PHO 80

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. In the tea bar area, observed Sanitizer Bucket (Chlorine over 200ppm). Operator added more water. End result Sanitizer Bucket (Chlorine 100ppm). Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed cooking utensil inside the handwashing sink in the main kitchen area. Operator removed cooking utensil. Corrected On-Site

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Certified food manager arrived during the inspection. Discussed with operator certified food manager must be present if 4 or more food handlers are working. 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. In the stand alone fridge in the storage area. Observed cooked beef and cooked chicken without a date mark, operator stated food was prepared last Friday. Operator began to date mark cooked foods.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided at employee handwash sink in the main kitchen area.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the reach in cooler across from cook top, observed raw chicken and raw shelled eggs placed over raw beef. Operator rearranged for proper storage. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beans sprouts (57F - Cold Holding), operator stated bean sprouts were out for less than an hour, operator moved foods to reach in cooler and added ice to container. beef broth (78F - Cold Holding), operator stated food had been put for three hours in the cooling process. Operator moved foods to the refrigerator. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink in the server payment area is being blocked by a trash can and box of drinks. Operator removed items for easier access to handwashing sink. 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 spring rolls in the freezer with no date marking, per operator spring rolls were made 7 days ago. Repeat Violation

Basic - Food stored on floor. Observed buckets of cooked beef broth placed on the floor. Operator removed buckets of beef broth off floor into the fridge. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw scallops being stored over ready to eat noodles. Operator rearranged products. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed Raw shell eggs ambient 70F at cooks line. Per operator, eggs have been at room temperature less than two hours. After discussion on Safe food temperatures and using Time as a public health control operator moved eggs to refrigerator Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. In kitchen, observed Hand washing sink blocked by garbage can. Operator moved garbage can. Corrected On-Site

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/ Observed three cooks and one server handling food with no Certified Food Manager present. Noah Trinh 10-30-2023 Arrived during inspection Corrected On-Site

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Cardin employed one year with no proof of training.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked shrimp, beef soup and pork broth. Per operator, products made two days ago with no date marking. Operator date marked products. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Observed ice handle touching ice. Operator adjusted scoop Corrected On-Site

Basic - In-use tongs,ladles and strainers on equipment door handles between uses. Operator moved all utensils. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Observed takeout containers uninverted, Operator inverted containers Corrected On-Site

Observed electrical wiring in disrepair. For reporting purposes only. Observed Pho Slow Cooker by backdoor with wiring in disrepair.

Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed cut time/temperature control foods being stored above 41F at pickup window . Per operator foods are garnishes for lunch rush and are tracked for four hours. Provided Operator with Hand out to complete. Operator began filling out forms Corrective Action Taken Warning - From follow-up inspection 2024-03-14: Time Extended