PHO THIEN VIETNAMESE KITCHEN

High Priority - Nonfood-grade bags used in direct contact with food. In deep freezer.

Intermediate - Handwash sink not accessible for employee use at all times. Front counter hand sink blocked by mat.

Basic - Food stored on floor. Raw beef on floor under 3 compartment sink, cook moved to table. In the process of being cooked. Cases of food stored under shelving in walk in cooler

Basic - Objectionable odors in bathroom or other areas of the establishment. Employee bathroom

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested first time 0 ppm, tube was not in solution, reprimed 50ppm Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer had some food residue on slicer Corrected On-Site

Basic - Cardboard used to line nonfood-contact shelves. Talked to manager about lining shelves with cardboard and other options.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Large pots on storage shelf not stored inverted.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 expired.

Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. First time 0 ppm, primed machine for a few minutes and adjusted the tube, prime came through and tested 100ppm chlorine. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.

High Priority - Nonfood-grade bags used in direct contact with food. In white chest freezer

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer has old food debris on slicer. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Fingernail polish and face cleanser stored in Handwash sink front counter Corrected On-Site

Intermediate - No soap provided at handwash sink. Handwash sink front counter. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees expired

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone over prep-area cookline.

Basic - Food stored on floor. Beef bones stored on walk in cooler floor. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Seasonings, peppers, crushed peanuts. Corrected On-Site

Portable fire extinguisher gauge in red zone. For reporting purposes only. Extinguisher in recharge by rice cooker in kitchen.

High Priority - Container of medicine improperly stored. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Plastic napkin bag used to stored meat in on work line. Corrected On-Site

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. 1 new employee Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vents in dining room have heavy dust build up and ceiling tiles stained near bathroom

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Large clean stock pots not stored inverted.

Basic - Food not stored at least 6 inches off of the floor. Chicken broth on walk in cooler Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on work line coolers

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee also reused pair of gloves from before. Educated operator on proper use of gloves and when to hand wash

High Priority - Nonfood-grade bags used in direct contact with food. Using hair nets to cover stored food on cookline Using thank you grocery bags to hold and cover food in walk in cooler Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (48F - Cold Holding), found in back storage room. Operator states they had out getting ready to separate in different containers but got busy, placed back in walk in cooler to rapid chill Corrective Action Taken

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. Opened half n half in front server cooler no date Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. To rinse out cup Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Added to time plan filled out noodles (69F - Cold Holding) found at room temperature Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle in employee bathroom

Basic - Cardboard used to line nonfood-contact shelves. Throughout restaurant

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Above hand sink underneath paper towels holder

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean Big stock pots not inverted or protected in storage area

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purses on dry storage shelves Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups Repeat Violation

Basic - Equipment in poor repair. Torn gasket on walk in cooler Repeat Violation

Basic - Food stored in a prohibited area. Taro powder mix stored on floor in employee bathroom

Basic - Food stored on floor. Bean sprouts stored on floor in walk in cooler Jugs of oil stored on floor by back door Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sealer on boba machine soiled

Basic - Reuse of single-service or single-use articles. Reusing sriracha bottle to hold soy sauce in back storage area Repeat Violation

Basic - Single-service articles improperly stored. Stored on floor in employee bathroom

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing frozen beef at room temperature Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Stored on prep table by slicer

High Priority - Nonfood-grade bags used in direct contact with food. Using thank you grocery bags to hold raw meat and other food items in reach in chest freezers

High Priority - Spray hose at dish sink lower than flood rim of sink. At mop sink Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitzer bucket for dinning room read at 400++ppm for quat. Educated on proper range we look for for quat. Operator diluted the water. Retested at 200ppm for quat Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink used to fill up pitcher of water. Educated operator on proper use for hand wash sink

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Undated cooked chicken and pork in walk in cooler

Basic - Equipment and utensils not properly air-dried - wet nesting. On cups above ice machine Repeat Violation

Basic - Equipment in poor repair. Torn gasket on walk in cooler Repeat Violation

Basic - Food stored on floor. Pork bones used to make broths stored on floor under triple sink Repeat Violation

Basic - Ice scoop handle in contact with ice. Corrected On-Site

Basic - Reuse of single-use sirracha bottle for soy sauce Corrective Action Taken

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing frozen shrimp in standing water, educated operator on proper thawing methods. Corrected On-Site

High Priority - Spray hose at dish sink lower than flood rim of sink. Spray hose hanging lower than rim of mop sink

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket at 400ppm ++ corrected by operator and read at 200ppm educated operator on how much sanitizer to use for their bucket Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cookline stained

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by a stroller in front counter area Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle in dish pit area Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket and bag stored with clean dishes and single service items Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. On cups above prep area

Basic - Equipment in poor repair. Torn gasket on walk in cooler

Basic - Food stored on floor. Carrots and box of raw beef on floor in walk in cooler Unwashed onions stored on floor in back by chest freezer

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Stock pot in walk in cooler, utensils handle floating in broth

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler in boba machine area soiled

Basic - Working containers of food removed from original container not identified by common name. Unlabeled sugar and pink powder container by boba tea machine Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken soup 50° cooling from yesterday over 6 hours

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken soup made yesterday 50° still cooling

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Quaternary at 500 ppm. Corrected to 200 ppm Corrected On-Site Repeat Violation

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. Chaw Ha

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken in walk in cooler cooked yesterday no date mark Corrected On-Site

Basic - Accumulation of debris inside warewashing machine. And exterior top of machine

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Ice cream in freezer Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on sandwich cooler

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans above triple sink

Basic - Food storage container/container lid cracked or broken. Containers in reach in cooler broken

Basic - Food stored on floor. Soup bones walk in cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters