Pham's Deli

Year by year

Inspections

1. Jan 8, 2026 Routine Score 100
   • Not serious Priority 3

     Clean non-food contact surfaces of equipment. Keep them clean.

     Observed handles of equipment, and surfaces of bulk ingredient bins to be soiled with food debris. Clean and maintain clean.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     Observed excessive dust and grease accumulation on ceiling vent positioned over food prep area. Discussed with operator. Clean and maintain clean.

     Code MN Rule 4626.1530A

   • Not serious Priority 3

     Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

     Observed tongs hanging on oven door handle. Discussed with operator. Store in-use utensils in a protected, clean, sanitized surface.

     Code MN Rule 4626.0275C

2. Jan 9, 2025 Routine Score 94
   • Serious Priority 1

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     Observed egg rolls in prep cooler #2 holding at 48 degrees F. Discussed with operator. Operator will turn down temperature and monitor.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2 Corrected on site

     Have hand soap at all handwashing sinks.

     Observed handwash sink without soap. This was corrected on site by the operator.

     Code MN Rule 4626.1440

   • Not serious Priority 3

     Label all food packages as required by the law.

     Observed wrapped/package cookies at counter without proper label. Ensure all food packages contain complete labels (ingredients, allergens, net wt., name and address of business, etc.) Another option would be to move cookies behind the counter so they are not directly accessible to the customer.

     Code MN Rule 4626.0435A

   • Not serious Priority 3

     Clean non-food contact surfaces of equipment. Keep them clean.

     Observed handles and surfaces of bulk ingredient bins to be soiled with food debris. Clean and maintain clean.

     Code MN Rule 4626.0840C

3. Jan 11, 2024 Routine Score 98
   • Not serious Priority 2

     Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

     Observed handwash sink to be inaccessible at time of inspection (utensils stored in it, boxes blocking access. Ensure handwash sink is accessible at all times and used only for handwashing purposes.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

     Label all containers of food and food ingredients with their common name.

     Observed ingredient bins holding MSG, salt, and sugar without labels. Label bulk ingredients when they are removed from their original packaging.

     Code MN Rule 4626.0240

4. Jan 13, 2023 Routine Score 94
   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     OBSERVED STYROFOAM “TO-GO” CUPS. THESE ARE NOT ALLOWED. ORDINANCE TOOK EFFECT IN 2015. PURCHASE APPROVED MATERIAL THAT ARE REUSABLE, RECYCLABLE (#1, #2 AND #5) OR CERTIFIED COMPOSTABLE (BPI, ASTM 6868).

     Code MCO 204.30A

   • Not serious Priority 2 Corrected on site

     Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

     OBSERVED MOP BUCKET STORED IN FRONT OF HANDWASHING SINK (BACK OF THE STORE). DO NOT STORE ANYTHING INSIDE OR IN FRONT OF HAND WASHING SINKS. DO NOT BLOCK ACCESS TO SINKS. PERSON IN CHARGE CLEARED ACCESS DURING INSPECTION.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

     Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

     OBSERVED OLD SIGNAGE IN FRONT OF THE KITCHEN HOOD. THESE ARE NOT CLEANABLE. REMOVE OLD SIGNAGE.

     Code MN Rule 4626.0495

   • Serious Priority 1 Corrected on site

     Sanitize food contact surfaces before using and after cleaning.

     OPERATOR WAS WASHING AND RINSING WITH NO SANITIZING STEP. THIS WAS ASSESS DURING QUESTIONING THE PIC. YOU MUST WASH (WATER + DISH DETERGENT), THEN RINSE WITH CLEAN WATER AND FINALLY SANITIZE KITCHEN EQUIPMENT / UTENSILS WITH AN APPROVED SANITIZER. THIS WAS REVIEWED ON SITE. THREE COMP SINK WAS PROPERLY SET UP AT THE END OF THE INSPECTION.

     Code MN Rule 4626.0900

   • Not serious Priority 3

     Clean non-food contact surfaces of equipment. Keep them clean.

     BOTTOM SHELF OF REACH IN FREEZER WAS DIRTY WITH OLD FOOD DEBRIS. CLEAN THIS FREEZER.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

     Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

     OBSERVED FRUIT / DRAIN FLIES IN THE ESTABLISHMENT (PREP ROOM). CONTACT YOUR PEST CONTROL COMPANY TO ADDRESS AND ELIMINATE FLIES. HAVE INVOICES AVAILABLE FOR REVIEW BY THE HEALTH INSPECTOR.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 3

     The services of a licensed pest control operator shall be required when a facility has evidence of rodent or insect activity to the extent that rodent droppings are visible, or live insects are seen during an inspection. The facility shall maintain records of the pest control operator's services on

     NO PEST CONTROL INVOICE OR CONTRACT AVAILABLE DURING INSPECTION FOR FRUIT / DRAIN FLIES. PROVIDE A DETAIL INVOICE / CONTRACT ADDRESSING PEST IN THE ESTABLISHMENT. HAVE CURRENT INVOICE / CONTRACT AVAILABLE FOR FUTURE HEALTH INSPECTIONS.

     Code MCO 188.590