Pho Ever

Year by year

Inspections

1. Mar 11, 2026 Follow Up · No items found

   No violations cited.

2. Feb 19, 2026 Routine · 1 priority, 2 priority foundation, 2 core, 2 repeat
   • Serious Priority Corrected on site

     WHEN TO WASH

     Employee observed not washing hands after being outside smoking.

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

     Code 2-301.14

   • Not serious Priority Foundation

     WATER AVAILABLE - UNDER PRESSURE

     Water located at women's rest room handwash sink has poor pressure.

     Correction: Provide water under pressure to all fixtures, equipment, and nonfood equipment in the facility.

     Code 5-103.12

   • Not serious Priority Foundation

     HANDWASHING CLEANSER AVAILABILITY

     Soap not available at food employee handwashing sink.

     Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.

     Code 6-301.11

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     Shelving unit, microwave oven, small toaster oven are soiled.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core Repeat

     CLEANING, FREQUENCY AND RESTRICTIONS

     Several areas of kitchen floor and walls are soiled.

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

     Code 6-501.12

3. Mar 6, 2025 Follow Up · No items found

   No violations cited.

4. Feb 20, 2025 Routine · 1 priority, 1 priority foundation, 2 core, 2 repeat
   • Serious Priority

     TCS FOOD - COLD HOLDING

     Milk and lemon juice in the Kelvinator cooler are being cold held at 46°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)

   • Not serious Priority Foundation Repeat

     HOT AND COLD WATER - CAPACITY - QUANTITY AND AVAILABILITY

     The hot water is not working at the front counter hand wash sink.

     Correction: Repair hot water at this sink.

     Code 5-103.11

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     The following areas are soiled: -food slicer and under slicer -shelf above slicer -shelves on east end of kitchen

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     The mop sink and walls in mop room are very dirty.

     Correction: Clean the mop sink and walls in this room.

     Code 6-501.12

5. Jan 22, 2024 Follow Up · 1 priority, 1 priority foundation, 2 repeat
   • Serious Priority Repeat

     TCS FOOD - COLD HOLDING

     Cooked shrimp/bean sprouts in west prep cooler are cold held at 47-48°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Repair/adjust cooler as necessary. Also provide an accurate thermometerin this cooler.

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

   • Not serious Priority Foundation Repeat

     HOT AND COLD WATER - CAPACITY - QUANTITY AND AVAILABILITY

     There is no hot water available at the hand wash sink near the front counter.

     Correction: Provide hot and cold water at thi sink. A licensed plumber must be hired to connect the proper waterlines..

     Code 5-103.11

6. Jan 8, 2024 Routine · 3 priority, 2 priority foundation, 3 core, 5 repeat
   • Serious Priority

     COOLING - 6-HOUR COOLING PARAMETER

     There were pieces of beef brisket that were in walk-in cooler that were 48-50 degrees. I was told thisbrisket was cooked yesterday.

     Correction: If safe, reheat food to 165°F and restart the cooling process or discard the food item. Food shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period.

     Code 3-501.14 (A)

   • Serious Priority Repeat

     TCS FOOD - COLD HOLDING

     Cooked shrimp/bean sprouts in west prep cooler are cold held at 47-48°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Repair/adjust cooler as necessary. Also provide an accurate thermometerin this cooler.

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

   • Serious Priority Repeat

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

     The warewash machine is had 0 ppm chlorine sanitizerin final rinse cycle.

     Correction: Repair/adjust machine to provide a minimum of 50ppm chlorine.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - PROPER DATE MARKING

     I did not see a date on ANY foods in establishment.

     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

     HOT AND COLD WATER - CAPACITY - QUANTITY AND AVAILABILITY

     There is no hot water available at the hand wash sink near the front counter.

     Correction: Provide hot and cold water at thi sink. A licensed plumber must be hired to connect the proper waterlines..

     Code 5-103.11

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     The following areas are soiled and require cleaning: -shelves under tea prep area -all microwave oven -small toaster oven -shelves underneath microwaves and toaster oven

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core

     HANDWASHING SIGNAGE

     No handwashing signage provided at front counter handwashing sink.

     Correction: Provide handwashing signage at all handwashing sinks used by food employees.

     Code 6-301.14

   • Not serious Core Repeat

     CLEANING, FREQUENCY AND RESTRICTIONS

     -The caulk along the wall/sink junction near 3 compartment sink is moldy/black. -Floors underneath shelves/equipment are soiled.

     Correction: -Remove moldy caulk and recaulk with white/clear caulk. -Clean floors thoroughly.

     Code 6-501.12