PHO SAIGON

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter in kitchen -bean sprouts (54F - Cold Holding)- removed from refrigeration 1 hour ago operator put ice on top, moved to cooler, discussed time/temperature for safety foods and cold holding. In glass door cooler by server station- half And Half (50F - Cold Holding); cooked yellow beans (51F - Cold Holding); boba (51F - Cold Holding)operator said all food was 41F at 10 am, all moved to freezer. Recheck - Boba 41F, half and half 40F Corrective Action Taken Repeat Violation

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table next to bowls, operator discarded Corrected On-Site Repeat Violation

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. Sam Bo Loung , 3 color Che Ba Mau, in glass door cooler for grab n go, no label. Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm, corrected to 100 ppm Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Carton of eggs on lift top cooler. Moved to cooler Shell eggs over produce in walk in cooler , moved to bottom shelf Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In glass door cooler by door to kitchen-half n half (46F - Cold Holding), moved to cooler in kitchen operator states that temperature taken yesterday was 41F Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Bowl in hand wash sink at server station, removed Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Glass with ice and liquid on lift top cooler, moved to bottom shelf Corrected On-Site

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. Sam Bo Loung , 3 color Che Ba Mau, in glass door cooler for grab n go, no label.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Colander in hand wash sink at wait station, removed Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At wait station Corrected On-Site

Basic - Interior of oven/microwave has accumulation of food debris.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple on counters in kitchen, discussed using sanitizer bucket, operator put in bucket with sanitizer Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed spray bottle containing toxic chemical stored next to boxes of plastic sandwich bags next to boba station. Employee moved and stored correctly. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wiping cloth sanitizing solution with chlorine at 200 ppm. Discussed proper strength with operator.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Food stored in Togo bags in freezers

High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over sauce in walk in cooler, raw chicken moved to bottom shelf Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp in reach in cooler, raw chicken moved to bottom shelf Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle not labeled next to dishwasher

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

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Around the door of the walk in freezer In the chest freezer

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door, tongs removed Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

High Priority - - From initial inspection : High Priority - Nonfood-grade containers used for food storage - direct contact with food. Raw chicken and raw beef in to go bags Warning - From follow-up inspection 2022-05-20: Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning - From follow-up inspection 2022-05-20: Time Extended

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2022-05-20: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2022-05-20: Time Extended

High Priority - Nonfood-grade bags used in direct contact with food. Beef in reach in freezer stored directly in to go bag

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw eggs and chicken stored over beef and rice noodles. Operator rearranged the cooler for compliance Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice noodle 64°F held in water less than 4 hours. Operator placed on ice

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Consumer advisory provided to operator, posted by operator Corrected On-Site

Basic - Cardboard used to line nonfood-contact shelves. Bottom shelf of prep tables

Basic - Cloth used as a food-contact surface. Wiping cloth used to cover ready to eat plant foods in reach in cooler. Operator removed towel

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 handles touching MSG and Sugar in bins. Operator property stored the scoops during inspection

Basic - In-use wet wiping cloth/towel used under cutting board. Discussed the need to use non porous material under cutting boards to cut down on bacteria around cutting boards