Restaurant Inspections: Pho Sapa Vietnamese Restaurant

Extending our reach just a bit to Sowder Village Square in Manassas, Vietnamese restaurant Pho Sapa was recently inspected (with a follow up) by the Prince William Health District.

Pho Sapa, at 9983 Sowder Village Sqaure in Manasssas, initially received five critical violations and six noncritical violations during a routine inspection Dec. 10; however, those violations were reduced to two critical violations and one noncritical during a re-inspection Dec. 13.

According to the Health District report, the Dec. 13 critical violations include:

Critical (Corrected During Inspection): Dented can of hoisin sauce

Critical (Repeat, Corrected During Inspection): Food debris on mandolins on rack

The non-critical violation included:

• (Corrected During Inspection): Dented can stored with food items.

The restaurant was originally cited Dec. 10 for the following critical violations

Critical: Open employee drink over clean equipment.

Critical (Corrected During Inspection): Cloth towels used to clean hands.

Critical (Corrected During Inspection): Raw animal foods not stored separate from Ready-To-Eat food and produce.

Critical: Prep sink lacks an air gap.

Critical (Corrected During Inspection): Food debris on food chopper on storage rack.

The 0ther non-critical violations included:

• (Corrected During Inspection): 3-vat sink not set up properly by PIC.
• (Corrected During Inspection): Improper method used for thawing chicken, shrimp & fish.
• Inadequate storage in walk-in cooler.
• Inadequate dry storage.
• Inadequate storage for cleaning supplies.
• Unused fryer in restaurant.
• No sanitizer test kit for 3-vat sink.
• Inadequate coat hooks for employees.

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, 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), 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.”