Pho Vinh Long Vietnamese Restaurant

Inspector's notes

A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. 3RD CONSECUTIVE VIOLATION.

Inspector's notes

Observed food employee remove hair from pork with cabbage dish and pass the dish along to waitress to serve. Waitress began walking over to customer to serve dish and was instructed to not serve adulterated food to customer. All food must be in good condition, safe, and unadulterated. Adulterated pork with cabbage dish was discarded by food employee at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dried meat debris along blade of deli slicer next to chest freezers in back of house. Per person in charge (PIC), deli slicer was last used one day prior to inspection. All food-contact surfaces shall be cleaned to sight and touch. All food-contact surfaces that contact TCS foods shall be cleaned every 4 hours by washing, rinsing, and sanitizing. PIC washed/rinsed/sanitized deli slicer at time of inspection. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-4-702.11 - Priority: Cleaned and Sanitized Before Use After Cleaning. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. Addl Notes: Observed basket of shrimp be used and then placed on top of clean dishrack without being washed/rinsed/sanitized. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. PIC relocated used shrimp basket and dishes touched by used shrimp basket to 3-compartment sink to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 84°F internal temperature of raw shelled eggs in bucket next to kitchen cookline, per probe thermometer. Per PIC, eggs were taken out of cold holding unit one hour prior to inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods shall be maintained at 41°F or below. Eggs improperly cold held were voluntarily discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed one can of raid insecticide spray underneath dry storage room shelf and one can of raid insecticide spray on floor stored next to cleaning chemicals. All pest control for the establishment shall be performed by a certified pest control specialist and chemicals for pest control shall not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed excessive amount of adult and juvenile German cockroaches throughout kitchen and back half of establishment. Per PIC, pest control service was conducted once per month, since last inspection, that did not target German cockroaches. Establishment shall be maintained free of pests, and all pest control measures shall be conducted by a licensed pest control specialist. Corrective Action: Follow up required by establishment. Operator will follow up with both pest control company and department for pest control notes targeting German roaches. 4TH CONSECUTIVE VIOLATION.

Inspector's notes

Observed open raw beef bones stored directly in to-go bags inside chest freezer and reach-in freezer next to front counter. Use of non-food grade bags (including to-go bags and trash bags) is not approved for storage of open food items to prevent migration of deleterious substances. Food shall be stored in food grade containers/bags. All raw beef bones stored openly in to-go bags were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed accumulation of dust/food debris throughout kitchen and back of house. Dust/food debris observed along kitchen walls, kitchen utensil storage racks, along floor under 3-compartment sink, along floor of dry storage rooms, and behind/under white chest freezers. Physical facility shall be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Establishment shall clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. 2ND CONSECUTIVE VIOLATION. 6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Observed back door not able to close and in disrepair, cove base missing or in disrepair along back of house walls, cracked floor tiles next to chest freezers, damaged ceiling tiles, concave ceiling in dry storage room not smooth and easily cleanable, and holes in back walls. All floors, walls, and ceilings shall be maintained in good repair and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection. SECOND CONSECUTIVE VIOLATION.

Inspector's notes

Inspection conducted with establishment's owner, language translator, and contracted pest control supervisor. Adult and juvenile German roaches observed throughout kitchen and back half of establishment. Pest control supervisor verified observations and scheduled a full German roach pest service, plus two additional follow-up visits after the primary service, specifically targeting the German roach concern. Pest control will follow up with inspector once this specific service is completed and a clear reduction of German roaches is observed. Pest control company also confirmed monthly pest control visits once this service is completed, to continue monitoring pest control concerns. Corrective Action: Correct prior to next routine inspection. THIRD CONSECUTIVE VIOLATION.

Inspector's notes

Dust, dirt, and debris observed throughout kitchen and back half of establishment. Recommended continuing to clean areas as needed until pest control service. Reviewed not cleaning away pest control chemicals once applied and to coordinate with pest control company once the pest control chemicals are administered. Owner plans to paint walls and ceilings in the near future. Ensure areas are properly cleaned prior to painting and to not impact areas where pest control chemicals are administered. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No certified food protection manager present at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed excessive amounts of adult and juvenile German roaches throughout the establishment. Owner provided most recent pest control service report from today's date (11/04/2025), which noted ongoing pest control treatments taking place. Spoke with owner on contacting pest control for an update on service. Management plans to update inspector by Tuesday, November 18th. Reviewed ensuring that no hot water is being poured into floor/wall junctures and crevices, so that the pest control technician's chemicals may be effective. Will follow up on pest control during next routine inspection later this year. SECOND CONSECUTIVE VIOLATION. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Certified food protection manager not present at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Hand drying provision not present at handwash sink next to 3-compartment sink and handwash sink across from cash register. Handwash sinks shall be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities shall be maintained in a condition that promotes handwashing. Person in charge (PIC) provided hand drying provision for handwash sinks at time of inspection. Corrective Action: Corrected at time of inspection. 5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox: Handwashing. Addl Notes: Observed food employee washing cups in handwash sink across from cash register. Handwash sinks shall be maintained to be accessible at all times and not used for other purposes than handwashing. Food employee removed cups from handwash sink and discontinued washing dishes in handwash sink. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 0ppm concentration of chlorine sanitizer solution in 3-compartment sink. Sanitizer shall be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. PIC increased concentration of chlorine sanitizer solution to 50ppm at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 57°F-62°F internal temperature range of shrimp, bean sprouts, lettuce inside top compartment of 2-door prep cooler and observed 53°F-70°F internal temperature range of cooked noodles, shelled eggs, cut cabbage inside bottom compartment of 2-door prep cooler. Observed 44°F-55°F internal temperature range of cooked noodles, cooked chicken, tofu, cooked pork, cut cabbage, raw chicken, cooked rice, spring rolls, bean sprouts inside 2-door cooler. Except during preparation, cooking, cooling or when time is used as a control all TCS foods shall be maintained at 41°F or below. All TCS foods improperly cold held were relocated to alternative functioning coolers and freezer units to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection. Repeat violation: 2nd consecutive.

Inspector's notes

Observed spectracide insecticide spray bottle on floor in back storage room. All pest control for the establishment shall be performed by a certified pest control specialist and chemicals for pest control shall not be stored onsite. Instructed PIC to remove spectracide insecticide spray bottle from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 62°F ambient air temperature of top compartment and 60°F ambient air temperature of bottom compartment of 2-door prep cooler. Observed 45.3°F - 48.2°F ambient air temperature range inside 2-door cooler. Four freezers and two out of the four establishment coolers were working properly at time of inspection. Cold holding equipment shall have the capacity to maintain TCS foods at 41°F or below. Establishment shall repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection on 6/30/25.

Inspector's notes

Observed excessive amounts of adult and juvenile German roaches throughout kitchen, hallway, and backrooms. Establishment shall be maintained free of pests and all pest control measures shall be conducted by a licensed pest control specialist. Prior to re-inspection on 7/9/25, establishment shall: 1) obtain service by a licensed pest control specialist and obtain invoice of the service conducted 2) clean floors, walls, and equipment nonfood contact surfaces entire establishment 3) seal openings in backdoor to prevent any entry of pests 4) remove all stored equipment/litter that is unnecessary to the operation of the eating and drinking food establishment. Corrective Action: Correct prior to re-inspection on 7/9/25.

Inspector's notes

Observed 70°F internal temperature of bean sprouts and 55°F internal temperature of broth inside prep cooler, per probe thermometer. Per Person in Charge (PIC), food from prep cooler was removed and placed in alternative cold holding units to allow prep cooler to defrost. Foods were then placed into prep cooler two hours prior to time inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. PIC moved bean sprouts and broth to alternative cold holding units at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed container of raw shell eggs on wire rack next to cookline without time-stamping notation. Per PIC, raw shell eggs were under Time as Public Health Control and would be discarded after four hours. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. All TCS foods being held under time as a control were properly time stamped at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed can of ortho insecticide spray on floor next to dry storage room and spray bottle of spectracide insecticide underneath kitchen handwash sink. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed presence of fruit flies and house flies inside kitchen and establishment. Observed dead bugs behind freezer equipment in back of establishment. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed accumulation of food debris and grease behind and between cookline equipment. Observed accumulation of food debris and grime underneath 3-compartment sink and behind reach-in chest freezers. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Discussed importance of reducing production of pest attractants and increasing cleaning frequency of establishment. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No certified food inspector certificate available at time of inspection. Obtain

Inspector's notes

Observed two live juvenile roaches near the handwashing sink in the main kitchen. Corrective Action: Correct prior to re-inspection. Reinspection to occur on or before 12/20/24.

Inspector's notes

Observed soiled equipment and flooring in the main kitchen. Observed closet in the freezer room full of clothing and boxes not necessary to the food operations. Remove and clean. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No certified food inspector certificate available at time of inspection. Obtain

Inspector's notes

Observed two live juvenile roaches near the handwashing sink in the main kitchen. Corrective Action: Correct prior to re-inspection. Reinspection to occur on or before 12/20/24.

Inspector's notes

Observed soiled equipment and flooring in the main kitchen. Observed closet in the freezer room full of clothing and boxes not necessary to the food operations. Remove and clean. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No certified food manager at establishment at time of inspection. Ensure a certified food manager is present during next routine inspection. Second consecutive violation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. Frozen Cornish Hen observed thawing in prep sink without running water. Frozen food must be submerged in water below 70 °F, with water trickling above food or be thawed inside walk-in cooler. Corrective Action: Corrected at time of inspection.

Inspector's notes

All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. 6-501.114 - Core: Maintaining Premises, Unnecessary Items and Litter Addl Notes: Observed unnecessary items (dresser, clothes, etc.) in the back of the kitchen and back closet at the time of inspection. Remove any items that are not being utilized by the establishment by next routine inspection. Reorganize and reduce clutter. Corrective Action: Correct prior to next routine inspection.

PRIORITY VIOLATION-3-501.14, P: Cooling. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Observed various TCS foods such as cooked rice, cooked rice noodles, and pork with an internal temperature ranging between 47-60°F. Per PIC, the food was cooked at 9 am. During time of inspection, the food had been cooling for over 6+ hours and had still not reached 41°F in the appropriate time frame. PIC discarded food during time of inspection (see embargo form). Ensure all TCS foods being cooled drop from 135°F to 70°F in two hours or less and subsequently from 70 to 41°F in four hours. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Reach in refrigeration unit in the kitchen of establishment had an ambient temperature between 46-50°F. Unit shall not be used to store TCS foods and until the unit is fixed establishment shall reduce the amount of food preparation being performed and limit menu options to items. Establishment shall use available coolers/freezers to cool and store food. Will follow up with establishment for reinspection by 06/19/2024. Core-3-501.15 (B), C: Cooling Methods; Cooling containers. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Establishment had TCS foods (rice, rice noodles, pork) cooling in closed plastic containers and sealed plastic bags. PIC voluntarily discarded food during time of inspection. Ensure all TCS foods that are cooling are unsealed, have adequate air flow and separation from other foods to allow for effective cooling. Provided information on cooling methods to establishment. Correct By: Correct Prior To Reinspection

Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence Observed several brown insects crawling through hole in top corner of wall beside three compartment sink where pipe is fitted through. Per PIC, the establishment has not had recent pest control service. Establishment shall provide proof of pesticide treatment to eliminate presence of insects and other pests on the premises prior to reinspection. Correct By: Correct Prior To Reinspection

Priority Foundation-2-301.15, Pf: Where to Wash: Employee observed washing hands in rinse compartment at time of inspection. Informed employee that hand washing must only occur at designated hand sinks. Hand sink in kitchen had been previously turned off (water disconnected). Employee turned hand sink back on. Hand sink reached proper water temperature. Ensure hand washing only occurs at designated hand washing sinks going forward. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-301.12, Pf: Hand Drying Provision: No paper towels available at hand sink nearest to ice machine during time of inspection. All hand washing sinks shall be properly stocked with hand drying provisions. Hand sink in kitchen leaking while water is running. Ensure hand sinks are properly maintained and stocked during all hours of operation. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. Correct By: Corrected At Time Of Inspection

Core-3-302.11 (A3-8) , C: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection: Raw chicken in small prep cooler found being stored above broth at time of inspection. Raw chicken was properly relocated to bottom of cooler. Ensure raw food products are stored below ready to eat food products. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4621/AMC-Toolbox---Cross-Contamination. Correct By: Corrected At Time Of Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions: Floors and walls throughout establishment had excessive build up of food and debris. Ensure areas are thoroughly cleaned to sight and touch by next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Core-MCEHC Chap. 8, Sec. 2, Reg. 5d, C: Latex Gloves Open box of latex gloves found in food preparation area. Provide non-latex gloves to handle foods. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions Witness build up residues along floor/wall junctions and underneath equipment. Clean structural surfaces (i.e. floor, walls, and ceiling) at a frequency to prevent build up. Correct By: Correct Prior To Next Routine Inspection