PHO 79 INC

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw shell eggs were stored over sliced tomatoes. The eggs were moved down. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the expo station, the paper towels were not fed into the machine properly and were not dispensing. The machine was corrected. Corrected On-Site

Basic - Food stored on floor. In the walk in cooler, buckets of sauces were stored on the floor.

Basic - Time/temperature control for safety food thawed in an improper manner. In the three compartment sink, raw beef was being thawed in standing water. The water was turned on to thaw under running water. Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty plates then removed clean plates from dishwasher without washing hands and changing gloves Employee washed hands and changed gloves. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink next to prep table used to store small cooking pots Employee removed pots from Handwash sink Corrected On-Site

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager arrived during inspection Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open container of Lemonade on Prep table Employee removed drink from prep table 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 cell phone stored above clean plates and soup bowls

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Employee placed wiping cloth in sanitizing bucket Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. More than 60 days. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the table next to the fryer, egg roll (94F - Hot Holding). The egg rolls are being reheated to 165F to hot hold. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the expo station hand wash sink. The paper towels were provided during the inspection. Corrected On-Site

Basic - Food stored on floor. In the dry storage room, cans of evaporated milk stored on the floor with trash bags stored on top. The cans were moved to up off of the floor. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. More than 60 days. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw beef stored over cooked beef. The items were moved. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Between and under cook line equipment

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In the walk in cooler, the wire rack shelves.

Basic - Stored food not covered. In the walk in freezer, an open case of beef ribs on covered. The manager had a cook cover the ribs Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At the triple sink, employee washed and rinsed the pot and placed on drying rack without sanitizing. The triple sink was set up and the pot was placed into the sanitizer. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On the prep table next to the cook line, a rack of raw shell eggs were stored on the table. The eggs were returned to the refrigerator Corrected On-Site

Intermediate - Equipment drain line draining into handwash sink. At the sink next to the cook line,nether air conditioning unit drain line drains into the sink.

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

Basic - Standing water or very slow draining water in handwash sink at the sink next to the cook line.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License renewed at the time of inspection License renewed at the time of inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef next to cooked tendon. Operator removed beef to shelf below. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at Hand wash sink Hand wash sink next to prep table Employee replaced paper towel. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef in Walk In Cooler

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and bottle of drinking water on prep table next to meat slicer Employee removed items Corrected On-Site

Basic - Floor not cleaned when the least amount of food is exposed.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed food dispensers in standing water next to meat slicer. Employee removed items Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink next to prep table

Basic - Thawed portions of raw animal food rose above 41 degrees Fahrenheit for more than 4 hours (including all time for preparation, thawing and subsequent cooking or cooling combined) while being thawed under running water.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer handled dirty dishes then took clean dishes from dishwasher

High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef in Walk In Cooler

Basic - Evidence of employee smoking in food preparation, food storage or warewashing area. Employee cigarettes and lighter on Food preparation table

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live, small flying insect flying above garbage can in kitchen. Operator killed, cleaned and sanitized area during inspection. Corrected On-Site

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.

Basic - Ceiling/ceiling tile shows water damage in dry storage room. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

Basic - Floor soiled/has accumulation of debris/grease . 1. Under cooking equipments in cook line 2. Under flip top cooler In cook line. 3. In storage area by exit door where onions is stored. Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Cases of raw beef on floor inside walk in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1.Shelf under rice warmer in kitchen 2.Shelf under prep table in cook line. Repeat Violation

Basic - Walk in cooler interior/shelves have accumulation of soil residues. Operator cleaned during inspection. Corrected On-Site

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind stove under hood filters in cook line.

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter. Left side of mop sink located rear of establishment. Warning - From follow-up inspection 2023-03-07: Time Extended

Basic - - From initial inspection : Basic - 1. Wall soiled with accumulated grease, food debris, and/or dust.behind stove right side of cook line. 2. Wall soiled at prep area near exit door. Warning - From follow-up inspection 2023-03-07: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows water damage in dry storage room. Warning - From follow-up inspection 2023-03-07: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Warning - From follow-up inspection 2023-03-07: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hand washing sink in kitchen. 2. Rack / shelf opposite stove in cook line soiled with accumulation of grease, food debris and dirt. 3. Right side of hood filters soiled with grease in cook line. Warning - From follow-up inspection 2023-03-07: Hood filters needs cleaning. Time Extended

High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine chlorine sanitizer at 0ppm chlorine, told operator to use 3 compartment sink to sanitized dishes until equipment can sanitized at proper minimum strength. Warning - From follow-up inspection 2022-11-01: Sanitizer bucket empty, establishment using 3 compartment sink to sanitized dishes. Time Extended

High Priority - - From initial inspection : High Priority - Shelf under prep table has soil/old food residue by pick by window in cook line where dry seasoning is stored. Walk in cooler shelves solid. Warning - From follow-up inspection 2022-11-01: Observed same Time Extended

Basic - - From initial inspection : Basic - Chest freezer outer door with rust that has pitted the surface in kitchen. Walk in cooler shelves with rust that pitted the surface. Warning - From follow-up inspection 2022-11-01: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris and grease. Under cooking equipments in cook line. Right side of Chest freezer in cook line. Warning - From follow-up inspection 2022-11-01: Time Extended

Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Bags of Onions on floor in kitchen next to chest freezer. Warning - From follow-up inspection 2022-11-01: Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, bowls with sliced raw beef above containers of cooked meats. Employee moved raw beef to bottom shelf for proper separation. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plastic cups in bags of salt in back storage area. Manager removed cups. Corrected On-Site Repeat Violation

Basic - Food stored on floor. 1) in walk in freezer case of shrimp on floor 2) in back storage cases of water on floor

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave above cook line. Employee cleaned microwave. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Package of raw tripe and package of beef at ambient temperature. Both items still solid. Employee moved to sink to thaw under running water. Corrected On-Site

High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine reading 0 ppm chlorine. Warning - From follow-up inspection 2021-10-18: Observed at callback inspection same. Dish machine still being used. Admin Complaint

Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. In restroom used by employees in back storage area. Warning - From follow-up inspection 2021-10-18: Observed at callback inspection same. Time Extended