PHO MAI

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Inspection history

1. Jan 13, 2026

   ✓
   8 violations

   • Use effective cooling methods to cool TCS foods.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Only use single-service items one time.
   • Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.
   • Have hand soap at all handwashing sinks.
   • Properly cove and seal floor-wall junctures.

2. Jan 31, 2025

   ✕
   5 violations

   • Use effective cooling methods to cool TCS foods.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Only use single-service items one time.
   • Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.

3. Jan 17, 2025

   ✕
   8 violations

   • Use effective cooling methods to cool TCS foods.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Only use single-service items one time.
   • Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.
   • Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions
   • Keep the physical facilities in good repair.
   • Have at least 50-foot candles of light intensity for areas where food workers are using utensils and equipment.

4. Jan 29, 2024

   ✕
   5 violations

   • Use effective cooling methods to cool TCS foods.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Only use single-service items one time.

5. Oct 2, 2023

   ✓
   4 violations

   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • Use effective cooling methods to cool TCS foods.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

6. Sep 14, 2023

   ✕
   10 violations

   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Use effective cooling methods to cool TCS foods.
   • 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.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.