Saigon Pho Vietnamese Cuisine

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.

Observed during the course of this inspection that the facility deli slicer displayed significant grease buildup on a food contact surface.

Observed during the course of this inspection that the facility could not produce a CFPM certificate of any kind.

Observed during the course of this inspection that the facility did not have a date marking procedure for tcs foods in use.

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.

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.

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.

Observed during the course of this inspection that the facility listed CFPM has recently retired and the facility does not have an active 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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

Observed during the course of this inspection that the facilities only restroom was not supplied a covered trash can.

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.

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.

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.

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.

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.

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.

Observed during the course of this inspection that the facility had missing ceiling tiles in the back storage area.

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.

Observed during the course of this inspection that management was not displaying a CFPM certificate.

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.

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.

Observed during the course of this inspection that the facility was storing multiple wiping cloths on countertops and not inside of chemical sanitizer.

Observed during the course of this inspection that the facility storage tables for grills and the stovetops displayed significant old food/grease buildup.

Observed during the course of this inspection that the facility had old grease splatter on the walls of the main kitchen.