Pho Viet Vietnamese Cuisine

Year by year

Inspections

1. Jul 14, 2025 Follow Up · 1 priority, 1 repeat
   • Serious Priority Repeat

     TCS FOOD - COLD HOLDING

     Sliced tomatoes in the south-end upper prep cooler is cold held at 47°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

2. Apr 30, 2025 Routine · 5 priority, 4 priority foundation, 5 core, 4 repeat
   • Serious Priority

     HANDWASHING PROCEDURE - RECONTAMINATION AFTER WASHING

     Faiclity is using reusable towel to dry hands after washing.

     Correction: Remove reusable towels from the facility and use disposable paper towels.

     Code 2-301.12 (C)

   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Cooked chicken wings are stored under the raw pork chops in the south prep cooler.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - NESTING OR RAW ANIMAL FOODS STORED TOGETHER

     North prep cooler has a container of washed and unwashed vegetables nesting together. Foods in the upper prep coolers are stacked on top of one another.

     Correction: Prevent nesting of raw animal foods and store raw animal foods in order of descending hazard to prevent cross contamination. Separate raw animal food species from one another except when combined as ingredients.

     Code 3-302.11 (A) (2)

   • Serious Priority Repeat

     TCS FOOD - COLD HOLDING

     Sliced tomatoes in the south-end upper prep cooler is cold held at 47°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority

     TOXIC SUBSTANCES - STORAGE

     Sanitizer chemical bottle was stored on top of frozen foods thawed at room temperature on the floor.

     Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.

     Code 7-201.11 (B)

   • Not serious Priority Foundation Repeat

     THAWING

     Frozen meats are observed to be thawing at room temperature.

     Correction: Adjust procedures or methods to properly thaw foods. Discard TCS foods that are outside the proper thawing parameter.

     Code 3-501.13 (A) - (D)

   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - PROPER DATE MARKING

     Concentrated pho soup made in-house and kept in large containers are not date marked. Containers of foods in the prep coolers are not date marked.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation Corrected on site

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink in the food prep area was blocked and inaccessible.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Priority Foundation Repeat

     HAND DRYING PROVISION

     The front food prep area. No single-use toweling or other hand drying device available at employee handwashing sink for hand drying.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

   • Not serious Core

     VARIANCE PROCEDURES

     Retail food establishment has no approved variance for the process implemented at the food establishment. The facility is fermenting carrots mix in vinegar and sugar water.

     Correction: Submit a variance request following the procedures outlined under 1-105.12. Cease the production of the food product until an approval from regilatory authority is given for such process.

     Code 1-105.12

   • Not serious Core

     HACCP PLAN - NOT IN PLACE

     Food Establishment does not have a required HACCP Plan for fermenting sliced carrorts mix.

     Correction: Submit HACCP Plan and variance if required to the Department for approval. Discontinue process until approved by the Department.

     Code 1-106.11

   • Not serious Core Corrected on site

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Frozen foods packages are stored on the floor by the 3 compartments sink.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     North prep cooler has excessive water puddle inside the cooler and is not maintained in good repair. 3 Compartments sink's middle rinse basin is not in good repair. Water self drained as the stopper is not efficiently able to hold water in the basin.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

   • Not serious Core

     INSECTS AND RODENTS - OUTER OPENINGS - SCREENING

     Door located in back area is open and not provided with a screen.

     Correction: Provide screens or other effective means or close openings to the outside. Doors and windows kept open to provide ventilation shall be provided with screens, air curtains or other effective means to prevent entrance of rodents and pests.

     Code 6-202.15 (D)

3. Feb 8, 2024 Follow Up · No items found

   No violations cited.

4. Feb 2, 2024 Routine · 4 priority, 6 priority foundation, 1 core, 5 repeat
   • Serious Priority Repeat

     WHEN TO WASH

     I was in kitchen for about one hour. I did not see any of the food prep workers wash their hands. Also, the handwash sink was completely dry...indicating that no one has used it in several hours.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority Repeat

     TCS FOOD - HOT HOLDING

     -Pork/chicken was sitting in microwave oven. Meat was 93F. Also egg rolls in fryer basket were 118F

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

     Code 3-501.16 (A) (1)

   • Serious Priority

     TCS FOOD - COLD HOLDING

     -Ham in 3 door cooler was 49F -Chicken in north 2 door prep cooler was 50F -tomatoes/sauce in south 2 door prep cooler was 60-63F -

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority

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

     The "sanitizer" being used in 3 compartment sink was Members Mark Lemon Fresh Disinfectant Cleaner. This is NOT APPROVED for use on food contact surface (i.e dishes, plates, utensils, etc.)

     Correction: Provide proper type of sanitizer. Bleach may be use....200ppm chlorine.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - COLD HOLDING, COOLING. REHEATING, AND HOT HOLDING

     The Person in Charge (PIC) is unable to demonstrate knowledge of proper temperatures regarding refrigeration storage, hot holding, reheating and cooling.

     Correction: The person in charge shall obtain training or training materials in the areas of proper temperature control so they are able to demonstrate knowledge and train employees.

     Code 2-102.11 (C) (7)

   • Not serious Priority Foundation Repeat

     THAWING

     Large pieces of beef are being improperly thawed by sitting out at room temperature.

     Correction: Adjust procedures or methods to properly thaw foods.

     Code 3-501.13 (A) - (D)

   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - PROPER DATE MARKING

     Cut vegetables, cooked meat, salad, etc not date marked.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     TIME AS A PUBLIC HEALTH CONTROL - PLAN AVAILABLE AND PROPER METHODS

     No time as a public health control plan is available for review or processes were observed that indicate a food was not properly prepared before using time as a public health control. Operator will work with inspector and complete time as a public health control plan for shrimp spring rolls wrapped in rice paper.

     Correction: Food item out of temperature control or improperly prepared that is considered unsafe shall be discarded. Time as a public health control shall not be used until a plan is provided and readily available for review by the regulatory authority.

     Code 3-501.19 (A)

   • Not serious Priority Foundation

     ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

     The 3 door cooler in kitchen and both prep coolers are severly over filled. Air flow is blocked to foods on lower shelves. Also food items are sitting on top of other food items in the top part of prep coolers.

     Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment.

     Code 4-301.11

   • Not serious Priority Foundation Repeat

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at kitchen handwashing sink for hand drying.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     The kitchen floor is soiled. Especially, underneath coolers, sinks, fryers, etc.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code 6-501.12