Amy Pho

Inspector's notes

Observed no certified food manager on site at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed prep sink in the back under constant leak. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. Consecutive repeat violation: 2nd.

Inspector's notes

Observed no certified food manager on site at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed PIC on the phone, holding phone in hand, set phone on the cookline and begin handing vegetables without changing gloves or washing hands at the time of inspection. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee was instructed to properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed rice noodles 64*F in a bucket by the cookline. Meat products including meatballs, cooked pork, tendon in back refrigeration unit with an internal temperature of 46-50*F. On the front drink area boba 72*F, sweetened condensed milk 72*F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Per PIC, all TCS foods were taken from refrigeration less than 4 hours prior to the time of inspection. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Provided time as a control procedures and suggested for TCS foods boba and rice noodles. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no chlorine test strips at the time of inspection, establishment uses bleach for sanitization. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection (can be verified virtually). Corrective Action: Correct prior to re-inspection on 8/7/26.

Inspector's notes

Observed prep sink in the back under constant leak. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. Consecutive repeat violation: 2nd.

Inspector's notes

1. Repair the loose hot water vallve handle on the hand sink in the main cook line area. 2. Reroute the filter drain line in the back kitchen area so that it does not drain into the food prep sink. Provide a hard pipe drain line that empties into the floor sink beneath the food prep sink with a minimum 1 in. air-gap between the end of the drain line and the flood rim of the floor sink. 3. Remove the zip ties holding the metal brackets to the drain pipes beneath the food prep sink and three compartment sink. Provide properly secured metal brackets for these drain pipes or eliminate them completely. 4. Provide the test certification for the RPZ backflow prevention device for the water supply line to the soda fountain carbonator. Corrective Action: Correct prior to next routine inspection.