PHO BUNGA

High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee came out of the restroom then went into kitchen to prepare to go orders without washing hands - discussed with manager who then talked with the employee- employee then washed hands Corrective Action Taken

High Priority - Raw animal food stored in same container as ready-to-eat food. Container of raw chicken stored on top of cooked vegetables at cook line - discuss3d with cook - cook relocated raw chicken Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink.employee washed hands in triple sink - directed employee to the wash hands in hand wash sink she then washed hands in hand wash sink - reviewed with the manager proper hand washing Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Wiping bucket stored inside hand wash sink near sushi bar - discussed with manager - bucket relocated Corrected On-Site

Basic - Employee preparing food in customer section of dining area- employee portioning sauces in dining room - reviewed with manager - employee relocated to kitchen Corrective Action Taken

Basic - Employees with no hair restraint while engaging in food preparation at cook line - discussed with manager

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - heavily soiled shelves in walk in cooler - discussed with manager - soiled gaskets in kitchen and sushi bar areas

Basic - Reach-in freezer interior/shelves have heavy accumulation of soil residues near ice machine in kitchen - reviewed with manager

Basic - Stored food container of sauce not covered in walk in cooler - employee covered food Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name in kitchen under prep table near freezer

Basic - - From initial inspection : Observed: Cutting board has cut marks and is no longer cleanable. Multiple within kitchen Warning Priority: Basic - From follow-up inspection 2023-08-28: Time Extended

Basic - - From initial inspection : Observed: Walk in cooler interior/shelves have accumulation of soil residues. Warning Priority: Basic - From follow-up inspection 2023-08-28: Time Extended

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. Employee touched shrimp with barehands when placing in a to-go container - shrimp placed in to reheat - reviewed with manager proper handling of ready to eat food and to use a barrier Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored - sparky bottle of cleaner next to bowls at cook line - cleaner relocated Corrected On-Site

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/ Tony Tam expired 7/31/22 - Aaron Tam certificate is current

Intermediate - Handwash sink not accessible for employee use at all times. - wiping bucket inside hand wash sink in front counter area and sushi bar - spoon inside back kitchen hand wash sink - reviewed with manager hand wash sinks must be accessible at all times - items removed Corrective Action Taken

Basic - -Floor drains soiled/has accumulation of debris at cook line - wall soiled at cook line behind freezer chest

Basic - Employee with no hair restraint while engaging in food preparation at cook line

Basic - Food ( container of bread crumbs) stored on floor at sushi bar Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses.

Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - soiled reach in freezer gaskets at cook line - soiled shelves in walk in cooler - dusty fan on shelf in food prep area

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen shrimp on counter thawing - reviewed proper thawing procedure with cook - shrimp moved to cooler Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 02/01/2022 Admin Complaint

High Priority - Raw animal food ( shrimp) stored over/not properly separated from ready-to-eat food.( bean sprouts) n reach in cooler opposite woks - manager rearranged food Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over raw beef in reach in freezer in food prep area in back kitchen - manager rearranged food Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsing dishes in back kitchen hand wash sink - reviewed proper use of hand wash sink for washing hands only - employee moved to triple sink in dishwashing area. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodles in walk in cooler with no date marking

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap at cook line hand wash sink - manager replaced dispenser with working dispenser Corrected On-Site Repeat Violation

Basic - Dead roaches on premises - three dead roaches on floor under grill in soiled area of floor - manager cleaned area

Basic - Food ( boxes of oil) in back kitchen area stored on floor. Repeat Violation

Basic - Reach-in freezer interior/shelves have accumulation of soil residues in prep area in back kitchen Repeat Violation

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. More than 200 ppm chlorine - test strip turned white - employee changed solution - 100 ppm chlorine Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Employee used hand wash sink to fill bucket - discussed proper use of hand wash sinks for washing hands only with person in charge

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Used for sushi rice

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap at kitchen hand wash sink -broken dispenser- removed dispenser and soap available to pour Corrective Action Taken

Basic - - Floor soiled/has accumulation of debris under cooking equipment - soiled walls at cook line , dishwashing, food prep area

Basic - Clean lids stored in dirty container on shelf in food prep area .

Basic - Employee with no hair restraint while engaging in food preparation at the cook line

Basic - Equipment in poor repair. Torn/ taped reach in cooler gaskets at cook line

Basic - Food stored on floor - containers of oil in back kitchen Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between wall and prep table in back kitchen - employee moved the knives to the dishwashing area for cleaning Corrective Action Taken

Basic - In-use tongs stored on equipment door handle between uses at cook line Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - shelf at cook line with grease accumulation

Basic - Reach-in freezer interior have accumulation of soil residues near ice machine in kitchen

Basic - Ripped/worn tin foil used as shelf cover at cook line

Basic - Wet wiping cloth not stored in sanitizing solution between uses on counters at cook line Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor in kitchen