Pho Ha Tien

- Submit additional documents as instructed

- Submit additional documents as instructed

114115 (b,c) - Maintain nonfood contact surfaces clean. Thoroughly clean and degrease the cooking equipment and shelves above cooking equipment

114259, 114259.1, 114259.4, 114259.5 - Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only approved methods. Remove all evidence of the infestat

113996, 113998, 114037, 114429, 114429.3, 114429.5 - Keep potentially hazardous foods (PHF) cold at 41°F or below or hot held at 135°F or above. Immediately discontinue storing PHF at room temperature

114000 - Label all potentially hazardous foods for use with Time as a Public Health Control implementation with the date and discard time. The discard time shall be 4 hours after food preparation has

113984(d), 114097, 114099.1, 114099.4, 114099.6, 114101(b, c, d), 114105, 114109, 114111, 114113, 11415 (a, b, D), 114117, 114125(b), 114141 - Properly wash, rinse and sanitize all food contact surfac

114002, 114002.1 - Rapidly cool potentially hazardous foods from 135°F to 70°F within 2 hours, then from 70°F to 41°F within 4 hours. Discontinue cooling PHF's at room temperature. Rapid cool by any

114135, 114185.1 114185.3 [d-e] - Store wiping cloths used to wipe service counters, scales, or other surfaces that may come into contact with food in clean water with sanitizer or use only once; sepa

Violation noted (details not available)

114002, 114002.1 - Rapidly cool potentially hazardous foods from 135°F to 70°F within 2 hours, then from 70°F to 41°F within 4 hours. Discontinue cooling PHF's at room temperature. Rapid cool by any

114254-114254.2 - Administer all pesticides through a state licensed pest control operator. Immediately discontinue the use of unapproved pesticide at the food facility. Store all poisonous substances

114115 (b,c) - Maintain nonfood contact surfaces clean. Thoroughly clean and degrease the cooking equipment and shelves above cooking equipment., - Submit additional documents as instructed

113967, 113976, 113980, 113988, 113990, 114035, 114254.3, 113975 - Discard all contaminated/adulterated food immediately if it bears or contains any poisonous or deleterious substance that may render

114018, 114020 - Discontinue thawing potentially hazardous foods at room temperature or in standing water. Use one of the following approved methods: - Under potable running water of sufficient veloc

113984(d), 114097, 114099.1, 114099.4, 114099.6, 114101(b, c, d), 114105, 114109, 114111, 114113, 11415 (a, b, D), 114117, 114125(b), 114141 - Properly wash, rinse and sanitize all food contact surfac

113996, 113998, 114037, 114429, 114429.3, 114429.5 - Keep potentially hazardous foods (PHF) cold at 41°F or below or hot held at 135°F or above. Immediately discontinue storing PHF at room temperature

113952, 113953.3, 113953.4, 113961, 113973 - Properly wash hands with hand soap and warm water for a minimum of 10 seconds at the hand washing station when beginning work; before handling food/equipme

114135, 114185.1 114185.3 [d-e] - Store wiping cloths used to wipe service counters, scales, or other surfaces that may come into contact with food in clean water with sanitizer or use only once; sepa

114143(d), 114266, 114268, 114268.1, 114271, 114272 - Provide walls / ceilings using materials that are durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other t

114259, 114259.1, 114259.4, 114259.5 - Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only approved methods. Remove all evidence of the infestat

Violation noted (details not available)

Violation noted (details not available)

Violation noted (details not available)

Food contact surfaces: clean and sanitized [ date violation corrected: 5/2/2022 ]

Proper hot and cold holding temperatures

Equipment, utensils and linens; storage and use

Floors, walls and ceiling: build, maintianed & clean

Food storage; food storage containers identified

Plumbing; proper backflow devices

Approved thawing methods in use [ date violation corrected: 5/2/2022 ]

Food separated and protected [ date violation corrected: 5/2/2022 ]

Food contact surfaces: clean and sanitized [ date violation corrected: 1/7/2021 ]

Adequate hand washing facilities; supplied and accessible [ date violation corrected: 1/7/2021 ]

Hands clean and properly washed; proper glove use [ date violation corrected: 1/7/2021 ]

Equipment approved; clean; installed, good repair; capacity [ date violation corrected: 1/7/2021 ]

Thermometers provided and accurate [ date violation corrected: 1/7/2021 ]

Foods not protected from contamination

High risk food holding temperature

Foods not protected from contamination

Moderate risk food holding temperature

Improper thawing methods

Inadequate and inaccessible handwashing facilities

Unclean or degraded floors walls or ceilings

Improper storage of equipment utensils or linens

Unapproved or unmaintained equipment or utensils

Improper food storage

Moderate risk vermin infestation

Unapproved or unmaintained equipment or utensils

Improper cooling methods

Improper food storage