PHO 99 VIETNAMESE RESTAURANT

Basic - Food stored in a location that is exposed to splash/dust. Bag of onions stored on junction of triple sink/dish-machine ramp. Operator properly stored onions during inspection. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Upon inspection observed raw beef stored on top of cabbage inside walk-in cooler. Manager proceeded to remove raw beef at time of inspection to a proper storage place. Corrected On-Site

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Upon inspection observed drill stored on rack on top of cooling chicken on main preparation table. Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Upon inspection observed raw beef stored above cooked noodles in walk in cooler. Operator corrected storage during inspection. Corrected On-Site

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Upon inspection observed multiple beverage containers on prep table across from dish machine. Operator removed beverage containers during inspection. Corrected On-Site

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Upon inspection observed drill stored next to corn starch on shelf back of kitchen. Operator removed drill during inspection. 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: Establishment serves steak cooked to order. There was no consumer advisory posted anywhere in the establishment nor on the menu. Inspector gave a copy and the Owner/Operator immediately placed it on the wall in plain view of all customers. Corrected On-Site

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 shows no reading on inspector test strips, inspector observed no chlorine feeding into unit. Operator called for repairs and set up sanitizer at triple sink using chlorine.

High Priority - Container of medicine improperly stored. Upon inspection observed "NyQuil" and prescription medications on second shelf of hand cart stored next to clean dishes. Operator corrected storage during inspection. Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Upon inspection observed raw chicken stored above raw beef in walk in cooler. Operator corrected storage during inspection. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Upon inspection observed bottle of Dawn soap on top of prep table next to spring roll wrappers and baby powder next to cut garlic on top of prep table next to cook line. Operator corrected storage during inspection. Corrected On-Site Repeat Violation

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. Handout provided. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Upon inspection observed stool in front of hand washing sink left side of prep table in kitchen.

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. Handout provided. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Upon inspection observed employee lunch next to beef on second shelf from bottom in walk in cooler. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Under 3 compartment sink.

Basic - In-use wet wiping cloth/towel used under cutting board. Upon inspection observed wiping cloth under cutting board on top of prep cooler across from cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt or dust. Upon inspection observed top of glass door reach in cooler next to cook line with debris present. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Upon inspection observed opened beverage can and drinking glass on top shelf in reach in glass door cooler next to scrambled eggs. Operator corrected storage during inspection. Corrected On-Site

High Priority - Container of medicine improperly stored. Upon inspection observed a bottle of Pepto stored on middle rack in walk in cooler left side next to pan of beef. Operator corrected storage during inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Upon inspection observed raw beef stored above cooked chicken in walk in cooler. Operator corrected storage during inspection. Corrected On-Site Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Upon inspection observed a can of wasp spray stored next to sea salt on second shelf from bottom on dry storage rack. Operator corrected storage during inspection. Corrected On-Site

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

Basic - Cleaned and sanitized equipment or utensils not properly stored. Upon inspection observed serving utensils stored in large plastic buckets resting on floor in kitchen. Operator corrected storage during inspection. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Upon inspection observed deer meat stored in walk in freezer not labeled or segregated from food served to public. Operator corrected storage during inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Upon inspection observed cell phone resting on top of reach in prep cooler in cook line area and cell phone and keys stored on top of stacked plates on clean equipment shelf across from ware washing area. Operator corrected storage during inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt or dust. Upon inspection observed fan covers in walk in cooler with dust/debris present and on top of glass door reach in cooler next to cook line with food debris on top. Repeat Violation

Basic - Stored food not covered. Upon inspection observed cut cabbage head on second shelf from bottom in walk in cooler without cover.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Upon inspection observed raw chicken stored above soup in walk in cooler. Operator corrected storage during inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. Upon inspection observed bottom shelf of prep table across from dish washing area with food debris (flour) present.

Intermediate - Handwash sink not accessible for employee use at all times. Upon inspection observed garbage can in front of hand washing sink and opened packages resting in hand washing sink basin across from dish washing area in kitchen. Operator removed items blocking access during inspection. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Top of dish machine.

Basic - Bowl or other container with no handle used to dispense food. Upon inspection observed bowl resting in large container of rice in dry storage area. Operator corrected storage during inspection. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Upon inspection observed rice scoops in pan of standing water at a temperature of 77f. Operator corrected storage during inspection. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Cook prep cooler across from cook line in kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt or dust. Upon inspection observed top of glass door reach in cooler with food debris present.