Pho Bowl Express

Basic – Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic – Employee personal food not properly identified and segregated from food to be served to the public in walk in cooler -manager removed food Corrected On-Site

Basic – Food ( container of chicken ) stored on floor.- manager rearranged storage Corrected On-Site

Basic – Stored food ( cut onions) not covered in walk in cooler – manager covered food Corrected On-Site

Basic – very slow draining water in handwash sink at cook line – reviewed with operator

High Priority – Employee handled soiled equipment or utensils and then handled clean equipment without washing hands. Reviewed with employee – employee then washed hands prior to touching clean dishes after rewashed dishes touched Corrective Action Taken

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.n- sprouts at 53 F in reach in cooler at cook line – manager put bags of ice on top of sprouts – manager took temperatures this morning- recheck 46 F Corrective Action Taken

Intermediate – No proof provided for some employees 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.

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.