Come Pho Soup

Year by year

Inspections

1. Jul 30, 2026 Routine Score 96
   • Serious Priority 1

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

     Observed that cold TCS foods in the main prep cooler, including roast beef at 57°F, were above the required 41°F. Informed the owner and PIC that they must adjust the cooler to ensure all cold TCS foods are maintained at or below 41°F.

     Code MN Rule 4626.0395A2

2. Jul 8, 2025 Routine Score 96
   • Not serious Priority 3

     Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.

     Some of the coolers/freezers in the basement were stored in areas that did not have approved flooring (concrete). Informed the PIC establishment MUST either install approved flooring under these equipment or move and relocate them to other areas in the basement that has approved flooring.

     Code MN Rule 4626.1325A1

   • Not serious Priority 3

     Discontinue storage of food, clean equipment, linens, utensils, in locker rooms; toilet rooms; garbage rooms; mechanical rooms; under unshielded sewer lines; under leaking water lines or sources of condensation or moisture; under open stairwells; or under other sources of contamination.

     Observed establishment installed a plastic tarp over the basement area where food equipment and products are stored under waste pipes. Informed the PIC these materials are not sturdy and strong enough to provide sufficient overhead protection, and establishment MUST install approved ceiling or other materials that are strong and sturdy enough to provide overhead protection above food and equipment storage area in the basement, or discontinue storage of food and equipment in the basement.

     Code MN Rule 4626.0960A

   • Serious Priority 1

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

     Observed commercially prepared noodles stored at room temp (86*F) next to soups. Informed the person-in-charge (PIC) that noodles are TCS foods and need to store all TCS foods in mechanical refrigerators at temps of 41*F or below unless they are being hot held which they must be stored at temps of 135*F or higher.

     Code MN Rule 4626.0395A2

3. Jun 11, 2024 Routine Score 90
   • Serious Priority 1

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

     Temperature of food products (cheese at 47*F, egg yolks at 48*F, etc) in the basement reach-in cooler were above 41*F. Informed the PIC they MUST maintain temps of cold TCS foods at or below 41*F. PIC immediately discarded the TCS foods that were not at proper temps for longer than 2hrs.

     Code MN Rule 4626.0395A2

   • Serious Priority 1 Corrected on site

     Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

     Concentration of sanitizer solutions in the 3-compartment sink were above 200PPM. Showed the PIC how to test and dilute the sani solutions and informed him to ensure they monitor and maintain proper concentration of sanitizer solutions

     Code MN Rule 4626.1620

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Establishment did not have a quat sanitizer test strips at the time of this inspection. Informed the PIC to ensure they have and use the proper test strips for each sanitizer solution they use

     Code MN Rule 4626.0715

   • Not serious Priority 3

     Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.

     Basement area where food equipment and products are stored do not have an approved ceiling. Establishment MUST install approved ceiling above food and equipment storage area in the basement, or discontinue storage of food and equipment in the b asement

     Code MN Rule 4626.1325A1

   • Not serious Priority 3

     Discontinue storage of food, clean equipment, linens, utensils, in locker rooms; toilet rooms; garbage rooms; mechanical rooms; under unshielded sewer lines; under leaking water lines or sources of condensation or moisture; under open stairwells; or under other sources of contamination.

     Food equipment and products were observed stored in the basement without an OVERHEAD protection under waste lines and other pipes that can be the source of contamination. Informed the PIC they MUST either install some sort of ceiling in the basement areas where food and equipment are stored, or discontinue storage of food and equipment in the basement

     Code MN Rule 4626.0960A

4. Jun 7, 2023 Routine Score 96
   • Serious Priority 1

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

     Observed pepper the following food not hold at 41*F or below during the inspection - cold station: pepper (48*F), mushroom (45*), boiled eggs (48*F); expo station: mango (48*F), tzatziki sauce (48*F), and carrots (44*F). Maintain food temperature so that it is reading at least 41*F or below. The person in charge has been informed to discard TCS items after 4 hours and to call a technician to service the equipment as necessary.

     Code MN Rule 4626.0395A2