PHO VIET NOODLE HOUSE & RESTAURANT Inspection – January 8, 2025

High Priority 1

#8High Priority03F-02-5

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. Operator forgot to put time. 11am to 3 pm. Has 5 minutes 2:55pm then will discard and cook new batch. 3pm to 7pm **Corrected On-Site**

Corrected On-Site

Intermediate 2

#9Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer food debris **Repeat Violation**

Repeat Violation

#10Intermediate16-37-1

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary and chlorine

Basic 7

#1Basic16-21-4

Basic – Accumulation of debris on exterior of warewashing machine.

#2Basic14-01-5

Basic – Bowl or other container with no handle used to dispense food. Cup used to scoop rice **Corrected On-Site**

Corrected On-Site

#3Basic12B-07-4

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

Corrected On-SiteRepeat Violation

#4Basic10-20-4

Basic – In-use tongs stored on equipment door handle between uses. **Corrected On-Site**

Corrected On-Site

#5Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters **Repeat Violation**

Repeat Violation

#6Basic08B-12-5

Basic – Stored food not covered. Sugar and spices

#7Basic21-12-4

Basic – Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**

Corrected On-Site

Florida Food Watch