PHO DAKAO RESTAURANT

Violations (7)

• 2-2DCriticalCorrected on site

  Adequate handwashing facilities supplied & accessible

  Violation of Code: [511-6-1.06(2)(c)] Observed no hot water at hand sink near grill cook line in main kitchen. C/A: A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. COS: Hot water turned on at sink and reached 85F. Corrected On-Site. New Violation.

• 2-2DCriticalCorrected on site

  Adequate handwashing facilities supplied & accessible

  Violation of Code: [511-6-1.07(3)(b)] Observed no paper towels at hand wash sink in prep/dish washing area of main kitchen. C/A: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; 2. A continuous towel system that supplies the user with a clean towel; 3. A heated-air hand drying device; or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. COS: Paper towels provided. Corrected On-Site. New Violation.

• 6-1ARepeatCorrected on site

  Proper cold holding temperatures

  Violation of Code: [511-6-1.04(6)(f)] Observed several TCS foods cold holding at above 41F in prep top cooler 1 along front food service area (*see asterisks*). C/A: All TCS foods cold held must be maintained at 41F and below. COS: All food discarded. Corrected On-Site. Repeat Violation.

• 6-1DCorrected on site

  Time as a public health control: procedures and records

  Violation of Code: [511-6-1.04(6)(i)] Observed rehydrated rice pasta vermicelli and rice noodles intended to be held on TPHC per PIC without written procedures or discard times on foods. C/A: If time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: (i) Methods of compliance with paragraphs 2(i) - (iv) or 3(i) through (v) of this subsection; and (ii) Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control. 2. If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control; (ii) The food may have an initial temperature of 70°F (21°C) or less if; (I) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety food, or (II) It is a ready-to-eat hermetically sealed food that upon opening is rendered a time/temperature control for safety food, (III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and (IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II). (iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (iv) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; and (v) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded. COS: Written procedures created and discard times added to food. Corrected On-Site. New Violation.

• 10DCorrected on site

  Food properly labeled; original container

  Violation of Code: [511-6-1.04(8)(b)] Observed 6-half gallon boxes of half and half date marked by manufacturer to be discarded by 9/12/2026 held in beverage cooler along front food service area. C/A: Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. COS: All discarded. Corrected On-Site. New Violation.

• 15ACorrected on site

  Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used

  Violation of Code: [511-6-1.05(6)(q)1&3] Observed in-use cooler (prep top cooler 1) cold holding at above 41F in front food service area. C/A: Repair unit; Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. COS: All TCS foods removed from unit. Facility must service unit to cold hold at 41F and above prior to use for TCS foods. PIC has made arrangements for repairs to be conducted today. Corrected On-Site. New Violation.

• 15B

  Warewashing facilities: installed, maintained, used; test strips

  Violation of Code: [511-6-1.05(6)(p)] Observed no test strips within facility to verify QAC or chlorine sanitizer concentrations. C/A: Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. New Violation. Correct By: 09/26/2026