PHO 16

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cookline area- employee touched their face then proceeded to turn on stove and grab reach in cooler door handle without washing their hands- educated operator - employee washed their hands properly. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline on stove -Beef broth 130F- hot holding, -food out of temperature for 30 minutes- operator turned on stove to reheat product. Corrective Action Taken Repeat Violation Admin Complaint

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food stored over food used for restaurant in large reach in cooler- operator removed. Corrected On-Site

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. At dishwashing area employee washed hands in sink for 5 seconds and proceeded to put on clean gloves and prepare food- educated operator - employee washed hands. Corrective Action Taken

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. At tall reach in cooler one cracked egg- see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At tall reach in cooler- Raw short rib 72F- cold holding- food not prepared or portioned today- food out of temperature for 1 hour- operator moved to walk in freezer to quick chill Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line on stove- Beef broth 122F - hot holding- food out of temperature for 30 minutes- operator turned on burner too reheat. Corrective Action Taken

Basic - Employee with no hair restraint while engaging in food preparation.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shrimp over cooked pork at flip top cooler on cook line. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (52F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Advised operator to move to a different cooler or move to freezer to quick chill.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker observed at hose connection by triple sink.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots not stored inverted at storage rack by dish machine.

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

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Iced tea, lemonade and coffee in customer self service cooler, no labeling information. Educated operator on minimum labeling requirements. Name of product, name of establishment where product is packaged and address and expiration if applicable for cooked foods.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw beef then proceeded to handle cilantro without wash in their hands- educated operator - employee washed hands. Corrective Action Taken

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. At cookline area- employee handled cook pork and handled meatballs with barehand for order - operator poured hot broth over food reaching 130F- educated operator- operator reheated to 145F. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer raw beef not commercially packaged over bucket of beef broth- operator stored properly.Corrected On-Site Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At prep counter in kitchen - Cooked chicken 86F- hot holding- food left out for 2 hours- operators placed in reach in cooler to quick chill. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. At handwashing sink by front counter pitcher inside sink - operator removed. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee with watch on at cookline. Corrective Action Taken

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Food stored on floor. At walk in freezer bucket of soup stored on floor.

High Priority - Toxic substance/chemical improperly stored. At dishmachine area- bottle of head&shoulders shampoo stored above dishmachine and clean dishes- operator removed.

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. At reach in cooler- container of milk opened 03/09/24 not date marked operator date marked. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open bottle of water on prep counter - operator removed. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer raw salmon not commercially packaged stored over cooked tripe and pre cooked foods - operator moved raw salmon to lower shelf. 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. No written plan for cooked noodles, cooked chicken, beef- emailed to operator. Corrective Action Taken

Basic - Insect control device installed over food preparation area. At back area- bug zapper above containers of oil- operator removed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...tofu 54° in reach in cooler at kitchen being held less than four hours. Operator moved to walk in freezer to cooling fast. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime....slicer blade , operator cleaned. Corrected On-Site

Basic - Food stored on floor...water bottles , operator moved. Corrected On-Site

Basic - Single-service articles improperly stored...stored on the floor.

Basic - Time/temperature control for safety food thawed under water that was barely running/dripping. Operator adjusted facet . 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. Dish machine tested at 0ppm. Primed sanitizer and retested at 100ppm Corrected On-Site

High Priority - Food stored in a container that previously held a toxic substance. See stop sale. Beef broth stored in 5 gallon bucket that once held body lotion.

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop stored in standing water at rice warmer. Operator removed, discarded water, cleaned and sanitized utensil Corrected On-Site

Basic - Objectionable odors in areas of the establishment. Observed in kitchen area near ware washing area

Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing at room temperature. Operator moved to reach in cooler. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ . Nguyen Hoang. 1/29/2022 expired - From follow-up inspection 2022-03-16: Same. Time Extended

High Priority - Nonfood-grade bags used in direct contact with food. Thank you to go bags used to store raw pork and raw chicken in the walk in freezer.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hose attached to the hand washing sink in the kitchen. Operator removed. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink stored on prep table in the cook line. Operator removed. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen raw pork thawing at room temperature in the triple compartment sink. Operator started running water. Corrective Action Taken