NAM GIAO DELI

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready to eat items. Manager removed eggs over ready to eat items Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink had items stored in the sink. Manager removed items 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/ Manager arrived doing routine inspection Corrected On-Site

Intermediate - No soap provided at handwash sink. Manager place soap at hand wash sink Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Far end unisex bathroom door not self closing.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign in far end unisex bathroom

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork and beef over egg rolls in reach in white freezer.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice noodles in reach in cooler overnight per operator 53°F. Operator discarded

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice noodles in reach in cooler overnight per operator 53°F. Operator discarded Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Pork buns at front service counter. Operator marked time 9 am. Corrected On-Site

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

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator went to store during inspection to purchase sanitizer. Corrected On-Site Warning

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.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink by prep station valve turned off. Operator opened valve for hot water to hand sink. Corrected On-Site Warning

Basic - Single-service articles not stored inverted or protected from contamination. On prep table reach in cooler. Operator inverted all Togo containers. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2025-03-05: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Piping under hand sink across from fryer -Fan cover in stainless steel coolers - From follow-up inspection 2025-03-05: Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. beef broth (48F - Cold Holding) from yesterday in reach in cooler; noodles (48F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef broth (48F - Cold Holding) from yesterday in reach in cooler; noodles (48F - Cold Holding) Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. Rock sugar in dry storage area. Staff picked up items from floor. Corrected On-Site Repeat Violation

Basic - Food-contact surface not smooth and easily cleanable. Newspaper and cardboard lining the inside of reach in cooler.

Basic - Light not functioning. Hood

Basic - No handwashing sign provided at a hand sink used by food employees. Next to prep sink. Manager wrote a sign. Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork roll (50F - Cold Holding); shelled eggs ambient (45F - Cold Holding); less than 4 hours. Manager placed in cooler to cool. Corrective Action Taken - From follow-up inspection 2024-02-05: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Pork roll, beef roll, and rice roll. Added date mark. Corrected On-Site - From follow-up inspection 2024-02-05: Time Extended

Intermediate - - From initial inspection : Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Pork in reach in cooler. - From follow-up inspection 2024-02-05: Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Next to ice machine - From follow-up inspection 2024-02-05: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. All dry stock in storage room. Repeat Violation - From follow-up inspection 2024-02-05: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Hole next to stove - From follow-up inspection 2024-02-05: Time Extended

High Priority - Nonfood-grade bags used in direct contact with food. Meat in chest freezer. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over cooked pig legs. Manager changed locations of pork. Corrected On-Site

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

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Waited for manager to buy bleach. Corrected On-Site

Intermediate - Packaged food not labeled as specified by law. Ham at front counter.

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.

Basic - Buildup of food debris/soil residue on equipment door handles. Wet and wrapped with plastic wrap. Staff removed and cleaned. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole around pipes cooking area.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal bottled water in chest freezer next to items for sale.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone next to microwave on prep table and purse under table on top of drink boxes. Manager moved. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Floor not cleaned when the least amount of food is exposed. Behind equipment

Basic - Hole in or other damage to wall. Hole next to burner stove. Repeat Violation

Basic - Ice scoop handle in contact with ice. Manager removed scoop. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Cup in sugar. Manager removed. Corrected On-Site

Basic - Single-service articles improperly stored To go cases of cups and containers on floor Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. . Aluminum pans in storage. Manager turned over. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Meat in freezer.

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Sink inside kitchen door.

Intermediate - Handwash sink not accessible for employee use at all times. Containers in sink at front counter.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation

Basic - Cardboard used to line food-contact shelves. Inside one reach in cooler.

Basic - Faucet/handle missing at plumbing fixture. Cold water faucet stripped and will not turn on. Hand sink next to stove.

Basic - Hole in or other damage to wall. Wall peeling in ware wash area.

Basic - No handwashing sign provided at a hand sink used by food employees. Sink next to stove.

Basic - Single-service articles improperly stored. Cups and to go containers on floor in dry storage area.

High Priority - Non-food grade paper/paper towel used as liner for food container. Newspaper used for banana leaf.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Dung Nguyen 12-13-16 ServSafe Repeat Violation Admin Complaint

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Sink in front of kitchen.

Intermediate - Packaged food not labeled as specified by law. Coconut milk and vegetables on front counter.

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

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Maximum temperature 87F. Sink at kitchen entrance. Repeat Violation

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation

Basic - Cardboard used to line food-contact shelves. Inside of all reach in coolers. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. License are current active.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of water on table with food items.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse under table with foos and single service items. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Fooled in bus tubs in dry storage area.

Basic - Food stored on floor. Bottle water on floor in dining room.

Basic - Single-service articles improperly stored. Cups and napkins on floor in dry storage area.

Basic - Time/temperature control for safety food thawed in an improper manner. Pork on speed rack at room temperature thawing. Corrected On-Site

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Spoons on front counter. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Newspaper used on banana leaf.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator paid license during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Beef and pork rolls at front counter, less than 1 hour per operator. Repeat Violation

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Dung Nguyen 12-13-16 ServSafe

Intermediate - Handwash sink not accessible for employee use at all times. Pan of chop sticks in sink. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Sink at kitchen entrance and sink in back of kitchen.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation

Basic - Cardboard used to line food-contact shelves. Inside of all coolers. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent in front of kitchen soiled.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Faucet/handle missing at plumbing fixture. Hot water handle is stripped on sink in back of kitchen.

Basic - Single-service articles improperly stored. Cups, plate, and napkins stored on floor. Repeat Violation

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Pork rolls, sticky rice wraps and steamed buns on front counter . Less than 2 hours per operator , placed appropriate time mark.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Machine in kitchen area. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms. Repeat Violation

Basic - Cardboard used to line food-contact shelves. Inside all reach in coolers in kitchen.

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Coconut and bean desert on front counter.

Basic - Single-service articles improperly stored. Napkins on floor in dry storage area.

Basic - Uncovered food stored near sink exposed to splash. Pork chops in ware wash sink with soap stored above . Corrected On-Site