PHO BOWL
5250 GREEN KEY RD
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 3/31/2025
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent in restrooms dusty
Food safety inspection conducted on 3/31/2025 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 3/5/2025
High Priority
4
Intermediate
1
Basic
7
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 08B-38-4:Basic - Food stored on floor. Bag of rice on floor in dry storage
- 10-08-5:Basic - Ice scoop handle in contact with ice. Ice scoop handle in ice, ice scoop removed from ice **Repeat Violation**
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line soiled
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing on 3 compartment sink
- 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine chlorine sanitizer at 0ppm, sanitizer bucket empty, operator put new full bucket on machine, now at 100ppm **Corrected On-Site**
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher putting dirty dishes in rack then handling clean dishes without washing hands
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken above raw pork in reach in cooler
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked noodles in warmer on cook line at (110F - Hot Holding) reheated to 167F **Corrected On-Site** **Repeat Violation**
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Chinh Dinh in charge does not have manager certification
Food safety inspection conducted on 3/5/2025 revealed 12 total violations (4 high priority, 1 intermediate, 7 basic).
Inspection on 11/21/2024
High Priority
2
Intermediate
0
Basic
6
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/pink mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to where they are cutting onions, drink removed **Corrected On-Site**
- 12B-09-5:Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Employee chewing gum while cutting meat **Repeat Violation**
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employees eating in back prep area
- 10-08-5:Basic - Ice scoop handle in contact with ice.Ice scoop handle removed from ice **Corrected On-Site**
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels on clean containers next to dish machine **Repeat Violation**
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked egg then touched cooked tofu to be served to customer, discussed proper hand washing with manager and employee, employee properly washed hands in hand sink **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. noddles (110F - Hot Holding) in Warner on cook line, employee put in microwave to reheat noodles, now at 178F **Corrected On-Site**
Food safety inspection conducted on 11/21/2024 revealed 8 total violations (2 high priority, 0 intermediate, 6 basic).