PHO KIEN GIANG

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Grill grates soiled Fryer baskets soiled Stained cutting boards Repeat Violation Warning - From follow-up inspection 2025-02-11: Time Extended

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled Warning - From follow-up inspection 2025-02-11: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cook line Warning - From follow-up inspection 2025-02-11: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Torn cooler gaskets Warning - From follow-up inspection 2025-02-11: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under cook line Repeat Violation Warning - From follow-up inspection 2025-02-11: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Repeat Violation Warning - From follow-up inspection 2025-02-11: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Cooler gaskets soiled Repeat Violation Warning - From follow-up inspection 2025-02-11: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Repeat Violation Warning - From follow-up inspection 2025-02-11: Time Extended

High Priority - Nonfood-grade bags used in direct contact with food. Multiple raw and cooked items in to go bags in freezers Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over tomatoes, order corrected

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler at front counter: bean sprouts (50F - Cold Holding), discussed time/temperature control for safety foods in cooler that is being opened frequently

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand sink at front counter, used as dump sink Repeat Violation

Basic - Accumulation of debris inside warewashing machine.

Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Over dry storage and front counter Repeat Violation

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

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

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Chlorine lines disconnected from pump, operator reconnected lines and primed system Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Eye glasses on clean plates, removed Corrected On-Site

Basic - Equipment in poor repair. Reach in cooler in kitchen with doors that won't properly shut Repeat Violation

Basic - Floor soiled/has accumulation of debris. Under cook line Repeat Violation

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

Basic - Ice buildup in reach-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Repeat Violation

Basic - Screen in door torn/in poor repair.

High Priority - Nonfood-grade bags used in direct contact with food. Multiple raw and prepared food items in freezers Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Trash can blocking hand sink in kitchen

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink in kitchen used as dump sink, food debris present

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. Multiple prepared items in freezers not dated Repeat Violation

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Accumulation of dead insects in UV trap near rear kitchen door Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Reach in coolers in kitchen

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

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

Basic - Cove molding at floor/wall juncture broken/missing. In kitchen

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups next to ice machine

Basic - Equipment in poor repair. Torn cooler gaskets Produce cooler doors in kitchen hood closed by chemical bucket Repeat Violation

Basic - Floor soiled/has accumulation of debris. Accumulation of grease under cook line Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Cook line Repeat Violation

Basic - Ice buildup in reach-in freezer Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled Hood filters soiled Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Produce cooler in kitchen

Basic - Stored food not covered. Shrimp in chest freezer, covered Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in kitchen area Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. Raw and prepared foods in reach in coolers/freezers

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cook line. Grill surface with accumulation of grease Repeat Violation

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. Multiple items frozen with no date markings

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 - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. UV traps in kitchen and near servers station with accumulation of dead insects

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on shelves on prep line. Repeat Violation

Basic - Equipment in poor repair. Cooler gaskets torn Repeat Violation

Basic - Floor soiled/has accumulation of debris. Accumulation of grease under cook line Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Kitchen and storage room

Basic - Hole in or other damage to wall. Next to hand sink in kitchen

Basic - Ice buildup in reach-in freezers Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. In use knives stored under microwaves on prep tables

Basic - In-use wet wiping cloth/towel used under cutting board. On prep tables

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled. Accumulation of grease on hood filters. Repeat Violation

Basic - Screen in door torn/in poor repair - vermin present.

Basic - Time/temperature control for safety food thawed in an improper manner. Raw squid thawing in standing water, process corrected Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line

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. -Dishwasher (Chlorine 10ppm) Operator corrected to 50 ppm during time of inspection. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -2 live flies in kitchen area above three compartment sink

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked rice (51F - Cold Holding); cooked pork (49F - Cold Holding) Items were not held in cooler for more than 4 hours Operator moved to another cooler during time of inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -grill top and stove top have accumulation of grease -stained cutting board at prep table in kitchen area Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. -bowl used to scoop rice in kitchen area

Basic - Cardboard used to line food-contact shelves. -cardboard under sauces in kitchen area

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable. -at prep station in kitchen area

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -water bottle on prep table at exit door

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -hat on rack with bowls in kitchen area Operator moved hat during time of inspection. Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. -employee at cooks line

Basic - Equipment and utensils not properly air-dried - wet nesting. -plastic cups at front counter

Basic - Equipment in poor repair. -rice cooker handle is repaired with a zip tie -reach in cooler gasket is torn at cooks line Repeat Violation

Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface.

Basic - Floor soiled/has accumulation of debris. -floor at cooks line has accumulation of grease -wall at cooks line has accumulation of grease -wall behind reach in freezer chest in back storage area has accumulation of food residue

Basic - Food stored on floor. -box with sauce on floor at front counter

Basic - Hole in or other damage to wall. -at hand sink in kitchen area

Basic - Ice buildup in reach-in freezer chest

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -tong handle in raw chicken stored in reach in freezer

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -stove oven in kitchen has accumulation of grease

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -rack next to rice cooker has accumulation of grease -hood filters have accumulation of grease -sides of fryers and grills have accumulation of grease -pipes at wok have accumulation of grease -standing fan in kitchen has accumulation of food residue Repeat Violation

Basic - Old labels stuck to food containers after cleaning. -plastic containers above three compartment sink

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. -Sanitizer Bucket (Chlorine 0ppm) Discussed proper concentration with operator during time of inspection.

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

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed a container of cooked chicken wings 121-127 F stored on shelf at cook line. Operator re fried chicken wings to 196-198 F at time of inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed a spoon stored in handwash sink at front service station. Removed. Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided copy to operator, operator printed and posted at time of inspection. Corrected On-Site

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. Observed 3 employees training expired on 2021. Operator already ordered and received 6 new training books from FRLA. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee jacket hanging on dry food storage shelf. Operator moved to office. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Reach-in cooler gasket torn on cook line.

Basic - Floor tiles missing and/or in disrepair. Cook line and dry storage. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease. Repeat Violation

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwash sink next to three compartment sink at kitchen. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 live fly in dry storage area 1 live fly in wait station area 1 live fly in kitchen

High Priority - Raw animal food stored over or with unwashed produce. -raw beef over unwashed tomatoes in refrigerator Operator moved raw beef during time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw shell eggs (80°F - Cold Holding) Operator voluntarily discarded item Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -grill top at cooks line -cutting board at prep station in kitchen Repeat Violation

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. -cooked pork and beef in both reach in freezers in kitchen not date marked Discussed date marking with operator Corrective Action Taken

Basic - Cardboard used to line nonfood-contact shelves. -counter with seasonings and sauce

Basic - Cloth used as a food-contact surface. Wiping used to cover vegetables in reach in cooler Operator moved towels during time of inspection. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. -at prep station in kitchen

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -eye glasses on top of microwave Operator moved item during the inspection Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -server handling bean sprouts with watch on Repeat Violation

Basic - Floor soiled/has accumulation of grease. -floor at cooks line -wall at cooks line -floor at heater has standing water

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. -at cooks line -storage/office area

Basic - Food storage container/container lid cracked or broken. -cracked bowls on dish rack storage -reach in cooler gasket torn adjacent of stove

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle stored in salt and sugar Discussed keeping handles above food with operator Corrective Action Taken Repeat Violation

Basic - Interior of stove oven on cooks line has accumulation of grease.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -at reach in cooler adjacent of stove

Basic - Nonfood-contact surface soiled with grease. -sides of fryers -cart with utensils next to fryer -hood filters -fan has accumulation of dust -shelf with dishes next to prep station has accumulation of food residue -white reach in freezer next to heater has accumulation of food debris

Basic - Old labels stuck to food containers after cleaning. -above three compartment sink

Basic - Standing water or very slow draining water in handwash sink. -next to three compartment sink