307 Alleghany Avenue Lynchburg, VA 24501 | Visit Official Website (opens in a new tab)
Pho Saigon Kitchen & Asian Cuisine LLC
Full Service Restaurant | Routine
Observations & Corrective Actions
1: 0070 (1-14) & (16)) Observed mulitple repeated alleged violations that directly impact food safety and the health of the public. These alleged violations support that the person in charge is not properly implementing controls to keep risk factors in food service in check.
Corrective Actions: Correct the violations and ensure that proper procedures are put in place to support food safety. Train all employees in food safety as it relates to their assigned duties.
5: 255 Observed that the food establishment does not have written procedures for cleaning up vomiting or diarrheal events that happen in the facility.
Corrective Actions: Provide a written plan for employees to follow when responding to a vomiting or diarrhea events with discharge of vomitus or fecal matter onto food surfaces that includes the procedures for cleaning and sanitizing affected areas, disposing of the discharge and contaminated food items, and protecting employees while they respond to a vomting or diarrheal event.
15: 470 Observed a package of raw chicken on a shelf above a pan of raw beef. Observed raw chicken on a shelf above a container of pre-cooked dumplings.
Corrective Actions: Rearrange shelves according to cooking temperatures.
16: 1890 Observed employee use knife to slice raw beef, then proceeded to rinse knife with water and placed on magnet on wall to air dry.
Corrective Actions: Food contact surfaces must be washed, rinsed, and sanitized before placing to air dry.
16: 1780 (E) Observed black build-up on white plate inside ice machine
Corrective Actions: Remove black build-up. Clean ice machine at a frequency neccessary to prevent the accumulation of build-up
22: 0820 (A2) Observed in 1 door prep unit cooler; raw bean sprouts temping at 62 degrees Fahrenheit (F). Also, observed five packages of cheese slices in 1 door prep unit cooler. Manager stated that bean sprouts were put in prep unit cooler at 11:45AM today. Inspector temped bean sprouts at 12:30PM today.
Corrective Actions: Placed bean sprouts in an ice bath. Manager stated that after lunch that place bean sprouts back in walk-in cooler. Do not store any time/temperature control for safety items (i.e. raw bean sprouts and cheese) in 1 door cooler until unit is repaired or replaced to properly maintain food at 41F or below.
43: 550 Observed four in-use knives stored between the 3 compartment sink drainboard and wall. Observed one in-use knife in between prep unit cooler and prep unit table.
Corrective Actions: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is no time/temperature control for safety
47: 1570 Observed the thermometer in the 1 door prep unit cooler temping the unit at 60 degrees Fahrenheit (F). Observed the 1 doorstep cooler maintain food product temperature at 41F or less.
Corrective Actions: Have prep unit cooler repaired or replaced. Refrigerators should maintain food temperatures a 41F or below. Recommend ambient air temperature for equipment at 34-38F.
55: 3290 Observed hammer stored in bin with clean cooking utensils. Observed wrench set stored above clean pans.
Corrective Actions: Relocate and store maintenance tools so they do not contaminate food, equiopment, utensils, linens, and single-service use articles.
Additional Comments
- Discussed with manager about setting up a training with staff to cover food safety.
Food Temperatures
| Description | Temperature | State of Food |
| rice | 136 °F | Hot Holding |
| cut lettuce (walk-in cooler) | 42 °F | Cold Holding |
| bean sprout (2 door prep unit cooler) | 41 °F | Cold Holding |
Warewashing Temperatures
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| Dishwasher (Auto-chlor) | chemical | 50 | chlorine |
Equipment Temperatures
| Description | Temperature |
| 2 door fridge | 40 °F |
| 1 door prep unit cooler | 60 °F |