Cooked?✓
Pho And I Inc.
January 13, 2016 · Pass
😇clean
- official resultPass
- resultPass
- inspection typeEating & Drinking
- failed findings0
- critical findings0
✓ No failed findings were recorded; 12 code checks were marked passed.
Checks marked passed
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CoolingcriticalInspector note: There are chicken cutlets that are cooling in the walk-in that are 61F and chicken that is 51F there was no change in temperature after 15 minutes. Provide proper cooling from 140F to 41F in two hours and then from 70F to 41F in an additional four hours. (Items discarded by manager)
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Cold HoldingcriticalInspector note: The cut carrots on the top of the first sandwich unt are 48F tomatoes 48F crab rangoons 47F. Provide proper cold holding of 41F or below. (items were in the cooler and allowed to move to walk-in to cool down) There is garlic mixture at room temperature 64F. Properly cold hold at 41F or below. (discarded by manager)
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Adequate Handwashing/Where/When/HowcriticalInspector note: The handsink in the kitchen is blocked with a sanitizer bucket. Provide access so employees can wash their hands.
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Location AccessiblecriticalInspector note: The sink in the kitchen is blocked with the sanitizer bucket. Remove to provide access to handsink and make sure to train employees about proper handwashing.
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Medicines FirstAid StoragecriticalInspector note: There are bottles of medice and household items in a bag above the prep table. Remove. (Items moved by the PIC)
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PIC Performing DutiescriticalInspector note: The certified food manager is not adequately supervising the kitchen and food safety. Properly train employees and develop new procedures for storage cooling and prep.
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Inadequate Facilities/Cooling MethodsInspector note: The soup that was just pulled off the stove is cooling at room temperature and then it will be put directly into the walk-in. Provide proper cooling methods. (manager will move items to an ice bath to cool)
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PHF's Properly ThawedInspector note: There are frozen products thawing at room temperature. Thaw properly.
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Food ProtectionInspector note: They are frying tofu and then storing it in cardboard boxes to drain. Store in a food grade cleanable container. There are products stored on the floor of the walk-in cooler and freezer. Store items elevated. The cut vegetables are stored in buckets on the ground in the kitchen and the noodles are stored in a bucket under the sink. Store items properly elevated to prevent contamination.
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Wiping Cloths Clean SanitizeInspector note: The wiping cloths in the sanitizer buckets are less than 50 ppm chlorine. Provide proper sanitizer levels.
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Non-Food Contact Surfaces CleanInspector note: The shelving in the kitchen and along the counter are soiled with food buildup and lined with cardboard. Clean and remove cardboard.
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Installed and MaintainedInspector note: The handsink in front and on the cooking line has hot water over 150F. Provide proper hot water temeprature of 110-120F.
What changed since the previous inspection?
Compared with Fail on January 6, 2016: 12 previous findings did not recur.
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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.