PHO MAI LLC

High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Hair in shrimp in reach in cooler.

High Priority - Raw animal food stored over or with unwashed produce. Raw meat over unwashed black berries in reach in freezer.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board near register. Repeat Violation

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator provided one food handler certification Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine. Repeat Violation

Basic - Ceiling tile missing. Ceiling tile missing near dish machine. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board near register. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in drink cooler.

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above dish machine.

Basic - Food contaminated by unsanitized equipment or utensil. See stop sale. Observed hair in shrimp.

Basic - Food stored on floor. Broth on floor on cook line. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer soiled.

Basic - Single-service articles improperly stored. Box of plastic wear on floor next to drink cooler.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dry storage wall soiled.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth in handwash sink.

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk 45 F in reach in cooler , boba 69 F on counter. Discussed time as a public health control for boba. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at front reach in cooler.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator provided one food handler certification.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken pork and beef in reach in cooler not date marked.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle not labeled under register.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.

Basic - Ceiling tile missing. Ceiling tile missing near dish machine.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at front reach in cooler.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on reach in cooler. Repeat Violation

Basic - Equipment in poor repair. Reach in cooler gasket torn.

Basic - Food stored on floor. Onions and soy sauce on floor in dry storage. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.

Basic - Stored food not covered. Meat in reach in freezer not covered.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda machine. Warning - From follow-up inspection 2024-03-05: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over broth in reach in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork 66 F on counter, operator placed back in reach in cooler. Corrective Action Taken Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Air freshener on shelf with candy. Operator moved air freshener at time of inspection. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice in reach in cooler not date marked.

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in rice. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted on shelf next to reach in cooler. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf with fried garlic.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on shelf with fried garlic.

Basic - Food stored on floor. Oil stored on floor in kitchen. Food not stored at least 6 inches off of the floor. Onions and carrots not 6 inches off the floor in dry storage. Repeat Violation

Basic - Stored food not covered. Rice in dry storage not covered.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 73 F, fish 70 F, operator placed in reach in cooler. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Container of water in handwash sink on cook line. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in bag of rice.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Glass plates on shelf next to reach in cooler not inverted.

Basic - Food stored on floor. Onions, oil, soy sauce, and rice on floor throughout kitchen. Repeat Violation

Basic - Garbage on the ground and/or pad around dumpster.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in container of sugar, operator repositioned handle at time of inspection. Corrected On-Site

Basic - Open dumpster lid.

Basic - Single-service articles not stored inverted or protected from contamination. To go containers on shelf next reach in cooler not inverted.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Put in cooler

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by plastic containers

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked meats

Basic - Food stored on floor.

Basic - Ice scoop handle in contact with ice.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Container of medicine improperly stored. Observed container of prescription medication on dry storage shelf.

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

Intermediate - Handwash sink not accessible for employee use at all times. Observed plastic cup stored inside handwash sink, located next to ice machine. Operator relocated item at time of inspection. 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 cellphone stored on dry storage shelf next to food items.

Basic - Food stored on floor. Observed bucket of raw chicken stored on the floor, next to prep sink. Observed containers of cooking oil stored on the floor on cook line.

Basic - In-use tongs stored on equipment door handle between uses. Located on cook line.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on cook line preparation table, not in sanitizer solution between uses.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested chlorine sanitizer solution at 0ppm. Operator changed sanitizer solution at time of inspection. Re-tested at 100ppm. Corrected On-Site

High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. In the freezer Repeat Violation Warning - From follow-up inspection 2021-05-19: Time Extended - From follow-up inspection 2021-07-14: Still observed to go plastic shopping bags used to store food. Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Warning - From follow-up inspection 2021-05-19: Time Extended - From follow-up inspection 2021-07-14: Wiping cloth still out at prep table. Time Extended