Pho Town Alpharetta

3 findings recorded on Jul 30, 2026. 1 marked corrected on site.

1. Violation recordedItem 2-2D ↗

   Handwashing

   Observed ice cubes and a food container in both of the handwashing sinks in the main kitchen and front service area. Advised PIC to only use designated handwashing sinks for handwashing only.

   Inspector’s full note

   Inspection item: Adequate handwashing facilities supplied & accessible

   Code 511-6-1.06(2)(o)

   Observed ice cubes and a food container in both of the handwashing sinks in the main kitchen and front service area. Advised PIC to only use designated handwashing sinks for handwashing only. 511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf 3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf New Violation. Correct By: 08/09/2026

   Official report · Item 2-2D ↗

   Correction status not recorded

   Correct by Aug 9, 2026

2. Repeat violationItem 4-2B ↗

   Food-contact surface sanitation

   Observed high temperature dishwasher not reaching 165 degrees Fahrenheit as the final rinse temperature. Final rinse temperature observed to be 147 degrees Fahrenheit.

   Inspector’s full note

   Inspection item: Food-contact surfaces: cleaned & sanitized

   Code 511-6-1.05(6)(l)

   Observed high temperature dishwasher not reaching 165 degrees Fahrenheit as the final rinse temperature. Final rinse temperature observed to be 147 degrees Fahrenheit. Advised PIC to have dishwashing serviced immediately. 511-6-1.05(6)(l) - Mechanical Warewashing, Hot Water Sanitization Temperatures(P) (l) Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures. 1. Except as specified in paragraph 2 of this subsection, in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194ºF (90ºC), or less than: Pf (i) For a stationary rack, single temperature machine, 165ºF (74ºC); Pf or (ii) For all other machines, 180ºF (82ºC). Pf 2. The maximum temperatures specified under paragraph 1 of this subsection, do not apply to the high pressure and temperature systems with wand-type, hand-held, spraying devices used for the in-place cleaning and sanitizing of equipment such as meat saws Repeat Violation. Correct By: 08/09/2026

   Official report · Item 4-2B ↗

   Correction status not recorded

   Correct by Aug 9, 2026

3. Violation recordedItem 6-1A ↗

   Cold holding

   Observed containers of chicken and pork in the walk-in-cooler at temperatures above 41 degrees Fahrenheit. PIC discarded food items.

   Inspector’s full note

   Inspection item: Proper cold holding temperatures

   Code 511-6-1.04(6)(f)

   Observed containers of chicken and pork in the walk-in-cooler at temperatures above 41 degrees Fahrenheit. PIC discarded food items. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P Corrected On-Site. New Violation.

   Official report · Item 6-1A ↗

   Marked corrected on site

Correction status comes from the dated report. Later changes may not be recorded here.