✓

Pho 2000

October 15, 2021 · Pass

😇clean

official resultPass
resultPass
inspection typeEating & Drinking
failed findings0
critical findings0

✓ No failed findings were recorded; 19 code checks were marked passed.

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Checks marked passed

When to Wash (P)critical

Inspector note: No handwashing observed during inspection. Single hand wash station used to hold defrosing seafood and cut greens. Discard products and retrain on when how to hand wash.
code 590.002/2-301.14-P*** · critical food-safety factorstatus: Pass
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)critical

Inspector note: Raw squid stored next to ready to eat vegetables in low boy cooler on cookline. Raw animal foods need to be stored separately from ready to eat.
code 590.003/3-302.11-P*** · critical food-safety factorstatus: Pass
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical

Inspector note: Observed multiple items out of cold holding temperature control. Bean sprouts at 60F lettuce 66F cabbage 55 degrees F. Person in charge states items have been there overnight. PIC discarded items.Unit at 56F.
code 590.003/3-501.16-P*** · critical food-safety factorstatus: Pass
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical

Inspector note: Observed multiple foods in temperature danger zone. Cooked shrimp held at 121 degrees fish balls at 104 degrees stored in oven not turned on. Cooked noodles at 55 degrees stored at room temperature. Fish balls and cooked noodles discarde. Shrimp cooked 30 minutes earlier placed into soup and reheated 181F.
code 590.003/3-501.16-P1*** · critical food-safety factorstatus: Pass
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)critical

Inspector note: Low temperature dishmachine registered 15 -25 PPM. Ran unit multiple times. Repair to provide 50-100 PPM of sanitizing solution. Multiple sanitizer buckets on the cookline tested at 0ppm. Instruct staff to discontinue warewashing when unable to sanitize equipment.
code 590.004/4-501.114-P*** · critical food-safety factorstatus: Pass
(A)-(P) Person-In-Charge-Duties (Pf)

Inspector note: PIC needs to maintain active managerial control. Multiple P Pf violations. Review food safety information. Unsanitary conditions. Unable to provide cooling information for time /temperature and illness policy unknown Phan and Danh could only state one symptom.
code 590.002(D)/2-103.11-PF** · serious findingstatus: Pass
Package Integrity (Pf)

Inspector note: Delivery from today of frozen fish and other items left outside on the fire escape for unknown time in loose packaging. Subject to contamination.
code 590.003/3-202.15-PF** · serious findingstatus: Pass
Warewashing Machines Temperature Measuring Devices (Pf)

Inspector note: Thermometer at dishwasher is not gauging water temperature correctly. Reads 115F warewashing at 120F.
code 590.004/4-204.115-PF** · serious findingstatus: Pass
Warewashing Equipment Determining Chemical Sanitizer Concentration (Pf)

Inspector note: Test kit discolored and not able to test chlorine concentration at dishmachine.
code 590.004/4-501.116-PF** · serious findingstatus: Pass
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)

Inspector note: Multiple items on cookline soiled to sight and touch. Heavy grease build up on exteriors of sides fronts of all line equipment. Interiors and doors of fryolator with grease. Walls behind the cookline are visibly soiled. Heavy carbon buildup on grill. Oven heavily soiled inside and exterior sides show visible soil. Multiple handle undersides on refrigeration are encrusted. Knives held on soiled surface and stored soiled in drawer. Interior of juicer in dining room not cleaned from previous day with visable soils. Clean to remove all soils.
code 590.004/4-601.11-PF** · serious findingstatus: Pass
Using a Handwashing Sink-Operation and Maintenance (Pf)

Inspector note: Observed hand sink blocked by ready to eat produce. Discontinue using hand sink for any other purpose other than handwashing.
code 590.005/5-205.11-PF** · serious findingstatus: Pass
In-Use Utensils Between-Use Storage (C)

Inspector note: Utensils for rice held in cold stagnant water. Remove and store properly.
code 590.003/3-304.12-C* · lower-severity findingstatus: Pass
Wiping Cloths Use Limitation (C)

Inspector note: Multiple soiled wet wiping cloths left around the kitchen on counter tops. Store properly.
code 590.003/3-304.14-C* · lower-severity findingstatus: Pass
Sponges Use Limitation (C)

Inspector note: Remove soiled ragged sponges and soiled scrubbies from warewash rinse station.
code 590.004/4-101.16-C* · lower-severity findingstatus: Pass
Nonfood Contact Surfaces (C)

Inspector note: Exterior of cooking equipment soiled. Interior and exterior sides of the dishmachine doors have build up. Exterior of bulk bins for sugar are soiled on the outside. Clean all visable soils. Compressor and fan inside the walk in have excessive black filth. Heavy frost build up in stand up freezer. Clean soiled shelving above food prep area. Exterior of American Range broiler has heavy soil. Clean to Remove.
code 590.004/4-602.13-C* · lower-severity findingstatus: Pass
Heating Ventilation Air Conditioning System Vents (C)

Inspector note: Grease from exhaust hood dripping over cook line. Clean to remove.
code 590.006/6-202.12-C* · lower-severity findingstatus: Pass
Toilet Rooms Enclosed (C)

Inspector note: Mens room door is not self closing.
code 590.006/6-202.14-C* · lower-severity findingstatus: Pass
Intensity-Lighting (C)

Inspector note: Lightining in walkin cooler not adequate. Provide
code 590.006/6-303.11-C* · lower-severity findingstatus: Pass
Drying Mops (C)

Inspector note: Mops are not stored minimum 6" from the floor.
code 590.006/6-501.16-C* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Pass on October 12, 2021: The previous meaningful result was Pass.

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About this record

This record comes from Boston Inspectional Services, Health Division. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Analyze Boston.