Pho Saigon Vietnamese Noodle and Gr, 9555E Arapahoe Rd, Greenwood Village, CO 80112 - Restaurant inspection findings and violations



Business Info

Restaurant: Pho Saigon Vietnamese Noodle and Gr
Address: 9555E Arapahoe Rd, Greenwood Village, CO 80112
Phone: (720) 873-8899
Total inspections: 8
Last inspection: Dec 11, 2013
Score
(the higher the better)

90

Restaurant representatives - add corrected or new information about Pho Saigon Vietnamese Noodle and Gr, 9555E Arapahoe Rd, Greenwood Village, CO 80112 »


Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)

  • Food Temperature Control: Cold Hold at 41›F or Less
  • Hand washing Facilities: Adequate Number, Location
  • Personnel: Hands Washed as Needed
  • Poisonous Or Toxic Items: Properly Labeled / Unapproved Toxics
Critical Item Sep 11, 2013 80
  • Food Temperature Control: Cold Hold at 41›F or Less
  • Personnel: Hygienic Practices, Minimize Hand Contact
  • Poisonous Or Toxic Items: Properly Labeled / Unapproved Toxics
Follow-Up Sep 13, 2013 85
  • Food Temperature Control: Cold Hold at 41›F or Less
  • Food Temperature Control: Rapidly Cool Foods to 41›F or Less
  • Hand washing Facilities: Adequate Number, Location
  • Pest Control: Evidence of Insects or Rodents
  • Pest Control: Pesticide Application, Unapproved Pesticides Used
Follow-Up Oct 3, 2013 75
  • Food Temperature Control: Cold Hold at 41›F or Less
  • Hand washing Facilities: Soap and Drying Devices
Follow-Up Oct 21, 2013 90
  • Food Temperature Control: Cold Hold at 41›F or Less
  • Water / Sewage / Plumbing Systems: Hot and Cold Water Under Pressure
Follow-Up Oct 31, 2013 90
No violation noted during this evaluation. Follow-Up Nov 14, 2013 100
  • Food Temperature Control: Cold Hold at 41›F or Less
  • Hand washing Facilities: Soap and Drying Devices
  • Water / Sewage / Plumbing Systems: Backflow, Back Siphonage/Cross-Connections
Critical Item Dec 3, 2013 85
  • Food Temperature Control: Cold Hold at 41›F or Less
  • Personnel: Smoking, Eating, Drinking
Follow-Up Dec 11, 2013 90

Violation descriptions and comments

Sep 11, 2013

An employee in the ware washing area was observed handling dirty dishes and then clean dishes without washing their hands in between.
Egg rolls which were not being actively prepped were 68°F sitting out by the grill. Shrimp rolls above the kitchen cold-top were 64°F. In the lower portion or the kitchen cold-top the following items were were above 41°F: Tripe, crab meat, mussels, scallops, cabbage, fried rice, cooked noodles, shrimp, wontons, and pork. The following items were above 41°F in the kitchen single glass door reach-in refrigerator: Garlic in oil, chicken, beef, pad thai sauce, noodles, tofu, and cut cabbage. The following items were above 41°F on top the the kitchen cold-top: Cut lettuce, beef tendons, and Tripe.
A hand sink was not provided at the wait station where scooping of ice for drinks takes place.
An unlabeled chemical spray bottle was present at the wait station by the kitchen entrance.

Sep 13, 2013

An employee was observed handling ready-to-eat food with their bare hands.
Multiple food items were above 41°F in the single glass door reach-in refrigerator. Shredded lettuce was 60°F on the cold-top.
An unlabeled chemical spray bottle was observed at the wait station by the kitchen entrance.

Oct 3, 2013

Two buckets of beef broth were 46°F and 47°F and two buckets of bone broth were 45°F and 46°F after cooling for more than six hours in the walk-in freezer/refrigerator. All buckets were 5 gallons and tightly covered.
Cut chicken which was not actively being prepared was 63°F on the cook line.
A hand sink was not provided at the wait station where scooping of drink ice takes place and in the dry dry storage area where meat slicing takes palce.
Multiple flies were observed in the kitchen area.
Two fly traps without a catchment device were present directly above the preparation sink.

Oct 21, 2013

Raw steak was 45°F at the cold-top.
Soap was not provided at the wait station hand sink.

Oct 31, 2013

Shrimp spring rolls were 55°F at the kitchen cold-top.
Hot and cold water was not provided to the hand sink by the kitchen entrance.

Dec 3, 2013

Iceberg lettuce and sprouts were above 41°F at the cook line cold-top. Cut beef was 80°F on the middle preparation table while not being actively prepped.
A spray nozzle with a shutoff was present downstream of the atmospheric vacuum breaker on the mop sink across from the dish machine.
Paper towels were not provided at the hand sink across from the preparation sink.

Dec 11, 2013

An employee beverage was observed on the cold-top next to food items.
Bean sprouts (62°F), chopped lettuce (52°F), and shrimp spring rolls (64°F) were above 41°F at the cold-top.

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