Pho Thin, 2121 S Mcclelland St, Salt Lake City, UT 84106 - inspection findings and violations

Business Info

Restaurant name: PHO THIN
Address: 2121 S Mcclelland St, Salt Lake City, UT 84106
Phone: (801) 979-4085
Restaurant type: Restaurants: plated
Risk level: Risk Level 4
Total inspections: 5
Last inspection: 2/26/2015

Score
45

Restaurant representatives - add corrected or new information about Pho Thin, 2121 S Mcclelland St, Salt Lake City, UT 84106 »

Inspection findings	Inspection date	Type	Score	Action taken
The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point) Corrected on site. Critical: Employees are drinking from uncovered beverages in food preparation areas. Employees personal beverages are not separated from food preparation areas. (3 penalty points) Corrected on site. 2 occurences. Critical: The person in charge is unable to demonstrate knowledge of the relationship between the prevention of foodborne illness and control of cross contamination. The person in charge is unable to demonstrate knowledge of the relationship between the prevention of foodborne illness and maintaining the food establishment in a clean condition and in good repair. (3 penalty points) 2 occurences. Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. Raw meat is stored above ready-to-eat foods in the walk-in cooler. (6 penalty points) Corrected on site. Food containers are not labeled with the common name of the food. (1 penalty point) In-use utensils are stored in an unclean location between pieces of equipment. (1 penalty point) Corrected on site. Wet wiping cloths are not stored in sanitizer solution. (1 penalty point) Corrected on site. Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point) Corrected on site. Critical: Potentially hazardous food was not cooled to 41°F within a total of 6 hours. (6 penalty points) Critical: Potentially hazardous food is being cooled in deep containers. (3 penalty points) Critical: Pho broth is being held at 49°F in the walk in cooler. (6 penalty points) Critical: The menu lacks asterisks to denote animal foods that may be served undercooked. A consumer advisory is not provided in the printed menu for animal foods that may be served undercooked. (6 penalty points) 2 occurences. (Unstacked wet dishes to air dry) Food equipment is not being air dried before being nested together. (1 penalty point) Corrected on site. Clean equipment is not covered or inverted to prevent contamination. (1 penalty point) Corrected on site. Unsealed wood holding up drain pipe is covered in mold. Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point) Corrected on site. Pressurized cylinders are not secured. (1 penalty point) (Removed all dirty equipment from floor and put in 3-comp sink) Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (1 penalty point) Corrected on site. Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point) Critical: Food equeptment stored dirty. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. The canopener is unclean to sight and touch. (6 penalty points) 3 occurences. Exterior surfaces of cooking equipment are dirty. Non-food contact surfaces of various equipment are dirty. (1 penalty point) 2 occurences. Gaskets damaged in reach-in freezer (1 penalty point) Employee belongings Stored above food. (1 penalty point) Walls are dirty in various areas. The floor is dirty beneath cooking equipment. The floor sink beneath the 3-compartment sink is dirty. (1 penalty point) 3 occurences. The entrance lacks "No Smoking" signage. (1 penalty point)	2/26/2015	Followup	45	Advise & Educate
Critical: Foods of animal origin that may be served undercooked to order are not asterisked to a written consumer advisory. A complete consumer advisory is not provided in the printed menu for animal foods that may be served undercooked. Note: Diem will email new menu within 7 days to conelson@slco.org (6 penalty points) 2 occurences. (bottom Runner) Gaskets are damaged on a refrigerator unit. (1 penalty point) Critical: Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. Note: Diem will email date and name of cleaning company to conelson@slco.org within 7 days. (6 penalty points) (By 3-comp sink) Walls are dirty in various areas. (1 penalty point) Corrected on site. The entrance lacks "No Smoking" signage. (1 penalty point)	2/26/2015	Followup	85	Permit re-instated
The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point) Critical: Employees personal beverages are not separated from food preparation areas. Employees are eating in food preparation areas. (3 penalty points) 2 occurences. Critical: The person in charge is unable to demonstrate knowledge of the relationship between the prevention of foodborne illness and control of hand contact with ready-to-eat foods. The person in charge is unable to demonstrate adequate knowledge of proper hot and cold holding temperatures for potentially hazardous foods. The person in charge is unable to demonstrate knowledge of the relationship between the prevention of foodborne illness and control of cross contamination. The person in charge is unable to demonstrate knowledge of the relationship between the prevention of foodborne illness and management of hand washing. The person in charge is unable to demonstrate knowledge of the relationship between the prevention of foodborne illness and maintaining the food establishment in a clean condition and in good repair. (15 penalty points) 5 occurences. Critical: Employees are handling ready to eat foods with bare hands. (6 penalty points) Critical: Raw meat is stored above ready-to-eat foods in the walk-in cooler. (6 penalty points) Food containers are not labeled with the common name of the food. (1 penalty point) In-use utensils are stored in an unclean location between pieces of equipmentwalk in handle The ice scoop is stored with the handle in contact with culinary ice. (2 penalty points) 2 occurences. Wet wiping cloths are not stored in sanitizer solution. (1 penalty point) Food is being stored on the floor. Food in the reach-in cooler is not covered to prevent contamination. A container of food is being stored on the floor in the walk in cooler. Food in the walk-in cooler is not covered to prevent contamination. (2 penalty points) 2 occurences. Critical: Potentially hazardous food is not being reheated to at least 165°F before being placed in a hot holding unit. (6 penalty points) Critical: Potentially hazardous food is being cooled in deep containers. (3 penalty points) Critical: pho broth is being held at 45°F in the walk in cooler. tofu is being held out of temperature control at 57 °F on a counter.reccomend discard sprouts is being held out of temperature control at 47 °F on a counter. (18 penalty points) 3 occurences. Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. (3 penalty points) Critical: The menu lacks asterisks to denote animal foods that may be served undercooked. A consumer advisory is not provided in the printed menu for animal foods that may be served undercooked. (6 penalty points) 2 occurences. Critical: Food is being stored in non-food grade containers. (6 penalty points) Food equipment is not being air dried before being nested together. (1 penalty point) Clean equipment is stored on the floor. Clean equipment is not covered or inverted to prevent contamination. Single service items are stored on the floor. (3 penalty points) 3 occurences. Single service items are stored in a mechanical room. (1 penalty point) Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point) Cold holding unit lacks an internal ambient thermometer. (1 penalty point) Critical: The walk in cooler is unable to hold potentially hazardous foods at or below 41°F. (3 penalty points) Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (1 penalty point) Ice machine gaskets are damaged (1 penalty point) Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point) Single-use items are being re-used. (1 penalty point) Critical: food equeptment stored dirty. Shelves throughout the kitchen are unclean to sight and touch. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. The canopener is unclean to sight and touch. (18 penalty points) 4 occurences. reach in freezer holding raw meat is covered in built up Blood. Non-food contact surfaces of various equipment are dirty. Exterior surfaces of cooking equipment are dirty. Reach-in cooler handles and gaskets are dirty. Shelves in the walk-in cooler are dirty. (3 penalty points) 5 occurences. Not all lights are shielded or shatterproof. (1 penalty point) Restrooms lack hand washing signage. (1 penalty point) Employee belongings stored on food equeptment (1 penalty point) ceiling tiles are missing (1 penalty point) Walls are dirty in various areas. The floor is dirty beneath cooking equipment. (2 penalty points) 2 occurences. Critical: Establishment is closed because there are several repeat violations and because the food is being handled in an unsafe way. (Cooling, bare hand contact, cold holding etc.) The establishment is not maintained to be clean.. (100 penalty points) The entrance lacks "No Smoking" signage. (1 penalty point)	2/25/2015	Routine	0	Permit Suspension
Food safety manager certification is expired. (1 penalty point) Critical: Employees are eating in food preparation areas. (3 penalty points) Corrected on site. Food containers are not labeled with the common name of the food. (1 penalty point) Wet wiping cloths are not stored in sanitizer solution. (1 penalty point) Food is being stored on the floor. (1 penalty point) Critical: Raw beef is being held at 47F in a reach-in. Bean sprouts are being held at 60F in an ice container. (6 penalty points) Corrected on site. 2 occurences. Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. (3 penalty points) Single service items are not stored to prevent contamination. (1 penalty point) The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point) Gaskets are damaged on a refrigerator unit. (1 penalty point) Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point) Fan covers in the walk-in cooler are dirty. Cooking hood is unclean. (1 penalty point) Personal lotion is being stored on a food prep table. (1 penalty point) The entrance lacks "No Smoking" signage. (1 penalty point)	9/23/2014	Routine	77	Advise & Educate
The certified manager is not registered with SLCoHD. (1 penalty point) Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points) Critical: The person in charge is unable to demonstrate adequate knowledge of proper cooling methods for potentially hazardous foods. The person in charge is unable to demonstrate knowledge of correct procedures for cleaning and sanitizing utensils and food contact surfaces. (3 penalty points) 2 occurences. Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points) Corrected on site. Food containers are not labeled with the common name of the food. (1 penalty point) The ice scoop is stored with the handle in contact with culinary ice. Rice scoops are stored in standing water. In-use utensils are stored in an unclean location between pieces of equipment. Bowls are used for food scoops and are stored inside food containers. (1 penalty point) Corrected on site. 4 occurences. Wet wiping cloths are not stored in sanitizer solution. (1 penalty point) Corrected on site. A container of food is being stored on the floor in the walk in cooler. Food in the walk-in cooler is not covered to prevent contamination. Food is being cooked in rice cooker on the floor. (1 penalty point) 3 occurences. Critical: food container stored on trash can then moved to cutting surfaces. (6 penalty points) Critical: Potentially hazardous food is being cooled at room temperature. (3 penalty points) Corrected on site. Critical: discarded all cooked meats at 42 or above sprouts are being held at 50 °F in the ice bath. cooked egg roll is being held at 48°F in the walk in cooler. raw meat is being held at 48°F in the walk in cooler. tofu is being held at 45 °F in the walk in cooler( back of walk in). raw meat is being held at 47°F in the make table. (6 penalty points) 3 occurences. Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. (3 penalty points) Corrected on site. Critical: Food is being stored in non-food grade containers. (6 penalty points) Clean equipment is not covered or inverted to prevent contamination. (1 penalty point) Single service items are stored in a mechanical room. (1 penalty point) Cardboard is being used as shelf liner. Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point) 2 occurences. Critical: The walk in cooler is unable to hold potentially hazardous foods at or below 41°F. There is insufficient refrigeration capacity to hold all potentially hazardous foods at or below 41° F. (3 penalty points) 2 occurences. Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (1 penalty point) Critical: There is no sanitizer test kit available. (3 penalty points) The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point) Gaskets are damaged on a ice machine unit. (1 penalty point) Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point) Critical: (COS) container of food stored in contact with other food in walk in (COS )Knives stored dirty in holder. (COS)The canopener is unclean to sight and touch. Shelves throughout the kitchen are unclean to sight and touch. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. Interior surfaces of a reach in freezer are unclean. (6 penalty points) 6 occurences. Fan covers in the walk-in cooler are dirty. Exterior surfaces of cooking equipment are dirty. (1 penalty point) 2 occurences. Critical: There is no hand drying provision at the hand sink. (3 penalty points) Corrected on site. Hand sinks in the kitchen lack hand washing signage. (1 penalty point) Corrected on site. Walls are dirty in various areas. The ceiling is dirty in various areas. The floor is dirty beneath cooking equipment. Floor sinks are dirty. (1 penalty point) 4 occurences. Critical: anti diarrhea -Medicines belonging to employees are not stored to prevent the contamination of food, equipment, and utensils. (6 penalty points) Employees personal items stored on food and food equipment (1 penalty point) Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points) The entrance lacks "No Smoking" signage. (1 penalty point)	9/22/2014	Routine	20

Pho Thin respresentatives - respond and add information

Recently added reviews

Name	City	Users' Rating
TANDOORIA (MOBILE)	Salt Lake City, UT
SODEXO @ WELLS FARGO MAIN	Salt Lake City, UT
WELLS FARGO BANK CAFE (ICB)	Salt Lake City, UT
LA TIENDITA MARKET RESTAURANT	Salt Lake City, UT
MAVERIK COUNTRY STORE #323	Salt Lake City, UT
ARTS PLACE BAR	Salt Lake City, UT
BASKIN ROBBINS	Salt Lake City, UT
Nuch's Pizzeria	Salt Lake City, UT
BUNGALOW CARE CENTER	Salt Lake City, UT
Sizzler	Salt Lake City, UT

Restaurants in neighborhood

Name
Pho Thin
PHO THIN
YOGURTLAND
MELLOW MUSHROOM PIZZA BAKERS
ANNEX BY EPIC BREWING
FLATBREAD
POTBELLY SANDWICH SHOP
Salt Lake Pizza & Pasta

Create your own business profile on city-data.com. It's completely free!

Business Search - 14 Million verified businesses