PHO AN HOA RESTAURANT

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat foods. Reach in cooler. Employee removed to bottom storage Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting out Cold holding Beef broth 48 f operator moved to cooler

Intermediate - Employee washed hands in a sink other than an approved handwash sink.

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 chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine

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. Printed for management manager signed and some employees signed. Next unannounced inspection. Corrective Action Taken

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup on prep table

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on clean dish plate Repeat Violation

Basic - Food stored on floor. Raw meats in boxes on floor reach in freezer. Broth in buckets in walk in cooler Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.

High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce. Raw pork over green peppers in walk In cooler Warning - From follow-up inspection 2023-01-13: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over rice noodles. Walk in cooler. Raw pork over green peppers in walk in cooler Repeat Violation Warning - From follow-up inspection 2023-01-13: Raw beef over ready vegetables walk in cooler Time Extended

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2023-01-13: 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. Repeat Violation Warning - From follow-up inspection 2023-01-13: Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Repeat Violation Warning - From follow-up inspection 2023-01-13: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Raw pork in boxes on floor in walk in cooler. Raw chicken on floor in walk in freezer. Raw onions on floor in dry storage. Warning - From follow-up inspection 2023-01-13: Time Extended

Basic - - From initial inspection : Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door open no screen. Repeat Violation Warning - From follow-up inspection 2023-01-13: Time Extended

Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes over ready to eat bread walk in cooler. Warning - From follow-up inspection 2023-01-13: same Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sitting in mop sink in container at 10:00 am Raw beef stripe 80 f operator moved to reach in cooler 2nd temp 82 f at 2:17 raw beef stripe did not cool from 135f to 70 within 2 hours. Operator refused to throw food away during time of inspection Cooling cooked noodles at 80 f did not cool from 135 f to 70f within 2 hours cooked at 10:30 2nd temp at 2:10 pm 82 f operator refused to throw away food. discussed the importance of following the fda Food code Perimeters. Discussed with operator not to sell the food to customers.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched cell phone and put gloves on and began working. Discussed with operator the importance of washing hands placing gloves on before working with food. Corrective Action Taken

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee was working with raw beef and did not wash hands began to work with clean equipment discussed with operator the importance of hand washing after touching raw or soiled service.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed plastic container with water only no sanitizer. Discussed with operator the importance of wash rinse and sanitize method. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over ready to eat meat in reach in cooler on cooks line were main meals are made. Raw chicken over ready to eat sauce buckets in reach in cooler by meat slicer. Operator moved raw chicken away from sauce. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sitting in mop sink in container at 10:00 am Raw beef stripe 80 f operator moved to reach in cooler 2nd temp 82 f at 2:17 raw beef stripe did not cool from 135f to 70 within 2 hours. Operator refused to throw food away during time of inspection Cooling cooked noodles at 80 f did not cool from 135 f to 70f within 2 hours cooked at 10:30 2nd temp at 2:17pm 82 f operator refused to throw away food. discussed the importance of following the fda Food code Perimeters. Discussed with operator not to sell the food to customers.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting in mop sink at 10:00 am Raw beef stripe 80 f operator moved to reach in cooler 2nd temp 82 f at 2:17 Cold holding: raw seed sprouts at 52 f on counter by service station in dining room operator placed in reach in freezer 2nd temp at 43 f

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink by back door. Employee moved away 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. Cooked beef and cooked mushrooms cooked beef not dated in reach in cooler on cooks line and multiple items.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle by meat slicer.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Multiple plates and containers of employee food stored with restaurants food in reach in cooler by meat slicer. Operator removed items from reach in cooler. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on clean dish plates on cooks line. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach in cooler. On main reach in cooler cook line.

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door open no screen

Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef not thawing under water.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a pan of bean sprouts (51°F - Cold Holding) stored on the front counter at dinning room. Recommended operator to use time as a public health control procedures. Warning - From follow-up inspection 2021-08-30: Bean sprouts 54 °F stored in ice water at the front counter. Operator placed more ice in container. Time Extended Corrective Action Taken

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. Observed cooked beef and cooked pork prepared yesterday not date marked stored in upright reach-in cooler. Repeat Violation Warning - From follow-up inspection 2021-08-30: Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All expired on 02-19-2021. Warning - From follow-up inspection 2021-08-30: All expired. Admin Complaint

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Warning - From follow-up inspection 2021-08-30: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths stored on reach-in cooler at cooks line. Repeat Violation Warning - From follow-up inspection 2021-08-30: Time Extended