PHO VN

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized 0ppm. Operator set up fresh solution at 75ppm. Corrected On-Site Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken wings 52°F, in reach in cooler at cook line. Cooked yesterday. Cooler not working. See stop sale Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken wings 52°F, in reach in cooler at cook line. Cooked yesterday. Cooler not working. Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Reviewed with employee to wash hands before putting on gloves, entering kitchen. She than washed hands. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 50°F, shrimp 62°F, In flip top cooler at cook line. Cook stated cooler was filled less than 3 hours ago. Cook placed items in another unit. Shrimp 67°F, sprouts 76°F, on prep table in kitchen, cook stated for less than one hour. Items were placed in reach in cooler. Corrective Action Taken Repeat Violation Warning

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. Emailed poster. Corrective Action Taken Warning

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

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment offering raw beef salad. Printed consumer advisory and operator displayed on wall. Warning

Basic - Employee personal cell phone stored on prep table in a food preparation area. Employee removed phone. Corrected On-Site Warning

Basic - Equipment and utensils not rinsed between washing and sanitizing. Operator set up rinse step. Corrected On-Site Warning

Basic - Equipment in poor repair. Flip top cooler at cook line, door not sealing properly and standing water. Ambient temperature 47°F. Warning

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Discussed with employee. Employee washed hands Corrective Action Taken Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. door glass slider: tofu (47°F); cooked rice (48°F); cooked pork (58°F); cooked gravy (57°F); cooked noodles (54°F); cooked noodles (51°F); raw shell eggs ambient (50°F) Operator states all items have been in unit overnight. Monitored unit for approximately 1 hour with no changes in temperature. Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. door glass slider: tofu (47°F); cooked rice (48°F); cooked pork (58°F); cooked gravy (57°F); cooked noodles (54°F); cooked noodles (51°F); raw shell eggs ambient (50°F) Operator states all items have been in unit overnight. Monitored unit for approximately 1 hour with no changes in temperature. See Stop Sale. Repeat Violation Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork, cooked gravy, prepared on Monday not date marked. Warning

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed at light above cook line Warning

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized 0 ppm. Operator set up fresh solution at 75ppm. Corrected On-Site Warning

High Priority - Food prepared with soiled equipment/utensil. Warning

High Priority - Rice noodles placed under a soiled non food contact cloth at cook line. Operator removed. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 50°F, beef 51°F, shrimp 54°F, pork 54°F, fish 51°F, squid 48°F, chicken liver 50°F, in front flip top cooler, cook stated for more than 4 hours. Standing water in cooler. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice noodles 58°F, held at room temperature at cook line. Operator stated for less than 2 hours and placed rice noodles in refrigerator. Chicken 50°F, beef 51°F, shrimp 54°F, pork 54°F, fish 51°F, squid 48°F, chicken liver 50°F, in front flip top cooler, cook stated for more than 4 hours. Standing water in cooler. See stop sale Do not store any TCS food in this unit until repaired. Warning

Basic - Employee personal food not properly identified and segregated from food to be served to the public in sliding glass door refrigerator pork. Warning

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Only soap and water set up, with soap in the middle sink. Operator set up triple sink in the correct order. Soap, water and sanitizer. Corrected On-Site Warning

Basic - Standing water in bottom of reach-in-cooler at cook line. Warning