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
3/15/2026
Grade
A
Priority Violation
0
Inspection Status
Completed

Violations

Violation #: 35

Description: Approved Thawing Methods Used

Comments:

3-501.13 - Core: Thawing Addl Notes: Observed container of raw chicken wings being thawed at room temperature. Per manager, the wings had been removed from the freezer 30 minutes prior to the time of inspection. Predefined Comment: All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. The chicken wings were still within proper temperature parameters. The manager placed the chicken wings in the walk-in refrigerator to thaw. Corrective Action: Corrected at time of inspection.

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Observed multiple plumbing deficiencies throughout the kitchen. Observed missing faucet handle at the prep sink, continuous leaking water coming from the faucet handle at the 3-compartment sink, and an atmospheric vacuum breaker without a cover and appearing to be non-functional at the mop sink. The establishment shall maintain all plumbing in good repair. Per manager, a plumber is already scheduled to make a visit tomorrow (3/16). Corrective Action: Correct prior to next routine inspection.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed multiple areas of the kitchen in need of additional cleaning. Notable areas include ceiling located near air conditioning vents, fiberglass reinforced plastic (FRP) walls located near 3-compartment sink, and the fan covers of the air conditioning unit inside the walk-in refrigerator. The establishment shall clean the highlighted areas at a frequency to prevent the accumulation of dirt, dust, and other food debris. Corrective Action: Correct prior to next routine inspection.

Comments/Details


No County legal action will result from this inspection.
Reviewed requirements for the following topics: 1) storage of food in food-safe containers 2) maintaining equipment intended to be fixed to the wall properly sealed at the equipment/wall juncture 3) probing thermometer calibration

"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.
A B B B B B B B C C C C C C D D
Priority 0 0 0 0 0 1 1 1 0 1 1 2 2 2 2 3
Priority Foundation 0 1 2 3 4 0 1 2 5 3 4 0 1 2 3 0

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