PHO BEN

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. Dishwasher (Chlorine 0ppm). Operator corrected tube lines in dish washer. Dish machine chlorine now testing 100ppm Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over ready to eat soups broths in flip top cooler. Operator properly stored eggs Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at front hand sink. Operator provided paper towels Corrected On-Site

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on right flip top cooler cutting board. Operator removed Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee in back kitchen working with food without hair restraint

Basic - Food stored on floor. Container of raw beef on floor in walk in cooler. Operator elevated Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored in between flip top,cooler and prep table. Operator removed Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. In cook line right fliptop cooler, containers of thawed soup broth not marked for date removed from freezer. Repeat Violation Warning - From follow-up inspection 2025-10-10: Observed at callback inspection same. Thawed soup bases not date marked when thawed. Per manager, thawed on 10-8. Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In 3 door reach in freezer, containers of assorted soup broth not date marked when prepared. Repeat Violation Warning - From follow-up inspection 2025-10-10: Observed at callback inspection same. All frozen soup bases in freezer missing date marks. Time Extended

High Priority - Container of medicine improperly stored. Aspirin and vitamin bottles on shelf above prep table next to spices and chopped peanuts at front of make line. Employee removed all items. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On grill at cookline, fried pork rolls (115F - Hot Holding). Per manager cooked approximately at 11:15am. Manager moved container closer to hot side of grill to reheat for proper hot holding. Corrective Action Taken

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. At cookline right fliptop unit, quart containers of house broth not date marked when removed from freezer. Per manager, removed from freezer on 2-20.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in freezer, quart containers of house broth not labeled as to when made. Repeat Violation

Basic - Ceiling tile missing. Tile missing in dry storage area off of kitchen.

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle of oil at cookline not labeled. Repeat Violation

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

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. New cook in kitchen not aware of reporting responsibility. Form printed and signed during inspection. 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. Multiple quart containers in reach in freezer and portioned bags of marinated meats in walk in freezer not date marked.

Basic - Food stored on floor. Bulk containers of sugar, msg, and salt in storage area on floor.

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle of oil at cook line not labeled.