PHO KITCHEN

Lack of hand soap at handwash sink near the cook line and the handwash sink behind the front counter. Access to the handwash sink located in the back prep area is partially obstructed by equipment stored around the sink. [CA] All handwash sinks shall be able to provide warm water, soap, and single-use paper towels while being easily accessible for employees to properly wash their hands when required. [COS] Employee purposed hand soap to place at the hand wash sinks and obstructions were relocated.

Raw pork observed stored above vegetables inside the walk-in cooler. [CA] Store raw meats separate or below ready-to-eat foods to prevent cross-contamination.

Lack of suitable thermometer to accurately measure the temperature of potentially hazardous food (PHF).[CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) shall be provided and readily accessible to accurately measure the temperatures of potentially hazardous foods shall be available to the food handler.

Potentially hazardous foods measured at improper holding temperatures by the cook line. Bean sprouts and rice noodles on prep table measured at 70F to 83F. Tofu in a secondary container located in the prep unit insert measured at 53F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Ice was added to the bean sprouts; PIC agreed to use time for the rice noodles where it shall be discarded if not used within 4 hours; tofu was removed from secondary container and placed into the insert of the prep unit.

Food handler cards for employees are not available for review. [CA] All employees that handles, serves, or prepares food shall have a valid food handler card available within 30 days from their date of hire.

Chlorine sanitizer for the dishwasher is measured at 0 ppm. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. No active warewashing at time of inspection.

Facility serves raw or undercooked food item on their menu but a consumer advisory is not available. [CA] When serving raw or undercooked food, a consumer advisory shall be available on the menu or visible to the consumer when ordering.

One dead adult cockroach observed on glue trap located by the water heater. [CA] Food facility shall be kept free of vermin and vermin debris. No other signs or evidence of vermin activity was observed in the facility. Facility receives regular pest control service and the most recent service report from 6/24/26 was reviewed. No live vermin activity was noted on service report.

Lacking chemical test strips to measure sanitizer. [CA] Means for adequately measuring the applicable sanitization method must be readily available (ex. Sanitizer test strips, thermal strips).

Mold like substance observed on the inside panels of the ice machine. [CA] Frequently clean and sanitize the inside panels of the ice machine.

Cooked chicken is fully wrapped in plastic and placed in the food prep unit to be cooled. Chicken was measured at 109F and per employee, cooked within the hour. [CA] Potentially hazardous foods when cooling - shall be kept uncovered or partially uncovered to allow for rapid cooling.

Employee observed entering the kitchen and put on disposable gloves to handle food without washing their hands. [CA] Employees shall properly wash their hands with warm water, soap, and single-use paper towels prior to putting on disposable gloves to handle food. [COS] Employee properly washed their hands.

Boxes of take-out containers and disposable utensils are stored on the floor inside the dry storage room. [CA] Store food contact utensil and equipment a minimum of 6 inches off the floor to protect from contamination and to allow adequate space for ease of frequent cleaning.

Cardboard is reused to line the top of freezer chest by the cook line to be used as a table. [CA] Discontinue the reuse of cardboard and instead use material that is smooth, durable, nonabsorbent, and easily cleanable.

Rare steak is served on a menu item but a consumer advisory is not provided. [CA] When serve raw or undercooked food items, a consumer advisory shall be available or visible to the consumer. Provided consumer advisory handout.

Lacking chemical test strips to measure sanitizer. [CA] Means for adequately measuring the applicable sanitization method must be readily available (ex. Sanitizer test strips, thermal strips).

Food preparation unit is in disrepair. [CA] Repair or replace refrigeration unit so that it is capable of maintaining potentially hazardous foods at 41F or below.

Lack of hot water at the food preparation sink and the adjacent handwash sink. [CA] [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks where it shall reach a minimum of 100F.

1) Ambient temperature of food prep unit is measured at 54F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. 2) Rubber gasket on upright reach-in cooler is in disrepair. [CA] Replace or repair gasket on refrigeration unit and maintain in good repair.

The handwash sink located by the food prep sink was partially obstructed by equipment. [CA] All handwash sinks shall be kept unobstructed and easily accessible for employees to properly wash their hands when required. [COS] Employee moved the equipment

Accumulation of black mold-like substance on the side of the hose used to dispenser sanitizer at the three compartment sink. [CA] Frequently clean nonfood contact surfaces to prevent the accumulation of debris or mold.

1) Containers of food are stored on the floor inside the walk-in cooler. [CA] Food shall be stored a minimum of 6 inches off the floor. 2) In the dry storage room, bulk food containers do not have lids and food are stored in opened bulk bags. [CA] Bulk foods shall be stored in an approved container with a tight fitting lid.

1) Cardboard is reused to line shelf across from the deep fryers. Cardboard has visible debris and oil/grease stains. [CA] Discontinue the reuse of cardboard and instead use material that is smooth, durable, nonabsorbent, and easily cleanable. 2) Knives at observed stored with the blade in the crevice between food prep unit and prep table. [CA] Food contact equipment shall be stored in a manner and location that is clean.

Potentially hazardous foods inside the food prep unit are measured at improper cold holding temperatures. In the top inserts: beef balls, fish cake, and quail eggs are measured at 55F. Inside the reach-in of the unit: Raw shrimp, squid, and fish are measured at 51F. [CA] Potentially hazardous foods that are cold holding shall be held at or below 41F. [COS] The items inside the insert will be subject to time and discarded if not used by the end of lunch service at 2 PM. The food inside the reach-in of the unit were relocated into the upright reach-in cooler.