BOWL OF PHO
9902 OLD BAYMEADOWS RD, JACKSONVILLE 32256
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 11/13/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 11/13/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 11/3/2023
High Priority
7
Intermediate
8
Basic
7
Total
22
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-25-5:Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Observed bamboo cutting board in use during inspection.
- 36-73-4: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. Observed ceiling tiles missing in kitchen. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Case of limes stored on floor under prep table.
- 10-17-4: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.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth under cutting board where employee is cutting raw proteins.
- 23-03-4: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
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Observed employee cutting green onions directly from bag. Spoke to employee during inspection.
- 03D-02-5: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.
- 22-57-6: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
- 35A-02-6: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.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. To go bag in direct contact with meat in walk in freezer.
- 08A-05-6: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
- 01B-02-5: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.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Sanitizer stored on case of sauce. Person in charge moved to appropriate location. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Tea urn nozzle with debris buildup. Repeat Violation
- 31A-11-4: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
- 02B-01-5: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
- 16-62-1: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.
- 31B-02-4: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
- 03F-10-5: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.
- 53B-13-5: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.
- 02C-08-5: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.
Food safety inspection conducted on 11/3/2023 revealed 22 total violations (7 high priority, 8 intermediate, 7 basic).