Pho Mai

Year by year

Inspections

1. Jan 13, 2026 Routine Score 92
   • Not serious Priority 2 Corrected on site

     Use effective cooling methods to cool TCS foods.

     Observe TCS food (beef soup) being cooled in bulk plastic container with food depth approximately 6 inches. Note: See above temperatures. Note: PIC divided it into shallow pans and relocated for rapid chilling. Note: For proper and rapid cooling process/ procedures, please see above and TCS food cooling safety fact sheet sent with the report. Note: Submission of risk control plan may be needed for long term compliance.

     Code MN Rule 4626.0390A

   • Not serious Priority 3

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     Wet wiping cloths stored on the prep tables throughout between use. Note: Store all wet wiping cloths in chemical sanitizer solution buckets between use at all time

     Code MN Rule 4626.0285B

   • Not serious Priority 3

     Only use single-service items one time.

     All-purpose Kikkoman Soy Sauce Single use plastic buckets still observed in re-use for cooling and holding beef soup. Note: Discontinue re-using of single use items for holding or food storage. Note: Food grade and approved food contact surfaces such as metallic need to be used at all times.

     Code MN Rule 4626.0830

   • Not serious Priority 2

     Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.

     Complete written procedure still not submitted for review and approval for par cooking (non-continuous) process in use for pork roll in the facility. Note: Discontinue this practice until the written procedure has been submitted to and prior approval is obtained from this office. Note: For details, please see the fact sheet sent with the report again.

     Code MN Rule 4626.0349F

   • Not serious Priority 2 Corrected on site

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

     Hand sink in the back food prep area was blocked with the items stored in it. Note: All hand sinks need to be accessible for employees use at all times. Note: PIC removed the item for correction

     Code MN Rule 4626.1110AB

   • Not serious Priority 3 Corrected on site

     Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.

     Cleaned bulk cooking pan found siting on the table at hallway to the bathroom area. Note: PIC relocated it to the back kitchen

     Code MN Rule 4626.0955A

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     Soap in dispensary box missing from the hand sink in the back food prep sink area. Note: Provide it as required.

     Code MN Rule 4626.1440

   • Not serious Priority 3

     Properly cove and seal floor-wall junctures.

     Damaged base-cove observed at walk-in cooler areas. Note: Repair.

     Code MN Rule 4626.1345A

2. Jan 31, 2025 Follow-Up Score 92
   • Not serious Priority 2 Corrected on site

     Use effective cooling methods to cool TCS foods.

     Observe TCS food being cooled sitting at ambient temperatures. Note: See above for foods & temperatures. Note: All relocated for rapid chilling. For proper and rapid cooling process/ procedures, please see above and proper food cooling safety fact sheet sent with the report

     Code MN Rule 4626.0390A

   • Not serious Priority 3

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     Wet wiping cloths still stored on the prep tables throughout the facility between use. Note: Store all wet wiping cloths in chemical sanitizer solution buckets between use at all times

     Code MN Rule 4626.0285B

   • Serious Priority 1 Corrected on site

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

     TCS foods such as Raw Eggs and butter bar improperly cold held on ice on the cook line. Note: See above for temperatures. Note: All relocated for rapid chilling. Make sure ice is place all around & up to the food depth in the containers.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Only use single-service items one time.

     Several "all-purpose Kikkoman Soy Sauce" single use plastic buckets still observed in re-use for cooling and holding beef soup. Note: Discontinue re-using of single use items for holding or food storage. Note: Food grade and approved food contact surfaces need to be used at all times.

     Code MN Rule 4626.0830

   • Not serious Priority 2

     Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.

     Complete written procedure still not submitted for review and approval for par cooking (non-continuous) process in use for pork egg roll in the facility. Note: Discontinue this practice until the written procedure has been submitted to and prior approval is obtained from this office. Note: For details, please see the fact sheet handed out onsite

     Code MN Rule 4626.0349F

3. Jan 17, 2025 Routine Score 88
   • Not serious Priority 2 Corrected on site

     Use effective cooling methods to cool TCS foods.

     Observed Beef soup (PHO Soup) being cooled in 6 bulk plastic buckets (five gallons) with the food depth approximately 9 inches sitting at ambient temperature. Note: PIC instructed to reheat all soup with temperature below 135 F to 165 F. PIC reheated to 165F on the stove for correction. Others with internal food temperature above 135 F relocated onto ice water bath in the prep sink. Note: For proper and rapid cooling process/ procedures, all bulk food items need to be divided into shallow pans with food depth not greater than 2.5 inches. Using of metallic containers is recommended for rapid cooling as well. Note: For details, please see above and proper food cooling safety fact sheet sent with the report

     Code MN Rule 4626.0390A

   • Not serious Priority 3

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     Observed wet wiping cloths stored on the prep tables throughout the facility between use. Note: Store all wet wiping cloths in chemical sanitizer solution buckets between use at all times

     Code MN Rule 4626.0285B

   • Serious Priority 1 Corrected on site

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

     TCS foods such as Raw chicken, egg roll and butter bar cold held at ambient temperatures. Note: See above for temperatures. Note: All relocated for rapid chilling

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Only use single-service items one time.

     Several previously used "all-purpose Kikkoman Soy Sauce" single use plastic buckets observed in re-use for cooling beef soup. Note: Discontinue re-using of single use items for holding or food storage. Note: Food grade and approved food contact surfaces need to be used at all times.

     Code MN Rule 4626.0830

   • Not serious Priority 2

     Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.

     Observed par cooking (non-continuous) process in use for pork egg roll in the facility. Note: Per PIC & observation, Raw pork is one of the ingredients used in the egg roll. But no written procedure has been submitted to this office to obtain approval. Note: Discontinue this practice until the written procedure has been submitted to and prior approval is obtained from this office. Note: For details, please see the fact sheet sent with the report

     Code MN Rule 4626.0349F

   • Serious Priority 1 Corrected on site

     Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions

     The concentration of the Quaternary ammonium chloride sanitizer in 3-compartment sink found at 100 PPM lower than the regulated concentration. Note: Adjusted to 400 PPM onsite.

     Code MN Rule 4626.0805C3

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed damaged ceiling tiles above the dishwasher area. Note: Repair.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Have at least 50-foot candles of light intensity for areas where food workers are using utensils and equipment.

     Six lighting bulbs found out under the cooking hood. Note: Replace them the provide adequate lighting on the cook line.

     Code MN Rule 4626.1470C

4. Jan 29, 2024 Routine Score 92
   • Not serious Priority 2 Corrected on site

     Use effective cooling methods to cool TCS foods.

     Observed Beef soup (PHO Soup) being cooled in 11 bulk plastic buckets (five gallons) with the food depth approximately 9 inches sitting at ambient temperature. The facility found serving to customers directly from the stove after reheating. Note: PIC instructed to reheat all soup to 165 F and start over the proper cooling procedures. Note: Please follow proper cooling procedures discussed & demonstrated onsite. For proper and rapid cooling process, all bulk food items need to be divided into shallow pans with food depth not greater than 2.5 inches. Using of metallic containers is recommended for rapid cooling as well. Note: For details, please see above and proper food cooling safety fact sheet sent with the report.

     Code MN Rule 4626.0390A

   • Not serious Priority 3

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     Observed wet wiping cloths still stored on the prep tables throughout the facility between use. Note: Store all wet wiping cloths in chemical sanitizer solution buckets between use at all times

     Code MN Rule 4626.0285B

   • Not serious Priority 2

     The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked

     Information on consumer disclosure about raw animal food served in the facility not provided on the menu. Only a consumer reminder provided on the menu. Note: Include the description of the animal food that containing raw or undercooked and the identification of that food with an asterisk and footnote on the menu. Note: Please use the fact sheet provided

     Code MN Rule 4626.0442B

   • Serious Priority 1 Corrected on site

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

     Observed Shrimp, Tofu, Lettuce cold held at ambient temperatures in front of the cook line. Note: Per PIC, all sitting there for immediate use. Note: All relocated for rapid chilling

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Only use single-service items one time.

     Several previously used "all-purpose Kikkoman Soy Sauce" single use plastic buckets observed in re-use for cooling beef soup. Note: Discontinue re-using of single use items for holding or food storage. Note: Food grade and approved food contact surfaces need to be used at all times.

     Code MN Rule 4626.0830

5. Oct 2, 2023 Follow-Up Score 94
   • Not serious Priority 2

     Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

     The facility still using time as a public health control (TPHC) for the spring rolls and rice noodles. But no written procedure found onsite for use and review. Note: Per PIC they will be discarded after 4 hours from the time they placed out. Note: Provide and maintain the written procedure onsite. You can use the TPHC information/ fact sheet sent with the report.

     Code MN Rule 4626.0408A

   • Not serious Priority 2 Corrected on site

     Use effective cooling methods to cool TCS foods.

     Observed Beef soup (PHO Soup being cooled in 5 bulk plastic buckets with the food depth approximately 6 inches sitting at ambient temperature. Cooked Egg rolls also observed at 109 F being cooled siting at ambient temperature in front of the cook line. Note: Please follow proper cooling procedures discussed & demonstrated onsite. For details, please see above and the cooling food safety fact sheet sent with the report.

     Code MN Rule 4626.0390A

   • Not serious Priority 3

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     Wet wiping cloths still stored on the prep tables throughout the facility between use. Note: Store all wet wiping cloths in chemical sanitizer solution buckets between use at all times.

     Code MN Rule 4626.0285B

   • Not serious Priority 2

     Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

     Consumer advisory note not provided for the raw or undercooked lean beef meat served with the soup in the facility. Note: You can use the information on consumer advisory fact sheet sent with the report.

     Code MN Rule 4626.0442A

6. Sep 14, 2023 Routine Score 84
   • Not serious Priority 3

     Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

     Handwashing signages missing at the handwashing sinks. Note: Provide as required.

     Code MN Rule 4626.1457

   • Not serious Priority 2

     Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

     The facility was using time as a public health control for the spring rolls and rice noodles. But no written procedure found onsite for use and review. Note: The spring rolls and rice noodles are held out not more than 2 hours. Per PIC After 4 hours all will be discarded. Note: Provide and maintain the written procedure onsite. Please use the information fact sheet sent with the report.

     Code MN Rule 4626.0408A

   • Serious Priority 1 Corrected on site

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

     Several TCS foods observed cold held at ambi9ent temperature. Note: See above for foods and temperatures. Note: All cold TCS foods need to be held cold at maximum 41 F at all times.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3 Corrected on site

     Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process

     Observed frozen raw meat being thawed sitting at ambient temperature at back pre sink area. Note: For proper thawing methods, please see food safety fact sheet sent with the report

     Code MN Rule 4626.0380ABC

   • Not serious Priority 3

     Store all food: • In a clean, dry location • At least 6 inches above the floor

     Foods in cardboard boxes and rice in bags and bread in plastic bags stored on the floor. Note: Store them at at least 6 inches above the floor.

     Code MN Rule 4626.0300A

   • Not serious Priority 2 Corrected on site

     Use effective cooling methods to cool TCS foods.

     Observed Egg roll at 79 F being cooled siting at ambient temperature. Note: For proper cooling methods, please see above and food safety fact sheet sent with the report

     Code MN Rule 4626.0390A

   • Not serious Priority 2

     Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

     Cold TSC foods cold held in walk-in cooler not date marked. Note: Mark all ready-to-eat, TCS food prepared and held for more than 24 hours in the food establishment using an effective method to indicate the date by which the food must be consumed on the premises, sold, or discarded, which is 7 days from the date of preparation.

     Code MN Rule 4626.0400A

   • Not serious Priority 3

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     Wet wiping cloths stored on the prep tables between use. Note: Store all wet wiping cloths in chemical sanitizer solution buckets between use at all times.

     Code MN Rule 4626.0285B

   • Serious Priority 1

     Keep a log to record employee illness symptoms. Have it available upon request.

     No employee's illness log maintained onsite. Note: You can use the template sent with the report.

     Code MN Rule 4626.0040C

   • Not serious Priority 2

     Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

     Consumer advisory note missing for raw or undercooked lean beef meat served with the soup in the facility. Note: You can use the consumer advisory fact sheet sent with the report.

     Code MN Rule 4626.0442A