Bowl of Pho

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw pooled egg yolks stored over ready to eat items. Person in charge moved to appropriate location. **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Broccoli made yesterday in reach in cooler at 54F. Person in charge states has had open for morning prep. Ambient temperature of unit reading 60F. All other items cooling, began icing down and moving to other units holding temperature. **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. Flan made Saturday per person in charge with no date mark. Person in charge marked appropriately. **Corrected On-Site** **Repeat Violation**

Basic - Equipment in poor repair. Strainer in kitchen with plastic used as handle. Also, wooden bowls with chips observed in kitchen.

Basic - Floor soiled/has accumulation of debris. Floors under triple sink with heavy debris buildup. Floor to walk in freezer in poor repair. Wall at dishmachine with debris buildup. Ceiling tile missing in kitchen. Cove molding separating from wall at ice machine. Floors under equipment/ shelving with debris buildup. Wall at server hand wash sink paneling separating from wall. **Repeat Violation**

Basic - Food stored on floor. Items stored on floor of walk in freezer. Also, multiple items stored uncovered in walk in cooler. **Repeat Violation**

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored between cracks in equipment. Also, ice scoop observed with handle touching ice. Person in charge removed. **Corrected On-Site**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving at server line with debris buildup. Cookline with debris buildup on sides of unit. Exterior spice and bulk goods containers with debris buildup. **Repeat Violation**

Intermediate - Priority: Intermediate 4 Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Interior of microwaves, oven with debris buildup. Cutting boards with staining. **Warning** 12.16.24 Operator needs more time to clean. **Time extended**

Basic - Priority: Basic 4 Observed: Floor soiled/has accumulation of debris. Floors heavily soiled under cookline, under equipment. Also, ceiling/ ceiling vents with dust accumulation in kitchen. Also, walls with grease, splatter buildup. Also, ceiling tiles missing in several areas of kitchen. **Warning** 12.16.24 Operator needs more time to clean. **Time extended**

Basic - Priority: Basic 4 Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line with heavy grease buildup on cook line, sides of cook line. Hood filters with heavy grease buildup. Shelving at makeline, shelving at cookline, shelving at pho server line with heavy debris buildup. Handles to reach in coolers with heavy food debris buildup. High touch surfaces, exterior of cooking equipment, bulk dry goods containers with debris buildup. **Repeat Violation** 12.16.24 Operator needs more time to clean. **Time extended**

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice, rice, rice in large covered bus tubs stacked in walk in cooler at 47-50F. Person in charge states made yesterday. **Warning**

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wipe nose with glove, handle clean utensils. Person in charge spoke to employee who removed gloves and washed hands. Also, Observed employee crack raw shell egg, handle clean utensils. **Repeat Violation** **Admin Complaint**

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect in server area land on exterior edge of pan with sauce. Person in charge transferred sauce to a new pan and moved pan to be washed.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler raw chicken over raw beef. Person in charge began rearranging. **Corrective Action Taken**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice in large covered bus tubs stacked in walk in cooler at 47-50F. Person in charge states made yesterday. **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Multiple item held on time with no time mark. Person in charge marked appropriately. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing vacuum breaker at cookline hose Bibb. **Repeat Violation** **Admin Complaint**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of microwaves, oven with debris buildup. Cutting boards with staining. **Warning**

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee utilizing hand wash sink in boba area to clean dishes. Person in charge spoke to employee. **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. Flan made two days ago per person in charge with no date mark. Person in charge marked appropriately. **Corrected On-Site**

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at server hand wash sink. **Repeat Violation**

Basic - Working containers of food removed from original container not identified by common name. Several bulk goods containers with dry goods unlabeled.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed multiple open containers with no lid or straw in kitchen stored on prep areas. Person in charge began removing. **Corrective Action Taken**

Basic - Equipment in poor repair. Colander in use with rice noodles in poor repair, repaired with zip ties. Pieces of plastic wrap in use as makeshift handle to microwave.

Basic - Floor soiled/has accumulation of debris. Floors heavily soiled under cookline, under equipment. Also, ceiling/ ceiling vents with dust accumulation in kitchen. Also, walls with grease, splatter buildup. Also, ceiling tiles missing in several areas of kitchen. **Warning**

Basic - Food stored on floor. Flood stored in floor in walk in cooler, walk in freezer. Multiple item stored uncovered. **Repeat Violation**

Basic - Light shield damaged/in disrepair. Light shield missing at coookline.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line with heavy grease buildup on cook line, sides of cook line. Hood filters with heavy grease buildup. Shelving at makeline, shelving at cookline, shelving at pho server line with heavy debris buildup. Handles to reach in coolers with heavy food debris buildup. High touch surfaces, exterior of cooking equipment, bulk dry goods containers with debris buildup. **Repeat Violation** **Warning**

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 6.1.24.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in front counter area and in restrooms with dust buildup. Also, walls in hallway to restroom with debris buildup. **Warning**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed dust building at front counter area. **Warning**

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishmachine testing at 144-150F. Reran during inspection and tested at 162F. **Corrected On-Site**

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing vacuum breaker at hose bibb by back door on wall.

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee rinse utensils in hand wash sink at boba station.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No way to test high temperature dishmachine.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. How water at hand wash sink by prep line turned off. Person in charge turned on during inspection. **Corrected On-Site**

Basic - Equipment in poor repair. Wooden bowls used to portion food with chipped edges, missing pieces.

Basic - Floor soiled/has accumulation of debris. Floors with debris buildup under equipment, Ceiling tiles missing in kitchen and in dry storage room. Dust buildup on vent in prep area. On wall and ceiling to left of triple sink. Cove molding separating from wall by ice machine. Wall with damage at hand wash sink by prep table.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease buildup. Shelving in kitchen with debris buildup. Fan above rice noodle storage in kitchen with heavy grease buildup. Shelf at server line with dust buildup.

Basic - Stored food not covered. Several items in walk in cooler uncovered. Clean oil stored by back door on floor.

Basic - Water leaking from pipe and/or faucet/handle. Hot water at hand wash sink by prep line turned off due to leak at hand wash sink.

Basic - Duct tape used to repair nonfood-contact surface. Tape/plastic wrapped around handle of spray hose at dishmachine with debris buildup.

High Priority - Observed: Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee scratch face with gloved hands, then handle pan of food without changing gloves and washing hands. Person in charge spoke to employee. **Corrective Action Taken** Priority: High Priority

High Priority - Observed: 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/ Establishment has undergone change of ownership. No license obtained under new ownership. **Warning** Priority: High Priority

High Priority - Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Beef, pork, Krab, lettuce/ cabbage in far two fliptops cut at 10:30 am per person in charge at 45-52F at 3:30pm. Ambient temperature of furthest unit by wall at 49F during inspection. Some items in smaller fliptop to right of furthest unit at 43F. Priority: High Priority

High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler rice, rice, pork, pork 44-47F. Person in charge states door open for delivery. Observed employees putting away delivery during inspection. In fliptop at boba station cream and half and half at 54-56F. Person in charge added ice to items. **Corrective Action Taken** **Warning** Priority: High Priority

High Priority - Observed: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. At time of inspection, per paperwork, establishment is utilizing time frames. Person in charge states items were brought out at different times and utilize the 4 hours from time brought out, person in charge marked during inspection. **Corrective Action Taken** Priority: High Priority

High Priority - Observed: Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Beef, pork, Krab, lettuce/ cabbage in far two fliptops cut at 10:30 am per person in charge at 45-52F at 3:30pm. Ambient temperature of furthest unit by wall at 49F during inspection. Some items in smaller fliptop to right of furthest unit at 43F. **Warning** Priority: High Priority

High Priority - Observed: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing vacuum breaker at hose bibb at cookline. Priority: High Priority

Intermediate - Observed: Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand wash sink by dishmachine due to water turned off to unit. Person in charge turned on during inspection. **Corrected On Site** Priority: Intermediate

Intermediate - Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on line with staining. Interior of microwaves with debris buildup. Priority: Intermediate

Basic - Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving at server area with heavy debris buildup. Catch tray and side of soda dispenser with debris buildup. Side and front of cooktop with grease buildup. Hoods with heavy grease buildup. Priority: Basic

Basic - Observed: Floor soiled/has accumulation of debris. Floors with heavy debris buildup under cookline under triple sink. Wall with debris buildup under dishmachine. Several ceiling tiles missing in kitchen. Wall and ceiling with dust buildup in corner to left of triple sink. Priority: Basic

Basic - Observed: Food stored on floor. In walk in freezer pans of food on floor. At prep area cases of herbs on floor. Person in charge began raising. **Corrective Action Taken** Priority: Basic

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect in front service station. Also, observed one flying insect in prep area. - From follow-up inspection 2023-05-16: Observed one live flying I)sect on window sill in dining area. Operator killed and discarded flying insect during this callback **Admin Complaint** **Corrected On-Site**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked rice (48F - Cold Holding); cut lettuce (48F - Cold Holding); cooked pork (47F - Cold Holding) in walk-in-cooler. Observed fan in cooler blocked by large bins of rice. Operator started to rearrange cooler to get air flowing properly. cooked shrimp (48F - Cold Holding); cooked pork (49F - Cold Holding); ambient temperature shelled eggs (51F - Cold Holding); bean sprouts (51F - Cold Holding); cooked chicken (52F - Cold Holding) in top of flip top reach-in cooler. Observed multiple foods stored higher than chill line of reach-in cooler. Operator stated cooler lid was left open during lunch rush. Operator stated he will keep lid closed to chill foods. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-03-03: At callback bean sprouts 48F, raw chicken 49F, ambient temperature of shelled eggs 52F. Operator stated he will put ice bags on tCS foods until unit is serviced **Admin Complaint**

Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Two Reach-in coolers across from wok station unable to maintain temperature of 41F and below. Ambient temperature 49 and 51F. Observed standing water in bottom of reach-in coolers Also, walk-in-cooler unable to maintain temperature of 41F and below. Ambient temperature 51-53F. Observed air flow in walk-in-cooler blocked by large bins of rice. Operator called repair service during this inspection to check equipment. **Repeat Violation** **Warning** - From follow-up inspection 2023-03-03: At callback reach-in cooler ambient temperature 41F Walk-in-cooler ambient temperature 52F. Operator stated coolers were serviced yesterday. Operator stated the company lowered the temperature of the cooler while they were here. Operator calling back company to have them look at walk-in-cooler again. **Admin Complaint**

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One flying insect observed near counter across from food pick up window **Repeat Violation** **Admin Complaint**

High Priority - Nonfood-grade bags used in direct contact with food. Multiple bags with meat in direct contact of non food grade bags stored in walk in freezer **Repeat Violation** **Admin Complaint**

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. ambient temperature of shelled eggs (57F - Cold Holding) in bottom of reach-in cooler across from wok station. Operator stated the employee had eggs on counter for about 10-15 minutes. Operator placed eggs in walk-in-cooler to chill **Corrective Action Taken**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. half and half (47F - Cold Holding) in top of flip top reach-in cooler at front service line. Observed container stored above chill line of cooler. Operator removed to properly store below chill line of cooler **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink. Discussed with employee proper hand wash procedures. Employee rewashed hands at designated hand wash sink **Corrective Action Taken**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Portable cutting boards in prep area and on reach-in coolers on cook line soiled/ stained. Also, ice bin at soda dispensing machine soiled**Repeat Violation** **Repeat Violation**

Intermediate - Handwash sink used for purposes other than handwashing. Employee filling up pitcher of water at hand wash sink at closed end of front service line. Also, multiple utensils and a cup stored in same hand wash sink **Repeat Violation**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink at closed end of front line area. Operator replenished paper towels **Corrected On-Site**

Basic - Bowl or other container with no handle used to dispense food. Bowl without handle used to dispense rice in prep area **Repeat Violation**

Basic - Ceiling tile missing. Multiple ceiling tiles missing in warewashing, prep and kitchen area **Repeat Violation**

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Ambient temperature of reach-in cooler across from wok station 50F. **Repeat Violation**

Basic - Dead roaches on premises. Two dead roaches observed in women's restroom. Operator cleaned up and discarded **Corrected On-Site**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal belonging stored on ice machine ledge. Operator removed employees purse **Corrected On-Site**

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean stacked pans on storage shelf in prep area unable to properly air dry

Basic - Equipment in poor repair. Gasket on walk-in-cooler torn. Also, handle for walk-in-cooler in disrepair.

Basic - Food stored on floor. Sealed boxes with food stored on floor in walk in freezer **Repeat Violation**

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from handle on oven. Operator removed tongs to properly store **Corrected On-Site**

Basic - Missing partition and/or door for bathroom with more than 1 toilet facility. Door of ADA bathroom stall in disrepair/ no longer hanging up. Operator showed me parts that arrived today to repair door **Corrective Action Taken**