PHO SAIGON VIETNAMESE RESTAURANT

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

High Priority - Food preparation sink has soil/old food residue.

High Priority - Nonfood-grade bags used in direct contact with food. -to go bags used for direct contact with food inside stand up freezer

High Priority - Pesticide/insecticide labeled for household use only present in establishment.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.

High Priority - Roach activity present as evidenced by live roaches found. - 1 live roach on floor near trash can by hand sink on cookline Corrected On-Site Warning

High Priority - Toxic substance/chemical improperly stored. Corrected On-Site

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

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.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -cook line

Basic - Accumulation of dead insects in control devices. -monitoring/bait stations inside kitchen under equipment

Basic - Floor soiled/has accumulation of debris. -under cookline

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.

Basic - Ice buildup in reach-in freezer.

Basic - No handwashing sign provided at a hand sink used by food employees. -cook line

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

Basic - Standing water in floor drain/floor drain draining very slowly. -under 3 compartment sink/dish machine. Person in charge cleaned up area around floor drain to allow for more adequate drainage. Corrected On-Site

Basic - Wash/Rinse/Sanitizing solution not maintained clean. -3 compartment sink

Intermediate - - From initial inspection : Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. -"Red Snapper" on menu, establishment offers caribbean snapper. Warning - From follow-up inspection 2023-02-03: Time extended 60 days Time Extended

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain undercooked animal foods covered by the consumer advisory. -beef/steak pho served with beef not fully cooked, operator must provide disclosure to consumer advisory on menu. Warning - From follow-up inspection 2023-02-03: Time extended 60 days 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. - From follow-up inspection 2023-02-03: Time Extended Corrective Action Taken

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 pork - From follow-up inspection 2023-02-03: Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. - From follow-up inspection 2023-02-03: Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing. -hallway near water heater - From follow-up inspection 2023-02-03: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the top threshold that opens to the outside. - From follow-up inspection 2023-02-03: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. -kitchen - From follow-up inspection 2023-02-03: Time Extended

High Priority - Pesticide/insecticide labeled for household use only present in establishment. -can of household pest killer/repellant stored on top of dish machine.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored above cream cheese filling, rice noodles inside stand up cooler -raw beef inside makeline cooler stored above rice noodles, sauces Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -raw chicken 52F after being marinated 4 hours prior -cooked beef Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -soft buffer on cook line 82F, employee stated placed on line 4 hours prior. -cooked sliced beef, pork , raw shell eggs 46-49F. Employee states line filled 4 hours prior, see stop sale. Warning Warning

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 marinated 4 hours prior per employee, 52F. See stop sale. Warning

Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. -"Red Snapper" on menu, establishment offers caribbean snapper. Warning

Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. -"Crab Rangoon" on menu, establishment uses imitation crab. Warning

Intermediate - Handwash sink used for purposes other than handwashing. -numerous items stored inside hand sink inside kitchen

Intermediate - Menu does not identify which items contain undercooked animal foods covered by the consumer advisory. -beef/steak pho served with beef not fully cooked, operator must provide disclosure to consumer advisory on menu. 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.

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

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.

Basic - Accumulation of dead insects in control devices. -dead roaches on sticky traps on top of dish machine

Basic - Ceiling tile missing. -hallway near water heater

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Exterior door has a gap at the top threshold that opens to the outside.

Basic - Floor soiled/has accumulation of debris. -under refrigerator near back door

Basic - Food not stored at least 6 inches off of the floor. -oil

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

Basic - Insect control device located over food preparation area. -sticky traps stored on top of refrigerators, dish machine/over clean side

Basic - No handwashing sign provided at a hand sink used by food employees. -kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -soiled paper towel dispenser on wall in kitchen

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. -0ppm Warning

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -employee entered kitchen from outside establishment and did not wash hands before handling food. Warning

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. -employee handled raw seafood before touching leafy greens without washing hands and changing gloves Warning

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -pans/utensils ran through dish machine with empty sanitizer bucket. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -pan of raw chicken stored above sauces inside makeline cooler, bottom side

High Priority - Rodent activity present as evidenced by rodent droppings found. -1 rodent dropping inside cabinet next to employee first aid/non food service related items inside kitchen. Manager cleaned up cabinet. -2 droppings under dish machine inside damaged floor tile. Manager cleaned up on site. Corrected On-Site Warning

High Priority - Stop Sale issued due to adulteration of food product. -soiled sugar inside pan Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked pork 50F, raw beef 44F, cooked beef 47F, raw chicken 45F, raw beef 45F inside top section of makeline cooler, employee stated kitchen has been hot and lid left open, employee added ice to line. Warning

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

Intermediate - Handwash sink used for purposes other than handwashing. -bottled sauces stored inside hand sink, employee removed Corrected On-Site

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

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. -jackie

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. -clean utensils stored in rack surrounding hand sink out front. Exposed to splash

Basic - Cutting board has cut marks and is no longer cleanable. -side of cutting board closest to grill on surface of cooler/makeline.

Basic - Dead roaches on premises. -2 dead roaches under prep table at east end of kitchen. Manager cleaned up on site Corrected On-Site

Basic - Equipment in poor repair. -interior of ice machine, broken sections

Basic - Exterior door has a gap at the top that opens to the outside.

Basic - Floor area(s) covered with standing water. -inside damaged floor tile in front of cook line

Basic - Floor soiled/has accumulation of grease/debris. -cook line -outside storage area near ice machine

Basic - Floor tiles missing and/or in disrepair. -in front of cook line

Basic - Food not stored at least 6 inches off of the floor. -fryer oil

Basic - No handwashing sign provided at a hand sink used by food employees. -hand sink out front

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -slicer guard behind blade

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

Basic - Plumbing system improperly installed or repaired. -mop sink basin laying on ground without any plumbing or air gap

High Priority - - From initial inspection : High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ Warning - From follow-up inspection 2022-05-12: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board next to microwave Warning - From follow-up inspection 2022-05-12: 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 2022-05-12: Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Warning - From follow-up inspection 2022-05-12: Time Extended

Basic - - From initial inspection : Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Warning - From follow-up inspection 2022-05-12: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Warning - From follow-up inspection 2022-05-12: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. -cookline Warning - From follow-up inspection 2022-05-12: Time Extended

Basic - - From initial inspection : Basic - No mop sink or curbed cleaning facility provided at establishment. Warning - From follow-up inspection 2022-05-12: Time extended 60 days Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters -surfaces of equipment/rice cooker/containers near microwave Warning - From follow-up inspection 2022-05-12: Time Extended

Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. Warning - From follow-up inspection 2022-05-12: Time Extended

Basic - - From initial inspection : Basic - Outer openings of establishment with food storage locations cannot be properly sealed when not in operation. Warning - From follow-up inspection 2022-05-12: Time Extended

Basic - - From initial inspection : Basic - Perimeter walls do not effectively protect establishment against environmental cross contamination or the entrance of pests. Warning - From follow-up inspection 2022-05-12: Time Extended

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

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. -employee handled raw poultry before touching produce with bare hands Warning

High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ Warning

High Priority - Evidence of mop/cleaning wastewater dumped onto ground. -outside next to trash cans Warning

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Corrected On-Site Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken stored over squeeze bottles of sauce/condiments Corrected On-Site Warning

High Priority - Roach excrement and/or droppings present. -on window ledge near back door next to air conditioning unit on wall, small 4 inch square area -manager cleaned up Corrected On-Site Admin Complaint

High Priority - Rodent activity present as evidenced by rodent droppings found. - 2 droppings on top of window ledge next to air conditioning unit inside kitchen next to coolers. -1 droppings on top of air conditioning unit inside dry storage -1 dropping next to container of garlic -manager cleaned up Corrected On-Site Admin Complaint

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. -entire case of shell eggs sitting out for 2 hours, manager moved to cooler Warning

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -butter on cook line, 76F Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board next to microwave Warning

Intermediate - Handwash sink used for purposes other than handwashing. -pan stored inside hand sink on cook line 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 - Dead insects on premises. -accumulation of dead flies and a dead beetle inside freezer stored outside storing frozen raw meat -manager cleaned upWarning Corrected On-Site Warning

Basic - Employee with no hair restraint while engaging in food preparation. Warning

Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Warning

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

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

Basic - Food stored in a location that is exposed to splash. -hand sink butted up against rack with chicken base, grains on cook line Warning

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

Basic - Frozen time/temperature control for safety food being slacked at outdoor temperature is no longer frozen solid. -raw chicken, raw pork, raw beef Warning

Basic - Garbage on the ground and/or pad around trash cans. Warning

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 resting in sugar Warning

Basic - No mop sink or curbed cleaning facility provided at establishment. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters -surfaces of equipment/rice cooker/containers near microwave Warning

Basic - Outer openings not protected with self-closing doors. Warning

Basic - Outer openings of establishment with food storage locations cannot be properly sealed when not in operation. Warning

Basic - Perimeter walls do not effectively protect establishment against environmental cross contamination or the entrance of pests. Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -cook line Warning

Basic - Soiled dry wiping cloth in use. Warning

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

Basic - Working containers of food removed from original container not identified by common name. -sugar, flour Warning