Pho Queen Vietnamese Restaurant, 29000 Us Hwy 19 N, Clearwater, FL - Restaurant inspection findings and violations



Business Info

Name: PHO QUEEN VIETNAMESE RESTAURANT
Type: Permanent Food Service
Address: 29000 Us Hwy 19 N, Clearwater, FL 33761
License #: 6216961
Total inspections: 7
Last inspection: 10/13/2014

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Inspection findings

Inspection Date

Type

Disposition

  • No Violations Were Observed
10/13/2014Routine - FoodAdmin. Complaint Callback Complied
  • Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Toaster on cook line.
  • Basic - Build-up of grease/dust/debris on hood filters.
  • Basic - Equipment and utensils not properly air-dried - wet nesting.
  • Basic - Wall soiled with accumulated food debris. Behind handwash sink between cook lines.
  • Intermediate - Encrusted, soiled material on slicer.
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
07/30/2014Routine - FoodAdmin. Complaint Callback Complied
  • Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Toaster on cook line.
  • Basic - Build-up of grease/dust/debris on hood filters.
  • Basic - Cloth used as a food-contact surface. On egg rolls in walk-in cooler.
  • Basic - Employee personal items stored in or above a food preparation area. Jacket hanging on dry storage shelf, shoes on bags of sugar, keys and cell phone on containers of oil.
  • Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
  • Basic - Equipment and utensils not properly air-dried - wet nesting.
  • Basic - Food-contact surface not smooth and easily cleanable. Raw chicken resting on cardboard during prep.
  • Basic - Ice scoop handle in contact with ice.
  • Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line.
  • Basic - In-use wet wiping cloth/towel used under cutting board.
  • Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
  • Basic - Soiled reach-in cooler gaskets.
  • Basic - Wall soiled with accumulated food debris. Behind handwash sink between cook lines.
  • High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Rice.
  • High Priority - Employee failed to wash hands before putting on gloves to work with food.
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sprouts 79°, sprouts 75°, sprouts 60°, lettuce 55°.
  • High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Rice 78° in walk-in cooler. Cooked four hours previously.
  • Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk.
  • Intermediate - Employee used handwash sink as a dump sink.
  • Intermediate - Encrusted, soiled material on slicer.
  • Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink has hose connected to faucet.
  • Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Rice.
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
07/29/2014Routine - FoodAdministrative complaint recommended
  • Basic - Buildup of food debris/soil residue on equipment door handles. Cook line reach in coolers.
  • Basic - Duct tape used to repair nonfood-contact surface. Utensil handle.
  • Basic - Equipment in poor repair. Reach in cooler facing away from cook line not holding temp, and in-use strainer broken.
  • Basic - Grease accumulated under cooking equipment.
  • Basic - In-use knife/knives stored in cracks between pieces of equipment. Reach in coolers in right cook line.
  • Basic - Nonfood-contact equipment in poor repair. Toaster door held shut by rubber bands.
  • Basic - Old labels stuck to food containers after cleaning.
  • Basic - Open dumpster lid.
  • Basic - Reuse of single-use number 10 cans.
  • Basic - Soiled reach-in cooler gaskets. Cook line.
  • High Priority - Vacuum breaker missing at hose bibb. Between shelving in right cook line area.
  • Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
  • Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
  • Intermediate - Encrusted, soiled material on slicer.
  • Intermediate - Handwash sink not accessible for employee use at all times. Right and left cook line sink.
  • Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
3/25/2014Routine - FoodCall Back - Complied
  • Basic - Bowl or other container with no handle used to dispense food. Flour, all tall white containers.
  • Basic - Buildup of food debris/soil residue on equipment door handles. Cook line reach in coolers.
  • Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Paper towels in front server area.
  • Basic - Ceiling tile missing. At left entrance to kitchen.
  • Basic - Cloth used as a food-contact surface. Egg rolls.
  • Basic - Current Hotel and Restaurant license not displayed.
  • Basic - Duct tape used to repair nonfood-contact surface. Utensil handle.
  • 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. Screw top capped bottles.
  • Basic - Employee personal items stored in or above a food preparation area. Cell phone, sunglasses, keys, cigarettes.
  • Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
  • Basic - Equipment in poor repair. Reach in cooler facing away from cook line not holding temp, and in-use strainer broken.
  • Basic - Food debris accumulated on kitchen floor.
  • Basic - Food stored on floor. Flour, noodles, squid. **Repeat Violation**
  • Basic - Grease accumulated under cooking equipment.
  • Basic - In-use knife/knives stored in cracks between pieces of equipment. Reach in coolers in right cook line.
  • Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
  • Basic - Nonfood-contact equipment in poor repair. Toaster door held shut by rubber bands.
  • Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
  • Basic - Old labels stuck to food containers after cleaning.
  • Basic - Open dumpster lid.
  • Basic - Packaged food has no English labeling. Multiple large white bins on right cook line.
  • Basic - Paper towel used as liner for food container. Silver tall reach in cooler.
  • Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Squid.
  • Basic - Reuse of single-use number 10 cans.
  • Basic - Soiled reach-in cooler gaskets. Cook line.
  • Basic - Stored food not covered in reach-in cooler. Sprouts.
  • Basic - Stored food not covered in walk-in cooler. Chicken.
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sprouts 75°, rice 74°, rice 72, sprouts 48°, tomato 48°, lettuce 49°, sprouts 53°.
  • High Priority - Vacuum breaker missing at hose bibb. Between shelving in right cook line area.
  • Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
  • Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
  • Intermediate - Employee used handwash sink as a dump sink. By ice machine.
  • Intermediate - Encrusted, soiled material on slicer.
  • Intermediate - Handwash sink not accessible for employee use at all times. Right and left cook line sink.
  • Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Sani buckets in right cook line sink, and hose in left cook line sink.
  • Intermediate - Handwash sink used for purposes other than handwashing. Hose attached to left cook line sink.
  • Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Left cook line.
  • Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
3/24/2014Routine - FoodWarning Issued
  • Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Walk in freezer
  • Basic - Clean cups/glasses not properly air dried - wet nesting. Dining room
  • Basic - Employee with no hair restraint while engaging in food preparation. Cook
  • Basic - Food stored on floor. Bottle water, dining room
  • Basic - Ice scoop handle in contact with ice. Ice machine
  • Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Salt bin, dry storage area
  • Basic - Interior of microwave soiled with encrusted food debris. Next to mixer
  • Basic - Silverware/utensils stored upright with the food-contact surface up.
  • Basic - Unwrapped single-service utensils not presented so that only the handles are touched.
  • Basic - Walk-in cooler/walk-in freezer floor soiled. Walk in cooler
  • Basic - Wet mop not stored in a manner to allow the mop to dry. On floor in kitchen
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting board, cookline
  • High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw meat over sauce
  • Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk, dining room reach in cooler
11/7/2013Routine - FoodInspection Completed - No Further Action
  • Basic - Drain cover(s) missing.(under mop sink)
  • Basic - Duct tape used to repair nonfood-contact surface. (Gaskets on reach in cooler across from burner stove)
  • Basic - Ice buildup in walk-in freezer.
  • Basic - No handwashing sign provided at a hand sink used by food employees.(bar area)
  • Basic - Soap/paper towels/hand antiseptic provided at a non-handwash sink.(at sink that is now designated as the mop sink)
  • Basic - Wet mop not stored in a manner to allow the mop to dry.
3/11/2013Food-Licensing InspectionInspection Completed - No Further Action

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