Bowl Of Pho

Basic – Establishment using wood (other than a hard, close-grained wood) as a food-contact surface

Observed bamboo cutting board in use during inspection.

Basic – Floors walls, and/or ceilings soiled/has accumulation of debris

Dust accumulation observed at to go area on ceiling

Wall by rice cookers with debris buildup

Heavy debris buildup on floor in dry storage room, under cookline, under hand wash sink, in kitchen, under dishmachine

Floor of walk in freezer in poor repair. nObserved ceiling tiles missing in kitchen. Repeat Violation

Basic – Food stored on floor

Case of limes stored on floor under prep table.

Basic – In-use knife/knives stored in cracks between pieces of equipment

Observed two knives between reach in cooler and wall in kitchen

Also, rice scoops in 82F water.

Basic – In-use wet wiping cloth/towel used under cutting board

Observed wet wiping cloth under cutting board where employee is cutting raw proteins.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Front of cookline equipment with grease buildup

Debris buildup on exterior of microwave

Shelving across from cookline with grease buildup

Exterior of bulk food containers with debris buildup. Repeat Violation

Basic – Raw fruits/vegetables not washed prior to preparation

Observed employee cutting green onions directly from bag. Spoke to employee during inspection.

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours

Rice in walk in cooler at 45-51F. Person in charge states has been cooling overnight. Not removed from walk in. Rice is in deep plastic tubs, covered and stacked in walk in.

High Priority – Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired

High temperature machine only reaching 149F during inspection. Person in charge will sanitize in triple sink until serviced. Warning

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area

Observed three flying flying insects in kitchen during inspection.

High Priority – Nonfood-grade bags used in direct contact with food

To go bag in direct contact with meat in walk in freezer.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

In walk in cooler raw chicken stored over ready to eat soup. Raw chicken stored over beef. Person in charge moved to appropriate location. Corrected On-Site

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

Rice in walk in cooler at 45-51F. Person in charge states has been cooling overnight. Not removed from walk in. Rice is in deep plastic tubs, covered and stacked in walk in.

High Priority – Toxic substance/chemical improperly stored

Sanitizer stored on case of sauce. Person in charge moved to appropriate location. Corrected On-Site

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Tea urn nozzle with debris buildup. Repeat Violation

Intermediate – Handwash sink used for purposes other than handwashing

Spoon in hand wash sink by drink station. Spoon was removed. Also, shrimp placed in back hand wash sink. Removed. Corrected On-Site

Intermediate – Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory

Egg yolk soda made with raw egg not indicated as raw on the menu. Warning

Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine

Establishment has high temp dishmachine, no way to test.

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

Missing paper towels at hand wash sink by drink station. Repeat Violation

Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food

Boba, summer rolls, pickled carrot and radish made with hot brine, added to fish sauce in to go cups, held on time per person in charge not indicated on time paperwork.

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

One employee working at establishment for 1 year unable to provide proof of training.

Intermediate – Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked

Thawed noodles in walk in cooler not dated with prepped date and thaw date.