PHO EXPRESS VIETNAMESE BISTRO

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On top of chest freezer: raw shell eggs ambient temp 75F, manager states less than 1 hour. Moved to refrigerator at time of inspection, ambient temp 40F, Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Residue build up on slicer behind blade.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 2 food handlers working over 60 days, no proof of food handler training. Warning

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Mens room door.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above chest freezers.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dirty towels and food debris between chest freezers. Exterior of rice cookers, blenders, and condiment containers on cook line. Grease build up on Front and sides of all cook line equipment. Food debris on top of stove and unused flat top.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Around three compartment sink.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over tomatoes, peppers, in tall double door reach in cooler. Manager moved to bottom of cooler at time of inspection. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in three compartment sink. Manager discussed with employee.

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. My Hung Tong servsafe certificate expired 9-15-21. No other manager at this location. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Bottle of quaternary sanitizer not labeled. Labeled at time of inspection. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Provided flyer on self print licenses.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under side of make table lid soiled. Grease/food residue on fryers, sides of stove, and on floor under equipment. Food debris on top of stove. Food debris under micro wave.

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Unpackaged food in Chest freezers outside bathrooms.

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. Employee rolling spring rolls that do not get cooked. Discussed with employee.

High Priority - Nonfood-grade bags used in direct contact with food. Frozen beef stored in grocery bag.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6-1-21. License paid during inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over fries. Raw chicken over raw beef. Raw pork over cabbage in reach in cooler. Manager states ready to eat items are employee items.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table: bean sprouts 64F, milk 59F, pork meat loaf 54F. Items iced or moved to freezer. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Shredded lettuce 66F down to 64F in 30 mins. cooked beef 49F up to 52F in 30 minutes, Meatballs 61F down to 59° in 30 min, cooked shrimp 66F up to 70F, in 30 mins. All items prepped or pulled less than 4 hours, per employee. Items iced or moved to colder unit at time of inspection. Corrective Action Taken Warning

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in three compartment sink. Discussed with employee.

Intermediate - Handwash sink used for purposes other than handwashing. Pitcher of water stored in cook line hand wash sink, glasses of water stored in dish area hand wash sink. Items moved at time of inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cookline hand wash sink behind soda machine. Manager provided paper towels at time of inspection. Corrected On-Site

Basic - Clean utensils or equipment stored in dirty drawer or rack. Soiled utensils in basket under counter. Knives stored in soiled basket on dry storage rack. Utensils moved to dish pit at time of inspection. Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over dry storage shelf.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fryers soiled. Back side of slicer guard. Wall next to low reach in on cook line. Wall behind slicer.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of double door reach in freezer soiled.

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop crumpled up in mop sink. Mop draped to dry better at time of inspection. Corrected On-Site