PHO BAR VIETNAMESE KITCHEN

High Priority - Container of medicine improperly stored. Container of prescription medication stored on top of ice machine in prep area. Operator moved to office Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above cooked carrots in cook line flip top cooler. Operator reorganized Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Items stored in cook line hand wash sink. Operator removed 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.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing red substance in ware washing area not labeled. Operator labeled degreaser Corrected On-Site

Basic - Food stored outside. Food items received at back door and left outside unattended. No employees actively moving food items into establishment. Operator instructed employee to move food items inside Corrected On-Site

Basic - Ice scoop handle in contact with ice. Observed at bar. Operator removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed on shelving in walk in cooler

Basic - Ware washing area shelves with rust that has pitted the surface.

Basic - Wiping cloth sanitizing solution stored on the floor. Observed on cook line. Operator moved to shelf Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. On the cook line flip top cooler on the left side.

Intermediate - Spray bottle containing toxic substance not labeled. Over the triple sink, a spray bottle containing bleach solution was not labeled. The dish washer labeled the bottle Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. On the cook line, in the container of ground pork, a small bowl was stored inside and used to portion the food. The item was removed Corrected On-Site

Basic - Duct tape used to repair nonfood-contact surface. On the single door reach in freezer in the dry storage area, duct tape is used to create a handle.

Basic - Equipment in poor repair. In the dry storage area, the single door reach in freezer door handle is broken off.

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

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/ Chef arrived during inspection with current Food Manager Certificate Corrected On-Site

Basic - Ice scoop handle in contact with ice.

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb behind pot station at the end of cook line. Repeat Violation Warning - From follow-up inspection 2023-02-23: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over ready to eat onions inside two drawer cooler under stove in cook line. Operator moved raw shelled eggs to bottom shelf and stored correctly. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw pork inside walk in cooler. Operator moved raw beef to bottom shelf and stored correctly. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken wings ; (90F - Hot Holding) on stove less 4 hours ago in cook line. Operator stated chicken wings only used for 2 hours. Operator reheated to 167°f. Suggested using TPHC. Emailed TPHC to operator. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb on wall between ware washing area and dry storage area. Operator installed during inspection. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Bowl inside hand wash sink in Bar. Operator removed Corrected On-Site

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Thin slices of beef ( Eye Round Pho ) made medium / well. Operator identified using asterisks on menu during inspection. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Front station, spring rolls 70F using Time without a written procedure. Emailed for TPHC form to operator. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner in ware washing area. Operator covered Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator bottle water on top coffee machine in vegetable prep station. Operator removed Corrected On-Site Repeat Violation

Basic - Lemons not covered in bar. Operator covered Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees in bar.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) in walk in cooler beef stock (46°F - Cold Holding). Per manager stock made night before. See stop sale. 2) in dessert fliptop sliced pork (48°F - Cold Holding); cooked shrimp (49°F - Cold Holding); cut lettuce (47°F - Cold Holding) Per manager items out of cooler approximately 1 hr to assemble summer rolls. Items moved to reach in cooler to rechill. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On fitting between dish washing area and dry storage.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Frozen individual containers of sauce in back reach in freezer with no date marks.

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in bottle by mop sink. Employee labeled bottle. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee mug on prep table in back kitchen. Employee moved container. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between two fliptop units at front line. Manager removed knives and sent to wash. Corrected On-Site Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Unopened drink can in front fliptop unit. Employee moved to designated employee food area. Corrected On-Site

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 Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in service window egg rolls (117°F - Hot Holding). Per manager in window less than 30 minutes. Manager had egg rolls refried to hold above 135F. Corrective Action Taken

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed on cookline knives between equipment. Manager had knives removed and cleaned. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Sign missing at right hand sink behind bar. Sign provided to be posted. Corrective Action Taken

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed in cooler by rice cooker two bottles. Manager had bottles moved to designated employee area. Corrected On-Site