RESTAURANT INSPECTIONS: Health District Cites Pho Ha Linh Vietnamese Noodles & Grill for Food Safety Issues

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restaurantinspectionslogoThe Prince William Health District cited Pho Ha Linh Vietnamese Noodles & Grill in Gainesville June 18 for 12 violations ranging from sanitary to food temperature issues.

According to the inspector, the establishment also does not carry a current foodservice permit.

The restaurantlocated at 7535 Somerset Crossing Drive in Gainesville, received three critical and nine noncritical violations.

Pho Ha Linh Vietnamese Noodles & Grill was previously inspected July 10, 2014.

According to the Health District report, the critical violations include:

Critical Repeat: Raw foods of animal origin stored over ready-to-eat (RTE) food in the walk-in cooler.

Critical (Corrected During Inspection): Foods in 2-door prep cooler at improper cold holding temperatures

Critical (Corrected During Inspection): Debris on knife on wall storage rack.

Other non-critical violations included:

  • Containers of rice and cornstarch not covered.
  • Unlabeled container of cornstarch.
  • Repeat (Corrected During Inspection): Improper method used to thaw shrimp.
  • Repeat: Food stored on the floor or less than 6" above the floor in the walk-in freezer.
  • Repeat: Cardboard liner on prep table shelf.
  • 2-door prep cooler at 52 degrees.
  • Rinse-arm wall brace missing.
  • Prep sink faucet neck broken.
  • Facility does not have a current foodservice permit.

Click here to search for detailed information about this restaurant.

“Restaurant inspections are normally scheduled for one to four inspections per year, depending on the complexity of the menu, how much food is made from raw products, and how much is made in advance rather than cooked-to-order,” the agency states on their website.

When violations are observed during a routine inspection, they are detailed in a report and classified as either critical (posing a direct or immediate threat to consumers) or non-critical (a failure of cleaning or maintenance), the agency said.

These inspections are considered by the Health District as a snapshot of a specific day of operation.

According to the agency: “Ideally, an operation would have no critical violations, or none which are not corrected immediately and not repeated. In our experience, it is unrealistic to expect that a complex, full-service food operation can routinely avoid any violations.”

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