PHO SAIGON

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 : the dish wash machine at 0 ppm for chlorine. The unit was primed, no change. Corrective Action Taken Warning

High Priority - Toxic substance/chemical improperly stored. Observed : the containers of dish wash machine and 3 compartment sink soap are stored over the clean dish side of the dish wash machine drain boards.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed : the electric meat slicer with dried food debris on the meat plate.

Intermediate - Handwash sink used for purposes other than handwashing. Observed : a to go soup container in the prep area hand wash sink. This was removed. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed : the Pho thin sliced beef is prepared in such a way(not fully cooked unless requested) that it needs to be identified on the menu. There is a Consumer advisory on the menu below the Pho. The owner will purchase a contrasting color to mark the menu.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed : lack of paper towels at the kitchen hand wash sinks. C-Fold paper towels were added. Corrected On-Site

Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Observed : the sanitizer does not automatically dispense. The owner tried to manually dispense, no indications for chlorine on the test strip. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed : a water bottle and drink thermos stored over the cook line reach-in coolers. The drinks were moved to a lower shelf. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed : staff milk stored over drinks for guests in the front line reach-in cooler.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed : a purse stored hanging on a dry goods shelf. The purse was moved to the office. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed : the back door has a gap when it is fully closed.

Basic - Floor area(s) covered with standing water. Observed : standing water on the cook line. Staff started the squeegee process to remove. Corrective Action Taken

Basic - In-use wet wiping cloth/towel used under cutting board. Observed : a damp cloth used to stabilize a cutting board.

Basic - Uncleanable knife block in use to store knives. Observed : knife block in use in the prep area. The Owner moved the knives to the dish wash machine area. Corrective Action Taken

Basic - Working containers of food removed from original container not identified by common name. Observed : the bulk flours and rice do no have label in English and Vietnamese.

Basic - Worn, torn and/or soiled floors. Observed : the floor under the ice machine and tables has grease buildup.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched cell phone then grabbed clean utensil in cook line area without hand wash. Discussed with operator.

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. Repeat Violation

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. Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom. Operator provided lid Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups in beverage station

Basic - Floor soiled/has accumulation of debris. Walk in freezer Repeat Violation

Basic - Ice scoop handle in contact with ice. In ice machine. Operator removed. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops in 76F water in kitchen area. Operator removed to be washed. Knives stored between wall and prep table in kitchen. Operator removed to be washed. Tongs on oven door handles. Operator removed to be washed. Corrective Action Taken

Basic - Uncleanable knife block in use to store knives. Wooden knife block

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. Chlorine 0 ppm in dish machine, Inspector instructed to set up triple sink. Repeat Violation Admin Complaint

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Male employees at the cook line started wearing gloves no hand washed occurred, inspector instructed to properly wash their hands. Corrective Action Taken Warning

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 the cook line, male employee touching food (cabbage, cilantro and rice noodles) with bare hands, inspector instructed to stop, washed hands and used gloves. Corrective Action Taken Warning

High Priority - Nonfood-grade bags used in direct contact with food. In walk-in freezer proteins product stored inside thank you bags.

High Priority - Raw animal food stored over or with unwashed produce. In walk-in cooler, raw shell eggs stored above vegetables boxes. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, sprouts 81F and 67F left at room temperature for lunch rush time. Per manager sprouts moved from walk-in cooler at 11:00 and place on fresh tap water at the same time. Manager added ice. Inspector provided time as a Public Health control form Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line (at room temperature) rice noodles 112F, also pork egg rolls 91F, Inspector reviewable d provide time as a Public Health control form. Operator will discarded items at 3:00pmWarning Corrective Action Taken Warning

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 the bar area, half and half no date marked.

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. Inspector provided a digital copy.

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the server/bar area, sanitizer bucket inside sink, Operator moved, also handwash sink at the triple sink. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the bar area, Operator provided some. Corrected On-Site

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For two employees at the cook line.

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. No documents or information available at inspection time.

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

Basic - Bowl or other container with no handle used to dispense food. At the dry storage area, bowl no handle inside sugar bin and flour bin, Manager moved the bowls. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multimodal,pyre drinks on prep tables and above prep tables, Manager moved some. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the kitchen area and dry storage area, employees personal items above food and single service items.

Basic - Floor soiled/has accumulation of debris. Walk-in freezer floor soiled

Basic - Food stored on floor. At the kitchen area, container of raw shrimp stored on floor under sink, manager moved. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Multiple knife between reach-in coolers and prep tables.

Basic - In-use wet wiping cloth/towel used under cutting board. Under red cutting boards at the cook line.

Basic - Single-service articles not stored inverted or protected from contamination. Multiple to go containers on multiple kitchen area not inverted, Manager inverted all. Corrected On-Site