PHO NGUYEN VIETNAMESE NOODLE HOUSE

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at handwash sink in kitchen Operator replaced paper towel 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 employee food stored in Walk In Cooler

Basic - No Heimlich maneuver/choking sign posted.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Observed raw chicken stored over raw shrimp and fish in walk in cooler. Observed relocate chicken to bottom shelf. 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. Observed no date marked on sauce stored in walk in cooler. Per operator, sauce cooked yesterday more than 24 hours. Operator correctly date marked. 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. Observed some employees training certification expired on 05/28/2025

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

Basic - Stored food not covered. Observed an uncovered container with salt in dry storage. Operator covered. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Observed employee drinks stored on in-use food preparation table.

Basic - Food stored on floor. -Observed cases with produces stored on kitchen floor. Operator removed and stored properly. Corrected On-Site

High Priority - Container of medicine improperly stored. -Observed employee medication stored on shelf next to various food items.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Observed raw chicken stored over raw beef in walk in cooler. Operator relocate raw chicken to bottom shelf. 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. -Observed no date marked on cooked beef and soups stored in walk in cooler. Per operator, both items cooked and stored in walk-in cooler more than 24 hours.

Basic - Food stored on floor. -Observed container with soup stored on walk in freezer floor.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed rice noodles cold held at 46F in kitchen. Per operator, noodle rehydrate 20 minutes prior to the inspection. Operator transfer to walk in cooler.

Basic - Working containers of food removed from original container not identified by common name. -Observed milk powder removed from the original container not identified by common name. Operator label container. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Observed raw chicken stored over raw pork in walk-in cooler. Operator relocate raw chicken. 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. -Observed no date marked on sauces and soups stored in walk-in cooler. Per operator both items were cooked on 01/16/2024. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee cellular phone stored on shelf above food preparation table.

Basic - Employee with no hair restraint while engaging in food preparation. Chef Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. -Observed case with raw shell eggs stored over container with unwashed tomatoes in walk-in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw chicken stored over soups in walk-in cooler. Observed raw sausage stored over hotdogs in walk-in cooler. -Observed raw bacon stored over cooked rice in walk-in cooler.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Observed chef brought customers meal to dining room, return to cooking and touch clean plates and cut lettuce with changing gloves and wash hands. Educate employee. Employee then change gloves and wash hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed cooked beef cold held at 44 degrees Fahrenheit in flip top cooler. Per operator, beef transfer to unit 1 hour prior to the inspection. Advice operator to placed ice on item for quick chill. Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. A poster has been given to the operator.

Intermediate - Handwash sink used for purposes other than handwashing. -Observed handwash sink at dishwashing area used to stored cooking containers. Operator removed Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -Observed no paper towels at hand wash sink at cookline.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed at 12:30 p.m. no date marked on containers with soups stored in walk-in cooler. Per operator, soups were cooked at 9:00 a.m. yesterday. Cooked soups held for more than 27 hours without date marked.

Intermediate - Spray bottle containing toxic substance not labeled. -Observed an unlabeled spray bottle with bleach at dishwashing station.

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. -Observed clean cutting board stored at handwash sink exposed to splash. Operator relocate cutting boards. Corrected On-Site

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

Basic - Food stored on floor. -Observed cases with produces stored on walk in cooler floor. -Observed cases with various food items stored on walk-in freezer floor.

Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. -Observed scoop with handle stored in container with cooked rice.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Poster emailed.

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees imitation crab (47F - Cold Holding), observed plate stored on top of container inside flip top, per operator food held less than two hours, employee placed on WIC for a quick chill Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Bleach and soap stored on same shelf of fry oil boxes, Employee removed chemicals and stored in a separate shelf Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Poster provided Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to cooking line, Employee provided Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed bottle containing yellow substance, on storage shelf in front of triple sink, Employee labeled as bleach Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone next to microwave, in kitchen area, employee removed Corrected On-Site Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. -Observed cut cabbage stored inside plastic thank you bag in lowboy cooler at cook line. Operator removed foods from bag and stored in food grade container. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw chicken thawing on shelf above ready to eat sauce in walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed bean sprouts (70 - Cold Holding) on table next to dish machine in kitchen. Operator instructed to move to cooler or place on ice during storage.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Handwash sink not accessible for employee use at all times. -Observed plastic containers and cloths stored at/in ware wash area hand sink.

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

Intermediate - Spray bottle containing toxic substance not labeled. -Observed spray bottle holding unidentifiable clear liquid stored on shelf in kitchen.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Observed employee beverages stored on food preparation table in kitchen.

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

Basic - No handwashing sign provided at a hand sink used by food employees. -Observed no employee hand wash signs in kitchen.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed frozen beef stored over cooked noodles in make table lowboy cooler. -Observed raw chicken and pork stored over ready to eat sauces on shelf in walk in cooler. Educated Operator on safe refrigeration storage.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. -Observed raw shelf eggs stored on counter next to prep sink in kitchen. Operator moved eggs to walk in cooler for storage. Corrected On-Site

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. -Observed opened gallon of milk mix stored in true fridge with no date marking. Operator states opened Monday 10/25/21, operator provided date label during inspection. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. -Observed current License not displayed within establishment. Operator provided copy of license at time of Inspection, instructed to conspicuously display for compliance. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Observed employee bottled water stored on prep table in kitchen.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee cell phone and ointment stored on shelf holding bottled beverages and seasonings in dry storage area in kitchen. Operator properly stored all personal items. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. -Observed employee preparing food in kitchen with no hair restraint. Operator properly restrained hair in bun. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Observed large set of tongs stored in bucket holding standing water 84 F. Operator discarded water and properly stored utensils in empty/clean container. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. -Observed no employee hand wash signs provided throughout kitchen. Emailed operator signage to print/post. Corrective Action Taken

Basic - Single-service articles not stored inverted or protected from contamination. -Observed styrofoam containers stored on shelf above ware washing area in kitchen. Instructed operator to properly invert containers.

Basic - Stored food not covered. -Observed containers holding cut limes, mint, bean sprouts unprotected stored on counter next to dish machine in kitchen. Operator properly protected all foods. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. -Observed beef thawing in three compartment sink and bowls of water with frozen shrimp in kitchen. Educated Operator on proper thawing methods, beef and shrimp ran under cold water for compliance. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. -Observed containers holding sugar, salt stored on dry storage shelf in kitchen. Instructed Operator to properly label all containers.