PHO HOA

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This establishment failed its most recent health inspection. Review the record below before ordering.

Inspection history

1. Aug 14, 2026

   ✕
   4 violations

   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.

2. Jul 28, 2026

   ✕
   18 violations

   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathogens.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
   • Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.
   • Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Equipment food-contact surfaces and utensils must be clean.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
   • Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
   • Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.
   • Only rinse cleaned and sanitized equipment and utensils before air drying or use if they have been sanitized by hot water or by a chemical sanitizer with instructions to rinse off the sanitizer after it has been applied and the rinse is applied directly from a drinking water supply by a properly maintained warewashing machine.
   • Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.
   • The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

3. Aug 19, 2025

   ✕
   2 violations

   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

4. Aug 1, 2025

   ✕
   4 violations

   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Discontinue use of unpasteurized eggs or egg products in the preparation of food such as Caesar salad, hollandaise or béarnaise sauce, mayonnaise, meringue, eggnog, ice cream, and egg-fortified beverages, and other foods that are not cooked as specified in 4626.0340.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

5. Jul 22, 2025

   ✕
   7 violations

   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Discontinue use of unpasteurized eggs or egg products in the preparation of food such as Caesar salad, hollandaise or béarnaise sauce, mayonnaise, meringue, eggnog, ice cream, and egg-fortified beverages, and other foods that are not cooked as specified in 4626.0340.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.
   • Keep the plumbing system in good repair.
   • Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean

6. Jul 7, 2025

   ✕
   18 violations

   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Discontinue use of unpasteurized eggs or egg products in the preparation of food such as Caesar salad, hollandaise or béarnaise sauce, mayonnaise, meringue, eggnog, ice cream, and egg-fortified beverages, and other foods that are not cooked as specified in 4626.0340.
   • Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.
   • Single-use gloves must be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or restricted from working with food • When a food worker can return to work
   • Sanitize food contact surfaces before using and after cleaning.
   • The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathogens.
   • Have hand soap at all handwashing sinks.
   • Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.
   • Keep the plumbing system in good repair.
   • Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
   • The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils

7. Jul 30, 2024

   ✕
   2 violations

   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.

8. Jul 16, 2024

   ✕
   8 violations

   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)
   • Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • Sanitize food contact surfaces before using and after cleaning.
   • The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathogens.

9. Jul 3, 2024

   ✕
   10 violations

   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.
   • Prevent grease or condensation from exhaust ventilation hood systems from draining or dripping onto food, equipment, utensils, linens, single-service articles, and single-use articles.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)
   • Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or restricted from working with food • When a food worker can return to work
   • Sanitize food contact surfaces before using and after cleaning.
   • The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathogens.

10. Jun 20, 2024

    ✕
    18 violations

    • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
    • Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.
    • Use effective cooling methods to cool TCS foods.
    • Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
    • Store all food: • In a clean, dry location • At least 6 inches above the floor
    • Single-use gloves must be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation.
    • Prevent grease or condensation from exhaust ventilation hood systems from draining or dripping onto food, equipment, utensils, linens, single-service articles, and single-use articles.
    • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
    • GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)
    • Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
    • Launder linens that do not come in direct contact with food between operations if they become wet, sticky, or visibly soiled.
    • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
    • Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
    • Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
    • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
    • The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or restricted from working with food • When a food worker can return to work
    • Sanitize food contact surfaces before using and after cleaning.
    • The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathogens.

11. Jul 19, 2023

    –

12. Jul 11, 2023

    ✕
    2 violations

    • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
    • Sanitize food contact surfaces before using and after cleaning.

13. Jun 27, 2023

    ✕
    11 violations

    • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
    • When using time only as a public health control for up to 4 hours, discard all TCS food that has been out of temperature control for more than 4 hours; was not at 41 degrees F (5 degrees C) or less when removed from temperature control; or is in unmarked containers.
    • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
    • Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
    • Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
    • Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
    • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
    • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
    • Protect food from cross-contamination by using packages or covered containers.
    • Separate raw animal foods from ready-to-eat foods.
    • Sanitize food contact surfaces before using and after cleaning.