VIET-NOMZ

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. noodle cooked 6 hours ago (74F - cooling )

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 cracking eggs then went to prep the other cooked food without washing hand or changing her gloves .

High Priority - Live, small flying insects found Observed 1 live small flying insects at prep area not landing at any food . Next routine visit per supervisor.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw eggs stored over broth at the walk-in cooler . Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. noodle cooked 6 hours ago (74F - Cold Holding) Noodle sit out at time control since 11 am

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Noodle sit out at time control since 11 am

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat sanitizer used for sanitizer bucket not test strips available.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. New hire been there for 2 month .

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. New hired been there for 2 month no certification.

Basic - Ceiling tile missing. Back of the house area by the dish washer . Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Back of the house area dish area .

Basic - Cutting board has cut marks and is no longer cleanable. Make table . Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphones stored at prep table back of the house. Operator removed it . Corrected On-Site

Basic - Equipment in poor repair. Gasket torn walk-in and walk-in freezer door . Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door . Repeat Violation

Basic - Floor soiled/has accumulation of debris. Throughout kitchen equipment.

Basic - Food stored on floor. Buckets of marinade sauce stored on floor at the walk-in cooler .

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Really really heavy at the walk-in freezer. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tong stored on stove door . Operator removed it . Corrected On-Site

Basic - Light not functioning. One out by the hoods.

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Exit door .

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen equipment and walk-in cooler . Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm Operator changed the buckets second check 200 ppm ,. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above rice noodles at the walk-in cooler . Corrected On-Site

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. See stop sale. No time mark at the rice noodles operator stated it's been out for 1 hours and she add label . Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. veggie rolls (120F - Hot Holding) Second temp 165f. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing her hand at the 3 compartment sink .

Basic - Ceiling tile missing. Back of the house.

Basic - Cutting board has cut marks and is no longer cleanable. Make table .

Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Observed employee preparing beef role chewing gum .

Basic - Equipment in poor repair. Gasket torn at the drawer under the grill ,walk-in cooler and walk-in freezer door .

Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door .

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk-in freezer . Repeat Violation

Basic - Light not functioning. One out by the hoods. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler and walk-in freezer shelves .

High Priority - - From initial inspection : 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. Eggs and beans sprouts on time no time marked . Operator stated that's been there less than 2 hours and he added time . Corrected On-Site - From follow-up inspection 2025-05-09: Time Extended

Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing watch . Corrected On-Site Repeat Violation - From follow-up inspection 2025-05-09: Time Extended

Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee preparing food without beard guard . Corrected On-Site Repeat Violation - From follow-up inspection 2025-05-09: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Buckets of broth stored on floor at the walk-in cooler . - From follow-up inspection 2025-05-09: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk-in freezer . - From follow-up inspection 2025-05-09: Time Extended

Basic - - From initial inspection : Basic - Light not functioning. One out by the hoods. - From follow-up inspection 2025-05-09: Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. Raw beef Meat stored on walk-in freezer no covered or wrapped directly on the shelves. - From follow-up inspection 2025-05-09: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on cutting board at the make table . Operator moved it to the sanitizer buckets . Corrected On-Site - From follow-up inspection 2025-05-09: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over container of noodles in prep cooler Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 1 cracked egg in drawer cooler. Operator immediately discarded Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Multiple buckets of pho in walk in cooler. Covers 160F-170F 30 minutes. Operator immediately removed from cooler and uncovered Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Ceiling tile missing. In back kitchen area over dry storage

Basic - Cutting board has cut marks and is no longer cleanable. On prep table cooler

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server wearing watch Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Corrected On-Site

Basic - Food stored in a prohibited area. Bucket of noodles under soap dispenser at hand sink on cook line Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. On oven door Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of Stove and fryers

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler: Unwashed produce over ready to eat carrots, daikon

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sprouts in server area for take out orders at 45F less then 1 hour. Recommended operator to use an ice bath for temperature recovery Corrective Action Taken

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee hired for more then 2 months

Intermediate - Spray bottle containing toxic substance not labeled. Bottle with degreaser not labeled in dishwasher area Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in sugar container Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom. Both bathrooms are unisex neither have the cover waste receptacle

Basic - Current Hotel and Restaurant license not displayed.

Basic - Floor soiled/has accumulation of debris. Floor in walk in cooler with food debris

Basic - Food stored on floor. Bag of onions on floor located in back of the kitchen Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Build up ice in walk in freezer

Basic - Stored food not covered. Beef in walk in freezer not covered

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves with rust

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 1 cracked raw shell egg in container in reach in cooler drawer under grill.

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink blocked by noodles bucket Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink in back had plastic containers in basin Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Drinks over prep area in kitchen Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on shelf in back area

Basic - Food stored on floor. Bagged Onions, boxed oil, on floor in back kitchen area Buckets of soup cooling on floor vin back kitchen area Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over marinade in walk in cooler

Basic - Accumulation of debris on exterior of warewashing machine. Top of dish machine Old labels on containers at dish storage area

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse stored on top of case of mayonnaise

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee preparing food with no beard guard

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaged in cooking food without hair net or hat Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door at back of kitchen

Basic - Food not stored at least 6 inches off of the floor. Cooking oil stored on floor by back door

Basic - In-use tongs stored on equipment door handle between uses. In use tongs stored on oven handle Knives stored between make table and prep table on Cooks line Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Spring rolls 85° less than an hour. Recommend using Time to control. Gave form to operator. Corrective Action Taken

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 copy to operator Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. By icemaker, blocked by dicer and cambro pan on sink basin, Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both kitchen handsinks.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Gave operator copy of form. Corrective Action Taken

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Food stored on floor. Onions by back door.

Basic - No suitable facilities provided to store employee clothing and other possessions. Ladies purses in storage area.

Basic - Single-service articles improperly stored. Paper towel case on floor in storage area.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Testing zero. Corrected On-Site

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Warning - From follow-up inspection 2022-09-26: Time Extended - From follow-up inspection 2022-09-27: Time Extended - From follow-up inspection 2022-11-28: Time Extended - From follow-up inspection 2022-12-28: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable on make table in cook line. And on prep area. Warning - From follow-up inspection 2022-09-26: Time Extended - From follow-up inspection 2022-09-27: Time Extended - From follow-up inspection 2022-11-28: Time Extended - From follow-up inspection 2022-12-28: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair.Walk in cooler freezer door leaves a gap when closed. Warning - From follow-up inspection 2022-09-26: Time Extended - From follow-up inspection 2022-09-27: Time Extended - From follow-up inspection 2022-11-28: Time Extended - From follow-up inspection 2022-12-28: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.Per employee chicken cooked at 10:00 am . Has a temperature of 73°F. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Chicken prepared at 10:00 am and at 3:30 pm is temping 74°F. Warning

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/ Repeat Violation

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Ceiling tile missing by mop sink area and over dish machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.Multiple in the kitchen.

Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair.Gaskets at reach in cooler under coffee machine.

Basic - Floor soiled/has accumulation of debris.Behind single burners.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2021-07-15: Time Extended