Special Pho

Basic - Bowl or other container with no handle used to dispense food. Plate used to scoop mushrooms in walk-in cooler. Manager removed.

Basic - Cardboard used to line nonfood-contact shelves. Cardboard used to line shelves at front kitchen. Heavily soiled.

Basic - Equipment in poor repair. Torn gasket on reach-in cooler on front line

Basic - Floor soiled/has accumulation of debris. Floor soiled with heavy accumulation of grease under shelf and cook line at front kitchen.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in standing water less than 135F. Manager removed water and stored utensil dry. **Corrected On-Site**

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven with buildup on old food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gasket on reach-in cooler at front line. Top of microwaves with accumulation of grease at front kitchen.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee coffee stored in front display counter with flan and coffee to be sold to customers. Employee removed drink. **Corrected On-Site**

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of standing reach-in freezer with accumulation of debris located in the rear kitchen.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink in between three compartment sink and dish machine slow draining.

High Priority - Nonfood-grade bags used in direct contact with food. Frozen cooked pork and chicken stored in black to-go bags in reach-in freezer **Repeat Violation**

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. Establishment utilized a written chart to mark items such as sliced pork, fried chicken wings, fried eggrolls, and rice noodles. Manager identified items and what time they were placed on time and properly labeled the chart. **Corrected On-Site**

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/ Operator is only CFM. Upon arrival five employees engaged in food handling. Manager was called and advised she stepped out for supplies. Manager arrived during inspection. **Corrected On-Site**

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cooked and prepared egg rolls frozen and then thawed not date marked. Manager dated items. **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. Cooked pork and cooked chicken prepared onsite and held over 24 hours not date marked inside walk-in cooler. Manager date marked item. **Corrected On-Site**