Pho Ha Noi Degrades its Sanitary Rating

Basic - Employee personal food not properly identified and segregated from food to be served to the public.Observed bowl of employees pho stored on the prep table. It was picked up by an employee and moved. **Corrected On-Site**

Basic - Floor tiles cracked, broken or in disrepair.Observed floor tiles missing or cracked in the kitchen. **Repeat Violation**

High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above.Observed cooked, sliced beef and chicken, 124-127°, on the stove. The cook staff related it is for the next order, to be reheated to 165° for 15 seconds.

High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food.Observed cook staff, put on gloves, no hand wash first.The manager redirected the cook staff.

High Priority - Potentially hazardous (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. Observed sprouts on a prep table, no time mark. A 4 hour mark was added, minus time already used. **Corrected On-Site**

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.Observed in the wait station hand wash sink, a drinking glass.

Intermediate - Hot water not provided/shut off at employee handwash sink.Observed the front line hand wash sink, no hot water. The valve was opened, and hot water became available. **Corrected On-Site**

Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool.Observed chicken in a bowl on a shelf under the slicer, 86°. The chicken was moved to a cooler. **Corrected On-Site**

Basic - - From inspection on 2016-08-09: Basic - Floors not maintained smooth and durable.Observed the floors in the kitchen are uneven, not smooth, and not easily cleanable. **Repeat Violation** **Warning** - From follow-up inspection on 2016-08-10: The floors are not smooth, and easily cleanable. **Time Extended**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.Observed multiple employee drinks on prep tables, reach in cooler, reach in freezer. All were moved away from food to the lowest shelf. **Corrected On-Site** **Repeat Violation** **Warning**

Basic - Floors not maintained smooth and durable.Observed the floors in the kitchen are uneven, not smooth, and not easily cleanable. **Repeat Violation** **Warning**

Basic - In-use knife/knives stored in cracks between pieces of equipment.Observed a knife and cleaver stored between reach in coolers. Both were moved to the 3 compartment sink. **Corrected On-Site** **Repeat Violation** **Warning**

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.Observed wait staff scoop sprouts with bare hand. Hand had been washed prior, but no alternative operating procedure is in force. Wait staff was redirected, and a slotted basket will be used now and from now on. **Corrective Action Taken** **Warning**

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.Observed 3 employees over 60 days, no proof of training. **Repeat Violation** **Warning**

Basic - Carbon dioxide/helium tanks not adequately secured.Observed 2 tanks not secure. A chain was added. **Corrected On-Site**

Basic - Cutting board has cut marks and is no longer cleanable.Observed large, used to be white cutting board is stained and heavily grooved. This board is not usable in its current condition.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.Observed employee drink on cold table with food inside the lift up door. The drink was removed. **Corrected On-Site** **Repeat Violation**

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food stored over cooked rice in the glass door reach in cooler. Employee food was moved to the bottom shelf. **Corrected On-Site**

Basic - Floor tiles cracked, broken or in disrepair.Observed the kitchen floor in disrepair. **Repeat Violation**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.Observed rice spoon and utensils in standing water on the cook line. The water was discarded. **Corrected On-Site** **Repeat Violation**

Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet paper towel under the cutting board. It was removed. **Corrected On-Site** **Repeat Violation**

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area.Observed no light in the back area dry storage. **Repeat Violation**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Observed sprouts 67° on the prep table. Ice was added, may be added to time as a public health control list.

High Priority - Potentially hazardous (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. Observed rice noodle, no time sticker. Time was discerned and added. **Corrected On-Site** **Repeat Violation**

High Priority - Raw animal food stored over cooked food.Observed raw beef over cooked rice in the bar area reach in cooler. The beef was put below. **Corrected On-Site**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.Observed rice made last night, 50° In the glass door reach in cooler. The rice is to be discarded.

Intermediate - Cold holding equipment not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired.Observed cooked rice from yesterday 49°. Observed packaged tofu 47°.

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. Observed 4 certificates expired, and several more will expire this year.

Intermediate - Slicer blade guard/body soiled with old food debris.Observed the meat slicer meat plate with old food on it.

Basic - Buildup of food debris/soil residue on equipment door handles.Especially the reach-in freezer door handles are accumulated with build up.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.Employee drink stored on the dry goods shelf over raw onion and seasonings. It was moved below. **Corrected On-Site**

Basic - Floor tiles cracked, broken or in disrepair.Tiles in the kitchen floor are cracked and or missing. More than 6.

Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.Vegetable powder on the prep table had the handle touching the food. It was adjusted. **Corrected On-Site**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.Hard wood serving spoon in 86° water.ALSO, large ladle in 101° water. All water was discarded. **Corrected On-Site**

Basic - In-use wet wiping cloth/towel used under cutting board. On the prep table in the kitchen. It was removed. **Corrected On-Site**

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area.Back storage by the back door lacks lighting enough to see the wall.

High Priority - Potentially hazardous (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.Corn starch with water, no time Mark. The time was discerned and marked. On the cook line.

Intermediate - Accumulation of black/green mold-like substance inside the ice bin.The ice bin, and the door for the ice bin, have a black substance visible on them.

Basic - Build-up of mold-like substance on nonfood-contact surface.Exterior of the soda ice bin.The exterior doors of reach in coolers have various types of buildup, on the edges and the handles.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.Employee water bottle on the prep table. **Corrected On-Site** **Repeat Violation**

Basic - Floor under ice machine or three-compartment sink area soiled.Behind the ice machine, accumulation of debris.

Basic - Gaskets with slimy/mold-like build-up.Make table #1, the larger one.

Basic - No handwashing sign provided at a hand sink used by food employees.Women's restroom. **Repeat Violation**

Basic - Wall in disrepair.Water splash damage behind the ice machine.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Pt was at 47° in make table#2, smaller one. Item was put into reach-in freezer and then reach in cooler. Pt was stored in a plastic container inside a metal pan in the top of the make table. Pt was at 41° at the end of the inspection. **Corrected On-Site** **Repeat Violation**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Portioned beef over pork in the reach-in freezer.

Intermediate - Hot water not provided/shut off at employee handwash sink.The front and ice machine area hand wash sinks do not have hot water. The central hand wash sink in the kitchen has hot water.

No Violations Were Observed

Basic - Garbage on the ground and/or pad around dumpster. **Repeat Violation** **Warning**

Basic - Open dumpster lid. **Repeat Violation** **Warning**

Basic - Dead roaches on premises. (4 dead in fryer area, several dead on floor along wall behind cook line equipment, 3 dead in 3 compartment sink area) **Warning** (At callback: found 2 dead in grill catch tray, 1 dead on floor next to 3 compartment sink.)

Basic - Garbage on the ground and/or pad around dumpster. **Repeat Violation** **Warning**

Basic - Open dumpster lid. **Repeat Violation** **Warning**

High Priority - Roach activity present as evidenced by live roaches found. (8 live on floor under hand sink and under fryer. 1 live in bread container with bread. 5 live on floor under char-grill. 7 live under wok station. 6 live in 3 compartment sink area on floor and crawling on the wall. I live behind reach-in cooler at end of prep area.) **Warning** (At callback: found 1 live inside grill catch tray, 1 live on floor under 3 compartment sink, 1 live on wall next to Wok Station, and 1 live under broiler.

Basic - Bathroom facility in disrepair. (Lid for toilet in men's room broken)

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Dead roaches on premises. (4 dead in fryer area, several dead on floor along wall behind cook line equipment, 3 dead in 3 compartment sink area)

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. (Drink sitting on shelf with food) **Corrected On-Site**

Basic - Garbage on the ground and/or pad around dumpster. **Repeat Violation**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. (Utensil in standing water @ 86°f) **Corrected On-Site** **Repeat Violation**

Basic - Interior of microwave soiled with encrusted food debris.

Basic - No handwashing sign provided at a hand sink used by food employees. (No sign in women's restroom)

Basic - Open dumpster lid. **Repeat Violation**

Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**

High Priority - Food stored in ice used for drinks. See stop sale. (Several bottles of beer stored in the ice machine) **Repeat Violation**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. (Cold table: ham 48°f, pork 47°f, pate 48°f, pork roll 49°f)

High Priority - Roach activity present as evidenced by live roaches found. (8 live on floor under hand sink and under fryer. 1 live in bread container with bread. 5 live on floor under char-grill. 7 live under wok station. 6 live in 3 compartment sink area on floor and crawling on the wall. I live behind reach-in cooler at end of prep area.)

Intermediate - Encrusted, soiled material on slicer. **Repeat Violation**

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Garbage on the ground and/or pad around dumpster.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. (Water @ 77°f) **Corrected On-Site** **Repeat Violation**

Basic - Open dumpster lid.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**

High Priority - Food stored in ice used for drinks. See stop sale. (Several bottles of beer stored in ice machine. Owner removed beverages and discarded ice) **Corrected On-Site**

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. (Interior lid and white panel with mold-like substance)

Intermediate - Accumulation of black/green mold-like substance inside the ice bin. (Along upper back edge of bin)

Intermediate - Encrusted, soiled material on slicer. **Repeat Violation**

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. (Fan cover soiled on unit with glass doors) **Repeat Violation**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. (No towels at both sinks in kitchen area)

No Violations Were Observed

Basic - Floor tiles cracked, broken or in disrepair. **Repeat Violation** **Warning**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. (In cook line area) **Warning**

Basic - Soil residue build-up on nonfood-contact surface. (Interior bottom of Reach-in freezer near back door soiled) **Warning**

Intermediate - Food manager certification expired. (Tai Quach expired 3/18/2013) **Warning**

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. (Reach-in cooler fan guard soiled on 2-door glass unit) **Warning**

Basic - Ceiling tile in disrepair. (In area near back door) **Warning**

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Warning**

Basic - Floor tiles cracked, broken or in disrepair. **Repeat Violation** **Warning**

Basic - Grease accumulated under cooking equipment. (On cook line. Also along the wall) **Warning**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. (In cook line area) **Warning**

Basic - Reach-in cooler gasket torn/in disrepair. (Unit under cold table on cook line) **Warning**

Basic - Soil residue build-up on nonfood-contact surface. (Interior bottom of Reach-in freezer near back door soiled) **Warning**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation** **Warning**

Intermediate - Encrusted, soiled material on slicer. **Warning**

Intermediate - Food manager certification expired. (Tai Quach expired 3/18/2013) **Warning**

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. (Reach-in cooler fan guard soiled on 2-door glass unit) **Warning**

Intermediate - Spray bottle containing toxic substance not labeled. **Warning**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Two open top reach in coolers. **Warning**

Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. Two open top reach in units. **Warning**

High Priority - Raw animal food stored over ready-to-eat food throughout. **Warning**

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**

High Priority - Quaternary ammonium sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized.Concentration below 100 ppm. **Repeat Violation** **Warning**

Basic - Unnecessary items on the premise. Upstairs storage cluttered. **Warning**

Basic - Floor tiles cracked, broken or in disrepair. **Warning**

Basic - Dusty ceiling tiles and/or air conditioning vent covers throughout. **Warning**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Rice cooled from 9:30 pm 2/25/13 75, 52 and 46 at 12 noon 2/26. **Warning**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. **Warning**

Basic - Packaged food labeled improperly or incompletely and does not comply with Federal Standards of Identity. Brie or tofu unlabeled not in original packaging. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Rice 52, chicken 50, beef 52, sprouts 70. **Warning**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Rice cooled from 9:30 pm 2/25/13 75, 52 and 46 at 12 noon 2/26. **Warning**

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Two open top reach in coolers. **Warning**

Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. Two open top reach in units. **Warning**

Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Beef and soup thawing on shelf. **Warning**

High Priority - Raw animal food stored over ready-to-eat food throughout. **Warning**

High Priority - Raw animal food not properly separated from ready-to-eat food. Rear freezer has cooked shrimp touching raw fish. **Warning**

Basic - Raw animal food stored above unwashed produce throughout. **Warning**

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Freezer. **Warning**

Basic - Uncovered food stored near sink exposed to splash. Noodles by hand sink. **Warning**

Basic - Raw fruits/vegetables not washed prior to cutting/shredding. Onions. **Warning**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Warning**

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle and drink cup on shelf. **Repeat Violation** **Warning**

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

Basic - Cutting board has cut marks and is no longer cleanable. **Warning**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**

Intermediate - Cutting board(s) stained/soiled. **Warning**

Intermediate - Soil residue in food storage containers for powdered products in rear. **Warning**

Basic - Interior of microwave soiled with encrusted food debris. Back microwave. **Warning**

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation** **Warning**

Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Repeat Violation** **Warning**

High Priority - Quaternary ammonium sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized.Concentration below 100 ppm. **Repeat Violation** **Warning**

Basic - Silverware/utensils stored upright with the food-contact surface up. **Warning**

Basic - Single-service articles not stored inverted or protected from contamination. **Warning**

Intermediate - Handwash sink used for purposes other than handwashing. Tofu draining. **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back prep area and drink service. **Warning**

Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels. **Warning**

Basic - Unnecessary items on the premise. Upstairs storage cluttered. **Warning**

Basic - Floor tiles cracked, broken or in disrepair. **Warning**

Basic - Dusty ceiling tiles and/or air conditioning vent covers throughout. **Warning**

High Priority - First aid supplies improperly stored on shelf above prep area. **Warning**

High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Above meat slicer. **Warning**

Critical - Observed food stored on floor. Container of water

In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Repeat Violation. MSG, Sugar, Salt

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.

Critical - Sanitizing solution not maintained clean.

Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. "0" ppm

Critical - Observed soil buildup inside ice bin. Beverage system ice bin

Critical - Observed soil buildup inside ice bin. Heavy mold-like buildup on the interior of ice machine ice bin, including the door.

Critical - Observed buildup of slime on soda dispensing nozzles. Heavy buildup of a black substance.

Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.

Observed gaskets with slimy/mold-like build-up. Reachin cooler

Critical - Observed roach activity as evidenced by live roaches found in the dining room. 1 live roach. Killed by manager. Corrected On Site.

Observed grease accumulated under cooking equipment.

Dressing and/or locker areas not clean and orderly or used as needed. Purse on top of microwave. Car keys on prep table.

Carbon dioxide/helium tanks not adequately secured.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw beef over raw pork in the freezer.

Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.Corrected On Site.

In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. sugar

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. 94 degrees F

Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Dish wash sinkCorrected On Site.

Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Cook touched face and continued to prepared food. He did not remove gloves, wash & dry hands and put on a new pair of gloves.

Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. Cook went from raw beef to cooked meat and garnishes. Corrected On Site.

Critical - Observed employee improperly washing hands. Less than 20 seconds Corrected On Site.

Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing.0 ppm

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed heavy buildup of slime on soda dispensing nozzles.

Observed unnecessary persons in the food preparation, food storage, or warewashing area. Cook's child walked through the kitchen.

No Violations Were Observed

Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Shrimp, beef, chicken, soup Repeat Violation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Cookline: chicken broth 74 & cornstarch & water 73 degrees f.

Critical - Observed food being cooled by nonapproved method. Noodles which are cooling are covered. 46 degrees fRepeat Violation.

Critical - No conspicuously located thermometer in holding unit. refrigerator/freezer Repeat Violation.

Critical - Observed potentially hazardous food thawed at room temperature. shrimp & broth Repeat Violation.

Critical - Observed food stored on floor. Container of oil( dry storage)& rice sticks on stairs Repeat Violation.

Critical - Observed uncovered food in holding unit/dry storage area. Bags of rice in the dry storage area.

Critical - Observed cloth used as a food-contact surface. Cloth on top of cooked noodles in the refrigerator. Repeat Violation.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. rice

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. 74 degrees f

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee did not wash hands before putting on gloves.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation.

Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. chlorine Repeat Violation.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. refrigerator & freezer Repeat Violation.

Observed clean equipment stored on floor.

Observed single-service items stored on floor.portion cups (upstairs)

Critical - Observed live flies in kitchen.

Observed carpeting installed in an improper location. Carpet on stairs where food is being stored.

Observed worn, torn and/or soiled floors/carpeting. Stairs (food is being stored on the stairs)

Observed wall soiled with accumulated dust. kitchen

Critical - Observed unlabeled spray bottle. glass cleaner

Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors.

Critical - No current proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Two employees cooking. One with expired certification & the other did not have proof of training. Repeat Violation.

No Violations Were Observed

Critical - Observed food/ice received from unapproved source.Ice machine is located inside a nail/hair salon owned by restaurant owners family.

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).

Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.

Critical - Observed food being cooled by nonapproved method. Rice which is cooling, has a lid on the container.

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beef broth cooked on 5/18/11, was legt on the stove, heat turned off at 11:00 pm on 5/18/11, temperature taken on 5/19/11@ 11:30 am was 121 degrees f.

Critical - No conspicuously located thermometer in holding unit. freezers & reachin coolers

Critical - Observed potentially hazardous food thawed at room temperature. Corrected On Site.

Critical - Observed food prepared in a prohibited area. Filling a bucket of pasta (noodles) with water inside the mop sink.

Critical - Observed food stored in a prohibited area. Ice/ ice machine located inside a hair/nail salon own by the family. (You may not use ice from this ice machine inside the licensed establishment.)

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken over cooked foods in freezer.

Critical - Observed raw animal food stored over cooked food. Raw shrimp over cooked chicken.

Critical - Observed food stored on floor.oil jugs on floor

Critical - Observed food stored on floor. beverage syrup

Critical - Observed cloth used as a food-contact surface. cutting board on cloth towel

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.

Observed cutting boards grooved/pitted and no longer cleanable.Throughout restaurant

Observed single-use containers (boxes and/or cans) reused for the storage of food. Cardboard boxes reused to store produce in.

Observed nonfood-grade containers used for food preparation. Nonfood grade water hose.

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.

Critical - Observed soil buildup inside ice bin. mold-like buildup

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards throughout restaurant

Observed build-up of food debris, dust or dirt on nonfood-contact surface. Interior of reachin coolers & freezers.

Observed grease accumulated under cooking equipment.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening cooked food.

Critical - Observed food being cooled by nonapproved method rice in refrigerator covered tightly.Corrected On Site.

Critical - Observed food stored on floor oil jugs.

Critical - Observed uncovered food in holding unit/dry storage area rice in cooler.

Equipment or utensils not designed or constructed in a durable manner using bowl as a scoop.

Critical - Hand wash sink lacking proper hand drying provisions by 3 bay sink.

Critical - Observed unlabeled spray bottle purple stuff.

Critical - Portable fire extinguisher(s) obstructed from view blocked by shelf.. For reporting purposes only.

No copy of latest inspection report.

No Violations Were Observed

Critical - Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Critical - Equipment food-contact surfaces and utensils shall be clean to sight and touch.

(A) Cleaning, Frequency and Restrictions. The PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.

(A) Except as specified in Paragraph (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 6 inches above the floor.

Critical - (A) Except as specified in Paragraph (D) of this section, refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified below: (1) 41 degrees Fahrenheit or less for a maximum of 7 days; The day of preparation shall be counted as Day 1.

Critical - (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified in Paragraph (B) of this section, potentially hazardous food shall be maintained: (1) At 135 degrees Fahrenheit or above, except that roasts cooked to a temperature and for a time specified in Paragraph 3-401.11(B) or reheated as specified in Paragraph 3-403.11(E) may be held at a temperature of 130 degrees Fahrenheit or above; or (2) At a temperature specified in the following: (a) 41 degrees Fahrenheit or less;

Critical - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODs during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD;

Critical - (A) FOOD shall be protected from cross contamination by: (4) storing the FOOD in PACKAGES, covered containers, or wrappings;

NonFOOD-CONTACT SURFACES. NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.

Critical - Separation. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and (B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES. This paragraph does not apply to EQUIPMENT and UTENSIL cleaners and sanitizers that are stored in WAREWASHING areas for availability and convenience if the materials are stored to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.

Surface Characteristics. (A) Except as specified in Paragraph (B) of this section, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted; (2) Closely woven and EASILY CLEANABLE carpet for carpeted areas; and (3) Nonabsorbent for areas subject to moisture such as FOOD preparation areas, walk-in refrigerators, WAREWASHING areas, toilet rooms, mobile FOOD ESTABLISHMENT SERVICING AREAS, and areas subject to flushing or spray cleaning methods. (B) In a TEMPORARY FOOD ESTABLISHMENT: (1) If graded to drain, a floor may be concrete, machine-laid asphalt, or dirt or gravel if it is covered with mats, removable platforms, duckboards, or other suitable APPROVED materials that are effectively treated to control dust and mud; and (2) Walls and ceilings may be constructed of a material that protects the interior from the weather and windblown dust and debris.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner spoons not inverted. Corrected On Site.

Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.

Critical - Handwashing cleanser lacking at handwashing lavatory ladies restroom.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro

Observed build-up of grease on nonfood-contact surface hood filters

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Corrected On Site.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.

Observed nonfood-grade bags used for food storage.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.beef 53/ chicken 51 in reachin cooler.Corrected On Site.

Critical - Observed unlabeled spray bottle.

Observed utensils stored on handles of equipment.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above egg rolls 123 discussed time as a control factor.

Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.