PHO NGUYEN VIETNAMESE NOODLE

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Safe Staff

Basic - Floors observed soiled with an accumulation of debris and grease. Kitchen floor under tables and cook line equipment.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Chef assembled ready to eat fresh spring rolls with bare hands. Discussion conducted reference no bare hand contact with ready to eat foods. Chef rewashed hands and put on gloves to continue . Corrected On-Site

Basic - Standing water or very slow draining water in front wait station hand wash sink.

Basic - Ice buildup in reach-in freezer. Seafood upright freezer located in storage area ( next to office)

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Glass door kitchen reach in cooler Raw Shrimp paste over sprouts Shrimp paste toast moved during the inspection. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Cook line white microwave

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Portable kitchen fan ( removed from cook line during the inspection) Walk in cooler condenser fan cover Corrective Action Taken

Basic - Employee personal food ( fish ) stored with restaurant food in rear storage area upright freezer. Not segregated and property labeled as 'Employee Food'

Basic - Ice buildup in reach-in freezer . Rear storage upright ( middle unit)

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line Noodle scoop Water 93F

Basic - In-use tongs stored on equipment door handle between uses. Kitchen stove dood handle Repeat Violation

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. - repackaged chicken in reach-in freezer on shelf over commercially packaged pork. Owner moved the chicken to another freezer. Corrected On-Site

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

Basic - In-use tongs stored on equipment door handle between uses. - 4 pairs of tongs on oven door handle. Owner removed and placed in three compartment sink for cleaning. Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Florescent lights over kitchen expo table