JUN 8
2023
PASSED
5 violations1 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF DALLAS
✕
PHO CHAU RESTAURANT.
BEAT. 32/100
1640 W MOCKINGBIRD LN · LOVE FIELD, DALLAS
Last inspected June 8, 2023 · passed
29 critical violations on file. Recent issues warrant caution.
THE NUMBERS
INSPECTIONS
14
14 passed
VIOLATIONS
111
includes 29 critical
RECORDS COVER
6 YEARS
since Nov 2016
INSPECTION HISTORY
*28 Original cont. of RTE/PHF/Day1= day of opening
Date mark all ready to eat food
*42 Dirty nonfood contact surfaces
Deep/detail dirty vent a hood filters
*18 Toxic items used according to law
Bleach sanitizer (spot bucket) measured over 200 ppm
*24 Food Labeling- with common name of the food
Label all food squeeze bottes
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Observed in use container inside of bulk sugar
DEC 192022PASSED4 violationsDETAILS
DEC 19
2022
PASSED
4 violationsDETAILS
*19 One Inch Air Gap
Keep the pipes above 1 in
*10 Chlorine sanitizer concentration, minimum temp.
sanitizer bucket: 200 ppm chlorine
*07 Food safe, good condition, unadulterated, and honestly presented
Observed the bowl on the meat
*36 Cloths in-use for wiping between uses stored
keep towel in the sanitizer bucket
APR 182022PASSED6 violations2 CRITICALDETAILS
APR 18
2022
PASSED
6 violations2 CRITICALDETAILS
*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio
Observed raw eggs store above vegetables and next to noodle Observed raw shrimp store next to noodles
*07 Food safe, good condition, unadulterated, and honestly presented
No shopping bags allow to wrap the meats
*14 Hands wash procedures-without soap
Observed employee washing hand without soap
*15 Contact RTE Products w/ Bare Hands
Observed employee making spring roll with bare hand
*10 Chlorine sanitizer concentration, minimum temp.
sanitizer bucket: 200 ppm chlorine
*28 Date marking > 24 hrs,on site,temp 41F
Provide date making for all the food containers in the coolers
SEP 222021PASSED11 violations3 CRITICALDETAILS
SEP 22
2021
PASSED
11 violations3 CRITICALDETAILS
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed raw eggs store next to produce observed raw beef without container store next to bread
*32 Approved Food Contact Equip.
observed home style microwave
*10 Chlorine sanitizer concentration, minimum temp.
sanitizer bucket: 10 ppm quat
*36 Cloths in-use for wiping between uses stored
*42 Nonfood-contact surfaces material
no cardboard allow under the pots, containers
*47 Handler-Certificate Not on site
*07 Food safe, good condition, unadulterated, and honestly presented
observed meats was hold in the shopping bag, no tie and no date marking
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Provide cover noodle container
*19 Water & Plumbing in good repair- per code
Cold water faucet is not working
*02 Cold Hold (41øF/45øF or below)
time control must within 4 hr ( spring rolls) lettuce 57'f lime 56'f Meat 51'f egg 51'f
*28 Date marking > 24 hrs,on site,temp 41F
Provide date marking for all food containers in the coolers and WIC
APR 82021PASSED9 violations2 CRITICALDETAILS
APR 8
2021
PASSED
9 violations2 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
spring roll 68"f
*14 When to wash hands before donning new gloves
*15 Bare hands contact with ready-to-eat foods
bare hand contact with the spring roll
*10 Clean Sight and Touch
provide cleaning for the coolers and freezers
*47 Handler-Certificate Not on site
*28 Date marking > 24 hrs,on site,temp 41F
provide date marking for left over foods
*32 Damaged Equipment
broken door of wic needs to replaced
*36 Cloths in-use for wiping between uses stored
*45Floor, wall, ceiling - Exposed material
fix the damaged tiles on the ceiling
show all 14 inspections →
OCT 82020PASSED9 violations3 CRITICALDETAILS
OCT 8
2020
PASSED
9 violations3 CRITICALDETAILS
*15 Bare hands contact with ready-to-eat foods
observed employee bare hand contact with cooked shrimp *issued 1 citation
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed raw shrimp store next to lettuce and above cooked seafood
*10 Chlorine sanitizer concentration, minimum temp.
200 ppm chlorine
*47 Handler-Certificate Not on site
will issue citation if repeat violation
*28 Date marking > 24 hrs,on site,temp 41F
provide date marking for all food in coolers
*34 Pest Control
observed flies in prep area
*36 Cloths in-use for wiping between uses stored
*32 Damaged Equipment
fix the damaged wic door last warning will issue citation for repeat violation
*45Floor, wall, ceiling - Exposed material
fix the damaged tiles on the ceiling
APR 292020PASSED9 violations4 CRITICALDETAILS
APR 29
2020
PASSED
9 violations4 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
observed raw eggs at table without temp control
*03 Food products not maintained at 135øF or above
grill meat 80'f
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed raw meat and cooked meat store together
*15 Contact RTE Products w/ Bare Hands
observed employee bare hand contact with vegetable
*20 Grease Trap Tickets
*22 Handlers-Certificate Not On Site
*28 Date marking > 24 hrs,on site,temp 41F
provide date marking for all foods in wic
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
provide cover for all food container
*32 Damaged Equipment
repair the wic door
NOV 142019PASSED9 violations3 CRITICALDETAILS
NOV 14
2019
PASSED
9 violations3 CRITICALDETAILS
*15 Contact RTE Products w/ Bare Hands
salad
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed bell pepper store next to raw eggs
*10 Clean Sight and Touch
provide cleaning for the wic, prep area
*22 Handlers-Certificate Not On Site
*28 Date marking > 24 hrs,on site,temp 41F
provide date marking for all left over foods
*32 Damaged Equipment
fix the damaged door of wic
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
provide cover for all food containers
*42 Nonfood-contact surfaces material
no towel allow under the cutting board
*39 Utensils, single serve items 6 inches off - floor
MAY 222019PASSED6 violations1 CRITICALDETAILS
MAY 22
2019
PASSED
6 violations1 CRITICALDETAILS
*18 Chemical sanitizer generated onsite, chemical criteria
SANITIZER BUCKET 200+ PPM CHLORINE
*41 Food storage containers, identified with common name of food.
LABEL SPICES
*37 Storing the food at least 15 cm (6 inches) above the floor
*39 Equipment in good repair and proper adjustment.
WIC REPAIR DOOR TO MAINTAIN PROPER TEMP OF 41 DEGREE F OR BELOW
*47 Handwashing signage
AT FRONT HAND SINK
*42 Nonfood-contact surfaces material
NO TOWELS UNDER CUTTING BOARD
NOV 72018PASSED10 violations4 CRITICALDETAILS
NOV 7
2018
PASSED
10 violations4 CRITICALDETAILS
*10 Clean Sight and Touch
Grill has buildup of food soils some cooked, some partially cooked on grill grates.
*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr
Please provide written procedures and maintain logs if time is to be used as a control.
*41 Food storage containers, identified with common name of food.
Please label foods that are not stored in original packaging.
*36 Cloths in-use for wiping between uses stored
Mop cloths stored on working counters. When not actively in use in employee's hands, mop cloths should be stored in sanitizing solution.
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Ice scoop resting on food ice with handle resting on the ice. If utensils are to be stored in ice, make sure scoop is store so that the hand is up and above the food ice. Bowl used as scoop in wal
*02 Cold Hold (41øF/45øF or below)
Reach in cooler not functioning. Foods stored not maintaining proper temperatures. Cooked brisket was at 55.4°F. Pork meatballs were at 64.4°F
*03 Food products not maintained at 135øF or above
Fried rice in hot hold maintained at 115.3°F. Cooked grilled chicken stored at 111.4°F
*42 Nonfood-contact surfaces material
Back of cook top caked with grease and food grime.
*34 Insect control:prevent dead insects from food
Please remove dead insects from light shields near dish pit.
*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio
Rice noodles stored on floor in bucket adjacent to hand wash sink. Please move to where food is 6" above the floor and not potentially exposed to splash from employees properly washing hands.
MAY 22018PASSED8 violations2 CRITICALDETAILS
MAY 2
2018
PASSED
8 violations2 CRITICALDETAILS
*36 Cloths in-use for wiping between uses stored
*02 Cold Hold (41øF/45øF or below)
beef 54°F
*07 Food safe, good condition, unadulterated, and honestly presented
provide cover for all food containers
*32 Damaged Equipment
gasket of WIC
*42 Nonfood-contact surfaces material
No carbon box allow to use at a mat
*18 Chemical sanitizer generated onsite, device criteria
set up sanitizer bucket
*34 Pest control-routine inspections for
*45Floor, wall, ceiling - Exposed material
damaged tiles on the ceiling
NOV 92017PASSED8 violations2 CRITICALDETAILS
NOV 9
2017
PASSED
8 violations2 CRITICALDETAILS
*15 Contact RTE Products w/ Bare Hands
chichen
*36 Cloths in-use for wiping between uses stored
*10 Chlorine sanitizer concentration, minimum temp.
sanitizer bucket :10ppm chlorine.
*10 Clean Sight and Touch
provide cleaning for ice machine, WIC , RIC
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw chichen above cooked meat
*07 Food safe, good condition, unadulterated, and honestly presented
provide cover, container for all food in RIC, ref
*37 Storing the food at least 15 cm (6 inches) above the floor
*22 Handlers-Certificate Not On Site
MAY 172017PASSED9 violations2 CRITICALDETAILS
MAY 17
2017
PASSED
9 violations2 CRITICALDETAILS
*22 Handlers-Certificate Not On Site
*02 Cold Hold (41øF/45øF or below)
*10 Chlorine sanitizer concentration, minimum temp.
DISH MACHINE CHLORINE CONCENTRATION OBSERVED AT 50PPM
*42 Floors/walls/ceiling/nonfood dirty
DIRTY KITCHEN FLOOR
*28 Date marking > 24 hrs,on site,temp 41F
*32 Damaged Equipment
REACH IN COOLER
*27 Cooling, heating, and holding capacities. Equipment
REACH IN COOLER OBSERVED AT 55'F
*03 Food products not maintained at 135øF or above
*39 Equipment in good repair and proper adjustment.
REPAIR DAMAGED WALK IN COOLER DOOR
NOV 292016PASSED8 violationsDETAILS
NOV 29
2016
PASSED
8 violationsDETAILS
*02 Untreated shell eggs need to be at 45§F or <
*32 Damaged Equipment
INTERIOR OF WALK IN COOLER
*45Physical Facilities Floors,Walls,Ceilings
REPLACE BROKEN FLOOR TILES
*22 Handlers-Certificate Not On Site
*44 Trash can provided for papertowel waste
*10 Clean Sight and Touch
INSIDE ICE MACHINE
*39 Equipment in good repair and proper adjustment.
WALK IN COOLER DOOR
*36 Cloths in-use for wiping between uses stored
Data sourced from City of Dallas Code Compliance. We'd love to link you straight to this restaurant's record — turns out Dallas considers that a luxury. The full dataset is what's on offer →