Henrico County Health Department
P. O. Box 90775, Henrico, VA 23273-0775 | Visit Official Website
VDH Home | Henrico County Health Department | Pho Thien Phat | Full Service Restaurant | Routine

Pho Thien Phat

6403 Rigsby Rd Richmond, VA 23226
Status: Permitted

Full Service Restaurant | Routine

January 10, 2024
Score & Grade: Grade:
Observations & Corrective Actions

2: 55 No Certified food manager.
Corrective Actions: Renew certificate, send others to class.

3: 0070 (15) PIC cannot verify that workers have been trained in regards to employee health.
Corrective Actions: Info in english, spanish and vietnamese given to PIC. Please train and document.

16: 1770 (A) Cutting board is dirty.
Corrective Actions: Clean and sanitize.

22: 0820 (A2) 1. Sprout at 567 F. No ice on container. 2. Display case 44 F. 3. Eggs found at room temp.
Corrective Actions: 1. Maintain 41 F. Ice was added. 2. Relocate milk. 3. Keep eggs in refrigerator.

23: 830 No dates found on sliced chicken, cooked noodles.
Corrective Actions: Date

24: 0850 (B) (C1, 2, 4) Time not tracked on lettuce or cooked pork.
Corrective Actions: 4 hours must be tracked. Foods were marked.

33: 810 Beef found in covered containers during cooling process. Pho cooling in 5 gallon plastic buckets found on floor at room temp. Spring roll mix 76 F. Found in closed container in reach in.
Corrective Actions: Do not cover. Have a process to cool QUICKLY from135 F to 70 F within 2 hours then continue to 41 F in 4 more hours.

36: 1320 (E) No thermometer found in milk refrigerator and outside unit.
Corrective Actions: Provide.

49: 1770 (C) Top of grease trap, shelf under chargrill, legs to cookline found dirty.
Corrective Actions: Clean

51: 2350 (ii) Mop sink dripping, broken vacuum breaker.
Corrective Actions: Repair

55: 3170 Loose wall panel to left of WI door.
Corrective Actions: Seal.

55: 3180 Ceiling panels are dirty. Floor beside grease trap is dirty.
Corrective Actions: Clean.

Additional Comments

Permit expires 1/31/24. Reinspection needed.

Food Temperatures
Description Temperature State of Food
beef outside unit 38 °F Cold Holding
sprouts 57 °F Cold Holding
pho 152 °F Cooling
rice 137 °F Hot Holding
No records found
Warewashing Temperatures
Machine Name Sanitization Method Thermo Label PPM Sanitizer Name Sanitizer Type Temperature
low temp 50
No records found
Equipment Temperatures
Description Temperature
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
OUT
2 Certified Food Protection Manager
Violation
Observations
Employee Health (0 points)
OUT
3 Management awareness, policy present.
Violation
Observations
IN
4 Proper use of reporting, restriction & exclusion.
Compliant
Observations
IN
5 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
Good Hygenic Practices
IN
6 Proper eating, tasting, drinking, or tobacco use.
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands
IN
8 Hands clean & properly washed.
Compliant
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
Compliant
Observations
IN
10 Adequate handwashing facilities supplied & accessible.
Compliant
Observations
Approved Source
IN
11 Food obtained from approved source.
Compliant
Observations
NO
12 Food received at proper temperature.
Compliant
Observations
IN
13 Food in good condition, safe, & unadulterated.
Compliant
Observations
NA
14 Required records available: shellstock tags, parasite destruction.
Compliant
Observations
Protection from Contamination
IN
15 Food separated & protected.
Compliant
Observations
OUT
16 Food-contact surfaces: cleaned & sanitized.
Violation
Observations
IN
17 Proper disposition of returned, previously served, reconditioned, & unsafe food.
Compliant
Observations
TCS Food Time/Temperature
NO
18 Proper cooking time & temperatures.
Compliant
Observations
NO
19 Proper reheating procedures for hot holding.
Compliant
Observations
NO
20 Proper cooling time & temperatures.
Compliant
Observations
IN
21 Proper hot holding temperatures.
Compliant
Observations
OUT
22 Proper cold holding temperatures.
COS
Observations
OUT
23 Proper date marking & disposition.
Repeat
Observations
OUT
24 Time as a public health control: procedures & record.
COS
Observations
Consumer Advisory
IN
25 Consumer advisory provided for raw or undercooked foods.
Compliant
Observations
Highly Susceptible Populations
NA
26 Pasteurized foods used, prohibited foods not offered.
Compliant
Observations
Chemical
NA
27 Food additives: approved & properly used.
Compliant
Observations
IN
28 Toxic substances properly identified, stored & used.
Compliant
Observations
Conformance with Approved Procedures
NA
29 Compliance with variance, specialized process, & HACCP plan.
Compliant
Observations
Food Temperature Control (0 points)
OUT
33 Proper cooling methods used, adequate equipment for temperature control.
COS
Observations
OUT
36 Thermometers provided & accurate.
Violation
Observations
Utensils, Equipment, and Vending (0 points)
OUT
49 Non-food contact surfaces clean.
Violation
Observations
Physical Facilities (0 points)
OUT
51 Plumbing installed, proper backflow devices.
Repeat
Observations
OUT
55 Physical facilities intalled, maintained & clean.
Violation
Observations
OUT
55 Physical facilities intalled, maintained & clean.
Violation
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