27 inspection violations for Pho Viet 309 in Hatfield; Live roach-like insects in kitchen, Flyswatter observed stored on prep table in kitchen

27 inspection violations for Pho Viet 309 in Hatfield; Live roach-like insects in kitchen, Flyswatter observed stored on prep table in kitchen

Hatfield, PA

Pho Viet 309

1250 BETHLEHEM PIKE UNIT Y & Z
HATFIELD, PA 19440

The Montgomery County Department of Health and Human Services Office of Public Health (MCOPH) conducted an unannounced retail food inspection on 6/24/2020. As a result of that inspection, and due to the severity of the specific violations Pho Viet 309 was cited as being, “Out of Compliance” with Pennsylvania’s food safety regulations. During this inspection a total of 27 violations were found and include one or more violations determined to be food borne illness risk factors.

The inspector made the following comments in support of the violations found during the inspection:

  • Facility observed lacking means of drying hands at multiple handwashing sinks throughout facility. Facility supplied sinks with paper towels during inspection.

  • Facility observed lacking soap at women’s toilet room handwashing sink at time of inspection. Facility provided sink with soap during inspection.

  • Half-gallon of half-and-half observed in 1 door reach-in refrigerator with sell-by date of 06/18/2020. Facility voluntarily discarded item during inspection.

  • Uncovered pitcher of water to be used for smoothies observed at front counter. Facility covered pitcher during inspection.

  • Raw meats stored above containers of ready-to-eat soup at walk-in refrigerator. Facility relocated items during inspection.

  • Facility observed lacking chemical sanitizer for use in three compartment sink at time of inspection. Facility obtained container of bleach during inspection. Facility must have an approved sanitizer available for use in three compartment sink at all times while in operation.

  • Foods in sandwich prep refrigerator at front counter observed with internal temperatures of 49-51F. Facility voluntarily discarded 1 container of sliced onions and carrots, 1 container of cut peppers, 1 container of cut cilantro, 1 container of pork, 1 container of beef, and 3 containers of dessert pudding.

  • Bottle of opened fish sauce labelled “refrigerate after opening” observed being stored at room temperature at front counter area. Facility voluntarily discarded remainder of product during inspection.

  • Facility observed storing toothpaste on top of cook’s line prep refrigerator. Facility relocated item during inspection.

  • Sandwich prep refrigerator at front counter area observed with an ambient temperature of 50F. Foods held in unit observed with internal temperatures between 49-51F. Facility must immediately stop using the unit. Facility may not use the unit until serviced by licensed professional, AND unit is operating at 41F or below, AND written permission is granted by MCOPH. E-mail service report to the email provided at time of inspection.. Failure to comply or await permission before using unit may lead to further legal action.

  • Large pork loin observed thawing at room temperature in cardboard box above large stock pan at cook’s line. Item still frozen solid at time of inspection. Facility returned item to walk-in refrigerator to continue thawing process.

  • Live roach-like insects observed in rear area of kitchen near mop sink / 3 compartments sink. Facility must immediately clean and sanitize area. Facility must be treated by professional pest control service. E-mail service report to MCOPH with in 10 business days. E-mail report to the e-mail address provided at time of inspection.

  • Large colander filled with utensils observed stored in basin of food prep sink. Food prep sink is to be used for the preparation of foods only. Clean and sanitize sink basin prior to next use.

  • Flyswatter observed stored on prep table in kitchen. Facility removed item during inspection.

  • Container of food stored on floor in walk-in refrigerator. Facility elevated item to a minimum of 6 inches from floor during inspection.

  • Knives stored in crevices of prep tables and refrigerators on cook’s line.

  • Facility observed storing scoops in multiple bulk dry ingredient containers with handles immersed in product.

  • Single-use cups/bowls lacking handles observed being stored in bulk dry ingredient containers throughout facility to be used as scoops.

  • Ice machine front access panel observed not in place at time of inspection.

  • Open original can of condensed milk observed in 1 door reach-in refrigerator. Foods originally contained directly in sealed metal cans must be used in their entirety once can is opened, or remainder is to be transferred to a secondary food-grade container.

  • Facility observed lining shelving with cardboard at cook’s line.

  • Facility observed lining shelving with plastic wrap at cook’s line.

  • Excessive solid ice accumulation observed beneath condenser in walk-in freezer.

  • Pooling water observed beneath sandwich prep refrigerator at front counter.

  • Mop not hung or inverted to dry after use. Facility inverted mop for storage during inspection.

  • Grease-like accumulation observed on floors beneath equipment at cook’s line.