A handwashing facility shall be maintained so that it is accessible at all times for employee use. A handwashing facility may not be used for purposes other than handwashing.
All of the employees must have valid foodworker cards and cards must be available for inspection.
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
Cooling - Cooked potentially hazardous food was not cooled in accordance with the Food Code.
Potentially hazardous foods are not kept at 140F or above in hot holding.
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