SING ON PHO NOODLES HOUSE

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Inspection history

1. Mar 26, 2026

   ✓
   6 violations

   • 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency (P) Observation: All food contact surfaces are not being cleaned every 4 hours. Code Citation: CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours. Correction: Discussed proper cleaning frequency with the operator. Education provided.
   • 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P) Observation: Raw chicken, raw shrimp, raw beef, and pulled eggs stored above ready-to-eat foods in the reach-in cooler and tall cooler in the back of house. house. Code Citation: All raw meats and eggs must be stored in a way to prevent cross-contamination of other foods. Correction: Education provided.
   • 6-301.12 Hand Drying Provision (Pf) 5-205.11(A) Using a Handwashing Sink-Operation and Maintenance (Pf) Observation: Handwashing sink in the kitchen without paper towels, and a box on top of the basin. Code Citation: Hand sinks must be equipped with paper towels and maintained so it is accesibble at all times for EMPLOYEE use. Correction: Education Provided.
   • 7-102.11 Common Name-Working Containers (Pf) Observation: Several spray bottles are without a label next to the dishwasher. Code Citation: Working containers used for storing cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. 7-204.11 Sanitizers, Criteria-Chemicals (P) Observation: Sanitizer buckets with chlorine concentration above 200 ppm. Code Citation: Chlorine sanitizer solutions shall be 50-200 ppm for sanitizing purposes. Correction: Education provided.
   • 2-102.12(A) Certified Food Protection Manager (C) Observation: Person with a food safety certificate was not present at the time of inspection. Code Citation: At all times during food production, a Certified Food Protection Manager shall be on site. Provide certification for persons in charge. Correction: Education provided.
   • 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) Observation: Cooked chicken cold holding at 50°F on counter. Raw shrimp, raw beef, pulled eggs and sprouts cold holding between 44-47°F in the reach-in cooler. Code Citation: Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS foods shall be maintained at 41 deg F or less. Correction: Food was relocated to the walk-in cooler.