PHO 54 & GRILL VIETNAMESE CUISINE LLC

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken wings stored over pork broth in reach in cooler Raw beef stored over beef broth in reach in cooler , properly store. 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. Raw chicken stored over raw pork in walk in cooler. Properly stored Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored over raw shrimp in reach in freezer Properly stored Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in mop sink.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Beef carpaccios not identified as raw . Menus must be fixed , printed and online.

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. Inspector provided printed copy. Corrective Action Taken** Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Two degreaser bottles with no name Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Cleaned Corrected On-Site** Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust.

High Priority - Nonfood-grade bags used in direct contact with food. Cooked food stored at a non grade food red bag at the reach-in freezer have. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw. Chicken wings stored above of beef broth at the bottom of make table . Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. meatballs (45F - Cold Holding); beef steak (45F - Cold Holding); raw chicken (45F - Cold Holding) Operator stated that the food been at tghis cooler less than 4 hours and she moved it to the reach-in freezer to cool down . Second checked 43f for all the item . Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. veggie rolls (125F - Hot Holding) Operator stated that was for an order and been out for less than 2 hours and she decided to added to a time control form.

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/ Manager show up half of my inspection. Corrected On-Site

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. Non of the cooked food at the reach-in freezer have a label when it's cooked .

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

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw beef stored on top of raw shrimp at the 2 door freezer back area . Operator switch it . Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Employee hand sink at the kitchen Blocked with a prep table . Operator moved it to the side . Corrected On-Site

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. Provided to operator and she did sign while conducting my inspection. Corrected On-Site

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

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed tomatoes stored on top of beans sprouts at the walk-in cooler .

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Back of the house by the dishwasher area .

High Priority - Raw animal food stored in same container as ready-to-eat food. Raw shrimp stored with cooked shrimp in sane container, in make table . Operator instructed to reheat shrimp. 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. Coconut milk , placed in wait station nit date marked, from 24 hours ago. 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. Dung D. 8-5-2024

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - Sling bag stored on top of air fryer. Corrected On-Site

Basic - Food stored on floor. Containers of broth stored in walk in cooler, floor. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Reach in freezer gasket soiled with grime.

Basic - Uncovered food stored near sink exposed to splash. Bucket of noodles stored in water , near cookline sink.

Basic - Water leaking from pipe and/or faucet/handle, under three compartment sink.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - raw pork stored in same container with raw chicken Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - soup broth <2 hours (62F - Cold Holding). Manager put on stove for reheat Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. - hand wash sink in kitchen blocked by cart Repeat Violation

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on dish racks

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - pho broth < 1 hour (49F - Cold Holding). Manager states on a 4 hour plan

Intermediate - Handwash sink not accessible for employee use at all times. - on cook line blocked by cart

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - pho broth < 1 hour (49F - Cold Holding). Manager states < 1 hour, on a four hour plan. Emailed operator forms for TPHC

Basic - Accumulation of debris on dish racks

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

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. - prep employee Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. - next to cook line

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - next to triple sink no paper towel and no soap Corrected On-Site

Basic - Accumulation of debris on dish racks

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

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

Basic - Buildup of food debris/soil residue on equipment door handles. - upright freezer

Basic - Employee with no hair restraint while engaging in food preparation. - prep employee Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. - men's restroom

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - at triple sink

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef and raw chicken stored in same container. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink next to 3 compartment sink. Corrected On-Site

Intermediate - No soap provided at handwash sink. Hand sink next to 3 compartment sink. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Small traces of black substance on the inside wall of ice machine.

Basic - Accumulation of debris on exterior of warewashing machine.

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

Basic - Buildup of food debris/soil residue on equipment door handles. Stand up reach in coolers in back prep area. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind dish machine and 3 compartment sink.

High Priority - Container of medicine improperly stored. Vitamins stored above make line.

High Priority - Toxic substance/chemical improperly stored. Gorilla glue stored on shelf with togolids Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent in prep area.

Basic - Ice buildup in Kenmore reach-in freezer in back area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Wall behind dish machine and 3 compartment sink Wall behind prep table in back area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind cooking equipment on cooks line.

High Priority - Nonfood-grade bags used in direct contact with food. Fish stored in retail bags in kenmore freezer across from 3 compartment sink Corrected On-Site

High Priority - Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. Raw chicken, raw beef, raw shrimp stored in same container in walk-in cooler Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 44°, operator said product was pulled from walk-in cooler less than 2 hours. Operator placed ice bag on product. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Spray bottle of cleaner stored next to ready to eat foods. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Employee washed a knife in hand sink next to cooks line Corrected On-Site

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

Basic - Ice buildup in reach-in freezer. White chest freezer on cooks line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Black mold on walls behind 3 compartment sink. Hood filters