CONDITIONAL
Pho Day Gets Conditional Pass on Health Inspection
November 18, 2025
2:10 PM - 3:50 PM
Routine Inspection
11
Total Violations
1
Critical
6
Major
4
Minor
7
Corrected On Site
Inspector's Report
Routine inspection revealed dead cockroaches in hand sink and on shelf near prep cooler, prompting immediate cleaning. Multiple temperature violations included rice noodles at 81°F and improper cooling of broths without intervention. Additional issues included expired food handler cards, staff washing gloved hands without soap, and lack of proper sanitizer setup.
Violations Cited
11
#23
CORRECTED
CRITICAL
No Insects, Rodents, Birds or Non-service Animals
Why This Matters
Mice produce 50 droppings daily containing Salmonella and hantavirus. Cockroaches carry 33 bacteria types and 6 parasitic worms. Rats spread plague and leptospirosis.
What Was Observed
ELIMINATE cockroaches from the facility. Observed 1 dead cockroach inside the hand sink and on a low shelf near the prep cooler. COS - cockroaches were removed and affected areas cleaned and sanitized.
CA Retail Food Code: Section 114259, 114259.1, 114259.3
#14
CORRECTED
MAJOR
Food Contact Surfaces: Clean and Sanitized
Why This Matters
Dirty cutting boards and utensils cause 76% of cross-contamination. Biofilms protect bacteria from cleaning. One contaminated surface spreads pathogens to dozens of foods.
What Was Observed
Observed a lack of sanitizer solution set up at time of inspection. Per staff, food preparation started ~4 hours ago. No dishwasher present and 3 compartment sink was not set up. COS - sanitizer bucket provided with 100ppm Cl and 3 compartment sink properly set up.
CA Retail Food Code: Section 114099, 114099.6, 114117
#26
CORRECTED
MAJOR
Approved Thawing Methods in Use
Why This Matters
Improper vacuum packaging creates anaerobic conditions allowing Clostridium botulinum growth. Botulism is fatal in 5-10% of cases. Causes paralysis and respiratory failure.
What Was Observed
DISCONTINUE thawing foods in the hand sink. Observed small bag of frozen chicken wings in the hand sink thawing at room temperature. COS.
CA Retail Food Code: Section 114419
#27
MAJOR
Food Separated and Protected
Why This Matters
Raw chicken drips contaminate everything below with Salmonella and Campylobacter. Cross-contamination causes massive outbreaks affecting hundreds.
What Was Observed
Observed raw meat stored behind cooked tofu in the drawer cooler that could lead to cross contamination. Observed uncovered frozen foods and open bags of bulk ingredients not containerized.
CA Retail Food Code: Section 113986, 113988
#5
CORRECTED
MAJOR
Hands Clean and Properly Washed; Proper Glove Use
Why This Matters
Sewage contains billions of pathogens including hepatitis A, norovirus, and E. coli. One tablespoon contains 100 million bacteria. Causes immediate severe illness.
What Was Observed
Observed staff member wash gloved hands. Inspector stopped staff and they washed hands with gloves and no soap. COS - staff removed gloves and washed hands with soap; education provided to PIC who translated this to staff.
CA Retail Food Code: Section 114193, 114197
#7
CORRECTED
MAJOR
Proper Hot and Cold Holding Temperatures
Why This Matters
Temperature abuse causes 63% of foodborne outbreaks. Clostridium perfringens multiplies rapidly between 70-120°F. Listeria grows even at refrigeration temperatures.
What Was Observed
Observed 2 pans of wide rice noodles at 81F in a shallow pan right next to the stove. Observed a basket of thin rice noodles at 61F, cooked ~2 hours prior. COS - noodles relocated to refrigeration and TPHC timer set.
CA Retail Food Code: Section 113996, 114037
#9
CORRECTED
MAJOR
Proper Cooling Methods
Why This Matters
Improper cooling is the #1 cause of restaurant foodborne illness. Clostridium perfringens spores germinate and multiply rapidly during slow cooling.
What Was Observed
DISCONTINUE covering foods in the cooling process with Saran Wrap. Observed broth at 91F and 125F cooling without intervention. Observed cooked whole chicken at 62F covered with Saran Wrap. Observed fried tofu at 90F and chicken pieces at 101F tightly covered. COS - foods were uncovered, reheated as needed, and proper cooling methods educated.
CA Retail Food Code: Section 114002, 114002.1
#1B
MINOR
Food Safety Manager Certification and Food Handler Card
Why This Matters
Certified managers reduce critical violations by 60%. They understand temperature control, contamination prevention, and proper hygiene that prevents outbreaks.
What Was Observed
RENEW food handler cards within 30 days and keep on site. Food handler cards that were provided on site were observed to be expired.
CA Retail Food Code: Section 113947.1
#30
MINOR
Food Storage; Food Storage Containers Identified
Why This Matters
Improper storage allows pest access and temperature abuse. Food on floor contacts contaminated water during cleaning. Expired foods cause illness.
What Was Observed
Observed food on the floor in the walk in cooler and in the dry storage area.
CA Retail Food Code: Section 114047, 114049
#33
MINOR
Nonfood Contact Surfaces Clean
Why This Matters
Dirty surfaces harbor pests and serve as bacteria reservoirs. Accumulated grease and food debris attract cockroaches and rodents.
What Was Observed
Observed grease buildup on griddle, hood backsplash and filters. Heavy food debris accumulation on shelving and tables in kitchen and dry storage. Heavy encrusted debris on food containers. Dried meat juice on bottom level of reach in freezer.
CA Retail Food Code: Section 114115, 114117
#33
MINOR
Nonfood Contact Surfaces Clean
Why This Matters
Dirty surfaces harbor pests and serve as bacteria reservoirs. Accumulated grease and food debris attract cockroaches and rodents.
What Was Observed
Observed grease buildup on griddle, hood backsplash and filters. Heavy food debris accumulation on shelving and tables in kitchen and dry storage. Heavy encrusted debris on food containers. Dried meat juice on bottom level of reach in freezer.
CA Retail Food Code: Section 114115, 114117