Pho Tau Bay

Inspection history 4 visits

1. 2025
2. Passed Jun 13 Score 61 ▲4

   Follow-Up Inspection

   5 violations, 1 critical

   • Critical Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
   • Minor Have at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.
   • Minor Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.
   • Minor Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
   • Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
3. Passed May 13 Score 57 ▼16

   Routine Inspection

   12 violations, 3 critical

   • Critical Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
   • Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Critical Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
   • Minor Have at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.
   • Minor Keep the physical facilities in good repair.
   • Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Minor Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.
   • Minor Have a test kit for the type of sanitizer used.
   • Minor Linens and napkins must not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new customer.
   • Minor The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
   • Minor Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
   • Minor Use effective cooling methods to cool TCS foods.
4. 2024
5. Passed May 24 Score 73 no change

   Follow-Up Inspection

   6 violations, 1 critical

   • Critical Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
   • Minor Have at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.
   • Minor Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.
   • Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Minor Keep the physical facilities in good repair.
   • Minor Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
6. Passed May 2 Starting score 73

   Routine Inspection

   11 violations, 1 critical

   • Critical Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
   • Minor Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • Minor Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
   • Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Minor Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Minor Keep the physical facilities in good repair.
   • Minor Do not store packaged food in direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging, wrapping, or container or its positioning in the ice or water.
   • Minor Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.
   • Minor Store food preparation or dispensing utensils in running water of sufficient velocity to flush particles to the drain.
   • Minor Use effective cooling methods to cool TCS foods.
   • Minor Have at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.

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