HEALTHY PHO

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed some food debris on can opener. Observed operator removing can opener and wash in dish washer. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed some mold like substance on guard of ice machine. Observed operator cleaning guard and removing mold like substance. Corrected On-Site

Basic - Equipment in poor repair. Observed gaskets in kitchen reach in cooler with food debris on gaskets. Observed employee wiping down and sanitizing gaskets. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no date marking on prepped items in walk in cooler.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on dry storage shelf for dry dishes

Basic - Working containers of food removed from original container not identified by common name. Observed containers in dry storage with out lables

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Observed slicer by dry storage soiled.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand washing sink to the right of microwave.

Intermediate - No soap provided at handwash sink. Observed no soap at hand washing sink to the right of microwave.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine has black like mold in it.

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed glasses drying next to hand washing sink by ice machine.

Basic - Food stored on floor. Observed food on floor in walk in freezer and cooler.

Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign by wok station

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed rice next to cookline. Operator time marked the food item. Corrected On-Site Repeat Violation

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/Cung Hoang (Person in Charge). Individual with Food Safety Manager Certification arrived at the establishment during inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed container without handle at rice container. Operator removed the container. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwash sign at women's restroom.

Basic - Working containers of food removed from original container not identified by common name. Observed sugar container at wait station. Operator labeled the food item. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed milk at Reach in Cooler. Operator date marked the food item. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed multiple cubes at wait station handwash sink. Educated the operator.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed multiple containers at dish shelf. Operator placed in the proper manner to air dry. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed at 0ppm due to sanitizer not primed. Primed the Dish Machine to 100ppm. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw pork at Walk in Cooler. Operator switched the food items. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee at prep sink. Educated the operator.

Intermediate - Handwash sink not accessible for employee use at all times. Observed blocked by containers inside the handwash sink at kitchen. Operator removed the containers. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed at prep table on cookline.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Operator time marked the food item. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed multiple containers at frontline handwash sink. Operator removed the containers. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed operator the written procedure form.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed multiple spoons at wait station in standing water. Operator removed the water. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed container of sugar and salt not labeled. Operator labeled the food items Corrected On-Site