PHO QUYEN VIETNAMESE RESTAURANT

High Priority - Rice scoop In-use utensil stored in water at or above 135 degrees Fahrenheit. 68 degrees

High Priority - Three compartment Warewashing sanitizing solution exceeding the maximum concentration allowed. Was 200+ ppm now 50 ppm Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Chicken and pork, cooked rice with egg, garlic in oil, bean sprouts, egg rolls. Employee put time stamp on all items Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food top poker pipe soiled

Intermediate - Handwash sink not accessible for employee use at all times. Mixer inside front hand wash sink at service station Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Dishes being washed in service station front service station. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tubes of prepared cooked pork food previously frozen no date of preparation in reach in freezer. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on deli cook line shelves. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee pineapple inside reach in freezer interior. Employee discarded Corrected On-Site

Basic - Equipment in poor repair. Gaskets broken at front deli cooler for vegetable

Basic - Food stored in undrained ice. Bean sprouts at vegetable storage area on stool. Employee removed undrained ice. Corrected On-Site

Basic - Open dumpster lid.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach in freezer

Basic - Food stored in undrained ice. Mussels, raw shrimp. Deli cooker at cook line employees moved Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg noodles (64F - Cold Holding) Deli cooler at cook line bowl above cook line. Employee put down below Corrective Action Taken Repeat Violation Warning - From follow-up inspection 2025-04-23: Egg noodles (77F - Cold Holding) Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Whole shell eggs 67f, moved to reach in cooler. Bean sprouts 54f, ice add to product now 42f, Repeat Violation

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked chicken 69f, cooked pork 67f, observed sitting out on work table, moved to reach in cooler. Rice noodles observed in reach in cooler @45f, covered. Had covering removed. Corrective Action Taken Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Many items throughout coolers not date marked. Went over date marking products left over after 24 hours. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowls used for scoops in sauce containers.

Basic - Cardboard used to line food-contact shelves. Walk in cooler. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Food stored on floor. Onions, sauces.

Basic - Ice buildup in walk-in freezer. Ice buildup up in stand up freezer. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Repeat Violation

High Priority - Presence of insects, rodents, or other pests. Approximately 13 dead flies on floor in the right corner of walk in cooler entrance. Employee clean and sanitize area.

High Priority - Raw animal food stored over or with unwashed produce. Cases of raw shelled eggs stored above unwashed produce in walk in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over ready to eat tofu inside reach in deli cooler. Inspector moved eggs to bottom shelf. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sprouts (81F - Cold Holding) Employee put ice on sprouts and stored container inside reach in cooler to bring temperature down. Operator decided during routine inspection sprouts will now be held on time as a public health control. Items inside reach in deli cooler across from wok station: Cooked shrimp (47F - Cold Holding); fried rice (47F - Cold Holding); butter (47F - Cold Holding); cut lettuce (47F - Cold Holding); Cooked pork (47F - Cold Holding) Items were moved into another cold holding unit to bring the temperature down. Re-temped items at 1:03pm: Cooked shrimp (43F - Cold Holding); fried rice (47F - Cold Holding); butter (39F - Cold Holding); cut lettuce (45F - Cold Holding); Cooked pork (43F - Cold Holding)

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Egg rolls time marked for 10am Fried rice time marked for 11:30am Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. white rice (120F - Hot Holding) Lid of rice cooker no longer closes completely to allow proper hot holding. Employee pressed keep warm button to reheat rice. Re-temped at 1:09pm: white rice (167F - Hot Holding)

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked chicken cooling inside enclosed food-grade bags in double door cooler across from three compartment sink. Noodles cooling in strainer covered with food-grade bag on prep table near display cooler in kitchen area. Covered 5 gallon buckets of beef stock cooling inside walk in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deli reach in cooler cutting boards stained.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Rare beef noodle soup on menu not identified as raw.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple food items throughout kitchen and walk in cooler not date marked. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Employee labeled as Fabuloso. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Outdoor ice machine interior soiled with mold like substance.

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Accumulation of dead flies in both insect control devices taken down by operator.

Basic - Buildup of food debris/soil residue on equipment door handles. Reach in deli cooler handles soiled with food debris. Repeat Violation

Basic - Cardboard used to line food-contact shelves. Soiled cardboard lining racks inside walk in cooler. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable. Deli reach in cooler cutting boards grooved. Repeat Violation

Basic - Equipment in poor repair. Rice cooker lid won't close. Gaskets on reach in deli cooler across from wok station torn. Repeat Violation

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Operator scheduled hoods to be clean since 8/19/24 and the constant rain has prevented the service to be done. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in white single door freezer. Repeat Violation

Basic - Insect control device installed over food preparation area. Bug zapper on prep table across three compartment sink. Operator moved bug zapper off of prep table. Bug zapper installed on wall over preparation area in front counter area. Operator moved bug zapper off the wall. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior soiled with food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in deli cooler across from wok station soiled.

Basic - Single-service articles not stored inverted or protected from contamination. Single service to go boxes and bowls not stored inverted on cook line. Inspector stored items inverted. Corrected On-Site

Basic - Stored food not covered. Containers of sugar and MSG not covered under prep table across from three compartment sink. Operator put lids on containers. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator set up chlorine sanitizer bucket and stored wet wiping clothes in sanitizing solution. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked noodles and raw vegetables, order corrected Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bean sprouts (54F - Cold Holding) in cooler on cook line

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Accumulation of grease on grill surface

Intermediate - Handwash sink not accessible for employee use at all times. Dirty cups and utensils in hand sink at front counter

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Previously heat-treated curry defrosting in cooler not dated

Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled

Basic - Cardboard used to line food-contact shelves. Next to fryers on cook line

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Equipment in poor repair. Torn cooler gaskets

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Over cook line

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.

Basic - Ice scoop handle in contact with ice.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.scoop handle in sugar bin

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.rice scoop in 82F water, removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled

Basic - Single-service articles stored on a soiled surface. To go containers on soiled top shelf on cook line

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Outdoor walk-in cooler no secured when not in use

Basic - Unprotected ice machine in a customer/nonsecure area. Outdoor ice machine not secured when not in use

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Wood food-contact surface not properly sealed. Unsealed wood lining shelves in walk-in cooler and dry storage area

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in prep area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp 46 F @ 3:36pm. Re-temped shrimp 34 F @4:29pm Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed operator big 6 poster. Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster to operator. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in front counter area near boba station obstructed with knife. Operator moved knife. Corrected On-Site

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. No chlorine test kit. Operator had Quaternary test kit.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine chemical test kit.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink in men's restroom. Operator stocked paper towels. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer at time of inspection.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in reach in coolers and walk in freezer not date marked. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Bottle of unlabeled chemical substance store near hand wash sink. Operator labeled as windex. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior soiled with mold-like substance in outside area.

Basic - Bowl or other container with no handle used to dispense food. Single service bowls without handle inside rice containers and salt container. Operator removed bowls. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food inside reach in cooler near kitchen entrance door and inside front counter area reach in cooler not properly identified or segregated from food to be served to the public.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drinks above reach in cooler on kitchen line. Employees discarded drinks. Corrected On-Site

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Three compartment sink set up incorrectly. Educated employees and operator on proper three compartment sink set up. Emailed operator Manual Dishwashing Procedure poster . Corrective Action Taken

Basic - Food stored on floor. Bucket of bean sprouts stored on floor in kitchen area. Employee moved off floor. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior soiled with food debris under prep table near three compartment sink area.

Basic - No Heimlich maneuver/choking sign posted. Emailed choking poster to operator. Corrective Action Taken

Basic - No copy of latest inspection report available.

Basic - Open dumpster lid. Operator closed. Corrected On-Site

Basic - Reuse of single-service or single-use articles. Reuse of milk gallon for milk tea.

Basic - Soiled dry wiping cloth in use. Multiple soiled dry wiping cloth in use throughout the kitchen.

Basic - Wash/Rinse/Sanitizing solution not maintained clean.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths not stored in sanitizing solution. Operator set up chlorine sanitizing solution bucket to stored wiping cloths. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Container of white substance under prep table near three compartment sink unlabeled. Operator labeled salt. Unlabeled containers near boba machine in front area. Operator labeled powdered creamer and sugar. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Raw beef over raw vegetables in reachnin cooler

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked meats, soups in reach in cooler

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Single-service articles not stored inverted or protected from contamination.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cook line equipment has built up grease, cutting board staining,

Basic - Buildup of food debris/soil residue on equipment door handles. Walk in cooler door handle.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink moved. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack on food storage rack.

Basic - Equipment in poor repair. Gaskets at reach in cooler and walk in cooler.

Basic - Establishment has cove molding, floor, and wall damage in kitchen.

Basic - Hood soiled.

Basic - In-use tongs stored on equipment door handle between uses. On side of reach in cooler at knee height.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets, on reach in cooler and walk in cooler. Storage racks soiled.

Basic - Ripped/worn tin foil used as shelf cover. Shelf under cook line.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained, cook line has grease build up, reach in cooler racks soiled.

Intermediate - Handwash sink not accessible for employee use at all times. Bowl on hand washing sink. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. In prep area water 81 degrees Fahrenheit at hand washing sink.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water at cook line. Water was moved. Corrected On-Site

Basic - Food stored on floor. Chicken and broth in buckets on ground.

Basic - Ice scoop handle in contact with ice. Fixed by manager. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of both microwaves. Cook line gasket.

Basic - Open dumpster lid.

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken in standing water. Water drained. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready-to-eat produce and sauces in walk in cooler, employee moved eggs. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice 56 degrees Fahrenheit, rice noodles 52 degrees Fahrenheit, both added to Time as a public health control.

Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. Inspector educated Manager on reviewed handouts.

Intermediate - Food-contact surface soiled. Cutting boards stained, interior of reach in cooler on cook line and microwave soiled.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Noodles and cooked meats not date marked in reach in cooler in prep, items were made yesterday.

Intermediate - Spray bottle containing toxic substance not labeled. Blue liquid, employee labeled bottle windex. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowls used to dispense rice na also sugar.

Basic - Cardboard used to line nonfood-contact shelves. Cardboard on shelf next to cook line soiled and needs to be changed.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee beverage container on a food shelf. Opened bottled water from employee on food shelf on cook line.

Basic - Employee with no hair restraint while engaging in food preparation. On 2 cooks. Cooks put on hats. Corrected On-Site

Basic - Equipment in poor repair. Torn gaskets on cook line.

Basic - Food stored on floor. Buckets of broth and pan of peanut sauce on floor in kitchen, cases of frozen chicken on walk in freezer floor.

Basic - Hood filters, walls, and floor near cook line are heavily soiled with grease.

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. tongs stored on heavily soiled shelf. Employee moved tongs. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease and food debris. Gaskets on cook line, exterior of microwave, shelf next to the cook line, lower exterior of cook line equipment.

Basic - Open dumpster lid.

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing beef and broth at room temperature, both below 41 degrees Fahrenheit.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At cook line.