Pho Sai Gon

Observed several food items throughout walk-in cooler held for longer than 24 hours lacking datemarking labels. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Person in charge placed datemark labels on the food items.

Observed working container of bleach solution on the cleaning cart lacking a label. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Spray bottle was properly labeled with the common name of the material.

Observed containers of lettuce and chopped green onions stored uncovered in the walk-in cooler. Observed sauces on prep table in the main kitchen lacking protection from overhead contamination. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. Food items were properly covered by employees.

Observed two pots holding raw meats thawing improperly at ambient temperature in the back food storage area. Observed pot of chicken improperly thawing at the 3-compartment sink without running water. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF; 3. As part of a cooking process if the food that is frozen is: (i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) or 5(e) of this Rule PF, or (ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process PF; or 4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an indivi.

Observed containers of soup stored on the floor of walk-in cooler. Observed two pots holding raw meat stored on floor in the back room across from reach-in freezers. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. Person in charge placed items on shelving.

Observed most current inspection report not posted in the facility. Observed inspection report from 01/16/2026 posted. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. New Inspection report from today was posted.

Observed several dishes of cheese stored in the walk-in cooler with a fuzzy-like, dark-colored substance on it. Food shall be safe, unadulterated, and honestly presented. Person in charge voluntarily discarded all cheese.

Observed several TCS food items holding at temperatures greater than 41*F in the prep top cooler and walk-in cooler (See temp log). Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. Person in charge discarded food items.

Observed no designated Person In Charge at the beginning of the inspection. Food employee had to contact PIC who eventually arrived on the premises in the middle of the inspection. There must be a person in charge on the premises of the food service establishment at all times. The facility owner arrived later on during the inspection.

Observed meat improperly thawing in container in back area of facility. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF; 3. As part of a cooking process if the food that is frozen is: (i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) or 5(e) of this Rule PF, or (ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process PF; or 4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order. 5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of u.

Observed multiple single-use articles (bowls, scoops, containers) being reused throughout the main kitchen. Single-service and single-use articles may not be reused. Person in charge was advised to discard all single-use articles being reused in the facility.

Observed cardboard being reused as mats in the walk-in cooler and throughout the main kitchen. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. All cardboard mats were discarded.

Observed significant accumulation of grease and food debris throughout main kitchen, in between equipment as well as on the equipment in between the crevices of the equipment, floors, of the walk-in coolers and reach-in coolers as well as the storage area. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. Must correct within 72 hours.

Observed employee eating at a small table located in the main kitchen near food prep areas. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. Employee was educated on proper areas for eating in order to prevent cross-contamination.

Observed clean plates and utensils used for serving stored on racks with brown build-up. Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Priority foundation item must be corrected within 10 calendar days.

Observed eggrolls and ragoons stored uncovered in reach-in freezers. Observed cinnamon and star anise seasonings stored uncovered in food storage area. Except as specified under paragraph 2 of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. Person in charge covered all food items.

Observed containers of soup stored on floor of walk-in cooler. Observed rice stored in container and box of noodles stored on floor of food storage area. Except as specified in paragraphs 2. and 3. of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. Person in charge placed all food items on racks above floor.

Observed racks located in reach-in coolers with a build-up of food residue. Observed walls in main kitchen with build-up of food residue and grease. Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Priority foundation items must be corrected within 10 calendar days.