TWENTY PHO HOUR
11951 INTERNATIONAL DR STE B2
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 3/4/2025
High Priority
0
Intermediate
2
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. In dry storage area
- 08B-38-4:Basic - Food stored on floor. Plastic water bottles on floor open dry storage area Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Cart and trash can in front of hand sink near dish Corrected On-Site
- 03C-89-4:Intermediate - Operator utilizing non continuous cooking for poached eggs, however eggs not fully cooked upon reheating. Advised operator to continue utilizing this procedure they must used pasteurized shell eggs
Food safety inspection conducted on 3/4/2025 revealed 4 total violations (0 high priority, 2 intermediate, 2 basic).
Inspection on 8/30/2024
High Priority
1
Intermediate
3
Basic
1
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 08B-49-4:Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. In low boy two door cooler. - From follow-up inspection 2024-08-30: **Time Extended**
- 03D-02-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. two door glass cooler next to reach in freezer (); red curry (47F - Cooling); overnight - From follow-up inspection 2024-08-30: **Time Extended**
- 31A-10-4:Intermediate - - From initial inspection : Intermediate - Equipment drain line draining into handwash sink. Ac line into sink at dish area - From follow-up inspection 2024-08-30: **Time Extended**
- 03D-15-4:Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In covered plastic cambro - From follow-up inspection 2024-08-30: **Time Extended**
- 41-17-4:Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Clear liquid at host stand - From follow-up inspection 2024-08-30: **Time Extended**
Food safety inspection conducted on 8/30/2024 revealed 5 total violations (1 high priority, 3 intermediate, 1 basic).
Inspection on 8/29/2024
High Priority
3
Intermediate
4
Basic
1
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. In low boy two door cooler.
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. two door glass cooler next to reach in freezer (); red curry (47F - Cooling); overnight
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 0ppm Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bean sprouts (47F - Cold Holding) in unit less then four hours. Will chill. Appetizer station- ; fish ball (47F - Cold Holding); shrimp (47F - Cold Holding); egg roll (48F - Cold Holding); tempura shrimp (48F - Cold Holding) in unit less then four hours Suggested ice bags as possible solution **Corrective Action Taken** Warning
- 31A-10-4:Intermediate - Equipment drain line draining into handwash sink. Ac line into sink at dish area
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In covered plastic cambro
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Clear liquid at host stand
Food safety inspection conducted on 8/29/2024 revealed 8 total violations (3 high priority, 4 intermediate, 1 basic).
Inspection on 3/11/2024
High Priority
1
Intermediate
1
Basic
5
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Gasket torn on reach in doors of make table under microwave.
- 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents on ice machine. Operator cleaned. Corrected On-Site
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half and half in bottom of make table under microwave. Corrected On-Site
Food safety inspection conducted on 3/11/2024 revealed 7 total violations (1 high priority, 1 intermediate, 5 basic).
Inspection on 10/24/2023
High Priority
4
Intermediate
2
Basic
3
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 10-08-5:Basic - - From initial inspection : Basic - Ice scoop handle in contact with ice. Corrected On-Site Repeat Violation - From follow-up inspection 2023-10-24: **Time Extended**
- 02D-03-4:Basic - - From initial inspection : Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Grab and go beverages at host stand - From follow-up inspection 2023-10-24: **Time Extended**
- 12B-13-4:Basic - - From initial inspection : Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In two door cooler holding milk teas. Operator moved Corrected On-Site - From follow-up inspection 2023-10-24: **Time Extended**
- 03D-02-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. red curry (69F - Cooling); short ribs (47F - Cooling) overnight. Stop sale issued - From follow-up inspection 2023-10-24: **Time Extended**
- 12A-13-4:High Priority - - From initial inspection : 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. Employee loading and then unloading dish machine. Coached employee on proper hand washing **Corrective Action Taken** - From follow-up inspection 2023-10-24: **Time Extended**
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. red curry (69F - Cooling); short ribs (47F - Cooling). Cooling overnight - From follow-up inspection 2023-10-24: **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. oxtail (44-47F - Cold Holding); short ribs (44-47F - Cold Holding) in bottom of two door cooler across from make tables. All other items at 43F. Next day callback to ensure proper holding Warning - From follow-up inspection 2023-10-24: Two door glass cooler across from make table Tripe 46°F Meatballs 46°F Brisket tips 47°F Operator states in unit less then 4 hours, will replace Admin Complaint
- 03D-15-4:Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. red curry (69F - Cooling); short ribs (47F - Cooling) overnight. Stop sale issued covered in deep container at bottom of reach-in cooler - From follow-up inspection 2023-10-24: **Time Extended**
- 03F-10-5:Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with form **Corrective Action Taken** - From follow-up inspection 2023-10-24: **Time Extended**
Food safety inspection conducted on 10/24/2023 revealed 9 total violations (4 high priority, 2 intermediate, 3 basic).
Inspection on 10/19/2023
High Priority
4
Intermediate
2
Basic
3
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 10-08-5:Basic - Ice scoop handle in contact with ice. Corrected On-Site Repeat Violation
- 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Grab and go beverages at host stand
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In two door cooler holding milk teas. Operator moved Corrected On-Site
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. red curry (69F - Cooling); short ribs (47F - Cooling) overnight. Stop sale issued
- 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. Employee loading and then unloading dish machine. Coached employee on proper hand washing **Corrective Action Taken**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. red curry (69F - Cooling); short ribs (47F - Cooling). Cooling overnight
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. oxtail (44-47F - Cold Holding); short ribs (44-47F - Cold Holding) in bottom of two door cooler across from make tables. All other items at 43°F. Next day callback to ensure proper holding Warning
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. red curry (69F - Cooling); short ribs (47F - Cooling) overnight. Stop sale issued covered in deep container at bottom of reach-in cooler
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with form **Corrective Action Taken**
Food safety inspection conducted on 10/19/2023 revealed 9 total violations (4 high priority, 2 intermediate, 3 basic).