Inspection Report

Business Name
Pho Vinh Long Vietnamese Restaurant

Business Address
4808 N 35TH AVE PHOENIX AZ 85017

Permit Number
FD-67419

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
6/25/2025

Grade
D

Priority Violation
2

Inspection Status
Re-inspection required

Violations

Violation #: 2

Description: Certified Food Protection Manager

Comments:

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: Certified food protection manager not present at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

6-301.12 - Priority Foundation: Hand Drying Provision. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox: Handwashing. Addl Notes: Hand drying provision not present at handwash sink next to 3-compartment sink and handwash sink across from cash register. Handwash sinks shall be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities shall be maintained in a condition that promotes handwashing. Person in charge (PIC) provided hand drying provision for handwash sinks at time of inspection. Corrective Action: Corrected at time of inspection.

5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox: Handwashing. Addl Notes: Observed food employee washing cups in handwash sink across from cash register. Handwash sinks shall be maintained to be accessible at all times and not used for other purposes than handwashing. Food employee removed cups from handwash sink and discontinued washing dishes in handwash sink. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-501.114 (A-E) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces.

Addl Notes: Observed 0ppm concentration of chlorine sanitizer solution in 3-compartment sink. Sanitizer shall be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. PIC increased concentration of chlorine sanitizer solution to 50ppm at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you.https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding.

Addl Notes: Observed 57°F-62°F internal temperature range of shrimp, bean sprouts, lettuce inside top compartment of 2-door prep cooler and observed 53°F-70°F internal temperature range of cooked noodles, shelled eggs, cut cabbage inside bottom compartment of 2-door prep cooler. Observed 44°F-55°F internal temperature range of cooked noodles, cooked chicken, tofu, cooked pork, cut cabbage, raw chicken, cooked rice, spring rolls, bean sprouts inside 2-door cooler. Except during preparation, cooking, cooling or when time is used as a control all TCS foods shall be maintained at 41°F or below. All TCS foods improperly cold held were relocated to alternative functioning coolers and freezer units to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection. Repeat violation: 2nd consecutive.

Violation #: 28

Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored

Comments:

7-202.11 - Priority Foundation: Restriction-Presence and Use Addl Notes: Observed spectracide insecticide spray bottle on floor in back storage room. All pest control for the establishment shall be performed by a certified pest control specialist and chemicals for pest control shall not be stored onsite. Instructed PIC to remove spectracide insecticide spray bottle from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Addl Notes: Observed 62°F ambient air temperature of top compartment and 60°F ambient air temperature of bottom compartment of 2-door prep cooler. Observed 45.3°F - 48.2°F ambient air temperature range inside 2-door cooler. Four freezers and two out of the four establishment coolers were working properly at time of inspection. Cold holding equipment shall have the capacity to maintain TCS foods at 41°F or below. Establishment shall repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection on 6/30/25.

Violation #: 38

Description: Insects, Rodents and Animals not Present

Comments:

6-501.111 (C) - Priority Foundation: Controlling Pests; Approved Trapping Methods/Existence Addl Notes: Observed excessive amounts of adult and juvenile German roaches throughout kitchen, hallway, and backrooms. Establishment shall be maintained free of pests and all pest control measures shall be conducted by a licensed pest control specialist. Prior to re-inspection on 7/9/25, establishment shall: 1) obtain service by a licensed pest control specialist and obtain invoice of the service conducted 2) clean floors, walls, and equipment nonfood contact surfaces entire establishment 3) seal openings in backdoor to prevent any entry of pests 4) remove all stored equipment/litter that is unnecessary to the operation of the eating and drinking food establishment. Corrective Action: Correct prior to re-inspection on 7/9/25.

Comments/Details

No County legal action will result from this inspection.

"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.