PHO SAIGON VIETNAMESE RESTAURANT

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 5 in the bar in bag in the box soda area Warning - From follow-up inspection 2022-04-01: Approximately 5 in the bar, 5 in the kitchen Time Extended

High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Togobags Repeat Violation Warning - From follow-up inspection 2022-04-01: Time Extended

High Priority - - From initial inspection : High Priority - Rodent activity present as evidenced by rodent droppings found. 5 on top of cookline shelf holding Togo containers, 1 on cookline handsink, 4 on shelf with clean plates, 3 on shelf above prep table, multiple on top of paper towel dispenser, 4 under prep table, 1 on top of reach in cooler, 1 on ledge above wok line, 3 on top of dish machine, 3 on floor in front of reach cooler, 2 on storage shelf on cookline, multiple along walls/on the floor in various areas, 1 on top shelf in prep area, multiple in other areas of kitchen. Approximately 30 in storage area on shelving, floor, and on top of food containers. in closet under the stairs, approximately 10 droppings. In the bar cabinets and on the floor jn the bar, approximately 20 Warning - From follow-up inspection 2022-04-01: 1 on reach in cooler lid. 3 on the floor between reach in coolers. 3 on the floor, cookline. 1 on bag in the box soda in the bar, approximately 10 on top of cooler next to side window, 2 on floor in hallway, 7 dry storage Time Extended Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Raw beef 44f, chicken 44F, shrimp 44F, rehydrated noodles 45-48F, raw beef 48F, raw chicken 45f, cookline cooler less than 4 hours - sprouts 54F delivered 2 hours earlier, Left out for awhile per operator, and then stored in white cooler on back patio. Operator moved to another cooler. Warning - From follow-up inspection 2022-04-01: In reach in cooler, noodles, tofu, raw meats 43F in white cooler noodles 47F Time Extended

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside south side Warning - From follow-up inspection 2022-04-01: Time Extended

Intermediate - - From initial inspection : Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Menu advertises Red Snapper; operator provided invoice for lane snapper Warning - From follow-up inspection 2022-04-01: Time Extended

Intermediate - - From initial inspection : 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/ . Expired 3/28/22 Warning - From follow-up inspection 2022-04-01: Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning - From follow-up inspection 2022-04-01: Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Bar Repeat Violation Warning - From follow-up inspection 2022-04-01: Time Extended

Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. In various coolers and freezers throughout establishment Warning - From follow-up inspection 2022-04-01: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Side kitchen door and windows Warning - From follow-up inspection 2022-04-01: Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. White outdoor cooler Warning - From follow-up inspection 2022-04-01: Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 5 in the bar in bag in the box soda area Warning

High Priority - Nonfood-grade bags used in direct contact with food. Togobags Repeat Violation Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw meats over lettuce and sauce. Reach in cooler Corrected On-Site Warning

High Priority - Rodent activity present as evidenced by rodent droppings found. 5 on top of cookline shelf holding Togo containers, 1 on cookline handsink, 4 on shelf with clean plates, 3 on shelf above prep table, multiple on top of paper towel dispenser, 4 under prep table, 1 on top of reach in cooler, 1 on ledge above wok line, 3 on top of dish machine, 3 on floor in front of reach cooler, 2 on storage shelf on cookline, multiple along walls/on the floor in various areas, 1 on top shelf in prep area, multiple in other areas of kitchen. Approximately 30 in storage area on shelving, floor, and on top of food containers. in closet under the stairs, approximately 10 droppings. In the bar cabinets and on the floor jn the bar, approximately 20 Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Raw beef 44f, chicken 44F, shrimp 44F, rehydrated noodles 45-48F, raw beef 48F, raw chicken 45f, cookline cooler less than 4 hours - sprouts 54F delivered 2 hours earlier, Left out for awhile per operator, and then stored in white cooler on back patio. Operator moved to another cooler. Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside south side Warning

Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Menu advertises Red Snapper; operator provided invoice for lane snapper Warning

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/ . Expired 3/28/22 Warning

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline Corrected On-Site Warning

Intermediate - Spray bottle containing toxic substance not labeled. Purple substance Corrected On-Site Warning

Basic - Carbon dioxide/helium tanks not adequately secured. Bar Repeat Violation Warning

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In various coolers and freezers throughout establishment Warning

Basic - Exterior door has a gap at the threshold that opens to the outside. Side kitchen door and windows Warning

Basic - Floor soiled/has accumulation of debris. Cookline Repeat Violation Warning

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit. White outdoor cooler Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Case of chicken outside thawing after delivery up to 60F on the outside. Moved to cooler Corrective Action Taken Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Warning

High Priority - Nonfood-grade bags used in direct contact with food. -Walgreens bag uses for direct contact with frozen raw chicken

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. -Raw meats stored over rice noodles

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs stored in unit not holding adequate ambient temperature, 55F Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked shrimp, artificial crab meat, uncooked cut cabbage, rice noodles water added, cooked pork all 55-67F, in unit not holding temperature at end of cookline. Items cooler beyond 4 hours, see stop sale. Raw chicken, raw beef preppe less than 1 hour prior to inspection 55-60F, moved to other worling cooler/freezers Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards along cook line/prep area -interior of stand up freezer of cookline

Intermediate - Handwash sink used for purposes other than handwashing. Items stored inside handwash sink up front

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 - 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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Corrected On-Site

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

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Floor soiled/has accumulation of debris. Section of floor in corner underneath Cookline

Basic - Floor tiles in disrepair. -on cookline

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of microwave, stand up freezer inside kitchen -slicer blade guard

Basic - Stored food not covered.

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

High Priority - - From initial inspection : High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Warning - From follow-up inspection 2021-07-07: Time Extended

High Priority - - From initial inspection : High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Warning - From follow-up inspection 2021-07-07: Time Extended

High Priority - - From initial inspection : High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Warning - From follow-up inspection 2021-07-07: Employee handled chicken wings before handling produce without washing hands Admin Complaint

High Priority - - From initial inspection : High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw chicken stored above raw beef Warning - From follow-up inspection 2021-07-07: Time Extended

High Priority - - From initial inspection : High Priority - Rodent activity present as evidenced by rodent droppings found. 7 droppings next to stand up cooler by rear door inside kitchen, 1 on opposite side of same cooler. 3 droppings under dish machine inside kitchen 10 droppings inside maintenance closet connected to back house of kitchen 3 droppings on top of water heater inside dry goods storage directly outside kitchen door. 1 dropping on surface of case of sriracha in dry goods storage. 2 droppings on surface of case of rice paper inside dry goods storage 1 dropping on dry goods shelf behind chicken base 3 droppings in outside food storage room at end of room 5 droppings near toilet in employee restroom blocked off from use by washing machines 3 droppings under grill inside kitchen Warning - From follow-up inspection 2021-07-07: 1 dropping on top prep table shelf below cabinet 3 droppings inside cabinet shelf above prep table 5 droppings inside closet shelf used for storage of maintenance equipment 3 droppings on floor inside storage cabinet 3 droppings underneath 3 compartment sink inside pan collecting wastewater from sink. 1 dropping in corner of prep table underneath window -manager had employees begin cleaning and sanitizing on site. 2 droppings next to bottom drain Establishment was preparing bulk food for service upon beginning inspection during an emergency order of license suspension against the operator. Chicken, pork boiled on stove in large pots, soup broth, chicken wings, seafood, produce all being prepared inside kitchen and on prep tables. * Admin Complaint

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board. Repeat Violation Warning - From follow-up inspection 2021-07-07: Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2021-07-07: Time Extended

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. Warning - From follow-up inspection 2021-07-07: 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. Warning - From follow-up inspection 2021-07-07: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2021-07-07: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Warning - From follow-up inspection 2021-07-07: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Warning - From follow-up inspection 2021-07-07: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. -bag of onions Warning - From follow-up inspection 2021-07-07: Time Extended

Basic - - From initial inspection : Basic - Grease on the ground and/or pad around grease receptacle. Warning - From follow-up inspection 2021-07-07: Time Extended

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Warning

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 10 flies around old drain line outside on patio next to ice machine Warning

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw chicken stored above raw beef Warning

High Priority - Rodent activity present as evidenced by rodent droppings found. 7 droppings next to stand up cooler by rear door inside kitchen, 1 on opposite side of same cooler. 3 droppings under dish machine inside kitchen 10 droppings inside maintenance closet connected to back house of kitchen 3 droppings on top of water heater inside dry goods storage directly outside kitchen door. 1 dropping on surface of case of sriracha in dry goods storage. 2 droppings on surface of case of rice paper inside dry goods storage 1 dropping on dry goods shelf behind chicken base 3 droppings in outside food storage room at end of room 5 droppings near toilet in employee restroom blocked off from use by washing machines 3 droppings under grill inside kitchen Warning

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Rice noodles

High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. -raw chicken

Intermediate - Employee dumping mop water in the three-compartment sink / food preparation sink. Warning

Intermediate - Employee washed hands in a sink other than an approved handwash sink. -3 compartment sink Warning

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

Intermediate - Handwash sink missing in warewashing or food preparation area. Warning

Intermediate - Handwash sink not accessible for employee use at all times. -water gushes from pipe, employees/manager have blocked use of handwash sink with cloth inside drain and storage of numerous items Warning

Intermediate - Handwash sink used for purposes other than handwashing. -storing pan of sauce Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink Out front. Warning

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

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. Warning

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

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Exterior door has a gap at the threshold that opens to the outside. Door connecting outside storage room to interior of kitchen behind cook line Warning

Basic - Floor area(s) covered with standing water. Warning

Basic - Floor soiled/has accumulation of debris. Warning

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Warning

Basic - Food stored on floor. -bag of onions Warning

Basic - Grease on the ground and/or pad around grease receptacle. Warning

Basic - No handwashing sign provided at a hand sink used by food employees -all handwash sinks Warning

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Warning

Basic - Water draining onto floor surface. Warning

Basic - Water leaking from pipe at hand wash sink Warning