Q5 Pho

Basic - Cardboard used to line food-contact shelves. Cardboard used to line shelving inside several reach-in coolers throughout kitchen. Manager discarded all cardboard during this inspection. **Corrected On-Site**

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Section of ceiling removed in back of kitchen, near dish storage rack. **Repeat Violation**

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Several bowls stored not inverted on shelf near back door of kitchen. **Repeat Violation**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink cups stored on top of microwave and on top of dish storage shelf in server station. Manager removed both drinks from the area during this 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. Employee's jacket stored in shelf in dry storage area above salt and starch bins. Manager removed the jacket from the shelf during this inspection. **Corrected On-Site**

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Several employees handling food with bracelets and/or watches on wrists.

Basic - Exterior door has a gap at the threshold that opens to the outside. Wide gap below back door of kitchen, leading to outside.

Basic - Open dumpster lid. Both lids of dumpster left open. An employee closed the dumpster lids during this inspection. **Corrected On-Site**

Basic - Single-service articles improperly stored. Boxes containing single-use lids and single-use chopsticks stored directly on floor in dry storage room.

High Priority - Nonfood-grade bags used in direct contact with food. Several bags containing raw meats stored inside grocery bags. Manager placed the bags in food-grade containers during this inspection. **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Inside top of refrigerated make-table at cookline: cooked beef (53F - Cold Holding). Manager stated the beef was placed into this cooler from another cooler three hours prior, then covered the beef with ice to rapidly cool it to 41F. 2. On counter at cookline: raw shell eggs (79F ambient - Cold Holding). Manager stated the raw shell eggs have been stored at room temperature at the cookline for 30 minutes, then placed them back inside a cooler during this inspection. **Corrected On-Site**

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Inside top of refrigerated make-table at cookline: cooked beef (53F - Cold Holding). Manager stated the beef was placed into this cooler from another cooler three hours prior, then covered the beef with ice to rapidly cool it to 41F. cooked beef (53F 1:10, 44F-48F 2:10 - Cooling)

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. Inside top of refrigerated make-table at cookline: cooked beef (53F - Cold Holding). Manager stated the beef was placed into this cooler from another cooler three hours prior, then covered the beef with ice to rapidly cool it to 41F. cooked beef (53F 1:10, 44F-48F 2:10 - Cooling) Stop sale issued.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1. In fryer basket on prep table in kitchen: pork egg rolls (80F - Hot Holding). Manager stated the egg rolls were cooked appropriately 15 minutes prior, then reheated the egg rolls during this inspection. pork egg rolls (80F 1:35, 190F 1:45 - Reheating) 2. In pan at cookline: rice (115F - Hot Holding). Manager stated the rice was cooked approximately 30 minutes prior, the placed in a pan held at room temperature. Inspector had the manager begin reheating the rice during this inspection.

High Priority - Toxic substance/chemical improperly stored. Several bottles containing glass cleaner and furniture polish stored on shelf directly beside single-use cups below front counter. Manager removed all chemicals from the shelf during this inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee in rear prep area washed hands in the three-compartment sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No towels at handwash sink near cookline. Employee replenished the towels during this inspection. **Corrected On-Site**

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of food handler training available for any employees. Inspector observed three employees handling food during this inspection. **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. No proof of food handler training for any employees or proof employees have been informed of their health reporting responsibilities. Inspector provided manager a new copy of the employee health reporting agreement during this inspection.