BEN THANH RESTAURANT

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm Warning

High Priority - In-use utensil stored in water at or above 135 degrees Fahrenheit. 81 degrees Warning

High Priority - Nonfood-grade containers used for food storage - direct contact with food. To go bag basil inside bag front counter. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Under counter prep area behind kitchen door in white strainer bean sprouts (74F - Cold Holding) Warning

Intermediate - Handwash sink not accessible for employee use at all times. White drying rack above cook line hand was( sink. Employee moved Corrected On-Site Warning

Intermediate - Handwash sink used for purposes other than handwashing. Used scissors inside front hand wash sink. educated Corrected On-Site Warning

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. Soup base Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. inside glass cooler- Pasta in individual portions, cooked rice, cut leafy greens, cooked shrimp No date marks Warning

Basic - Food stored in undrained ice. Bean sprouts front counter. Warning

Basic - Nonfood-contact surface soiled with food debris gaskets. Warning

Basic - very slow draining water in handwash sink only hand wash sink at cook line Warning

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bean sprouts (62F - Cold Holding) Added ice to bucket. Retemp 37 cold hold Warning

Intermediate - Handwash sink not accessible for employee use at all times. With a bucket Corrected On-Site Warning

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Had it printed out but no employee filled out. Educated owner explained to all Corrected On-Site Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Most items in all reach in coolers. Warning

Basic - Current Hotel and Restaurant license not displayed. 2 1 25 Warning

Basic - Food stored on floor. Bucket of large pork thawing under three compartment sink in buckets. Warning

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with food debris, gaskets at cook line deli cooler. Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Room temperature in buckets under three compartment sink. Warning

High Priority - - From initial inspection : High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wearing single service gloves washing dishes and then began engaged in touching clean dishes from inside of the dish machine. Repeat Violation - From follow-up inspection 2024-12-11: Observed employee wearing single service gloves touch dish machine equipment and then began putting containers of food away and touch clean container stored on shelf above three compartment sink. Time Extended

High Priority - - From initial inspection : High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching/scratched face with single use gloves on and began engaged in touching utensils and preparing food on the cook line. - From follow-up inspection 2024-12-11: Observed employee wearing single service gloves touch apron and face and then began touching bowls of food and single service containers under prep table on cook line. Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw beef stored above pots of soup in double door cooler. - From follow-up inspection 2024-12-11: Container of raw pork stored over pot of beef stock in double door display cooler in kitchen area. Time Extended

High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Pots of chicken and beef stock, cooked noodles, cooked rice not date marked in double door display cooler in kitchen area. Repeat Violation - From follow-up inspection 2024-12-11: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sprouts in front counter (52F - Cold Holding); sprouts at expo window (72F - Cold Holding) Discussed with PIC that sprouts can either be cold held at 41 F or lower or they can use Time as a Public Health Control. Inspector emailed operator Time as Public health control written procedures. Corrective Action Taken - From follow-up inspection 2024-12-11: Sprouts in front counter (52F - Cold Holding) at callback inspection. Time Extended

Intermediate - - From initial inspection : Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Inspector discussed Big 6 Symptoms with person in charge. - From follow-up inspection 2024-12-11: Time Extended

Intermediate - - From initial inspection : 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. Inspector emailed DBPR Clean-Up of Vomiting and Diarrheal Event form. Corrective Action Taken Repeat Violation - From follow-up inspection 2024-12-11: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in deli cooler stained. - From follow-up inspection 2024-12-11: Time Extended

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. #29 Pho xe lua (sliced rare beef, brisket, beef ball, tendon, tripe) #30 Pho dac bite (sliced rare beef, brisket, beef ball, tendon, tripe) #31 Pho Tai (Sliced rare Beef) #36 Pho Tho Da (Special Pho in Hot Rock Bowl) #38 Pho Tai Bam (Rare beef burger) #39 Pho Kho (sliced rare beef, beef ball, shank) #90 Bo Nhung Giam (Sliced rare beef cooked in vinaigrette broth hot at the table) Items on menu not identified contains raw animal foods. Inspector observed on menu Raw und Undercooked meats, consume at your own risk advisory but not asterisk identifying items. Warning - From follow-up inspection 2024-12-11: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory will be time extended 60 days from original routine inspection conducted on 12/05/24. Time Extended

Intermediate - - From initial inspection : 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/ Observed 3 employees working in kitchen and 2 employee working in front of the house. Repeat Violation - From follow-up inspection 2024-12-11: Time Extended

Intermediate - - From initial inspection : Intermediate - Two-compartment sink used for warewashing. Three compartment sink missing compartment. Repeat Violation - From follow-up inspection 2024-12-11: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior soiled with mold like substance. - From follow-up inspection 2024-12-11: Time Extended

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine chlorine testing at 10 PPM. Employee ran dish machine a few times and inspector tested chlorine again. Chlorine is now testing at 50 PPM. Repeat Violation

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wearing single service gloves washing dishes and then began engaged in touching clean dishes from inside of the dish machine. Repeat Violation

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching/scratched face with single use gloves on and began engaged in touching utensils and preparing food on the cook line.

High Priority - Raw animal food stored over or with unwashed produce. Bowl of raw chicken stored above container of unwashed mushrooms.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw beef stored above pots of soup in double door cooler.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Pots of chicken and beef stock, cooked noodles, cooked rice not date marked in double door display cooler in kitchen area. Repeat Violation

High Priority - Roach activity present as evidenced by live roaches found. 1 live roach in sticky trap stored on top shelf on dry storage rack storing clean plates and clean blending equipment on cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sprouts in front counter (52F - Cold Holding); sprouts at expo window (72F - Cold Holding) Discussed with PIC that sprouts can either be cold held at 41 F or lower or they can use Time as a Public Health Control. Inspector emailed operator Time as Public health control written procedures. Corrective Action Taken

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Inspector discussed Big 6 Symptoms with person in charge.

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. Inspector emailed DBPR Clean-Up of Vomiting and Diarrheal Event form. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in deli cooler stained.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. #29 Pho xe lua (sliced rare beef, brisket, beef ball, tendon, tripe) #30 Pho dac bite (sliced rare beef, brisket, beef ball, tendon, tripe) #31 Pho Tai (Sliced rare Beef) #36 Pho Tho Da (Special Pho in Hot Rock Bowl) #38 Pho Tai Bam (Rare beef burger) #39 Pho Kho (sliced rare beef, beef ball, shank) #90 Bo Nhung Giam (Sliced rare beef cooked in vinaigrette broth hot at the table) Items on menu not identified contains raw animal foods. Inspector observed on menu Raw und Undercooked meats, consume at your own risk advisory but not asterisk identifying items. Warning

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/ Observed 3 employees working in kitchen and 2 employee working in front of the house. Repeat Violation

Intermediate - Two-compartment sink used for warewashing. Three compartment sink missing compartment. Repeat Violation

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

Basic - Dead roaches on premises. 5 dead roaches in sticky traps stored on top shelf of dry storage rack next to containers of spices, to go boxes, clean plates, box of aluminum foil on cook line. 4 dead roaches in sticky trap on third shelf of dry storage rack on cook line. 5 dead roaches on sticky trap stored on shelf in between mini oven toaster and microwave. 6 dead roach and 2 egg casing in interim of oven. Observed employees collect sticky traps and throw the away in front counter trash can. Approximately: 15+ dead roaches on sticky traps. Repeat Violation

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Roach sticky tape observed throughout the kitchen and front counter area. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils in 85 F standing water at expo window. 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. Cups of desserts prepared and packaged onsite in cold holding display cases in dining room missing address of establishment. Repeat Violation

High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. No food grade bags and containers being used to store food. Repeat Violation - From follow-up inspection 2024-09-25: Time Extended

High Priority - - From initial inspection : High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid stored on rack next to hand washing sink in kitchen area. Repeat Violation - From follow-up inspection 2024-09-25: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce. Container of raw beef stored above unwashed produce in double door display cooler. - From follow-up inspection 2024-09-25: Time Extended

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 1 live roach inside oven interior. 2 live roaches at bottom left hinge of double door cooler across the cook line. 1 live roach on the floor between white single door freezer and double door display cooler. 3 live roaches on wall piping on left side of double door display cooler. 3 live roaches on the floor behind white single door freezer. 7 live roach on top of dish machine. 2 live roaches on top of counter in server wait station. 1 live roach in dining room area. 2 live roach on sticky trap beneath hand sink in men's bathroom. - From follow-up inspection 2024-09-25: 1 live roach under prep counter storing air fryers, counter oven, and microwave. 2 live roaches in top left door hinge of double door reach in deli cooler. 1 live roach on bottom left door hinge of double door reach in cooler. 2 live roaches on floor under double door deli cooler. 1 live roach on floor near two compartment sink. 3 live roaches on sticky trap on left side of double door display cooler in kitchen area. Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pots on four burner oven: beef stock (110F - Hot Holding); pork soup (95F - Hot Holding); spicy beef soup (120F - Hot Holding) - From follow-up inspection 2024-09-25: Time Extended

Intermediate - - From initial inspection : 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. Repeat Violation - From follow-up inspection 2024-09-25: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained on double door reach in deli cooler. Repeat Violation - From follow-up inspection 2024-09-25: Time Extended

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer observed. - From follow-up inspection 2024-09-25: Time Extended

Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Four employees present engaging in food preparation during time of routine inspection. - From follow-up inspection 2024-09-25: Provided operator with employee health reporting responsibility form. Discussed all employees should read and fill this form. Time Extended Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Four employee engaging in food preparation cannot provide employee food training certificates. Food training certificates pinned on the cork board in server wait station do not belong to any of the employees currently on site. - From follow-up inspection 2024-09-25: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodles, rice, and pot of soup not date marked in double door display cooler. - From follow-up inspection 2024-09-25: Time Extended

Intermediate - - From initial inspection : Intermediate - Two-compartment sink used for warewashing. Three compartment sink missing compartment. - From follow-up inspection 2024-09-25: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Exterior dish machine soiled with roach excrement. - From follow-up inspection 2024-09-25: Time Extended

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout kitchen. - From follow-up inspection 2024-09-25: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. With grease build up throughout the kitchen. Repeat Violation - From follow-up inspection 2024-09-25: Time Extended

Basic - - From initial inspection : Basic - Dead roaches on premises. Approximately: 5 dead roaches inside oven interior. 1 roach eggs casing in between microwaves on cook line. 3 dead roaches beneath double door display cooler. 3 dead roaches beneath prep table next to double door display cooler. 15 dead roaches on floor behind white single door freezer. 2 dead roaches under dry storage racks in middle of kitchen area. 2 dead roaches on sides of reach in freezer chest near back door. 4 dead roaches in cabinets beneath hand sink in server wait station. 2 dead roaches under racks storing waters in dinning room area. 10 dead roaches on side of bench in dining room. 15 dead roaches under multiple benches in dining room. 2 dead roaches on floor under hand washing sink in woman's bathroom. 1 dead roach on sticky trap under hand washing sink in woman's bathroom. 5 dead roaches on sides of single door cooler behind curtain next to woman's bathroom. - From follow-up inspection 2024-09-25: 1 dead roach under racks in middle of kitchen. 2 dead roaches and 2 roach eggshell casing under prep table across from expo window. Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back kitchen door open during operating hours. Screen door has a gap that opens to the outside. - From follow-up inspection 2024-09-25: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Throughout kitchen. Repeat Violation - From follow-up inspection 2024-09-25: Time Extended

Basic - - From initial inspection : 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. Cups of desserts prepared and packaged onsite in cold holding display cases in dining room. - From follow-up inspection 2024-09-25: Time Extended

Basic - - From initial inspection : Basic - Wood food-contact surface not properly sealed. Built in unsealed wooden storage cabinets storing can goods, can sodas, spices, ziploc bags, food storage bags, clean utensils in server wait station - From follow-up inspection 2024-09-25: Time Extended

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine chlorine sanitizer testing at 0 PPM.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wearing dish gloves handled dirty dishes and began engaging in putting clean dishes away with the dish gloves on.

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. In use utensils in 85 F standing water. Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. No food grade bags and containers being used to store food. Repeat Violation

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid stored on rack next to hand washing sink in kitchen area. Repeat Violation

High Priority - Presence of insects, rodents, or other pests. Live lizard on side of freeze chest near back door.

High Priority - Raw animal food stored over or with unwashed produce. Container of raw beef stored above unwashed produce in double door display cooler.

High Priority - Roach activity present as evidenced by live roaches found. 1 live roach inside oven interior. 2 live roaches at bottom left hinge of double door cooler across the cook line. 1 live roach on the floor between white single door freezer and double door display cooler. 3 live roaches on wall piping on left side of double door display cooler. 3 live roaches on the floor behind white single door freezer. 7 live roach on top of dish machine. 2 live roaches on top of counter in server wait station. 1 live roach in dining room area. 2 live roach on sticky trap beneath hand sink in men's bathroom.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pots on four burner oven: beef stock (110F - Hot Holding); pork soup (95F - Hot Holding); spicy beef soup (120F - Hot Holding)

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. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained on double door reach in deli cooler. Repeat Violation

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

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/

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand washing sink in server area. Repeat Violation

Intermediate - No person in charge present during hours of operation. No manager present during time of routine inspection.

Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer observed.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Four employees present engaging in food preparation during time of routine inspection.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Four employee engaging in food preparation cannot provide employee food training certificates. Food training certificates pinned on the cork board in server wait station do not belong to any of the employees currently on site.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodles, rice, and pot of soup not date marked in double door display cooler.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle on push cart in dining room area. Repeat Violation

Intermediate - Two-compartment sink used for warewashing. Three compartment sink missing compartment.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior soiled with limescale and black and gray mold like substance.

Basic - Accumulation of debris on exterior of warewashing machine. Exterior dish machine soiled with roach excrement.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout kitchen.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. With grease build up throughout the kitchen. Repeat Violation

Basic - Dead roaches on premises. Approximately: 5 dead roaches inside oven interior. 1 roach eggs casing in between microwaves on cook line. 3 dead roaches beneath double door display cooler. 3 dead roaches beneath prep table next to double door display cooler. 15 dead roaches on floor behind white single door freezer. 2 dead roaches under dry storage racks in middle of kitchen area. 2 dead roaches on sides of reach in freezer chest near back door. 4 dead roaches in cabinets beneath hand sink in server wait station. 2 dead roaches under racks storing waters in dinning room area. 10 dead roaches on side of bench in dining room. 15 dead roaches under multiple benches in dining room. 2 dead roaches on floor under hand washing sink in woman's bathroom. 1 dead roach on sticky trap under hand washing sink in woman's bathroom. 5 dead roaches on sides of single door cooler behind curtain next to woman's bathroom.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to rice cooker. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and glasses stored next to go boxes on shelf above prep table across from microwaves.

Basic - Exterior door has a gap at the threshold that opens to the outside. Back kitchen door open during operating hours. Screen door has a gap that opens to the outside.

Basic - Floor tiles missing and/or in disrepair. Throughout kitchen. Repeat Violation

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Roach sticky tape on counter in server wait station.

Basic - Food stored on floor. Bucket of raw pork thawing on floor.

Basic - In-use tongs stored on equipment door handle between uses. Stored on oven handle. 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. Cups of desserts prepared and packaged onsite in cold holding display cases in dining room.

Basic - Time/temperature control for safety food thawed in an improper manner. Raw pork in 5 gallon bucket thawing under 2 compartment sink.

Basic - Wood food-contact surface not properly sealed. Built in unsealed wooden storage cabinets storing can goods, can sodas, spices, ziploc bags, food storage bags, clean utensils in server wait station

High Priority - Container of medicine improperly stored. Tube of medication stored on shelf with seasonings above reach-in cooler. Operator removed medication. Corrected On-Site Warning

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Reading 0ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator will wash dishes in dishmachine and setup chlorine sanitizing sink. Tested chlorine sanitizer reading 50ppm. Warning

High Priority - Nonfood-grade bags used in direct contact with food at front counter. Warning

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Two cans of raid labeled for household uses on shelf near hand wash sink in kitchen. Warning

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

Intermediate - Spray bottle on cart at front counter containing toxic substance not labeled. Warning

Basic - Accumulation of debris on exterior of warewashing machine. Warning

Basic - Dead roaches on premises. 4 dead roaches on top of dishmachine. 1 dead roach on floor underneath dishmachine. Operator eradicated dead roaches. Corrected On-Site Warning

Basic - Dishmachine has no data plate/operating specifications. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table in kitchen. Operator removed phone. Corrected On-Site Warning

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

High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on prep table near expo window, 1 live roach on wall by expo, 2 live roaches under prep table near expo, all killed by manager, areas have been sanitized. Corrected On-Site Warning

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. On bean sprouts, operator decided he'd like to do 4 hour blocks instead of time marking. Sprouts started at 10am. Paperwork was changed. Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Heavy cutting board staining, stoves have heavy grease build up, Repeat Violation Warning

Intermediate - Handwash sink not accessible for employee use at all times. Colanders in hand wash sink. Employee removed items. Corrected On-Site 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. Rice and noodles from yesterday not date marked. Repeat Violation Warning

Basic - Accumulation of lime scale on the inside of the dishmachine. Warning

Basic - Bowl or other container with no handle used to dispense food. In salt. Warning

Basic - Dead roaches on premises. 2 dead roaches by reach in freezer, 1 dead on ice machine, all cleaned up by manager, area was sanitized. Corrected On-Site Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. With clean dishes on rack. Drink moved. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone with clean dishes. Repeat Violation Warning

Basic - Floor under equipment has heavy build up of soil. Walls and ceiling on cook line are soiled with grease. Exhaust fan is heavily soiled with grease. Repeat Violation Warning

Basic - Food stored on floor. Msg bin on floor. Cook moved to a shelf. Warning

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets at cook line soiled, Repeat Violation Warning

Basic - Uncovered food stored near sink exposed to splash. Noodles in colanders in dish machine. Noodles were moved. Corrected On-Site Warning