Henrico County Health Department
P. O. Box 90775, Henrico, VA 23273-0775 | Visit Official Website

Pho Thien Phat

6403 Rigsby Rd Richmond, VA 23226
Status: Permitted

Full Service Restaurant | Routine

December 5, 2019
Score & Grade: 0 Grade:
Observations & Corrective Actions

08: 0160 Observed employee touch raw chicken with gloved hand and proceeded to touch cooked beef with the same gloved hand on cook line at grill without washing his hands and replacing his gloves.
Corrective Actions: Employee corrected and washed hands, as well as replaced gloves during inspection. Employee also voluntarily discarded cooked beef during inspection. Wash hands and wear new gloves when going from raw to RTE foods.

15: 0470 Observed raw eggs and raw beef stored over cooked sausage and pork and next to other RTE foods in low boy unit on cook line. Observed raw beef stored next to cooked beef in low boy unit inprep area in front of walk in freezer.
Corrective Actions: Manager corrected and moved cooked, RTE foods on top. Store raw foods on bottom and RTE foods on top.

15: 0470 Observed raw chicken touching raw shrimp in prep top unit on cook line.
Corrective Actions: Advised manager to ensure raw shrimp is cooked to at least 165F. Store raw foods according to cook temperature hierarchy.

16: 1770 (A) Observed food debris on multiple food contact surfaces (i.e. vegetable slicer, etc.) in utensil bin stored clean on shelf in area where egg roll oven is located.
Corrective Actions: Store food contact surfaces clean.

16: 1780 (E) Observed pink and black mold on plastic edges of ice machine.
Corrective Actions: Clean.

20: 0800 Observed cut lettuce at 48F that was prepped at 10:00 A.M.
Corrective Actions: Manager discarded lettuce during inspection. Cool foods properly.

22: 0820 (A2) Observed tofu at 50-51F in tofu bucket stored out at room temperature on prep table on cook line. Per manager, it was delivered at 10:00 A.M. this morning. Observed sprouts at 46F in reach in unit in back storage room that was also delivered at 10:00 A.M. this morning. Per manager, he stated that the delivery truck is not refrigerated and he did not take the temrpature of the foods when it came in this morning. Observed pig feet at 46-48F in prep top unit. Per manager, it was flash thawed in boiling water and then placed into the prep top unit on cook line. Observed noodles at 49F in reach in unit. Observed cooked beef at 40-44F, crab at 44F, raw chicken at 45F, and raw beef at 47F in prep top unit stored above the air curtain on cook line. Observed cooked pork at 45F and cooked sausage at 47F in low boy unit on cook line.
Corrective Actions: Manager moved noodles to walk in freezer. Manager placed temporarily all items in prep top unit on time as a public health control and voluntarily discarded tofu and sprouts during inspection. Also advised manager to ensure employees are not stacking above the air curtain and not to leave foods out for a rpolonged period of time. All cold TCS foods shall be at 41F and below.

24: 0850 (B) (C1, 2, 4) Did not observe times for sprouts (57-59F) and noodles (100F, 123F, and 130F) out at room temperature.
Corrective Actions: Manager corrected and placed a written time for both items. Provide written times for all TCS foods held on time rather than temperature. Will follow-up on time logs.

33: 0810 Observed cooked beef (125F) cooling with lid on top and psring rolls at 48F cooling in covered to go container in reach in unit next to prep table in back kitchen. Manager was also cooling foods (TCS) in reach in unit where air tmperature was at 43F.
Corrective Actions: Manager corrected and moved all foods to walk in freezer and left lid off of cooked beef. Follow proper coooling methods.

39: 0610 Observed multiple cups of ice water uncovered in service station.
Corrective Actions: Keep foods covered.

40: 0200 Observed employee wearing bracelets in back kitchen.
Corrective Actions: Only a plain wedding band is allowed.

45: 2000 (A) (C) Observed uninverted single service to go boxes near both sides of cook line.
Corrective Actions: Invert all single service items.

47: 1060 Observed metal brush used to coat beef steaks on grill on cook line.
Corrective Actions: Replace utensil so that it is easily cleanable and is corrosion-resistant.

47: 1570 Observed air temperature of reach in unit next to prep table at 45F. Also observed gap greater than 1 inch on hood filters on cook line and torn gaskets on multiple refrigeration units throughout.
Corrective Actions: Manager corrected and lowered temperature to 40F during inspection. Ensure refrigeration temperatures are cold to maintain product temperatures at 41F and below. Replace and close hood filters.

49: 1800 Observed heavy debris on hood filters (right most) on cook line, in between equipment, and heavy grease accumulation/debris under stoave and grill on cook line. Observed debris on rack next to dish machine in dish room and in utensil container in prep area, and on bottom of reach in freezer in dry storage room.
Corrective Actions: Clean.

51: 2350 (ii) Observed cold water faucet not turning off at handsink in back kitchen and a leak at faucet at 3 compartment sink.
Corrective Actions: Repair.

55: 3180 Observed debris on floors and stains on walls under equipment on cook line and throughout facility including walk in freezer and under ice machine.
Corrective Actions: Clean.

55: 3170 Observed part of wall missing next to stove on right side of cook line. Also observed low grouting and cracked floor tiles in front of walk in freezer.
Corrective Actions: Repair.

55: 3220 Observed unhung mop head in mop room.
Corrective Actions: Hang mops to dry.

Additional Comments

Not ok for permit. Will follow-up on violations, time log, and cooling logs.

Food Temperatures
Description Temperature State of Food
spring rolls (prepped at 10:00 A.M.) (reach in) 48 °F Cooling
shrimp (prep top and low boy) 40 °F Cold Holding
milk (display case) 38 °F Cold Holding
sprouts (prep top and low boy) 42 °F Cold Holding
rice 180 °F Hot Holding
cooked pork (low boy) 45 °F Cold Holding
tofu (prepped at 10:00 A.M.) (reach in) 49 °F Cooling
egg rolls 144 °F Hot Holding
chicken 169 °F Cooking
chicken (prepped at 10:00 A.M.) (prep top) 45 °F Cooling
beef (prep top) 39 °F Cold Holding
raw beef (prep top) 47 °F Cold Holding
cooked beef (prep top) 44 °F Cold Holding
beef (prepped in past hour) (reach in) 125 °F Cooling
raw chicken (prep top) 45 °F Cold Holding
shrimp (prep top) 42 °F Cold Holding
noodles (reach in) (prepped at 10:00 A.M.) 46 °F Cooling
crab (prep top) 44 °F Cold Holding
pork 189 °F Cooking
tofu (room temperature) 51 °F Cold Holding
pig feet (prep top) 48 °F Cold Holding
lettuce (prep top and low boy) 43 °F Cold Holding
cooked sausage (low boy) 47 °F Cold Holding
tofu (low boy) 42 °F Cold Holding
No records found
Warewashing Temperatures
Machine Name Sanitization Method Thermo Label PPM Sanitizer Name Sanitizer Type Temperature
chemical dish machine chlorine 100
No records found
Equipment Temperatures
Description Temperature
No records found
Observations
Demonstration of Knowledge
IN
01 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
IN
02 Certified Food Protection Manager
Compliant
Observations
Employee Health
IN
03 Management awareness, policy present.
Compliant
Observations
IN
04 Proper use of reporting, restriction & exclusion.
Compliant
Observations
IN
05 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
Good Hygienic Practices
IN
06 Proper eating, tasting, drinking, or tobacco use.
Compliant
Observations
IN
07 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands (0 points)
OUT
08 Hands clean & properly washed.
COS Repeat
Observations
IN
09 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 (0 points)
OUT
15 Food separated & protected.
COS Repeat
Observations
OUT
15 Food separated & protected.
Repeat
Observations
OUT
16 Food-contact surfaces: cleaned & sanitized.
Violation
Observations
OUT
16 Food-contact surfaces: cleaned & sanitized.
Repeat
Observations
IN
17 Proper disposition of returned, previously served, reconditioned, & unsafe food.
Compliant
Observations
TCS Food Time/Temperature
IN
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
OUT
20 Proper cooling time & temperatures.
COS
Observations
IN
21 Proper hot holding temperatures.
Compliant
Observations
OUT
22 Proper cold holding temperatures.
Repeat
Observations
NO
23 Proper date marking & disposition.
Compliant
Observations
OUT
24 Time as a public health control: procedures & record.
Violation
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.
Repeat
Observations
Prevention of Food Contamination (0 points)
OUT
39 Contam. prevented during food prep., storage, display.
Violation
Observations
OUT
40 Personal cleanliness.
Violation
Observations
Proper Use of Utensils (0 points)
OUT
45 Single-use & single-serve articles: stored & used.
Violation
Observations
Utensils, Equipment and Vending (0 points)
OUT
47 Food & non-food contact surfaces cleanable, properly designed, constructed & used.
Violation
Observations
OUT
47 Food & non-food contact surfaces cleanable, properly designed, constructed & used.
COS Repeat
Observations
OUT
49 Non-food contact surfaces clean.
Repeat
Observations
Physical Facilities (0 points)
OUT
51 Plumbing installed, proper backflow devices.
Violation
Observations
OUT
55 Physical facilities intalled, maintained & clean.
Repeat
Observations
OUT
55 Physical facilities intalled, maintained & clean.
Repeat
Observations
OUT
55 Physical facilities intalled, maintained & clean.
Violation