PHO KITCHEN BAR & GRILL

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Inspection history

1. Jul 17, 2026

   ✓
   9 violations

   • 37. Food Properly labeled; original container. Observed crepe cakes, and other pastries in front of house reach in refrigerator lacking allergen labeling. 3-602.12(C) Other forms of information. Written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer must be visible and available to the consumer. Emailed guidance document to the person in charge.
   • 10 - Adequate handwashing sinks properly supplied and accessible. Observed numerous handwashing sinks missing signage. 6-301.14 Handwashing Signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and must be clearly visible. Operator affixed stickers provided by inspector.
   • 38. Insect, rodents, & animals not present. Observed a live roach in front bar area. No evidence of active infestation. 6-501.111 Controlling Pests. The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by routinely inspecting incoming shipments of food and supplies; inspecting the premises for evidence of pests; eliminating harborage conditions, use of professional integrated pest management service
   • 5. Procedures for responding to vomiting and diarrheal events. No written procedure available upon request. 2-501.11 Clean-up of Vomiting and Diarrheal Events. Facility must have procedures for employees to follow when responding to vomiting or diarrheal events. The procedures should address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomit or fecal matter. Inspector provided written procedures via email, education provided
   • 15. Food separated and protected Observed container of raw squid sitting on top of raw green onions in reach in refrigerator. Observed container of raw chicken on top of large container of cooked Pho broth. 3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation. Food must be protected from cross contamination by separating raw animal food during storage, preparation, holding, and display from raw RTE foods such as fruits and vegetables, and cooked RTE foods, and fruits and vegetables before they are washed. Operator relocated items.
   • 51. Plumbing installed; proper backflow devices. 5-202.13 Backflow Prevention, Air Gap. Observed improperly plumbed prep sink in bar area. Specifically, this sink must be indirectly connected via an air gap. Education provided. Plumb prep sink indirectly to the floor drain to ensure air gap is in place. 51. 5-205.15 System Maintained in Good Repair. Observed leaking handwashing sink in kitchen area. A plumbing system shall be (A) Repaired according to LAW; and (B) Maintained in good repair.
   • 22. Time/Temperature Control for Safety Food, Cold Holding. Observed house cooked carrots in reach-in cold holding unit reading at 53ºF. 3-501.16(A)(2) Except during preparation, cooking, or cooling, time/temperature controlled for safety (TCS) foods shall be maintained at 41°F or less. Ice added directly to hotel pan containing the carrots to rapidly cool. Operator should use thermometers to check temperatures routinely.
   • 33. Proper cooling methods used. Observed large pot of Pho broth cooling in walk in refrigerator for less than 6 hours at 47ºF with lid on, tightly covered. 3-501.15 Cooling Methods. Items being cooled should be loosely covered. (A) Cooling shall be accomplished using one or more of the following methods based on the type of food being cooled: (1) Placing the food in shallow pans; (2) Separating the food into smaller or thinner portions; (3) Using rapid cooling equipment; (4) Stirring the food in a container placed in an ice water bath; Pf (5) Using containers that facilitate heat transfer; Pf (6) Adding ice as an ingredient or other effective methods. Lid removed and Ice wand added for rapid cooling.
   • 8. Hands cleaned and properly washed. Observed food employee with single use gloves on preparing soup and garnishes. This employee left area, walked through a door, touching soiled equipment, then returned to kitchen and continued prepping soup without removing gloves, washing hands and putting on new gloves. 2-301.14 When to Wash. Food employees must wash their hands after handling raw food, soiled utensils or equipment or changing tasks and before putting on gloves. Education provided inspector emailed educational material in preferred language (Vietnamese).