Pho Fresh Alley & Boba Tea

Inspector notes: Operator indicated in to-go and online orders that raw sliced beef is served frozen and raw. Person also indicated that sliced beef can be served raw or undercooked in the restaurant. Observed no disclosure that raw beef maybe served raw or undercooked; establishment added reminder message to restaurant menu and online menu indicating that ingesting raw animal proteins may lead to illness. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Must provide approved consumer advisory at all points of sale prior to re-inspection (this includes ALL digital platforms as well). The approved consumer advisory should include verbiage that the raw sliced beef can be served/is served raw (i.e. "steak can be served raw" AND/OR "steak is served raw")

Inspector notes: Observed employees wash their hands for less than 15 seconds. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Person in charge indicated they would discuss and train staff on how to wash their hands adequately

Inspector notes: Observed nacho cheese with an internal temperature of 127*F in a hot holding unit. Person in charge indicated it was held over yesterday service, cooled in the walk-in refrigerator, and then immediately placed in the hot holding unit ~1.5 prior to inspection. Discussed with person in charge ensuring foods are reheated within 2 hours to 165*F if held over or prepared from cooled TCS food prepared in the restaurant or 135*F if from commercially processed and hermetically sealed container; once it is reheated it must be held at 135*F and above except during preparation, cooking, cooling or when time is used as a control. The nacho cheese sauce was reheated to 170*F at time of inspection

Inspector notes: Observed the following ready to eat (RTE)/time temperature controlled for safety (TCS) foods with no label indicating when they were prepared: house made egg rolls, cooked chicken. Person in charge indicated they were prepared 2/9/25 (frozen the same day) and removed from the freezer last night. Person in charge was informed that the day they were prepared, frozen, and the day they were removed from the freezer must be documented to ensure that RTE TCS foods are not stored at refrigeration temperatures for more than 7 days (day 1 being the day they were prepared). The person in charge indicated these foods are used within 2 days and opted to label these foods with just the day they were prepared (2/9)

Inspector notes: Observed the following time/temperature controlled for safety foods on time as a control with no time indicating when time as a public health control started: cooked noodles (internal temperature 74*F), microwaved onions (internal temperature 85*F), and cooked boba (internal temperature 79*F). The establishment's policy was not on-site either. Per the person in charge these foods were made at 10 am and are used or discarded with 2 hours. The times were labelled on the containers. A time as a public health control policy was printed and displayed at time of inspection as well. Ensure policy is always posted and times are always documented on the containers (or any other adequate means of keeping track of the times)

Inspector notes: Operator indicated in to-go and online orders that raw sliced beef is served frozen and raw. Person also indicated that sliced beef can we served raw or undercooked in the restaurant. Observed no disclosure that raw beef maybe served raw or undercooked; observed no reminder indicating that ingesting raw animal proteins may lead to illness. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Must provide approved consumer advisory at all points of sale prior to re-inspection (this includes digital platforms as well)

Inspector notes: Observed a spray bottle with pink liquid and a spray bottle with blue liquid with no label indicating what was in the spray bottles. Person in charge indicated they were sanitizer for the tables and hood cleaner respectively. Working containers used for storing poisonous/toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material to help prevent the dangerous misuse of the contents. The containers were labelled with their contents at time of inspection

Inspector notes: Observed plastic 5-gallon containers used to store pho broth with warping from excessive heat applied to these containers. Also observed lid (lid was for container used to store cooked beef) with warping from excessive heat applied to the lid. Multiuse food-contact surfaces shall be: smooth; free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; free of sharp internal angles, corners, and crevices; finished to have smooth welds and joints. Discussed with person in charge replacing containers when they are damaged; damage to container may make it hard to clean or pose a risk to the foods that are stored in them. Person in charge indicated they would replace these containers

Inspector notes: Observed a large wok fried rice with an internal temperature of 122*F sitting out at room temperature. Person in charge indicated it had been prepared 45 minutes to 1 hour before observed. Discussed ensuring TCS foods are cooled within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F and 41°F or less; to ensure this TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Person in charge split the wok into several shallow containers and placed them in the walk-in to cool more rapidly. Discussed ensuring rapid cooling as soon as the food hits 135*F

Inspector notes: Person in charge indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed employee handle cell phone with gloves and touch their midsection under their shirt with gloves and then immediately handle food from prep table and ladle pho broth. 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 properly washed hands at handwash sink at time of inspection. Guidance emailed

Inspector notes: Observed cooked pho broth with an internal temperature of 116*F sitting at room temperature in plastic 5-gallon containers; person in charge indicated they finished cooking these broths less than an hour before inspection. Person in charge indicated that the broth was cooling at room temperature prior to being placed in the walk-in refrigerator with ice wands to rapidly cool. Person in charge was informed that hot time/temperature controlled for safety foods can sit at room temperature to cool until they hit 135*F but then they must be rapidly cooled from 135*F to 70*F within 2 hours and 70*F to 41*F within 4 hours. Person in charge had pho broths moved to walk-in cooler with ice wands to rapidly cool to 70*F

Inspector notes: Observed cooked boba with an internal temperature of 86*F; container of boba did not have a label on it. Person in charge indicated it was cooked at 11 am and they only keep it for 4 hours. Discussed adding the boba to their time as a control policy and labeling it with the time they prepared it and what time to discard it. Person in charge labelled the boba and it was added to the time as a control policy