Pho Zone

Violations (13)

• 2

  Certified Food Protection Manager / Food Handler Certificates

• 3

  Management, food employees, and conditional employees; knowledge, responsibilities, and reporting

• 5

  Procedures for responding to vomiting & diarrheal events

• 10

  Adequate handwashing facilities supplied & accessible

• 13

  Food in good condition, safe, and unadulterated

• 16

  Food-contact surfaces: cleaned & sanitized

• 36

  Thermometers are provided and accurate

• 40

  Personal cleanliness

• 45

  Single-use/single-service articles; properly stored, used

• 47

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

• 48

  Warewashing facilities, installed, maintained, used, test strips

• 55

  Physical facilities installed, maintained, and clean

• 56

  Adequate ventilation and lighting; designated areas used