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
4/15/2026

Grade
D

Priority Violation
5

Inspection Status
Completed

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: 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. 3RD CONSECUTIVE VIOLATION.

Violation #: 13

Description: Food in Good Condition, Safe and Unadulterated

Comments:

PRIORITY VIOLATION-3-101.11 - Priority: Safe, Unadulterated and Honestly Presented. 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/4619/AMC-Toolbox---Approved-Source.

Addl Notes: Observed food employee remove hair from pork with cabbage dish and pass the dish along to waitress to serve. Waitress began walking over to customer to serve dish and was instructed to not serve adulterated food to customer. All food must be in good condition, safe, and unadulterated. Adulterated pork with cabbage dish was discarded by food employee at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-602.11 (A-D) - Priority: Equipment Food-Contact Surfaces and Utensils-Frequency. 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 dried meat debris along blade of deli slicer next to chest freezers in back of house. Per person in charge (PIC), deli slicer was last used one day prior to inspection. All food-contact surfaces shall be cleaned to sight and touch. All food-contact surfaces that contact TCS foods shall be cleaned every 4 hours by washing, rinsing, and sanitizing. PIC washed/rinsed/sanitized deli slicer at time of inspection. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-4-702.11 - Priority: Cleaned and Sanitized Before Use After Cleaning. 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 basket of shrimp be used and then placed on top of clean dishrack without being washed/rinsed/sanitized. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. PIC relocated used shrimp basket and dishes touched by used shrimp basket to 3-compartment sink to be washed, rinsed, and sanitized at the 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 84°F internal temperature of raw shelled eggs in bucket next to kitchen cookline, per probe thermometer. Per PIC, eggs were taken out of cold holding unit one hour prior to inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods shall be maintained at 41°F or below. Eggs improperly cold held were voluntarily discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

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 one can of raid insecticide spray underneath dry storage room shelf and one can of raid insecticide spray on floor stored next to cleaning chemicals. 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. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

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 amount of adult and juvenile German cockroaches throughout kitchen and back half of establishment. Per PIC, pest control service was conducted once per month, since last inspection, that did not target German cockroaches. Establishment shall be maintained free of pests, and all pest control measures shall be conducted by a licensed pest control specialist. Corrective Action: Follow up required by establishment. Operator will follow up with both pest control company and department for pest control notes targeting German roaches. 4TH CONSECUTIVE VIOLATION.

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 open raw beef bones stored directly in to-go bags inside chest freezer and reach-in freezer next to front counter. Use of non-food grade bags (including to-go bags and trash bags) is not approved for storage of open food items to prevent migration of deleterious substances. Food shall be stored in food grade containers/bags. All raw beef bones stored openly in to-go bags were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed accumulation of dust/food debris throughout kitchen and back of house. Dust/food debris observed along kitchen walls, kitchen utensil storage racks, along floor under 3-compartment sink, along floor of dry storage rooms, and behind/under white chest freezers. Physical facility shall be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Establishment shall clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. 2ND CONSECUTIVE VIOLATION.

6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Observed back door not able to close and in disrepair, cove base missing or in disrepair along back of house walls, cracked floor tiles next to chest freezers, damaged ceiling tiles, concave ceiling in dry storage room not smooth and easily cleanable, and holes in back walls. All floors, walls, and ceilings shall be maintained in good repair and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Comments/Details

Due to the violations noted on this inspection report, County legal action may result from this inspection.
Pattern of noncompliance (4th consecutive violation) for [6-501.111 (C): Priority Foundation: Controlling Pests; Approved Trapping Methods/Existence] was documented during 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.