PHO 7

13121 SE KENT KANGLEY RD 105, KENT, WA 98030 · Restaurant (Seating 13-50)

37 inspections

1. Routine Inspection/Field ReviewApr 4, 2024

   2 infractions

   • 3400 - Wiping cloths properly used, stored, sanitizer concentration
     • BLUE
   • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
     • RED
2. Return InspectionMar 16, 2023

   0 infractions

3. Routine Inspection/Field ReviewJan 5, 2023

   8 infractions

   • 4100 - Warewashing facilities properly installed, maintained, used;
     • BLUE
   • 3000 - Proper thawing methods used
     • BLUE
   • 3400 - Wiping cloths properly used, stored, sanitizer concentration
     • BLUE
   • 0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on
     • RED
   • 0200 - Food Worker Cards current for all food workers; new food workers trained
     • RED
   • 0400 - Hands washed as required
     • RED
   • 0600 - Adequate handwashing facilities
     • RED
   • 1300 - Food contact surfaces cleaned and sanitized; no cross contamination
     • RED
4. Routine Inspection/Field ReviewMay 24, 2022

   13 infractions

   • 3000 - Proper thawing methods used
     • BLUE
   • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
     • BLUE
   • 2900 - Adequate equipment for temperature control
     • BLUE
   • 3500 - Employee cleanliness and hygiene
     • BLUE
   • 4100 - Warewashing facilities properly installed,...
     • BLUE
   • 4400 - Plumbing properly sized, installed,...
     • BLUE
   • 3400 - Wiping cloths properly used, stored, proper sanitizer
     • BLUE
   • 1900 - No room temperature storage; proper use of time...
     • RED
   • 2500 - Toxic substances properly identified,...
     • RED
   • 0100 - PIC certified by accredited program or compliance with code, or correct answers
     • RED
   • 1300 - Food contact surfaces and utensils used for raw meat thoroughly cleaned and sanitized. no ..
     • RED
   • 2110 - Proper cold holding temperatures (greater than 45° F)
     • RED
   • 2200 - Accurate thermometer provided and used ...
     • RED
5. Routine Inspection/Field ReviewAug 16, 2021

   3 infractions

   • 3000 - Proper thawing methods used
     • BLUE
   • 2110 - Proper cold holding temperatures (greater than 45° F)
     • RED
   • 2200 - Accurate thermometer provided and used ...
     • RED
6. Routine Inspection/Field ReviewJul 25, 2019

   0 infractions

7. Routine Inspection/Field ReviewJun 18, 2019

   2 infractions

   • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
     • BLUE
   • 2110 - Proper cold holding temperatures (greater than 45° F)
     • RED
8. Consultation/Education - FieldMar 19, 2019

   0 infractions

9. Consultation/Education - FieldMar 6, 2019

   0 infractions

10. Routine Inspection/Field ReviewDec 27, 2018

    6 infractions

    • 3200 - Insects, rodents, animals not present; entrance controlled.
      • BLUE
    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 4400 - Plumbing properly sized, installed,...
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
11. Routine Inspection/Field ReviewMay 29, 2018

    4 infractions

    • 4400 - Plumbing properly sized, installed,...
      • BLUE
    • 3000 - Proper thawing methods used
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 2000 - Proper reheating procedures for hot holding
      • RED
12. Routine Inspection/Field ReviewJul 24, 2017

    4 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 2500 - Toxic substances properly identified,...
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
13. Consultation/Education - FieldApr 13, 2017

    0 infractions

14. Routine Inspection/Field ReviewNov 8, 2016

    5 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
    • 2500 - Toxic substances properly identified,...
      • RED
15. Routine Inspection/Field ReviewMar 9, 2016

    5 infractions

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 4800 - Physical facilities properly installed,...
      • BLUE
    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 2500 - Toxic substances properly identified,...
      • RED
16. Routine Inspection/Field ReviewNov 16, 2015

    6 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
17. Consultation/Education - FieldOct 26, 2015

    0 infractions

18. Routine Inspection/Field ReviewApr 29, 2015

    6 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
19. Return InspectionDec 29, 2014

    1 infraction

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
20. Routine Inspection/Field ReviewDec 12, 2014

    7 infractions

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 1300 - Food contact surfaces and utensils used for raw meat thoroughly cleaned and sanitized. no ..
      • RED
    • 0400 - Hands washed as required
      • RED
21. Routine Inspection/Field ReviewJul 22, 2014

    5 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
22. Consultation/Education - FieldFeb 21, 2014

    0 infractions

23. Return InspectionJan 29, 2014

    0 infractions

24. Return InspectionDec 31, 2013

    3 infractions

    • 1100 - Proper disposition of returned, previously served, unsafe, or contaminated food
      • RED
    • 1300 - Food contact surfaces and utensils used for raw meat thoroughly cleaned and sanitized. no ..
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED
25. Return InspectionDec 16, 2013

    4 infractions

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 1900 - No room temperature storage; proper use of time...
      • RED
    • 0400 - Hands washed as required
      • RED
    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
26. Routine Inspection/Field ReviewDec 2, 2013

    10 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 3800 - Utensils, equipment, linens properly stored,...
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
    • 2500 - Toxic substances properly identified,...
      • RED
    • 1300 - Food contact surfaces and utensils used for raw meat thoroughly cleaned and sanitized. no ..
      • RED
    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
27. Consultation/Education - FieldSep 4, 2013

    0 infractions

28. Routine Inspection/Field ReviewFeb 11, 2013

    4 infractions

    • 3900 - Single use and single service articles properly...
      • BLUE
    • 3000 - Proper thawing methods used
      • BLUE
    • 3700 - In-use utensils properly stored
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
29. Routine Inspection/Field ReviewSep 11, 2012

    5 infractions

    • 3800 - Utensils, equipment, linens properly stored,...
      • BLUE
    • 3600 - Proper eating, tasting, drinking, or tobacco use
      • BLUE
    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 3200 - Insects, rodents, animals not present; entrance...
      • BLUE
    • 1000 - Food in good condition, safe and unadulterat...
      • RED
30. Consultation/Education - FieldMay 7, 2012

    0 infractions

31. Return InspectionMay 1, 2012

    0 infractions

32. Routine Inspection/Field ReviewApr 16, 2012

    13 infractions

    • 3000 - Proper thawing methods used
      • BLUE
    • 3400 - Wiping cloths properly used, stored
      • BLUE
    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 3800 - Utensils, equipment, linens properly stored,...
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 0200 - Food Worker Cards current for all food...
      • RED
    • 1400 - Raw meats below and away from RTE food
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 2200 - Accurate thermometer provided and used ...
      • RED
    • 0400 - Hands washed as required
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
33. Consultation/Education - FieldNov 28, 2011

    0 infractions

34. Routine Inspection/Field ReviewOct 19, 2011

    1 infraction

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
35. Return InspectionSep 13, 2011

    0 infractions

36. Return InspectionAug 25, 2011

    3 infractions

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 0200 - Food Worker Cards current for all food...
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED
37. Routine Inspection/Field ReviewAug 10, 2011

    10 infractions

    • 3200 - Insects, rodents, animals not present; entrance...
      • BLUE
    • 3000 - Proper thawing methods used
      • BLUE
    • 3400 - Wiping cloths properly used, stored
      • BLUE
    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 1400 - Raw meats below and away from RTE food
      • RED
    • 0200 - Food Worker Cards current for all food...
      • RED
    • 0400 - Hands washed as required
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED