Pho Le

November 16, 2021 · Fail

😬mid

official resultFail
resultFail
inspection typeEating & Drinking
failed findings3
critical findings0

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Failed findings

(A) Certified Food Protection Manager (C)

Inspector note: The CFPM certificate is expired 3/2021 - Provide a updated copy of Certified food protection manager certificate from a licensed Trainer
code 590.002(C)/2-102.12-C* · lower-severity findingstatus: Fail
Equipment Food-Contact Surfaces and Utensils-Frequency (C)

Inspector note: Cookline Equipment tables rice cooker fryolator all heavily soiled- Clean to remove soils and hand prints
code 590.004/4-602.11-C* · lower-severity findingstatus: Fail
Grease Trap(C)

Inspector note: Grease trap outside is overflowing- Clean the grounds and the grease trap remove cardboard boxes to catch grease discontinue
code 590.005/5-402.12-C* · lower-severity findingstatus: Fail

Checks marked passed

When to Wash (P)critical

Inspector note: I observed staff dumping egg white from a whole shell egg Staff then rinsed hands without using proper soap/ hot water/ paper towel. I advised said staff to properly wash hands- PIC corrected on site. Discontinue and wash hands properly.
code 590.002/2-301.14-P*** · critical food-safety factorstatus: Pass
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)critical

Inspector note: Whole shell eggs stored in back of low boy behind ready to eat foods. Raw meat fell on top of the eggs. Store eggs at the bottom of cooler PIC corrected on Site
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: Items in Cold Holding low boy unit were out of temperature - Beansprouts 55F Sprouts with other vegetables 56F Cooked Chicken 62F- PIC it was prepped the put in units about 1hour - I had PIC remove and place in walk in cooler until it reach 41F or below
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: Cooked pork from grill sitting on counter temperature 120F Pork Patty 111.3F - PIC stated it was finished cooking and placed on counter -PIC had Staff reheat to 165F and placed in hot holding unit- Discontinue storing hot foods at room temperature to prevent the growth of bacteria. Staff cooked pork and was plating the pork I took the temperature it was not cooked to correct cooking temperature it was 139F- Corrected and put back to cook to 156F
code 590.003/3-501.16-P1*** · critical food-safety factorstatus: Pass
Discarding or Reconditioning Unsafe Adulterated or Contaminated Food (P)critical

Inspector note: Anchovy Sauce stored at room temperature 68F for undetermined amount of time- PIC discarded and denatured Discontinue storing at room temperature. Ice that had a pint of milk/ cream inside - Removed by PIC and dicarded ice- Discontinue storing anything with ice that you serve with drinks
code 590.003/3-701.11-P*** · critical food-safety factorstatus: Pass
Restriction and Storage-Medicines (P)critical

Inspector note: Medication stored in refrigerator with other ready to eat items- PIC corrected on site and removed- Discontinue storing medicine with food items. Medication was still at the counter in food area
code 590.007/7-207.11-P*** · critical food-safety factorstatus: Pass
(A)-(P) Person-In-Charge-Duties (Pf)

Inspector note: PIC not properly training staff of proper use of handsink in kitchen area hanging fan from Hood ventilation unit Not properly maintaining hot water temperature from cookline not maintaining proper hot holding and cold holding temperatures properly cleaning food contact equipment. - Properly Train self and staff on the above mentioned.
code 590.002(D)/2-103.11-PF** · serious findingstatus: Pass
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)

Inspector note: Cookline Equipment tables rice cooker fryolator all heavily soiled- Clean to remove soils and hand prints
code 590.004/4-601.11-PF** · serious findingstatus: Pass
Using a Handwashing Sink-Operation and Maintenance (Pf)

Inspector note: I observed Staff with a Raw Whole shell egg dumping the whites of the egg in the handwash sink- Sink had a trash barrel and 2 large barrels in which PIC removed- Discontinue using handsink for other purpose than washing hands
code 590.005/5-205.11-PF** · serious findingstatus: Pass
Controlling Pests (Pf)

Inspector note: Live cockroaches was observed at handsink at Front counter and in bucket filled with noodles in basement- PIC discarded noodles and provided a pest control report- I advised him to provide proof of weekly treatment and detailed report from a licensed exterminator company
code 590.006/6-501.111-PF** · serious findingstatus: Pass
System Maintained in Good Repair (C)

Inspector note: Rinsing station had no hot water - The High temp dishwasher final rinse was 180F Repair and adjust the rinse station with hot water
code 590.005/5-205.15-C* · lower-severity findingstatus: Pass
Outside Receptacles (C)

Inspector note: Outdoor receptacles lids are open - Closed lids on receptacles
code 590.005/5-501.15-C* · lower-severity findingstatus: Pass
Floors Walls and Ceilings-Cleanability (C)

Inspector note: Floors in kitchen area basement food prep area is soiled Walls in kitchen is soiled and leading to basement walls are soiled - Clean to remove soils
code 590.006/6-201.11-C* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Pass on August 5, 2021: 3 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.