THE ART OF PHO — Risk Score 8/10 | DineSafe+Inspection History
Pass
- ●MinorFAIL TO ENSURE EQUIPMENT SURFACE SANITIZED AS NECESSARY - SEC. 22
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FAIL TO ENSURE EQUIPMENT SURFACE SANITIZED AS NECESSARY - SEC. 22
Pass
- ●MinorFAIL TO ENSURE EQUIPMENT SURFACE SANITIZED AS NECESSARY - SEC. 22
- ●SignificantUSE UTENSILS NOT IN GOOD REPAIR - SEC. 8(1)(B)
- ●SignificantSANITIZE UTENSILS USING AGENT FOR WHICH TEST REAGENT NOT READILY AVAILABLE - SEC. 19(E)(III)
Pass
- ●MinorFAIL TO ENSURE EQUIPMENT SURFACE SANITIZED AS NECESSARY - SEC. 22
Pass
- ●CrucialMaintain potentially hazardous foods at internal temperature between 4 C and 60 C - Sec. 27(1)
- ●SignificantUse handwashing station other than for handwashing of employees - Sec. 7(4)
- ●SignificantFAIL TO PROVIDE THERMOMETER IN REFRIGERATION EQUIPMENT - SEC. 30(B)
- ●SignificantFAIL TO MAINTAIN HANDWASHING STATIONS (LIQUID SOAP AND PAPER TOWELS) - SEC. 7(3)(C)
- ●CrucialFail to protect food from contamination or adulteration - Sec. 26(1)
- ●CrucialRefrigerate potentially hazardous foods at internal temperature above 4 C - Sec. 30(a)
Pass
- ●NA - Not ApplicableFail to ensure completion of food handling training by food handler or supervisor - Sec. 32
Pass
- ●SignificantFAIL TO MAINTAIN HANDWASHING STATIONS (LIQUID SOAP AND PAPER TOWELS) - SEC. 7(3)(C)
- ●NA - Not ApplicableFail to ensure completion of food handling training by food handler or supervisor - Sec. 32
- ●CrucialFail to ensure storage racks designed to protect against contamination - Sec. 31
- ●MinorFOOD PREMISE NOT MAINTAINED WITH CLEAN FLOORS IN FOOD-HANDLING ROOM - SEC. 7(1)(G)
- ●MinorFAIL TO ENSURE EQUIPMENT SURFACE SANITIZED AS NECESSARY - SEC. 22
- ●SignificantFail to sanitize multi-service articles after use - Sec. 21(1)
Pass
- ●SignificantOperate food premise - fail to provide equipment for cleaning and sanitizing utensils as required - Sec. 18
Pass
- ●SignificantFAIL TO MAINTAIN HANDWASHING STATIONS (LIQUID SOAP AND PAPER TOWELS) - SEC. 7(3)(C)
- ●SignificantOperate food premise - fail to provide equipment for cleaning and sanitizing utensils as required - Sec. 18
- ●CrucialStore potentially hazardous foods at internal temperature between 4 C and 60 C - Sec. 27(1)