Saigon Pho Vietnamese Cuisine

Observed during the course of this inspection that the facility listed CFPM has recently retired and the facility does not have an active CFPM. CA: Glynn EH informs management that they have 60 days from the day of this inspection to acquire a new CFPM.

Observed during the course of this inspection that staff attempted to wash their hands at the vegetable prep sink and 3 comp sink. COS: Glynn EH directed staff to wash their hands at the approved handwashing sink. CA: Glynn EH instructs management to ensure that hands are only washed at the specific sinks designated for washing hands and not food preparation or dishwashing sinks.

Observed during the course of this inspection that the facility dishwasher was not dispensing bleach sanitizer to the dishes. COS: Glynn EH instructs to begin washing dishes at the 3 comp sink with the available bleach sanitizer at a concentration of 50 - 100 ppm. Staff Complied. CA: Glynn EH instructs management to ensure that the machine is being tested for chemical sanitizer concentration daily to ensure that a supply of bleach sanitizer in the range of 50-100ppm is being dispensed.

Observed during the course of this inspection that the facility had "Biofreeze" stored inside a refrigeration unit as well as spray paint stored on top of a freezer unit. COS: Chemicals were relocated when identified. CA: Glynn EH instructs management to ensure that all chemicals and medicines are stored in a designated area separate and away from food, equipment, and single service items.

Observed during the course of this inspection that in the main kitchen the facility had salt, sugar, MSG stored with different sauces spilled inside of the dry ingredients. COS: The dry product was discarded and the newly created containers were covered with lids. CA: Glynn EH instructs management to ensure that all food items are stored in a way that protects them from drip, splash, dust, or other sources of contamination.

Observed during the course of this inspection that the facility had multiple non food contact surfaces such as the outside of dry ingredient containers and sauce bottles that displayed buildup of old food residues. CA: Glynn Eh instructs management to ensure that all non food contact surfaces are being cleaned frequently enough to prevent the buildup of old food debris.

Observed during the course of this inspection that staff was leaving the kitchen to serve foods to guest as well as attempting to work with raw foods then engage in food plating of cooked ready to eat (RTE) foods without washing hands and changing gloves. COS: Both times Glynn EH instructed staff to properly wash hands when leaving the kitchen and serving guest and when changing from working with raw foods to RTE foods. Staff Complied. CA: Glynn EH instructs management that staff is properly trained to wash hands when changing task from doing anything that presents a contamination risk such as leaving the kitchen and serving foods to guest and whenever they move from working with raw foods such as pork eggroll filling to attempting to plate/prepare RTE foods.

Observed during the course of this inspection that staff attempted to wash their hands at the vegetable prep sink and 3 comp sink. COS: Glynn EH directed staff to wash their hands at the approved handwashing sink. CA: Glynn EH instructs management to ensure that hands are only washed at the specific sinks designated for washing hands and not food preparation or dishwashing sinks.

Observed during the course of this inspection that the facility dishwasher was not dispensing bleach sanitizer to the dishes. COS: Glynn EH instructs to begin washing dishes at the 3 comp sink with the available bleach sanitizer at a concentration of 50 - 100 ppm. Staff Complied. Staff displayed a invoice dated 08/01/2025 where the machine was supposedly serviced by the technicians. CA: Glynn EH instructs management to ensure that the machine is being tested for chemical sanitizer concentration daily to ensure that a supply of bleach sanitizer in the range of 50-100ppm is being dispensed.

Observed during the course of this inspection that the facility had multiple wiping cloths stored outside of sanitizer buckets. COS: Staff began making sanitizer buckets and all cloths were moved to sanitizer buckets. CA: Glynn Eh instructs management to ensure that all wiping cloths are being properly stored inside of sanitizer buckets.

Observed during the course of this inspection that a empty container in a prep top cooler was being stored with mold inside of it and a vegetable shredder that displayed significant old buildup built up on it. COS: Items were removed and placed at 3 comp sink to be cleaned. CA: Glynn EH instructs management that dishes are to be properly cleaned and sanitized first and then stored at least six inches off of the floor in a clean dry location.

Observed during the course of this inspection that the facility was still missing ceiling tiles with evidence of water damage on ceiling tiles and insulation dropping through the holes in the storage area next to the restrooms and that the walls in the main kitchen displayed a significant amount of old food/dirt/grease buildup. CA: Glynn EH instructs management to ensure that all aspects of the facility are being kept in good repair and cleaned often enough to prevent buildup.

Observed during the course of this inspection that the reach in cooler used for storing tcs foods located closest to the dining room was holding tcs foods above 41 deg f. COS: All tcs Foods were discarded. CA: Glynn Eh instructs management to ensure that all tcs foods including those labeled "Keep Refrigerated - Perishable" are being stored inside of cooling unit able to keep their internal temps at 41 deg f or below.

Glynn Eh instructs management to ensure that the affected unit is not used for storing tcs food items until repairs are made and Glynn Eh is called to follow up.

Observed during the course of this inspection that the facility was not dating tcs food items such as raw and cooked beef, ground pork, cooked shrimp, etc with any 7 day date system.

COS:All unlabelled food items were discarded CA: Glynn EH informed management that all tcs food items such a raw and cooked meats should be labeled with a 7 day discard date from the day of thawing or the date the food is prepared.

Glynn EH instructs management to begin this process immediately.

Observed during the course of this inspection that the facility had multiple wiping cloths stored outside of sanitizer buckets. COS: All cloths were moved to sanitizer buckets. CA: Glynn Eh instructs management to ensure that all wiping cloths are being properly stored inside of sanitizer buckets.

Observed during the course of this inspection that the facility had multiple non food contact surfaces such as the outside of dry ingredient containers that displayed buildup of old food residues. CA: Glynn Eh instructs management to ensure that all non food contact surfaces are being cleaned frequently enough to prevent the buildup of old food debris.

Observed during the course of this inspection that the facilities only restroom was not supplied a covered trash can. CA: Glynn EH instructs management to keep a covered trash can supplied to all restrooms used by women - employee or guest at all times.

Observed during the course of this inspection that the facility dumpster area displayed a significant amount of old trash that hasn't been cleaned and removed from the area. CA: Glynn EH instructs management to ensure that all extra refuse is cleaned and removed from the area often enough to prevent buildup.

Observed during the course of this inspection that the facility was still missing ceiling tiles in the main kitchen and that the walls in the main kitchen displayed a significant amount of old food buildup. CA: Glynn EH instructs management to ensure that all aspects of the facility are being kept in good repair and cleaned.

Observed during the course of this inspection that the facility had a significant amount of old cigarette ashes and loose tobacco leaf on a counter in the dry storage area. COS: Management cleaned the area and removed all smoking items. CA: Glynn EH instructs management to ensure that all employees are conducting smoking activities outside of the facility in designated area and all tobacco refuse is left in that area only.

Observed during the course of this inspection that the facility had a meat grinder with significant old buildup on internal grinding surfaces and a deli slicer with old food buildup on it as well. CA: Management stated that they will make sure these pieces of food contact equipment are properly washed/rinsed/sanitized before use and will have them cleaned frequently enough to prevent buildup.

Observed during the course of this inspection that the facility had multiple containers of ajax dish soap, bleach, and gasket fluid stacked above food products. COS: Management immediately re organized the area to place all chemicals below food items. CA: Management stated that they will ensure that all chemicals and potentially toxic substances are stored below any food items.

Observed during the course of this inspection that multiple pieces of cooking equipment that was not being actively used was being stored dirty in areas where it was exposed to splash debris and dust buildup. COS: Management moved items to the 3 comp sink to be re washed/rinsed/sanitized. CA: Management stated that utensils would be stored clean in a clean, dry location where they are not exposed to splash/dust buildup.

Observed during the course of this inspection that the facility had missing ceiling tiles in the back storage area. CA: Glynn EH instructs management to ensure the the ceiling tiles are properly maintained and repaired/replaced when necessary.

Observed during the course of this inspection that management was not displaying a CFPM certificate. CA: Management contacted an employee of the store who stated that she would provide Glynn EH with her CFPM certificate and have it placed inside of the store ASAP.

Glynn EH will follow up

Observed during the course of this inspection that the facility dishwasher was dispensing approx. 10ppm of bleach sanitizer. COS: Glynn EH instructed management to stop using the machine and showed them how to create a 50ppm solution inside of the 3 compartment sink. CA: Management stated that they will use the 3 comp sink until they have repairs made.

Observed during the course of this inspection that the facility was not dating tcs food items such as raw and cooked beef, ground pork, cooked shrimp, etc with any 7 day date system. CA: Glynn EH informed management that all tcs food items such a raw and cooked meats should be labeled with a 7 day discard date from the day of thawing or the date the food is prepared.

Glynn EH instructs management to begin this process immediately.

Observed during the course of this inspection that the facility could not produce a thermometer that could be used to measure the internal temps of thin foods. CA: Management stated that they would acquire a thermometer for measuring the internal temps of foods ASAP.

Observed during the course of this inspection that the facility was storing multiple wiping cloths on countertops and not inside of chemical sanitizer. CA: Management relocated all wiping cloths to appropriate strength (50ppm) bleach/water sanitizer solution.

Observed during the course of this inspection that the facility storage tables for grills and the stovetops displayed significant old food/grease buildup. CA: Management stated that the items will be deep cleaned at close of business.

Observed during the course of this inspection that the facility had old grease splatter on the walls of the main kitchen. CA: Glynn EH instructs facility management to have these surfaces clean more frequently to prevent buildup.

Observed during the course of this inspection that the facility could not produce a CFPM certificate of any kind. CA: Management indicated that someone with managerial control does have an appropriate certificate and was instructed to have this person contact Glynn EH within 30 days from this inspection. If no such person can produce a CFPM certificate management has been instructed they must fulfill this requirement by passing a approved course or hiring someone with certification ASAP.

On 10/26/2023 Glynn EH spoke with a representative of the facility that indicated they would be the acting CFPM for the facility but did not have an appropriate certificate yet. They indicated that they are in the process of acquiring one and will notify Glynn EH when they have completed a course and received certification.

Observed during the course of this inspection that the facility had an significant amount of old burnt tobacco and ashes as well as a burnt cigarette in the dry storage area next to the back door. CA: Management stated that all tobacco use will be conducted outside of food prep and storage areas and used tobacco products will not be left on counters in food storage.

Observed during the course of this inspection that the facility dish machine was dispensing less than 50ppm chlorine sanitizer when tested with the appropriate test strips. CA: Management stated that they will create an appropriate concentration of bleach/water(50-100ppm) at the three comp sink and use that for washing dishes until repairs can be made to the dish machine.

On 11/01/2023 it was observed that the dish machine was dispensing approx. 50ppm of sanitizer.

Observed during the course of this inspection that the facility deli slicer displayed significant grease buildup on a food contact surface. CA: Management stated that the machine will be cleaned and sanitized before it is used again and cleaned more frequently to prevent buildup.

Observed during the course of this inspection that the facility did not have a date marking procedure for tcs foods in use. CA: Management stated that a 7 day date marking system will be developed and used with tcs foods that uses the date of preparation/defrost as day 1.

Observed during the course of this inspection that the facility did not have a temperature measuring device located in the reach in cooler located in the front food service area. CA: Management stated that a thermometer will be placed into the unit where it can be easily viewed.