PHO CAFE ON BARDSTOWN
Latest Score
96
Last Inspected
May 5, 2026
Violations
46
Critical
20
Inspection History
May 5, 2026
Score: 96
Nov 4, 2025
Score: 91
Apr 25, 2025
Score: 82
Inspection Reports
A May 5, 2026 REGULAR Score: 96 0 violations
No violations recorded for this inspection.
B November 11, 2025 FOLLOWUP Score: 100 0 violations
No violations recorded for this inspection.
C November 4, 2025 REGULAR Score: 91 1 violation 1 critical
PROPER COLD HOLDING TEMPERATURES
TCS food not maintained at 5°C (41°F) or below. (Chicken broth and garlic oil - discarded)
A May 1, 2025 FOLLOWUP Score: 100 0 violations
No violations recorded for this inspection.
C April 25, 2025 REGULAR Score: 82 9 violations 5 critical
NO BARE HAND CONTACT WITH READY-TO-EAT FOODS OR APPROVED ALTERNATE METHOD FOLLOWED
Bare hand contact with ready to eat foods (observed bare hand contact while cutting cabbage-corrected).
Food separated and protected
Raw animal foods not separated by type based on minimum cook temperatures. Ready-to-eat food subject to contamination by raw animal product.
FOOD-CONTACT SURFACES: CLEANED AND SANITIZED
Equipment, food-contact surfaces, utensils not cleaned at proper intervals (Deli Slicer).
PROPER COLD HOLDING TEMPERATURES
TCS food not maintained at 5°C (41°F) or below (Rice observed in cooler at 70 degrees- PIC stated it was cooked yesterday-discarded).
PROPER COOLING TIME AND TEMPERATURE
TCS food requiring refrigeration not rapidly cooled to an internal temperature of 5°C (41°F) or below (Pork cooked at 9 AM was holding at 55 Degrees at 3 PM-discarded).
PROPER DATE MARKING AND DISPOSITION
Food not clearly marked to indicate the date or day by which the food shall be consumed, sold or discarded (Corrected).
Approved thawing methods used
Improper thawing method being used for TCS food.
Wiping cloths: properly used and stored
Cloths in use not stored in sanitizing solution.
Physical facilities installed, maintained and clean
Floors not clean. Walls not clean. Ceilings not clean.
P October 5, 2023 Score: 81 10 violations 5 critical
PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
Employee food/drinks not properly stored (Corrected).
Food separated and protected
Ready-to-eat food subject to contamination by raw animal product.
FOOD-CONTACT SURFACES: CLEANED AND SANITIZED
The approved sanitizing solution for manual/mechanical ware-washing is not at the proper concentration (Wash dishes in 3 comp sink until repaired).
PROPER COLD HOLDING TEMPERATURES
TCS food not maintained at 5°C (41°F) or below (TCS food holding between 47-60 degrees, all quarantined and voluntarily discarded).
PROPER COOLING TIME AND TEMPERATURE
TCS food requiring refrigeration not rapidly cooled to an internal temperature of 5°C (41°F) or below (Beef grilled at 8 AM, holding at 56 degrees at 3 PM).
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
Chemical bottles not labeled properly.
Wiping cloths: properly used and stored
Cloths in use not stored in sanitizing solution.
Single use/single service articles: properly stored, used
Improper display/storage of single service items.
Hot and cold water available; adequate pressure; plumbing maintained
Water not under presssure (one hand sink).
Physical facilities installed, maintained and clean
Floors not clean. Walls not clean.
P February 23, 2022 Score: 80 11 violations 5 critical
HANDS CLEAN AND PROPERLY WASHED
Hands not washed properly.
Adequate hand washing facilities supplied and accessible
Hand cleaner not provided at lavatory or hand washing sink.
Food separated and protected
Ready-to-eat food subject to contamination by raw animal product (Raw eggs stored above ready to eat product).
FOOD-CONTACT SURFACES: CLEANED AND SANITIZED
Food-contact surfaces not cleaned and sanitized. (Dishwasher at 10 PPM-corrected).
PROPER HOT HOLDING TEMPERATURES
TCS food not maintained at 57°C (135°F) or above (Noodles holding at 72 degrees, Rice holding at 65 degrees-all discarded).
PROPER DATE MARKING AND DISPOSITION
Food not clearly marked to indicate the date or day by which the food shall be consumed, sold or discarded.
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
Chemicals not properly labeled.
Personal cleanliness; hair restraints
No hair/beard restraints where required.
Wiping cloths: properly used and stored
Cloths in use not stored in sanitizing solution.
In-use utensils, properly stored
In-use food dispensing utensils not properly stored.
Physical facilities installed, maintained and clean
Walls not clean. Mop sink area not clean. Hood vent not clean.
P May 5, 2021 Score: 78 15 violations 4 critical
PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
Personal items on food prep surface. (cell phone)
HANDS CLEAN AND PROPERLY WASHED
Hands not washed to prevent contamination for previous task.
Adequate hand washing facilities supplied and accessible
Hand washing sink is not accessible at all times. (meat defrosting in handsink) Hand sink used for purposes other than hand washing. (scrubber and rice)
Food separated and protected
Cloth not laundred properly during food preparation.
FOOD-CONTACT SURFACES: CLEANED AND SANITIZED
The approved sanitizing solution for manual/mechanical ware-washing is not at the proper concentration. (dishwasher not sanitizing)
PROPER DATE MARKING AND DISPOSITION
Food not clearly marked to indicate that date or day by which the food shall be consumed, sold or discarded. (date mark all prepped food and sauces)
Thermometers provided and accurate
Lack of accurate thermometers in all refrigeration/freezer units storing TCS foods.
Personal cleanliness; hair restraints
No hair restraints where required.
Wiping cloths: properly used and stored
Cloths in use not stored in sanitizing solution. (cloths all over floors)
In-use utensils, properly stored
In-use food dispensing utensils not properly stored. (knife stored in between cooler and table)
Single use/single service articles: properly stored, used
Improper display/storage of single service items.
Nonfood-contact surfaces clean
Nonfood-contact surfaces have accumulation of soil. Nonfood-contact surfaces of equipement not cleaned at a frequency to prevent accumulation of soil residue. (soda machine, and hot water dispenser)
Toilet facilities: properly constructed, supplied, cleaned
Toilet paper not properly stored.
Physical facilities installed, maintained and clean
Ceiling tile grids rusty and unclean.
Adequate ventilation and lighting
Exhaust vents have acummulation of soil. Air vent dusty.