PHO JOHN INC

Colander of rice noodles and vermicelli noodles maintained out in ambient temperature measuring between 70F to 80F. Owner stated that noodles were prepared in the morning and is kept out during the lunch rush before being returned to the refrigerator. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Items were placed inside refrigerator to immediately cool.

Raw meat maintained above ready-to-eat food items ans sauces inside the walk-in refrigerator. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items. Cases of produce, onions, lemon grass, and cabbage, maintained outside in the backyard area. [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility. Container of consumable ice maintained below the paper towel dispenser at the hand wash station at the front service area. [CA] All food shall be separated and protected from possible contamination. Relocate container of ice to prevent contamination during hand washing.

Pot of meat thawing in standing water by the hand wash sink in back of the kitchen. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

Observed employee with single use gloves on, don on dish washing gloves to look for noodle packaging inside trash bin. When finished, employee doff on dish washing gloves and then continued onto other task. This Division intervened and instructed employee to remove gloves to wash hands. [CA] Ensure employees are properly washing hands as required. Employees shall wash their hands in all of the following instances: (1) Immediately before engaging in food preparation, including working with non-prepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) Immediately after using the toilet room and again when returning into the kitchen. (4) After caring for or handling any animal allowed in a food facility in pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat foods. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. Properly wash hands with soap, warm water and dry using single use paper towels as required. Single-use gloves shall be removed prior to washing hands.

Ambient temperature of the food preparation refrigerator across from the cook line measured at 84F via IR. Refrigerator did not contain any PHF items. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

Observed beverage preparation equipment and cups maintained and/or being washed inside the hand wash station in the front service area. [CA] A handwashing facility shall not be used for purposes other than handwashing.

Minor leak observed below the waste drain pipe below the center compartment of the three-compartment sink. Waste water is being collected with a bus tub. [CA] Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system.

Janitorial sink is half obstructed with large ice machine placed on top. Ice machine is set on top of brick-like pavers. Per owner, mop water is disposed of outside onto the ground/dirt. [CA] At least one curbed cleaning facility or janitorial sink equipped with hot and cold water and drain shall be provided. Relocate ice machine so that janitorial sink is fully accessible. Observed numerous unused/inoperable/cast-off equipment maintained outside. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used. Employees' personal belonging observed stored on storage rack next to prepackaged food items in the storage room. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.

Three plastic 2-3 gallon containers of different types of soup maintained inside the walk-in refrigerator measured between 43F to 47F. Large pot of soup, approximately 10 gallons, maintained inside the walk-in refrigerator measured at 43F. Per PIC, all soups were cooled from the night before and that all soups are reheated prior to use. [CA] Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F or below within 2 hours and from 70°F to 41°F or below within an additional 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans. 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller). 4) Using containers that facilitate heat transfer (ex. stainless steel). 5) Adding ice as an ingredient. 6) Using ice paddles. 7) Using an ice bath and stirring frequently. 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Soups were VC&D due to improper cooling.

Numerous bags of onions maintained directly on the floor in the storage area in the back of the facility. Bags and boxes of onions, ginger, and cabbage maintained outside in the back patio of the facility under a plastic tarp awning. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Food or food related equipment shall be stored in an approved fully enclosed food facility. Relocate all food and equipment to inside the facility. Observed a Big Horn propane powered broiler connected and maintained outside in the back patio of the facility under a plastic tarp awning. [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility. Food preparation shall be conducted within an approved fully enclosed food facility. Relocate all food and equipment to inside the facility.

2-3 live cockroaches observed on sticky monitoring trap placed between the copper piping at the corner where all dishwasher detergent is maintained (left of the three-compartment sink, right of the under counter dish machine). Dead cockroaches observed on sticky monitoring trap placed below the food preparation refrigerator across from the upright freezer. Owner stated that facility is treated monthly by licensed pest control service. Last service was conducted on 3/26/2026 with service report indicating activity present and "the kitchen infested." No other activity was observed at the time. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Conduct thorough cleaning of facility. This Division recommends following pest control technician instructions. [COS] Instructed owner to discard monitoring trap.

Missing ceiling panel above hot water heater. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage. Ceilings of all rooms where nonprepackaged food is handled shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable.

Restroom doors lack self-closing devices. [CA] Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust, or odors. Toilet paper maintained on top of toilet. [CA] Toilet tissue shall be provided in a permanently installed dispenser at each toilet.

Heavy leak observed below the ice machine with water pooling onto the floor in the back of the kitchen by the rear exit. Owner stated that the electrical breaker was turned off last night and thus some ice had melted. [CA] Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system. Observed concrete patio in the back area with oil slick. PIC stated that mop water is disposed of onto the floor into the drain and the surrounding dirt area. [CA] Mop water shall be disposed of in the janitorial sink.

Ambient temperature of the food preparation refrigerator across from the cook line measured at 59F via probe thermometer placed inside the unit. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

Hot water faucet at the hand wash station in the back of the kitchen difficult to turn and does not provide an adequate supply of water. [CA] Repair plumbing fixture and maintain in clean and good repair.

Ice scoop maintained with handle in direct contact with ice. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. Observed large stock pots, woks, and other cooking equipment maintained outside in the back patio area under plastic tarp awning. [CA] Equipment shall be stored within an approved facility to prevent contamination. Relocate all equipment to inside the facility. Properly store utensils and equipment in a clean and sanitary manner.

PHF maintained inside the food preparation refrigerator across from the cook line measured as follows: - Two packages of macaroni noodles - 59F. - Container of approximately 12-15 raw shelled eggs - 57F. - Numerous types of PHF sauces - 53F to 56F. - Bowl of rice with mung beans - 55F. Ambient temperature of the refrigerator measured at 59F via probe thermometer placed inside the unit. Per owner, the breaker of the refrigerator might have been tripped overnight. Tray of broiled shallots maintained inside the convection oven from the night before measured at 77F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] All items were VC&D due to time and temperature abuse.

Menu lacks consumer advisory and disclosure statement for beef that is served raw or undercooked. [CA] Consumer advisory shall be provided on menus, brochures, deli case, label statements, table tents, placards, or other effective written means with a disclosure and reminder. (1) Disclosure: clearly written statement that includes either a description of the animal-derived foods, such as “oysters on the half shell (raw oysters), or identification of animal derived foods marked by an asterisk (*) directing to a footnote that items are served raw or undercooked, or contain raw or undercooked ingredients (2) Reminder: clearly written statement that identifies animal-derived foods by asterik that marks a food note includes one of the following: "Written information regarding the safety of these food items is available upon request " or "Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness, especially if you have certain medical conditions.

Observed numerous bags of opened bulk ingredients folded over maintained on the group and on top of each other in the back storage area. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.

PROVIDE SOAP DISPENSER FOR BOTH RESTROOMS.

POT AND PANS CANNOT BE LEFT OUTSIDE IN THE BACKYARD. JANITORIAL SINK SHALL BE ACCESSIBLE AND PROVIDE RACK TO HAND MOPS. REMOVE ICE MACHINE FROM THE JANITORIAL AREA BECAUSE IT IS MAKING IT HARD TO CLEAN THE AREA.

REPLACE BURNED OUT BULBS FOR EXHAUST HOOD. REPLACE TUBE LIGHTS IN THE JANITORIAL SINK AREA.

REMOVE TWO NON COMMERCIAL MICROWAVE- INVERTER FROM THE FACILITY. CARDBOARD BOXES CAN NOT BE USED TO LINE SHELVING.

CLOSE THE CEILING PANEL ABOVE THE HOT WATER HEATER. CLOSE OPENING AROUND THE ANSUL PIPES GOING IN THE CEILING.

KEEP FOOD 6 INCHES OFF FLOOR INSIDE THE WALK IN COOLER AND IN THE DRY STORAGE AREA.

FIX LEAKAGE FOR THE HOT WATER BOILER. FIX LEAKAGE FROM THE FAUCET AT THE WOK COOK LINE. FIX STANDING WATER PROBLEM BEHIND THE ICE MACHINE.

Heavy accumulation of grease, food debris, and food residues observed on equipment by the cook line. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed pack of cigarette placed next to opened food at the BBQ grill. [CA] No employee shall use tobacco in the food prep, food contact storage, or food storage areas, use designated area.

Heavy accumulation of grease, grime, food residues, and/or food debris observed in the following areas: - Wall behind the grease trap between the three-compartment sink and cook line. - Floors around the grease trap. - Floors underneath the three-compartment sink and food preparation sink. - Floors underneath the cook line. - Floors around the janitorial sink. [CA] Walls and/or floors in food preparation area shall be kept clean. Regularly clean under equipment to prevent accumulation of debris.

A) 5+ live cockroaches of various generations observed in-between the crevices of the wall mounted shelves from the food preparation sink to the ware wash sink. Heavy accumulation of cockroach feces observed in-between the crevices as well as above the kitchen hand soap dispenser and various crevices at the ceiling. Manager stated that facility is treated monthly by pest control services. Pest control report unavailable for review. - Photographss were taken for documentation purposes. - Supervisor was notified of closure. - The person in charge during inspection, Oanh has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider. B) Live rooster and live cat observed roaming in the backyard area about the barbecue grill area. [CA] No live animals may be allowed in a food facility, except in the following situations; decorative fish or shellfish in aquarium, animals intended for consumption if kept separated from other food and food contact surfaces, dogs under the control of on-duty uniformed law enforcement or private patrol, outdoor dining areas, and service animals. C) Numerous live flies observed flying throughout the kitchen. [CA] Use any and all approved methods to abate live flies.

Observed a live rooster and live cat roaming around in the backyard area where the BBQ grill is situated and where active food preparation is being conducted. [CA] All food shall be separated and protected from possible contamination. BBQ area shall be sectioned off, separated and protected.

Back door of the facility maintained opened. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.