Pho Zone

Year by year

Inspections

1. Feb 23, 2026 Routine · 1 priority, 2 priority foundation, 2 core
   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The dishwaser was not sanitizing dishware.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     The deli slicer is visibly soiled.

     Correction: I have unplugged the slicer. It may not be used until I approve. Send me photo's of the slicer after it is cleaned.

     Code 4-601.11 (A)

   • Not serious Priority Foundation

     HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE

     Hot water was unavailable at handwashing sinks due to worn out faucets.

     Correction: Water temperature at a handwashing sink shall be at least 85°F and no more than 110°F.

     Code 5-202.12 (A)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     The bottom of all refrigeration equipment needs cleaning.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core

     PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

     Hot water faucet handles at the handwashing sinks leak and therefore are not maintained in good repair.

     Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.

     Code 5-205.15 (B)

2. Feb 20, 2025 Routine · 1 priority, 1 priority foundation, 3 core
   • Serious Priority

     FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING

     Bowl and knife were not sanitized after cleaning before being placed on the drying rack.

     Correction: Clean and sanitize all utensils and equipment before contact with food.

     Code 4-702.11

   • Not serious Priority Foundation

     PERSON IN CHARGE - COOLING METHODS

     The Person in Charge (PIC) is not monitoring the proper methods for rapidly cooling food. Tripe was cooked, not fully cooled, place in zipper bags, and placed in the freezer.

     Correction: The person in charge shall ensure proper methods for the rapid cooling of food and that routine monitoring of food temperatures is conducted during the cooling process.

     Code 2-103.11 (H)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of equipment an kitchen are soiled with debris.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core

     SURFACE CHARACTERISTICS - INDOOR AREAS

     The ceiling between the kitchen and the staircase is open, exposing electrical and insulation in an area where dishware, utensils, and single service items are stored.

     Correction: Repair area or replace with approved materials. Walls, floors and ceilings shall be smooth, durable and easily cleanable. If located in areas subject to moisture they shall also be non-absorbent.

     Code 6-101.11

   • Not serious Core

     DRYING MOPS

     Mops stored wet in the mop bucket.

     Correction: Store mops to allow them to air dry without soiling walls, equipment and supplies.

     Code 6-501.16

3. Mar 7, 2024 Routine · 1 priority, 2 priority foundation, 2 core
   • Serious Priority

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The sanitizer in the warewashing machine is not being used according to EPA registered label use instructions and is at <50 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation

     PERSON IN CHARGE - SANITIZATION

     The Person in Charge (PIC) is not monitoring proper sanitization techniques in the food establishment. This is regarding inadequate sanitizer concentrations in the warewashing machine.

     Correction: The person in charge shall ensure that utensils and equipment are properly sanitized and that proper solution temperatures, chemical concentrations, pH and exposure times are being followed..

     Code 2-103.11 (K)

   • Not serious Priority Foundation

     HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE

     Insufficient water temperature at kitchen handwashing sink by the dishwasher.

     Correction: Repair the mixing valve at the handwash sink. Water temperature at a handwashing sink shall be at least 85°F and no more than 110°F.

     Code 5-202.12 (A)

   • Not serious Core Corrected on site

     THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE

     The Saturn Prep Table was not equipped with an integral or permanently affixed thermometer.

     Correction: Provide a integral or permanently affixed temperature measuring device.

     Code 4-204.112 (B)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The interior and exterior of cooling equipment is not cleaned frequently enough.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13