Pho King Awesome Noodle Bar

Basic - Wood food-contact surface not properly sealed. Wood Shelving in dry storage area is not sealed and painted.

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. Observed chlorine was 0 ppm. Employee fixed it. Chlorine was 100 ppm. **Corrected On-Site**

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed chlorine was 0 ppm. Employee fixed it , chlorine was 100 ppm. **Corrected On-Site**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above cooked chicken. **Repeat Violation**

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple foods inside the reach in cooler as pork, chicken , pork belly, not date marked. As per employee foods were cooked 2 days ago. **Repeat Violation**

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. **Repeat Violation**

Basic - Bowl or other container with no handle used to dispense food. Observed a plastic container used as scoop inside the tempura.

Basic - Cutting board has cut marks and is no longer cleanable. Observed a yellow cutting board no longer cleanable.

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

Basic - Equipment in poor repair. Observed reach in cooler gasket torn, by the walk in cooler.

Basic - Floor tiles missing and/or in disrepair. Observed at the front counter.

Basic - Food stored on floor. Observed plastic oil container stored on the floor . Employee removed it. **Corrected On-Site**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reachnin cooler gasket soiled.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at the reach in cooler at the front line. **Repeat Violation**

Basic - Stored food not covered. Observed all foods inside reach in cooler at the kitchen were not covered. **Repeat Violation**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at the preparation table.

Basic - Working containers of food removed from original container not identified by common name. Observed a plastic container with starch not identified.

Certified Food Manager Identification

Hands Clean and Properly Washed

Food Obtained from Approved Sources

No Bare Hand Contact with Ready-to-Eat Food

Food Received at Proper Temperature

Food in Good Condition, Safe, and Unadulterated

Proper Hot and Cold Holding Temperatures

Food Contact Surfaces Clean and Sanitized

Lighting Adequate; Required Shields in Place

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip-top cooler on cook line: cut lettuce (66F - Cold Holding); flip-top cooler on front counter: seafood salad (54F - Cold Holding) raw shell egg (54F - Cold Holding); cut lettuce x 2 (50F - Cold Holding); pork (54F - Cold Holding); chicken broth (45F - Cold Holding); on cook line: oil in garlic (80F - Cold Holding) container of reconstituted noodles (78F - Cold Holding) Discussed all temperatures with person in charge, and asked multiple times for employees to started corrective actions. **Warning** - From follow-up inspection 2023-05-03: Flip-top cooler on front line: cut lettuce 48F Cold holding person in charge placed bags of ice on cut lettuce. Flip-top cooler on cook line empty. All products in small reach in cooler. Ambient raw shell egg 42F Cold Holding seafood salad 41F Cold Holding. On counter by cook line container of reconstituted noodles (68F - Cold Holding) person in charge refuses to place in reach in cooler and prefers to leave it on counter. **Admin Complaint**

Intermediate - - From initial inspection : 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 employee training for food employees hired over 60 days. **Warning** - From follow-up inspection 2023-05-03: Establishment needs more time to get employee training. **Time Extended**

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. Observed the dishwashing chlorine sanitizing concentration at 25 ppm Operator must use the triple sink to sanitize equipment, utensils, china,silver and glass ware until the dish washing machine is repaired

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed cilantro stored inside a supermarket plastic bag.

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Observed the ambient thermometer of the front counter reach in cooler showing 99F. Operator added a new. ambient thermometer **Corrected On-Site**

Basic - Soiled dry wiping cloth in use.

Basic - Stored food not covered. Observed in the kitchen area a sugar container stored on the top shelf without cover.

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed soiled cardboard on the floor of the walk in freezer

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed in the front counter reach in cooler staff milk stored with the restaurant food.

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

Basic - Floor tiles missing and/or in disrepair. Observed tiles missing in the entrance area to the kitchen and front counter.

Basic - Food not stored at least 6 inches off of the floor. Observed oil stored on the floor of the kitchen and back storage area. **Repeat Violation**

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven soiled with grease

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed the shelves and interior of the reach in cooler of the front counter soiled.