next to the door of the kitchen entrance was observed with a cut out. These areas must be closed/covered to prevent the entrance of pests.

Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the back dining area. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.

Inspector notes: Bean Sprouts was observed held at 42-50 degrees Fahrenheit in an ice bath. Food was observed not fully submerged into ice bath. Staff moved bean sprouts to refrigeration to cool. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling.

Inspector notes: Food contact surfaces of equipment/utensils (ice machine) was observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Ice was voluntarily disposed of by person in charge.

Inspector notes: The presence of rodents is not controlled as evidenced by an accumulation of rodent droppings in the in the back dining room where the furniture is stored, near the fire place, and behind the bar. The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies. Establishment to create plan of action to resolve the pest activity. A full evaluation must be obtained from pest control. Both to be sent to inspector by 1/30/25. Failure to comply may result in disciplinary action.

Inspector notes: The wall next to the door of the kitchen entrance and the corner of the walls behind the dishwasher was observed with a cut out. These areas must be closed/covered to prevent the entrance of pests.

Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the back dining area. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.

Inspector notes: Unapproved rodenticide was observed in the establishment. Rodenticide shall only be used by a licensed pest control technician to prevent the possible contamination of the premises, food, and food contact surfaces.

Inspector notes: Raw animal foods (such as beef) were observed stored above ready-to-eat foods (such as cut veggies) in the prep unit. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.

Inspector notes: The chlorine concentration in the sanitizing solution of the 3-bay sink was 25 parts per million (ppm). The concentration of chlorine in the sanitizing solution must be between 50-100 ppm. Proper sanitizing solutions reviewed with staff at the time of inspection.

Inspector notes: Bean sprouts were observed held at 44 degrees Fahrenheit in an ice bath. Bean sprouts were relocated to properly cool. Proper procedures for holding foods in an ice bath reviewed with staff. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling.

Inspector notes: The hand-washing sink in the kitchen was lacking paper towels.

Inspector notes: The presence of rodents is not controlled as evidenced by an accumulation of rodent droppings in the kitchen. The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies. Establishment to create plan of action to resolve the pest activity. A full evaluation must be obtained from pest control. Both to be sent to inspector by 1/19/25.

Inspector notes: The wall next to the door of the kitchen entrance and the corner of the walls behind the dishwasher was observed with a cut out. These areas must be closed/covered to prevent the entrance of pests.

Inspector notes: The non-food contact surfaces of the ice machine and the exterior of the prep unit has an accumulation of biofilm and food debris.

Inspector notes: Unapproved rodenticide (green blocks) were observed in the the establishment. Person in charge voluntarily disposed of rodenticide and is to discontinue use of rodenticide.

Inspector notes: Bean sprouts was observed held at 53 degrees Fahrenheit in an ice bath. The container of bean sprouts were not fully submerged in the ice bath at the time of inspection. Per PIC, food was placed in the ice bath an hour prior to inspection. PIC moved food to walk-in cooler to properly cool. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling.

Inspector notes: Food contact surfaces of equipment/utensils (slicer) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.

Inspector notes: The presence of rodents is not controlled as evidenced by droppings throughout the facility. The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies. Per person in charge, pest control is to come 9/3/24 to preform a full evaluation of the establishment. Establishment to create a plan of action of the elimination of the rodent activity. Plan of action to be sent to inspector 9/3/24 or disciplinary action may follow. Plan of action to include but not limited to: frequency of pest control, monitoring plan, sanitation schedule, target date of elimination and a full evaluation from pest control. The full evaluation from pest control to include but not limited to: a summary of the rodent presence, any physical facility entry points, any other recommendations for the establishment by the pest control tech to eliminate the presence of rodents.

Inspector notes: The floors in the kitchen and bar area has an accumulation of soil residue and food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.