Pho King Restaurant

Official wording

Thermometers provided, accurate

Inspector’s notes

Lack probe thermometer. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

Both grills of the far left had a build up of burned food debris. [CA] Clean the burned debris to prevent cross contamination.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Empty soap dispenser and bottle of soap in use. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Warewash facilities: installed/maintained; test strips

Inspector’s notes

Lack test strips to measure sanitizer. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Hot and cold water available

Inspector’s notes

Hot running water was measured 100F at all the sinks. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

Official wording

Approved thawing methods used; frozen food

Inspector’s notes

Frozen meat was left in a two compartment sink for thawing. Bowl of frozen shrimps were soaking in water. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Bean sprout in a ice water was measured 45F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Add more ice to keep the temperature at 41F and below.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

Cardboard in use to line shelving in the back area. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Bean sprouts were soaked in water at 70F. Ice was melted. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Ice was added to the bean sprout.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Warewash facilities: installed/maintained; test strips

Inspector’s notes

Lack sanitizer test strips. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

Two stoves were hanging outside the 6 inch overhang of the ventilation hood. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

Cardboard in use to line shelving. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

Inspector’s notes

Mop was in a dirty water bucket. [CA] After use, dirty mop water shall be dispose off and mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

Official wording

Warewash facilities: installed/maintained; test strips

Inspector’s notes

Lack sanitizing test strips for chlorine sanitizer. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

Two burners stove sticking out of hood. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment. [SA] Adjust the stove and get rid of one to keep them under the hood with 6 inch clearance on sides.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Time as a public health control; procedures & records

Inspector’s notes

A cup of boba was at room temp with out time marking. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Permits available

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.