Pho Dk

Year by year

Inspections

1. Feb 13, 2024 Routine Score 91
   • Serious Priority (3 points)

     Food protected cross contamination arrange each type food in equipment so cross is prevented

     Do not store raw beef above cooked/ready-to-eat foods

   • Not serious Priority Foundation (2 points)

     Equipment & Utensils smooth easily cleanable

     Do not use cardboards to line shelves or cooler or under microwaves

   • Not serious Core (1 points)

     Remove dead/trapped pests

     Clean dead bugs in light shields

   • Not serious Core (1 points)

     Storing the food at least 15 cm (6 inches) above the floor

     Do not store food on the floor

   • Not serious Core (1 points)

     Store all equipment & utensil covered or inverted

     Store all uncovered utensils upside down

   • Not serious Core (1 points)

     Clean vent syst:Intake/exhaust air ducts

     Clean vent hood

2. Aug 15, 2023 Routine Score 80
   • Serious Priority (3 points)

     Food protected cross contamination arrange each type food in equipment so cross is prevented

     Arrange raw and cooked foods properly to avoid contamination.

   • Serious Priority (3 points)

     First aid kit not to contaminate food, utensil

     Do not store pills/medication with food.

   • Not serious Priority Foundation (2 points)

     Accredited food handler certificate - 60 days

     Provide food handlers.

   • Not serious Priority Foundation (2 points)

     Consumer Advisory Disclosure---asterisking

     Provide Consumer Advisory.

   • Not serious Priority Foundation (2 points)

     Date marking > 24 hrs,on site,temp 41F

     Date and label anything used more than 24 hours.

   • Not serious Priority Foundation (2 points)

     Food-contact surfaces. smooth, non-absorbent and easily cleanable

     Do not use cardboard as a liner.

   • Not serious Core (1 points)

     Eating food, chewing gum, drinking beverages, or using tobacco

     Separate personal foods.

   • Not serious Core (1 points)

     Food protected from cross contamination by storing the food in packages, covered containers, or

     Cover bulk foods and spices.

   • Not serious Core (1 points)

     Equipment & utensils cleaned before restocking

     Clean utensils be fore restocking.

   • Not serious Core (1 points)

     Dirty nonfood contact surfaces

     Clean vent hood, grease build up on equipment and utensils.

   • Not serious Core (1 points)

     Food storage containers, identified with common name of food.

     Label bulk food items (flour in soy sauce containers)

   • Not serious Core (1 points)

     Lockers to be used to store personal items

     Provide lockers/space for personal belongings.

3. Jan 26, 2023 Routine Score 95
   • Not serious Priority Foundation (2 points)

     Equipment & Utensils smooth easily cleanable

     you cannot use card board in the kitchen- there is no way to clean or sanitize

   • Serious Priority (3 points)

     Food safe, good condition, unadulterated, and honestly presented

     bottom of the container sitting directly on food- you do not know where the bottom has been- cross contamination

4. Mar 15, 2022 Routine Score 94
   • Serious Priority (3 points)

     Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

     Raw eggs stored above RTE foods in RIC

   • Not serious Core (1 points)

     Dirty nonfood contact surfaces

     Clean reach in unit stains

   • Not serious Priority Foundation (2 points)

     Nonfood surfaces-design to be cleaned easily

     Remove cardboard lining from shelves and reach in units

5. Sep 11, 2021 Routine Score 85
   • Not serious Priority Foundation (2 points)

     Warewashing machine, sink - cleaned before use

   • Not serious Core (1 points)

     In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

   • Serious Priority (3 points)

     Cooling -- total 6 hours, 135-41øF

     cooked chicken 79*f

   • Not serious Priority Foundation (2 points)

     Approved Food Contact Equip.

   • Not serious Core (1 points)

     Floors/walls/ceiling/nonfood dirty

   • Not serious Priority Foundation (2 points)

     Accredited food handler certificate - 60 days

   • Not serious Priority Foundation (2 points)

     Food Labeling- with common name of the food

   • Not serious Priority Foundation (2 points)

     Date marking commercially prepared RTE/ TCS food

6. Mar 30, 2021 Routine Score 92
   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     SHRIMP 53, EGG ROLL FILLING 63

   • Not serious Priority Foundation (2 points)

     RFSM - Not On Site

   • Not serious Priority Foundation (2 points)

     Date marking > 24 hrs,on site,temp 41F

   • Not serious Core (1 points)

     Food storage containers, identified with common name of food.

7. Dec 15, 2020 Routine Score 92
   • Serious Priority (3 points)

     Food protected cross contamination arrange each type food in equipment so cross is prevented

     Observed raw chicken stored over vegetables.

   • Not serious Priority Foundation (2 points)

     Food-contact surfaces. smooth, non-absorbent and easily cleanable

     Do not use cardboard as a shelf liner.

   • Not serious Core (1 points)

     Storing the food at least 15 cm (6 inches) above the floor

     Do not store food on the floor.

   • Not serious Core (1 points)

     Floors/walls/ceiling/nonfood dirty

     Clean the floor in dry storage.

   • Not serious Core (1 points)

     Lockers to be used to store personal items

     All personal items must be stored in appropriate place.

8. Jun 15, 2020 Routine Score 89
   • Not serious Core (1 points)

     Conditions of Permit-in use of food equipment

     most recent health inspection report is available upon request.

   • Serious Priority (3 points)

     Toxic items labeling-non original container

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     cooked shrimp- 60 degrees F

   • Not serious Priority Foundation (2 points)

     RFSM - Not On Site

   • Not serious Priority Foundation (2 points)

     Handlers-Certificate Not On Site

     need to have access to the certificates

9. Nov 25, 2019 Routine Score 92
   • Not serious Priority Foundation (2 points)

     Handwashing lavatory - used for other purpose

     DO NOT STORE CUTTING BOARD IN HAND SINK

   • Not serious Priority Foundation (2 points)

     Handlers-Certificate Not On Site

   • Not serious Core (1 points)

     Conditions of Permit-in use of food equipment

     POST SIGN " MOST CURRENT FOOD INSPECTION REPORT AVAILABLE UPON REQUEST" UP

   • Serious Priority (3 points)

     When to wash hands

     EMPLOYEES MUST WASH THEIR HANDS BETWEEN TASK AND DONNING NEW GLOVES

10. May 15, 2019 Routine Score 91
    • Not serious Priority Foundation (2 points)

      Food Labeling- with common name of the food

      LABEL CONTAINERS WITH COMMON NAME OF FOOD

    • Not serious Priority Foundation (2 points)

      Allergen Labeling

      POST SIGN FOR ALLERGY

    • Not serious Priority Foundation (2 points)

      Handwashing lavatory - used for other purpose

      HAND SINK USED TO TORE UTENSIL

    • Not serious Core (1 points)

      Eating food, chewing gum, drinking beverages, or using tobacco

      COFFEE AND DRINK ON PREP AREA

    • Not serious Core (1 points)

      Cloths in-use for wiping between uses stored

      WAIT WIPE TOWEL ON PREP SURFACE

    • Not serious Core (1 points)

      Other Violations

      POST SIGN TO INFORM CUSTER TO ASK FOR CURRENT Inspection REPORT

11. Nov 26, 2018 Routine Score 92
    • Not serious Core (1 points)

      Cloths in-use for wiping between uses stored

    • Serious Priority (3 points)

      When to wash hands

    • Not serious Priority Foundation (2 points)

      Cooling method, criteria - using ice bath

    • Not serious Core (1 points)

      Conditions of Permit-in use of food equipment

    • Not serious Core (1 points)

      Thawing. under running water criteria

12. May 10, 2018 Routine Score 89
    • Not serious Core (1 points)

      Other Violations

      All food establishments that provide dining areas shall post the Heimlich maneuver sign in a place conspicuous to employees and customers. (b) Specifications: The sign shall: (1) be no smaller than 11 inches wide by 17 inches long; (2) be printed in English and Spanish and in at least two conspicuous contrasting colors on a white background; (3) provide major title and figure blocks in contrasting color to remaining copy blocks; (4) provide major headings with a minimum bold 72 point font; (5) provide initial subheadings with a minimum bold italic 60 point font; (6) provide secondary subheadings with a minimum bold 24 point font; and (7) provide a body copy in bold 14 point font.

    • Not serious Core (1 points)

      Cloths in-use for wiping between uses stored

    • Serious Priority (3 points)

      Time as PHC: maximum of 4 hours limit food in unmarked containers or packages

      PROVIDE LABEL

    • Not serious Core (1 points)

      Thawing. under running water criteria

    • Not serious Core (1 points)

      Hair Restraints effective

    • Serious Priority (3 points)

      Cold Hold (41øF/45øF or below)

      ------------------------------------------------------------------------------------------------------------------------------ VOLUNTARY DESTRUCTION INVENTORY ------------------------------------------------------------------------------------------------------------------------------- QUANTITY DESCRIPTION OF PRODUCTS WEIGHT 1 BEEF 68'F IN 5 GALLONS BUCKET REASON PRODUCT WAS DESTROYED: OBSERVED PRODUCTS AT 68'F FOR UNKNOWN LENGTH OF TIME DISPOSITION: EMPLOYEE DISCARD PRODUCTS ON SITE As person in charge of this establishment, I have this day voluntarily destroyed the above described products found in my possession, which are unfit for human consumption, misbranded or otherwise unlawful This is to certify that on the above date, as person in charge of this establishment, I have witnessed the destruction of products unfit for human consumption, misbranded or otherwise unlawful ----------------------------------------------------------------------------------------------------------------------------------- -----------------------------------------------------------------------------------------------------------------------------------

    • Not serious Core (1 points)

      Floors/walls/ceiling/nonfood dirty

      CLEAN VENTHOOD OF GREASE

13. Nov 13, 2017 Routine Score 90
    • Serious Priority (3 points)

      Time as PHC: 4 hours provide written procedures methods of compliance

      NOODLES

    • Serious Priority (3 points)

      Cold Hold (41øF/45øF or below)

      SHRIMP46'F, CHICKEN 49

    • Not serious Priority Foundation (2 points)

      Food Labeling-consumer,nutritional information

      INFORM CUSTOMER WHEN NUTS IS PART OF INGREDIENTS

    • Not serious Core (1 points)

      Storing the food at least 15 cm (6 inches) above the floor

      IN DRY STROAGE

    • Not serious Core (1 points)

      Utensils, single serve items 6 inches off - floor

      IN DRY STORAGE

14. May 8, 2017 Routine Score 94
    • Not serious Core (1 points)

      Cloths in-use for wiping between uses stored

    • Not serious Priority Foundation (2 points)

      Individual, disposable towels

    • Serious Priority (3 points)

      Time as PHC: 4 hours provide written procedures methods of compliance

      noodles

15. Dec 6, 2016 Routine Score 89
    • Not serious Priority Foundation (2 points)

      Handwashing lavatory - accessible

    • Not serious Priority Foundation (2 points)

      Handlers-Certificate Not On Site

    • Serious Priority (3 points)

      Chlorine sanitizer concentration, minimum temp.

    • Not serious Core (1 points)

      Keep utensils handles upright or protected

    • Serious Priority (3 points)

      Cold Hold (41øF/45øF or below)