Restaurant Inspections: Pho Sapa Cited for 16 Health Code Violations

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The Prince William Health District recently visited Pho Sapa, located at 9983 Sowder Village Square, on the Bristow/Manassas line and cited the restaurant with 16 violations of the health code.

The restaurant received 11 violations in their Dec. 10, 2012 inspection, which were reduced to three violations after a follow up inspection.

According to the Health District report, the six Feb. 5 critical violations included:

Critical (Corrected During Inspection): Employee smoking in rear kitchen.

Critical Repeat (Corrected During Inspection)Different types of raw animal foods stored in such a manner that may cause cross contamination in the walk-in cooler.

Critical Repeat (Corrected During Inspection): Raw food of animal origin stored in a manner that may cause cross contamination of to ready-to-eat food (RTE) in the walk-in cooler.

Critical Repeat (Corrected During Inspection): Food debris on chef knives and utensils on wall storage rack, and between equipment at cooking line.

Critical (Corrected During Inspection): Meat and seafood in prep cooler at improper cold holding temperatures.

Critical (Corrected During Inspection): Used five gallon detergent pail was being used for food storage.

The non-critical violations included:

  • A sign or poster that notifies food employees to wash their hands is not provided in the restroom.
  • 3-door prep cooler at 48-62 degree.
  • Repeat: Food stored on the floor or less than 6 inches above the floor in walk-in cooler and in dry storage area.
  • Repeat: Inadequate storage equipment.
  • Cracked plastic ice scoop.
  • Unnecessary/unused equipment in facility.
  • Aluminum foil liners on shelves.
  • (Corrected During Inspection): Broom stored with food items.
  • Less than 50 foot candles of light was noted in the exhaust hood area. Measured 20-30 foot-candles.
  • (Corrected During Inspection): Person smoking in kitchen..

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 inspectors observe violations during a routine inspection, the violations 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), they 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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