Pho Hoan Pasteur

There was no sanitizer solution available during the inspection. There was food preparation during the inspection. The inspector informed the operator that a sanitizer solution must be prepared and readily available at all times during food operations.

Food items in the walk-in cooler and walk-in freezer were found not covered. The inspector informed the staff that all food items must be covered to prevent cross-contamination of the food during storage. Please ensure to cover all food items.

An improper thawing practice was observed during the inspection. Specifically, raw fish was being thawed in stagnant water in room temperature. The inspector discussed the proper thawing procedures with the staff. This includes thawing food from the freezer to the cooler overnight (under refrigeration at 4°C or less), completely submerged in cold running water, by microwaving, or thawing as part of the cooking process. Improper thawing provides an opportunity for surviving bacteria to grow to harmful numbers and/or produce toxins.

There was no probe thermometer available on-site for ensuring that the safe internal temperature of food is achieved during the cooking process, and to ensure that the internal temperatures of the food in the refrigeration units are maintained at or below 4°C. Please ensure to obtain a probe thermometer able to measure between 0-100°C.

The low-temperature, chemical dishwasher with chlorine solution was measured to have 10-ppm chlorine concentration. The dishwasher was tested three times. The inspector informed the staff to configure the dishwasher to ensure that it reaches at least 100-ppm chlorine. Otherwise, please contact a technician to configure the dishwasher. In the meantime, as discussed during the inspection, please ensure to fully submerge all utensils, equipment, and dishes in a 100-ppm chlorine solution in the multiple-compartment sink using the correct bleach-water ratio: 1/2 teaspoon (2-5 mL) bleach per liter of water., **FIX THE DISHWASHER TO REACH AT LEAST 100-PPM CHLORINE CONCENTRATION.

The front-counter handwashing station was blocked with utensils during the inspection. Signs of use for dishwashing was noted in the handwashing station, including the presence of dishwashing soap, scrub, and brush. Please ensure that all dishwashing process is conducted in the dishwasher/dishwashing sink at the back of the kitchen. The front-counter handwashing station must be used for handwashing only and cannot be used for other purposes. Thus, please ensure that the handwashing sink is empty at all times.

Blue roughneck Rubbermaid plastic containers used for food storage are not designated for food storage use. For food storage - a food grade liner inside the container is required if the blue roughneck containers are used or remove blue roughneck bins from food storage use., **REPEATING VIOLATION**, **OUTSTANDING (2025-11-25). The blue roughneck Rubbermaid plastic containers were still noted being used to store food and raw meat products in the walk-in cooler. The inspector informed the staff to ensure that food products are stored only in food-grade containers.

A container of raw beef was stored on top on produce in the walk-in cooler. Store raw meat below or separate from cooked and ready-to-eat foods., **OUTSTANDING (2025-11-25). Raw eggs were stored noted above vegetables. The inspector informed the staff that raw food items must be stored below ready-to-eat food. Raw items include raw meat and raw eggs. Please educate all staff regarding proper food storage.

There was a gap on the bottom backdoor. This would allow the potential entry of pests and vermin into the facility. The inspector informed the operator that all openings to the outside, including doors and windows, must be tight-fitting to prevent potential pest infestation., **FIX THE GAP ON THE BACKDOOR.

Scoops for dry product were stored inside the bins with the scoops covered in product. All scoops should be stored away from the food product or in a separate food-safe container, then cleaned and sanitized daily, to prevent the risk of contamination of the bulk ingredients. The scoops were removed.

Some areas of the facility required cleaning. The inspector informed the operator that all areas of the facility must be maintained in a clean and sanitary condition. The following areas must be cleaned:, - Wall behind cooking equipment, - Floor below cooking equipment, - Ventilation canopy inserts too greasy and had a thick carbon accumulation, - Below shelving units in the walk-in cooler and walk-in freezer, **PLEASE CLEAN THE AFOREMENTIONED AREAS.