PHO QUE 91

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

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Corrected On-Site

Basic - Outer openings not protected with self-closing doors. Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Pipe under prep sink on cooks line has a leak, leaking into green bucket

Basic - Working containers of food removed from original container not identified by common name. Several containers holding spices not labeled in dry storage area

Basic - - From initial inspection : Basic - Hole in or other damage to wall. -2 holes in wall in dry storage closet - From follow-up inspection 2026-04-01: Time Extended

Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. -rear door - From follow-up inspection 2026-04-01: Time Extended

High Priority - Non-food grade paper/paper towel used as liner for food container. Cooked tofu stored in container lined and covered with paper towel Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp and pork temping between 47F-52F cold holding .Per operator items were bought from freezer and slightly microwaved less than 2 hours. Operator placed items on ice for temperature recovery Corrective Action Taken

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

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink at cooks line had container in sink Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice flap of interior of ice machine

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women and men's restroom door

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket stored on shelf with dry goods at storage

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cooks line

Basic - Time/temperature control for safety food thawed in an improper manner. Pork,beef and shrimp temping between 32F-34F thawing on side of grill at cooks line. Operator moved to reach in cooler Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Hand washing sink by mop sink

High Priority - Nonfood-grade bags used in direct contact with food. Food in cold holding unit stored directly in contact with to go bags

Intermediate - Spray bottle containing toxic substance not labeled. Bleach with water in spray bottle not labeled Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored. Utensils for guests stored at tables not inverted, discussed proper storage, operator removed Utensil and placed at warewashing to re-wash Corrected On-Site

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

Basic - Working containers of food removed from original container not identified by common name. Spices in containers not labeled Corrected On-Site

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. 2 food containers stored with clean containers cracked Corrected On-Site

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

Basic - Food stored on floor. Cooking oil on floor on cooks line Corrected On-Site

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

Intermediate - Handwash sink not accessible for employee use at all times. Garbage can in front of hand sink in back prep area Corrected On-Site

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

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

Basic - Drain cover(s) missing. Drain cover off drain at mop sink

Basic - Employee with no hair restraint while engaging in food preparation. Cook and prep employee preparing food no hair restraint Corrected On-Site

Basic - Old labels stuck to food containers after cleaning.

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Cook has no hair restraint Warning - From follow-up inspection 2024-06-14: Time Extended

Intermediate - Handwash sink not accessible for employee use at all times. Rack and cleaning rag in hand sink on line Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator purchased bleach from store during licensing Corrected On-Site