PHO ATLANTIC

High Priority - Nonfood-grade bags used in direct contact with food. Take out bags in direct contact with frozen beef.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach in freezer. Raw over mixed vegetables.

High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches on floor next to wok station on cookline 1 live roach on floor next to flip top cooler on cookline.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. flip top ; ham (57F - Cold Holding); tofu (57F - Cold Holding); eggs (57F - Cold Holding) Stop sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. flip top ; ham (57F - Cold Holding); tofu (57F - Cold Holding); eggs (57F - Cold Holding) Stop sale Warning

Intermediate - Handwash sink disconnected in warewashing or food preparation area. Sink at dish area broken.

Intermediate - Spray bottle containing toxic substance not labeled. In wait station

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Build up on upper lid

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phones in prep area.

Basic - Equipment in poor repair. Reach in freezer gasket.

Basic - Floor soiled/has accumulation of debris and grease.

Basic - Floor tiles missing and/or in disrepair.

Basic - Ice scoop handle in contact with ice.

Basic - No container installed for catching grease from hood drip tray.

Basic - No handwashing sign provided at a hand sink used by food employees. No signs on both kitchen hand washing sinks.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up on 2 fans in the kitchen. Heavy grease buildup on hood filters

Basic - Time/temperature control for safety food thawed in an improper manner. Observed 2 buckets of meat thawing in standing water

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

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired more than 30 days

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels on cook line

Intermediate - Spray bottle containing toxic substance not labeled.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Sink on cook line no hot water

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. 0 ppm technicians arrive while inspection still in process, and fix unit Corrected On-Site

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked food

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

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.in kitchen

Basic - Food not stored at least 6 inches off of the floor. Found bags on the floor in the freezer Corrected On-Site

Basic - Food stored on floor. Found bean sprouts and other food on floor in the kitchens found bean sprouts on the kitchen floor

Basic - Hood filters/grease extractors dirty