PHO VIET VIETNAMESE NOODLE SOUP

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp over ready to eat pork in small black cooler located at the end of cook line. Observed raw beef over ready to eat chicken in small black cooler located at the end of cook line. Employee removed and stored all raw items on bottom of coolerRepeat Violation Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Observed employee hand sink blocked with cutting board and utensils. Employee removed and stored cutting board and utensils properly. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks stored on prep table in kitchen. Employee removed and stored properly. Corrected On-Site Repeat Violation

Basic - Floor soiled/has accumulation of debris. Observed floors under equipment soiled.

Basic - In-use wet wiping cloth/towel used under cutting board. Observed in use wet wiping cloth under cutting board in kitchen. Employee removed wiping cloth from cutting board. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed stand alone cooler soiled at bottom of unit.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in mop bucket located near exit door. Employee removed and stored wet mop. Corrected On-Site Repeat Violation

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 flying insect in storage area across from kitchen.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over ready to eat sauces in flip top cooler on cook line. Employee removed and stored properly. Corrected On-Site Repeat Violation Admin Complaint

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table next to food. Employee removed and stored properly. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Observed box of onions stored on floor of storage area. Employee removed onions and stored properly. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mops not stored properly to dry. Employee removed and stored mops to dry properly. Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed Employee cracked raw shell eggs and then handled ready-to-eat food without washing hands. Spoke to employee regarding handwashing. Employee washed hands properly. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in standalone cooler, raw chicken over ready to eat foods. Employee removed and stored properly at bottom of unit. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed meat slicer soiled in kitchen.

Basic - Duct tape used to repair nonfood-contact surface. Observed Duct tape used to repair door handles of stand alone cooler. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks on prep counter in kitchen .

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed light shining from outside at bottom of back door.

Basic - Floor soiled/has accumulation of debris. Observed floors soiled in kitchen and at the end of cook line under 3 compartment sink. Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Observed In-use wet wiping cloth/towel used under cutting board. Employee removed towel from cutting board. Corrected On-Site Repeat Violation

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employees handled soiled exterior of equipment then engaged in food prep activity without washing hands. Kitchen Hand wash sink inaccessible due to blocked by append board on sink. Manager intervened.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Food prep employee cutting lemons with bare hand contact. Rear wait station. Manager intervened. Corrective Action Taken

High Priority - Non-food grade paper/paper towel used as liner for food container. Foods covered and in contact with cloths. Noodles. Cooked meats.

Intermediate - Handwash sink not accessible for employee use at all times. Kitchen Hand wash sink with large wooden board on sink with numerous foods / utensils on board. Moved by manager. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.

Basic - Duct tape used to repair nonfood-contact surface. Duct tape on handles to coolers. Kitchen.

Basic - Floor soiled/has accumulation of debris. Soiled floors in kitchen. Rear cookline area and Three compartment sink. Repeat Violation

Basic - Food stored in a location that is exposed to splash/dust. Prepped foods under paper towel dispenser. Kitchen. Moved by manager. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled counters and shelves in kitchen. Repeat Violation

Basic - Plumbing system in disrepair. Extremely tight hot and cooed water faucet handles. Barely able to get water to flow.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Soiled interior of reach in freezer. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Raw frozen meats thawing in kitchen sink. Faucet turned on. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. 3 wet wipes on counter in : kitchen

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash, rinse equipments but not sanitized and place away on clean equipment storage rack. Sanitizer water when tested was 0ppm. Employee added bleach to sanitize water and now at 200ppm Repeat Violation Admin Complaint

High Priority - Nonfood-grade bags used in direct contact with food. Noodles stored in direct contact in non food grade bag in reach in cooler. Employee removed from bag Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pan of prep raw shrimp stored over container cut prep vegetables. Employee properly stored Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shell eggs - ambient temperature (80F - Cold Holding), stored in container on front line next to oven, place here approximately 30 mins ago from reach in cooler. Employee place back in reach in cooler Corrective Action Taken Repeat Violation Admin Complaint

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 and the time removed from temperature control cannot be determined. No time marked on bean sprouts. Employee place time mark for 11am Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with Clean-Up of Vomiting and Diarrheal Events handout Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink on cook ice with pan inside. Employee removed Hand wash sink in wait station area with pan inside. Repeat Violation

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided consumer advisory sign and operator posted Corrected On-Site

Basic - Bathroom door left open other than during cleaning or maintenance. Unisex restroom door left open Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floor soiled under cooking equipments in kitchen area

Basic - Food stored in a location that is exposed to splash/dust. Cooked tofu and cooked pork stored cooling on prep table slightly covered under soap dispenser at hand wash sink on front cook line. Moved by manager. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Case of fry oil stored on floor in kitchen

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven with black build up

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of oven and cooking equipments with grease build up Reach in cooler with gasket soiled Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer with soiled interior

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips available. Warning - From follow-up inspection 2022-12-20: At callback time needed to obtain. Time Extended

Basic - - From initial inspection : Basic - Food stored in undrained ice. Ice in undrained cooler. Second prep room. Warning - From follow-up inspection 2022-12-20: At callback time needed to fix. Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One by board on triple sink

High Priority - Nonfood-grade bags used in direct contact with food. Cut lettuce in Publix bag, mgr removed lettuce, Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp on shelf above cooked beef in little black cooler by fryer, raw beef on shelf above krab in upright freezer, both open, employee rearranged Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken on shelf above raw shrimp p, both open in upright freezer

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 60f rice, from cooler,,p on table, employee wrote time, explained time as public health control Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 120f broth on stove, burner off, employee reheats it to 165f Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For sprouts and egg rolls, times on chart, emailed procedure to fill up

Intermediate - Nonfood-grade basting brush used in food. Metal trim for basting meats, in cooler

Basic - Cloth used as a food-contact surface. On dry noodles, employee moved it Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, employee removed it Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Under triple sink Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In little black cooler by fryer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Some dispenser button, handles in handsink by cook line, board by triple sink, exterior of black cooler by fryer, shelves above triple sink, and one burner Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Meatballs at room temperature, 32f by triple sink, employee placed it under cold running water Corrective Action Taken Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. By 1 door prep unit

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cutting mint leaves use to garnish soup with bare hands. Employee hands are clean and no cross contamination was observed. After reviewing with employee she put on gloves. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1. Raw steak stored cooked steak in main glass door reach in cooler on cook line. Manager properly separated food. 2. Raw chicken stored over stock on chest white reach in freezer in food storage room. Not all products commercially packaged. Manager properly separated food. Repeat Violation Admin Complaint

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 2 broken shell eggs stored in carton with other eggs on cook line. Manager discarded eggs.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (67°F) stored at room temperature on cook line. Manager stated eggs were taking out of the cooler a few minutes ago. Manager placed eggs in main cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. Rice (139°F - Reheating) in microwave and the placed in rice cooker for hot holding. Employee reheated rice again to now 178°F. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Bottles Bottles of sanitizer stored over case of bottle water by front counter. Manager properly stored chemicals Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple stained cutting boards on cook line.

Intermediate - Handwash sink not accessible for employee use at all times. Multiple drink containers stored inside handwash sink in food storage room. Manager removed containers from sink. Corrected On-Site

Basic - Equipment in poor repair. Stand alone reach in cooler on cook line has a torn gasket.

Basic - Floor soiled/has accumulation of debris.

Basic - Food stored on floor. Opened bag of rice stored on floor in front counter. Reviewed with manager. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Main reach in cooler on cook line has soiled gasket.

Basic - Objectionable odors in bathroom or other areas of the establishment. Strong objectionable odor in kitchen near the three compartment sink

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Stained alone reach in freezer interior soiled. Freezer on cook line next to the stove.

Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken and raw beef thawing at room on cook line and front counter. Manager moved beef to cooler and placed chicken under cold running water. Corrected On-Site Repeat Violation