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Pho Hoa Restaurant/Drink Lab

May 7, 2012 · Pass

😇clean

official resultPass
resultPass
inspection typeEating & Drinking
failed findings0
critical findings0

✓ No failed findings were recorded; 11 code checks were marked passed.

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Checks marked passed

Cold Holdingcritical

Inspector note: AT INSPECTION found 10 cases of beef left in kitchen at room temp ( temp test at 40-43 F ) STORE in refrige at delivery-& found butter at room temp =73.2 degrees- apears to have been left out over night ( owner disposed )
code 03-3-501.16(A)*** · critical food-safety factorstatus: Pass
Food Contact Surfaces Cleancritical

Inspector note: CLEAN the spice containers of build-up of soil-& CLEAN the grey food bins of heavy soil-( outsides of bins )
code 20-4-703.11*** · critical food-safety factorstatus: Pass
Location Accessiblecritical

Inspector note: KITCHEN -at inspection found evidence of both handsinks being used to strain & prep food---HANDSINKS can not be used for food prep or for any purpose other than handwashing
code 31-5-204/05.11*** · critical food-safety factorstatus: Pass
PIC Knowledgecritical

Inspector note: AT TIME OF INSPECTION - person in charge could not demonstrate knowledge of code or proper cooking temps etc .-PROVIDE a person in charge at all time who can demonstrate knowledge of food codes--
code M-2-102.11*** · critical food-safety factorstatus: Pass
Food Thermometers Provided

Inspector note: AT INSPECTION - inspector requested food thermometer -staff could not located-PROVIDE thermometer-
code 05-4-302.12* · lower-severity findingstatus: Pass
PHF's Properly Thawed

Inspector note: AT INSPECTION -found bags of beef being thawed improperly-sitting in 3 bay sink-( temp at 42.9 degrees F. ) had staff place in refrige-PROVIDE proper thawing of food -REFER to code book or SERVE / SAFE book-
code 06-3-501.13* · lower-severity findingstatus: Pass
Food Protection

Inspector note: AT INSPECTION -found case of vegs stored under -3 bay sink - with water splash marks on cases ( owner disposed ) & IN WALK-IN found food not covered or wrapped -CORRECT -
code 08-3-305-307.11* · lower-severity findingstatus: Pass
Wiping Cloths Clean Sanitize

Inspector note: BETWEEN USE -store the wiping cloths in a sanitizing solution -set up 2 buckets of sanitizer- 1 bucket for cloths used on RAW food contact surfaces -example = cloths used when cutting Raw chicken & 1 bucket for cloths used on READY TO EAT food contact surfaces --example = cloths used when cutting salad --LABEL buckets or used RED bucket for RAW & green or white bucket for RTE -ready to eat -change solution at least every 4 hours -this will help kill " germs" on cloths & help prevent spreading " germs " with contaminated cloths-
code 21-3-304.14* · lower-severity findingstatus: Pass
Non-Food Contact Surfaces Clean

Inspector note: NEAR ICE MACHINE-clean the small grey table of heavy build-up of grime / soil-
code 23-4-602.13* · lower-severity findingstatus: Pass
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: CLEAN walls through-out kitchen of build-up of soil-
code 37-6-501.11-.12* · lower-severity findingstatus: Pass
Premises Maintained

Inspector note: AT INSPECTION -found "dirty" dishwares stacked on prep table -on meat slicer - left on bus cart-left from night before- DO NOT leave soiled dishwares with food out over night- for PROPER pest control-
code 42-6-501.113/.114* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on May 2, 2012: 11 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.