Premises Information


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Name

PHO HOA RESTAURANT

Address

3000 CENTRAL AV

City/State/ZIP

CHARLOTTE

28205

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

7/7/2025

Final Score @ Grade

General Comments

WIC was 46F at the beginning of the inspection and was 39F after PIC adjusted temperature. Facility voluntarily closed until the temperature of the WIC was below 40F. Facility is considering putting the prep unit on TPHC for the summer due to it being directly across from the grill. EHS explained TPHC procedures and left TPHC form for them to complete.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
20	1.50	Proper cooling time & temperatures	Yes	Yes	No	3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed multiple tcs foods cooling in the Prep unit that was prepped or cooked this morning above 41F. Some foods were beyond the 6 hr cool time. See temperature chart. CDI PIC voluntarily discarded. REPEAT For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
22	1.50	Proper cold holding temperatures	Yes	Yes	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple foods in the prep unit above 41F. CDI PIC voluntarily discarded foods that were not prepped or cooked this morning and put other foods in the WIC and cooled down to 41F or below. REPEAT
23	0	Proper date marking & disposition	Yes	No	No	3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed multiple pans of food in the WIC and the lowboy cooler with no date mark. CDI PIC provided date marks. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
33	1	Proper cooling methods used; adequate equipment for temperature control	Yes	Yes	No	3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed multiple foods cooling in the lowboy cooler in covered pans. CDI PIC voluntarily discarded because they were prepped more than 4 hrs ago. Repeat
47	0	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	Yes	No	No	4-501.11 Maintain equipment in good repair. Observed WIC ambient air at 46F and prep unit at 44F. CDI Facilty voluntarily closed and both units were repaired before end of inspection.