HuDa Pho

Inspector's notes

Observed 58°F internal temperature of containers of milk inside prep cooler next to cash register. Per person in charge (PIC), milk was placed into prep cooler on 9/8/26 and no temperature checks were performed within 4 hours of start of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods shall be maintained at 41°F or below. All containers of milk improperly cold held were embargoed and recommended for discard at time of inspection. Per PIC, use of prep cooler for storage of TCS foods will be discontinued. Per PIC, reach-in cooler next to fryer will be used to store milk. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 76°F internal temperature of boba inside container above prep cooler next to register. Per PIC, boba was set out on 2 hours prior to inspection and was on time as control. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and timestamping for items actively held under Time as a Public Health Control. Container of boba being held under time as a control was properly time stamped at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed rag in sanitizer bucket containing unapproved sanitizing solution next to kitchen handwash sink. All wet wiping cloths shall be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloth was placed in sanitizer bucket with approved sanitizer concentration at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed accumulation of food debris along floor around cookline equipment and along floor of water heater room. Physical facility shall be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Establishment shall clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee washing hands for less than ten seconds total time and did not dry hands. Employee then walked to the main cook line to prepare food. Proper hand washing and drying were reviewed with the employee. Employee re-washed hands at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed soiled flooring around the equipment on the main cook line, especially around the legs and underneath the wok station. Observed missing tile by the main cook line. Repair tile and clean area thoroughly and routinely. Corrective Action: Correct prior to next routine inspection.