THE PHO HOUSE 1

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in Reach in cooler across from wok station raw Shell Eggs over Pork steak. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout. Person in charge removed raw Shell Eggs. 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 in back kitchen area by upright freezer employee cell phone on dish storage rack. Person in charge removed cell phone. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in main kitchen area over grill hood filters soiled with grease.

Basic - Outer openings not protected with self-closing doors. Outer openings not protected with self-closing doors on south exit of main kitchen. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - - From initial inspection : Basic - Garbage on the ground and/or pad around dumpster on South end of property. Warning - From follow-up inspection 2023-11-06: Time Extended

Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors on south exit of main kitchen. Warning - From follow-up inspection 2023-11-06: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in Walk in cooler behind building Chicken Pho Broth (49F - Cold Holding). Person in charge stated it was prepared on 5/24/23 and placed in Walk in cooler. Educated Person in charge on cooling procedures and emailed a copy of cooling procedures to Person in charge. Person in charge voluntarily discarded Broth.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee returned to main kitchen area and put on clean gloves and failed to wash hands. Educated employee on glove use and Handwashing procedures. Employee removed soiled gloves, washed hands and put on clean gloves. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in Walk in cooler behind building Chicken Pho Broth (49F - Cold Holding). Person in charge stated it was prepared on 5/24/23 and placed in Walk in cooler. Educated Person in charge on cooling procedures and emailed a copy of cooling procedures to Person in charge. Person in charge voluntarily discarded Broth.

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. Educated Person in charge on cleanup procedures and emailed a copy.

Intermediate - Handwash sink used for purposes other than handwashing. Observed water pitcher in Handwashing sink. Educated Person in charge on HWS use. Person in charge removed pitcher.

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. Educated Person in charge and emailed a copy to Person in charge.

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. Minh.

Basic - Accumulation of debris inside warewashing machine.

Basic - Food stored on floor. Observed multiple sauce containers stored on floor in main kitchen area.Person in charge removed from the floor. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in main kitchen area over fryers and grill hood filters soiled with grease. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee in main kitchen returned from break outdoors and proceeded to open Reach in cooler across from grill in main kitchen area.no Handwashing. Educated Person in charge on when to wash hands. Employee washed hands and put on gloves. Corrected On-Site

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee washed hands for approximately 5 seconds and went to dry hands Educated Person in charge on proper hand washing procedures. Employee washed hands with correct Handwashing procedures. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee started to wash hands in 3 bay compartment sink. Educated Person in charge on hand washing procedures. Person in charge stopped employee and had him wash hands in hand washing sink. Corrected On-Site

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. Tri and Helen

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed shrimp and cooked tofu not date marked. Person in charge stated they were prepared on 10/15/22. Educated Person in charge on date marking. Person in charge date marked both food items 10/15/22 Corrected On-Site

Basic - Food stored on floor. Observed multiple sauce containers stored on floor. Person in charge removed from the floor. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoop in 86°F water. Educated Person in charge on proper in use utensil storage. Person in charge removed utensils. - As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed soiled oven and microwave with dried food particles on cooks line across from 3 door Reach in cooler in main kitchen area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood vents over fryers and char grill soiled with grease in main kitchen area.

Basic - Single-service articles not stored inverted or protected from contamination. Observed multiple food Togo containers throughout entire kitchen area not inverted. Person in charge inverted all Togo containers. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed employee thawing cooked pork at room temperature. Educated Person in charge on proper thawing methods Person in charge stated that the Pork was only out for 30 minutes. Person in charge moved pork to Reach in cooler Corrective Action Taken

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Observed cook temperature on raw chicken 157°F. Explained proper protocol for for cooking raw chicken and printed a copy of proper cooking temperature for food. Cook put chicken back on grill. Chicken temperature 178°F. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Observed employee food in main kitchen area on clean dish rack. Manager removed from area. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed on cooks line in main kitchen in use soiled cooking utensils stored in water less than 135°F. Educated employees on proper protocol for storing in use cooking utensils. Employee put in hot water on stove top. Corrected On-Site