Inspection Report

Business Name
V Nam Pho

Business Address
15332 W BELL RD SURPRISE AZ 85374

Permit Number
FD-52950

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
7/14/2026

Grade
Not Participating

Priority Violation
1

Inspection Status
Completed

Violations

Violation #: 38

Description: Insects, Rodents and Animals not Present

Comments:

6-202.15 - Core: Outer Openings, Protected Addl Notes: Observed gap at the bottom of the back door of the kitchen area. The establishment shall maintain all outer openings closed/sealed to prevent the entrance of pests into the kitchen area. Discussed installing a new door sweep or weather stripping to close the gap with the manager. Corrective Action: Correct prior to next routine inspection.

Violation #: 47

Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used

Comments:

PRIORITY VIOLATION-4-102.11 (A)(1) and (B)(1) - Priority: Characteristics-Single-Service and Single-Use; Migration of Deleterious Substances; Safe

Addl Notes: Observed cooked onions cooling down at room temperature inside a pot lined with newspaper to wick excess moisture from the onions. In addition, observed jalapenos directly stored in "to-go" plastic grocery bags inside the walk-in refrigerator. The establishment shall store/hold food items in food-grade containers to prevent the migration of deleterious materials (e.g. inks, dyes, plasticizers) to food. The manager removed the jalapenos from the grocery bag and discarded the cooked onions directly contacting newspaper at the time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 51

Repeat Violation

Description: Plumbing Installed; Proper Backflow Devices

Comments:

5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Observed multiple deficiencies relating to plumbing inside the kitchen area of the establishment. Deficiencies include: 1) cold-water handle missing & water leaking from faucet at the prep sink 2) leaking from faucet at hand sink near mechanical dishwasher 3) atmospheric vacuum breaker (AVB) missing cover at mop sink. Per manager, repairs have been attempted at the prep sink but have not been maintained. The establishment shall maintain all plumbing in good repair. Corrective Action: Correct prior to next routine inspection. *2nd consecutive violation

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-201.13 - Core: Floor and Wall Junctures, Coved, and Enclosed or Sealed Addl Notes: Observed multiple sections of rubber cove base either missing or separating from the wall. Observed near the side entrance to the kitchen from the restroom hallway and underneath the mechanical dishwasher. The establishment shall provide new rubber cove base where missing or in disrepair. Corrective Action: Correct prior to next routine inspection.

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed multiple areas inside the kitchen requiring additional cleaning. Notable areas include: 1) along ceilings/walls above cook line and near A/C vents 2) along storage racks and the A/C fan cover inside the walk-in refrigerator 3) along fiberglass reinforced plastic (FRP) walls near ice machine, 3-compartment sink, and mechanical dishwasher. The establishment shall clean the physical premises at a frequency to prevent the accumulation of dirt, dust, and other organic material. Corrective Action: Correct prior to next routine inspection.

Comments/Details

No County legal action will result from this inspection.
Discussed the following topics/requirements with the manager: 1) personal item storage (food in particular) 2) cooling methods.

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation: Major violation that directly contributes to increasing the risk of foodborne illness or injury (e.g. Food employees do not properly wash hands when required).
Priority Foundation Violation: Minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation. For example, hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required).
Core Violation: Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program: All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.

Grading System The matrix below is used to grade food inspections under the voluntary grading system.
Violation Category	Grade A	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade C	Grade C	Grade C	Grade C	Grade C	Grade C	Grade D	Grade D
Priority	0	0	0	0	0	1	1	1	0	1	1	2	2	2	more than 2	more than 3
Priority Foundation	0	1	2	3	4	0	1	2	5	3	4	0	1	2	more than 3	more than 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.