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Pho Hoa Restaurant/Drink Lab

September 1, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings12
critical findings3

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Failed findings

Separation Segregation Cross Contaminationcritical

Inspector note: Raw eggs stored above cooked chicken and raw beef. Discontinue to ensure no cross contamination from raw eggs.
code 08-3-302.11/3-304.11*** · critical food-safety factorstatus: Fail
Prevention of Contamination from Handscritical

Inspector note: Employee observed plating raw baby sprouts with no gloves or utensils. Discontinue and ensure no bare hand contact with ready to eat foods.
code 12-3--301.11*** · critical food-safety factorstatus: Fail
Location Accessiblecritical

Inspector note: Hand sink being blocked by soiled equipment. Discontinue and ensure all hand sinks are accessible.
code 31-5-204/05.11*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Clean

Inspector note: Round fry baskets with cackedon foods. Clean to remove. Surface of the grill top with excess carbon build-up. Clean to remove. Lime squeezer visibly soiled. Clean to remove.
code 22-4-601/602.11** · serious findingstatus: Fail
Food Protection

Inspector note: Bowl of cooked meats stored on ground under preparation table. Discontinue and store elevated at least 6 inches off the ground. Bucket of raw noodles being stored on ground and in front of hand sink. Discontinhe and store clean protected and off the ground. Container of raw onions and roots stored on ground. Discontinue and store elevated at least 6 inches off the ground. Ensure all foods are stored off ground throughout restaurant.
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Clean Cloths Hair Restraint

Inspector note: Employees observed preparing foods with no form of hair restraints. Provide.
code 13-2-304/402.11* · lower-severity findingstatus: Fail
Wiping Cloths Clean Sanitize

Inspector note: Soiled wiping cloths left out on counter top. Discontinue and provide proper sanitizing solution.
code 21-3-304.14* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: Spice containers visibly soiled. Clean to remove. Lower shelf of preparation table next to microwave visibly soiled. Clean to remove. Several racks of walk-in cooler visibly soiled. Clean to remove. Lower shelf storing single use sauce containers visibly soiled. Clean to remove.
code 23-4-602.13* · lower-severity findingstatus: Fail
Clean Equipment & Utensils Storage

Inspector note: Large butcher knife being stored on lower shelf of preparation table. Discontinue and store all equipment and utensils clean and protected.
code 24-4-903.11* · lower-severity findingstatus: Fail
Re-use of Single Service Articles

Inspector note: Single use plastic containers being re-used to dispense sauce.Discontinue and use a handled scoop to prevent contamination from hands.
code 26-4-502.13* · lower-severity findingstatus: Fail
Installed and Maintained

Inspector note: Hot and col water faucets broken at hand sink near front service station repair. Faucet at 3 bay sink leaking. Repair.
code 29-5-201/02.11* · lower-severity findingstatus: Fail
Hand Cleaner Drying Tissue Signage

Inspector note: No paper towels in employee restroom and kitchen. Provide.
code 32-6-301.11-02.11* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on August 24, 2010: 12 findings appeared for the first time.

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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.