DRAGON PHO

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Observed, -1 live roach crawling on said dining table while completing inspection report. -1 live roach crawling on dining room floor, customer present. -2 live on floor in hallway towards rear door. -1 live crawling above steam table with soups. -3 live crawling on side and top of flip top reachin cooler door by cookline. -approximately 15 live on floor under mat by cook line. -1 live on prep table by Boba smoothie station. -approximately 12 live in crevice of wooden table/shelf with rice cooker by cookline. - From follow-up inspection 2022-08-19: Observed -1 live roach crawling on cutting board on flip top reachin cooler by cookline. -2 live roaches on floor crawling under flip top reachin cooler. -3 live roaches crawling on floor next to flip poop reachin cooler. -1 live roach crawling on handwash sink next between reachin cooler by cookline. -2 live roaches crawling on floor in dining room. -1 egg casing on floor in front of cookline. Time Extended

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. -Observed person in charge Janet Henry with no proof of food manager certification. - From follow-up inspection 2022-08-19: No proof of food manger certification observed at this time. Time Extended

Basic - - From initial inspection : Basic - Dead roaches on premises. Observed, -1 dead by east door entrance in dining room. -1 dead by flower pot by front counter in dining room. -Approximately 10 dead between flip top reachin cooler doors next to rice cooker. -Over 50 dead on floor throughout establishment( to include but not limited to dining room, dishwashing area, cookline, hallways). - From follow-up inspection 2022-08-19: Observed -1 dead roach on floor under hand wash sink in dishwashing area. -1 dead roach on floor in dining room. Time Extended

Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. - From follow-up inspection 2022-08-19: Wet mop observed in use at this time. Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -Observed approximately 2lbs noodles cooling overnight and still measured at 86°f. -Observed 1/4 pork cooling overnight and still measured at 44°f.

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. -Observed chlorine sanitizer at 0ppm.

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. -Observed food prep worker cutting ready to eat limes with bare hands, polished, and artificial nails. -Observed food prep worker plating ready to eat sprouts and mint with bare hands, polished and artificial nails. Operator discard, washed hands and used gloves. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed, -3 live flying around and landing on tables, wall and Inspector in dining room. -4 live flying around in and landing on wall, containers both clean and dirty in dishwashing area. -5 live flying around and landing on reachin coolers, prep table, single service containers and clean plates by cook line. -4 live flying around and landing on storage containers, blenders in Boba smoothie station. -1 dead fly in customer's drink. Customer returned drink to operator.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. -Observed garbage bags used to store cooked noodles. Operator removed noodles. Corrected On-Site

High Priority - Pesticide/insecticide labeled for household use only present in establishment. -Observed household raid in use, and stored on floor under handwash sink next to three compartments sink with live roaches present.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Observed raw chicken stored next to and above raw pork in reachin freezer.

High Priority - Roach activity present as evidenced by live roaches found. Observed, -1 live roach crawling on said dining table while completing inspection report. -1 live roach crawling on dining room floor, customer present. -2 live on floor in hallway towards rear door. -1 live crawling above steam table with soups. -3 live crawling on side and top of flip top reachin cooler door by cookline. -approximately 15 live on floor under mat by cook line. -1 live on prep table by Boba smoothie station. -approximately 12 live in crevice of wooden table/shelf with rice cooker by cookline.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Observed food prep worker handling soiled wiping cloth, went to walk-in cooler retrieved green peppers, rinsed then cut and placed on plate for customers without washing hands and changed gloves. Inspector advised food prep worker to wash hands and change gloves. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Observed approximately 2lbs cooked noodles cooling overnight and still measured at 86°f. -Observed 1/4 pork cooling overnight and still measured at 44°

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked spicy soup hot holding for 2 hours per operator at 83°f. Operator reheated to 186°f within 2 hours. Corrected On-Site

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. - Observed female food prep workers preparing foods with no gloves intact. Had employees use single use gloves. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed cutting board soiled by cookline.

Intermediate - Handwash sink not accessible for employee use at all times. -Observed hand wash sink in dishwashing containing chemical storage bottle and wiping cloth.

Intermediate - Handwash sink used for purposes other than handwashing. -Observed hand wash sink next to cookline used to rinse wiping cloth and cup.

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. -Observed person in charge Janet Henry with no proof of food manager certification.

Intermediate - No paper towels or mechanical hand drying device provided at both handwash sinks in kitchen and dishwashing area. -

Intermediate - No probe thermometer provided to measure temperature of food products.

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.

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

Intermediate - Spray bottle containing toxic substance not labeled. -Observed bottle with chemical stored in hand sink in dishwashing area not labeled with common name.

Basic - Buildup of food debris/soil residue on equipment door handles. -Observed throughout establishment.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -Observed clean plates stored on top shelf in front of cookline with live roaches present.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Dead roaches on premises. Observed, -1 dead by east door entrance in dining room. -1 dead by flower pot by front counter in dining room. -Approximately 10 dead between flip top reachin cooler doors next to rice cooker. -Over 50 dead on floor throughout establishment( to include but not limited to dining room, dishwashing area, cookline, hallways).

Basic - Employee eating in a food preparation or other restricted area. -Observed employee open drink on prep table while cutting limes. -Observed employee personal food on prep table while preparing food in front on cookline. -Observed employee drink in reachin cooler by frontline. Operator removed all personal drinks and food. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees telephones on prep tables in kitchen.

Basic - Employee with no hair restraint while engaging in food preparation. -Observed all employees.

Basic - Faucet/handle missing at plumbing fixture. -Observed hot water faucet handle missing in ladies restroom. -Observed faucet in disrepair in dishwashing area,

Basic - Floor soiled/has accumulation of debris. -Observed floor between and under cooking equipment soiled with accumulation of grease by cookline.

Basic - Food stored on floor. -Observed plastic containers with sauces stored on floor in walk-in cooler. -Observed plastic containers with soybean oil stored on floor by walk-in cooler.

Basic - Hole in or other damage to wall. -Observed hole in wall by hallway next to office.

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. -Observed hood soiled with accumulation of grease.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Observed I use utensils stored in cold water by cookline. -Observed ice scoop with handle in direct contact with ice in ice bin by Boba smoothie station.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed the sides of cooking equipment soiled with grease.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Observed interior and around cutting boards of flip top reachin cooler soiled with accumulation of slime watery debris and dead roaches by cookline.

Basic - Single-service articles not stored inverted or protected from contamination. -Observed extra carry out containers stored in cookline area. Operator inverted containers. Corrected On-Site

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Observed in kitchen/prep area.

Basic - Wood food-contact surface not properly sealed. -Observed wooden table/shelf with rice cooker with roaches in the crevices next to cookline.

High Priority - Nonfood-grade bags used in direct contact with food. Observed thank you bags in contact with cooked noodles and mint in reach in cooler.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed Home Depot buckets still in use to store food in walk in cooler. Repeat Violation

High Priority - Single-service containers not constructed with the required characteristics. Observed paper towel lining container with mint and colander in reach in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer and prep table soiled with food debris.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen hand wash sink. Employee provided paper towels.Repeat Violation Corrected On-Site Repeat Violation

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. Repeat Violation Warning

Intermediate - Spray bottle containing toxic substance not labeled. Observed some spray bottles without labels. Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Observed buckets of teas and sauces stored on walk in cooler floor. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle of scoop in contact with food in dry storage buckets.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters and wall at hood soiled with accumulation of grease. Repeat Violation

Basic - Single-service articles improperly stored. Observed box of paper towels stored on kitchen floor. Repeat Violation

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed about 4 flies at ware washing area landing on dirty plates. Operator advised to get rid of all flies from the establishment immediately.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed Home Depot buckets still in use to store food in walk in cooler. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed serving spoon stored in hand wash sink and employee rinsing blender at the hand wash sink.

Intermediate - No chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine or wiping cloths.

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. Per operator employees were hired less than 60 days ago. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with table cleaner without label. Operator placed label on container.

Basic - Food not stored at least 6 inches off of the floor Observed plastic bottles of oil stored on kitchen floor.

Basic - Interior of char grill/microwave has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with accumulation of grease.

Basic - Single-service articles improperly stored. Observed box of single service cups and lids stored on kitchen floor. Repeat Violation

Basic - Walk in cooler interior/shelves have accumulation of soil residues.