- No Violations Were Observed
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09/19/2014 | Routine - Food | Call Back - Complied |
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Shrimp 46. Pasta 46. Sprouts 46 these items were in the exterior walk in cooler **Warning** delivery was made earlier as a result the temperatures were at 45 could not determine actual cold hold of the TCS foods. 9/18: soup 49. 48. Beef 48. Tripe 48. Sprouts 47. A sheet of plastic was pulled against the inside coil and ice was created by the inside unit. See stop sale
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Two large pots of broth 129. 120 were placed in the dry storage room to air cool from a portable fan. **Warning** the soup was not in the dry storage area 9/18: soup 52. Noodles 80 See stop sale
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09/18/2014 | Routine - Food | Call Back - Extension given, pending |
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Shrimp 46. Pasta 46. Sprouts 46 these items were in the exterior walk in cooler **Warning** delivery was made earlier as a result the temperatures were at 45 could not determine actual cold hold of the TCS foods.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Two large pots of broth 129. 120 were placed in the dry storage room to air cool from a portable fan. **Warning** the soup was not in the dry storage area
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. At least one of the managers had an expired CFM **Warning**
- 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/hr/food-lodging/managercertification.html. At least 10 employees were present and a manager was not present **Warning**
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07/18/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. 85 degrees F **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Shrimp 46. Pasta 46. Sprouts 46 these items were in the exterior walk in cooler **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef 51. Poultry 45. Tofu 45 these items were in the reach in cooler left side unit as you look at the hood system **Warning**
- 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. The following list of items under time control had no markings: lettuce, sprouts in a reach in cooler (salad), corn starch on the cook line, pork chops, beef strips, noodles, lettuce on the prep table between the two reach in cooler on the cook line **Warning**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Two large pots of broth 129. 120 were placed in the dry storage room to air cool from a portable fan. **Warning**
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. At least one of the managers had an expired CFM **Warning**
- 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/hr/food-lodging/managercertification.html. At least 10 employees were present and a manager was not present **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Tofu 87 placed on a wire rack to cool just outside the walk in freezer **Warning**
- Intermediate - Probe thermometer not used to ensure proper food temperatures of cooling potentially hazardous (time/temperature control for safety) food. Employees not using any thermometer to check their cooling parameters. Recommend providing a thermometer to the employees **Warning**
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07/17/2014 | Routine - Food | Warning Issued |
- Basic - Buildup of food debris/soil residue on equipment door handles. To the reach in cooler on the cook line closest boiling pots. **Repeat Violation**
- Basic - Floor area(s) covered with standing water. On the exterior by the ice machine
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops 76 **Repeat Violation**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Noodles 52. Steam buns 52. In the storage type/prep type reach in cooler in the wait staff area. The Manager discarded the two items
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Steam buns 44 45. In the glass door reach in cooler in the wait staff area.
- High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Bean sprouts 45 stacked on each other in the walk in cooler, over 6 hours. Corrective action taken. The packages/bags were separated to promote air circulation.
- Intermediate - Employee filled water pitcher/cup at handwash sink. At the wait staff area **Corrected On-Site**
- Intermediate - Food manager certification expired. Manager Linda expired in 2012
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4/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Placed in the five gallon bucket of soy sauce
- Basic - Buildup of food debris/soil residue on equipment door handles. To the vegetable reach in cooler
- Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. The filters on the left side of the hood were removed while the establishment was cooking.
- Basic - Exterior door has a gap at the threshold that opens to the outside. Rear door to the kitchen
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. X 4 containers
- Basic - Openings to the outside for equipment, such as ventilation fans, not screened or otherwise protected when the equipment is not in operation. No automatic self closing mechanism noted on the fan located above the three compartment sink
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. The dishwasher was on the phone all while placing dirty dishes and extracting clean dishes from the Dish machine **Corrected On-Site**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.raw beef in soup
- 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. The Spanish employees have not received any training
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12/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Buildup of food debris/soil residue on equipment door handles. Walk in cooler, walk in freezer reach in coolers
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Pots, pans stored outside
- Basic - Food stored in a prohibited area noodles placed under the three compartment sink to cool **Corrected On-Site**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. 86 degrees on the cook line
- Basic - Paper towel used as liner for food container. Newspaper in contact with washed vegetables in the outside walk in cooler
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Beef packs x6 and pork packs x4 both placed on a lower shelf in the kitchen
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Cooks **Corrected On-Site**
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Cook rinsed hands for 5 seconds **Corrected On-Site**
- High Priority - Food/ice received from unapproved source. See stop sale. Steam buns presented at the front counter
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Bean sprouts 50, 46 in the salad reach in cooler. Noodles 48 in a large bucket insufficient ice
- High Priority - Stop Sale issued due to food originating from an unapproved source.
- Intermediate - Certified food manager fails to exhibit active managerial control. Too many uncontrolled foods, cooling, cold holding or time controlled which were not being monitored. Kitchen manager conducting too many processes at same time.
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. The salad reach in cooler
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Broth in two large pots 119 left out in the storage room, noodles 78 placed under the three compartment sink to cool
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4/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. knives being stored in between equipment on the cookline
- Critical - No handwashing sign provided at a handsink used by food employees. handsink a waitress station Repeat Violation. 3-27-12
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. prep table Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing a watch while working with exposed foods Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards
- 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. cornstarch
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. spoon in n container of water at 87, 87, 79 f degrees Corrected On Site.
- Critical - Observed objectionable odors in bathroom. mens
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cornstarch 57, garlic n oil 57 f in the prep area
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. noodles 77, 67, 64 f degrees on the cookline
- Critical - Observed potentially hazardous food thawed at room temperature. chicken wings in 3 compartment sink thawing without any running water Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. poultry raw non commercially wrapped over vegetables in the reach in cooler on the cookline
- Critical - Observed unwashed fruits/vegetables stored with other ready-to-eat food. employee cutting green onions
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. employee picked up item off the floor then after discarding it the employee grabbed a bread
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). noodles 77, 67, 64 and bread
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10/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. The storage reach in cooler at the wait staff area
- Critical - No handwashing sign provided at a handsink used by food employees. wait staff area
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wood surfaces untreated on the cookline and associated areas
- Nonfood-contact equipment not designed and constructed in a durable manner. missing a splash guard at the cookline hand sink (right side)
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. The dish washer was wearing a watch while working with utensils Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. The fan section of the storage reach in cooler at the wait staff area
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. bean drink 45 f degrees in the storage reach in cooler at wait staff area. corrective action taken moved to the storage reach in cooler on the cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef 45, pork 45 f degrees in the walk in cooler (exterior unit)
- Observed walk-in cooler gasket torn/in disrepair. exterior unit
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Beef , Pork in the walk in cooler
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 10 ppm bucket Corrected On Site.
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3/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. broth beef 51 f degrees in two large cooking pots in the walk in cooler
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm see comment section.
- Critical - Observed buildup of soiled material on mixer head. Corrected On Site.
- Critical - Observed expired Food Manager Certification. Rosa Phan
- Critical - Observed food being cooled by nonapproved method. cooling broth in 40 gal pot, located in the walk in freezer
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. noodle 67 and 90 andb corn starch 70 f degrees in two buckets at the cookline. corrective action taken moved the reach in cooler. provided time as a public health control form.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice 90 f degrees in holding unit.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pork cooked on top shelf in the walk in cooler
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). seee 3d beef broth in the walk in cooler
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10/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-33-1 Observed equipment in poor repair. blue Containers broken in walk in cooler.
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair. Cook line prep unit.
- Violation: 14-51-1 Observed nonfood-grade containers used for food storage. Plastic containers for food.
- Violation: 15-35-1 Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden shelving in walk in cooler.
- Critical - Violation: 30-02-1 Vacuum breaker mising at hose bibb. Back door.
- Violation: 34-02-1 Dumpster not on proper pad.
- Critical - Violation: 35B-03-1 Outer openings not protected with self-closing doors. Back door not self closing and has damage to bottom of door.
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4/21/2011 | Routine - Food | Call Back - Complied |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Ice scoop on top of out door ice machine. Corrected On Site.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Cook line prep unit at 47 degrees fahrenheit. This violation must be corrected by : 4/21/11.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Prep unit at cook line across from stove. This violation must be corrected by : 4/21/11.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Salad prep unit at 50 degrees fahrenheit. This violation must be corrected by : 4/21/11.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Dumpster not on proper pad.
- Establishment using newspaper to line food storage containers.
- Food-contact surface not smooth and easily cleanable. Paper towels used to line lime container at wait station.
- Critical - No conspicuously located thermometer in holding unit. Cook line prep unit.
- Critical - No conspicuously located thermometer in holding unit. Display unit at server station.
- Critical - No conspicuously located thermometer in holding unit. Small unit next to slicer.
- Critical - No handwashing sign provided at a handsink used by food employees. Women's restroom.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden shelving in walk in cooler.
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Cardboard used as table liner at cook line.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed boxes stored on ground outside next to fence.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Top of reach in freezer in dry storage.
- Observed build-up of grease on nonfood-contact surface. Sides of equipment at cook line.
- Observed clean equpment stored outside back door.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Server preparing salad did not wash hands before handling food.
- Observed employee with no hair restraint. Server preparing salad.
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Observed equipment in poor repair. blue Containers broken in walk in cooler.
- Observed floor area(s) covered with standing water, outside by ice machine area.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server preparing salad wearing a bracelet.
- Critical - Observed food stored in a prohibited area. Onions,ginger root and avacados stored outside back door. Corrected On Site.
- Critical - Observed food stored on floor. Plastic containers with food on floor in walk in cooler.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Hand held slicer and grader put away clean at three compartment sink.
- Observed gaskets/seals on cold holding unit in poor repair. Cook line prep unit.
- Critical - Observed handwash sink used for purposes other than handwashing. Container of dirty silverware stored in hws.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Bread crumbs dry storage.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Plastic bowl used to scoop flour.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Rice in dry storage. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop for rice. Corrected On Site. Repeat Violation.
- Critical - Observed live flies in kitchen.
- Observed news paper used as food contact surface covering vegetables.
- Observed nonfood-grade containers used for food storage. Grocery bags used to store foods. Repeat Violation.
- Observed nonfood-grade containers used for food storage. Plastic containers for food.
- Observed old labels stuck to food containers after cleaning.
- Observed personal care item stored with food. Cell phones stored on cook line.
- Observed personal care item stored with food. Jackets stored over cans of condensed milk.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Bean sprouts cold holding at 60 degrees fahrenheit in reach in cooler. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked chicken at 53 degrees fahrenheit in walk in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cornstarch and water at 74 degrees fahrenheit at cook line.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw pork at 78 degrees fahrenheit at cook line.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw shrimp at 44 degrees fahrenheit and tofu at 49 degrees fahrenheit in prep unit.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw quail on ttop of raw shrimp in reach in freezer. Corrected On Site.
- Observed reuse of single-service articles. Hot sauce bottle used to store oil. Corrected On Site.
- Observed reuse of single-service articles. Ss spoon used to scoop pepper.
- Critical - Observed screen in door torn/in poor repair. Back door.
- Critical - Observed soil buildup inside ice bin.
- Critical - Observed soil residue in storage containers. Container with ginger root outside interior dirty.
- Critical - Observed toxic item stored by food. Air freshner stored next to tea in wait station. Corrected On Site.
- Critical - Observed toxic item stored by food. Butane stored next to tea in cabinet. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Large pots of soup not covered in walk in freezer. Corrected On Site. Repeat Violation.
- Critical - Observed uncovered food in holding unit/dry storage area. Raw chicken and vegetables in walk in cooler not covered.
- Critical - Outer openings not protected with self-closing doors. Back door not self closing and has damage to bottom of door.
- Critical - Portable fire extinguisher not fully charged. For reporting purposes only.
- Critical - Vacuum breaker mising at hose bibb. Back door.
- Critical - Working containers of food removed from original container not identified by common name. White container of flour not labeled.
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4/20/2011 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name. [ sugar container at wait station]
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [ bean sprout is 60 F, in kitchen RIC] Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / fresh garlic in oil was 48 F / Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit. / in chest freezer, in dry storage
- Critical. No conspicuously located thermometer in holding unit. / in kitchen RIC
- Critical. Observed food stored on floor. / rice in dry storage Repeat Violation.
- Critical. Observed uncovered food in holding unit/dry storage area. / soup pots in WIF
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. / by rice cooker Repeat Violation.
- Nonhandled cup used to scoop food, inside peanut container
- Nonhandled plastic cup used to scoop food, in bulk rice container
- Observed single-use chili sauce bottle reused for the storage of fish sauce, in kitchen
- Observed nonfood-grade containers used for food storage. . in dry storage Repeat Violation.
- Observed nonfood-grade containers used for food storage. / in RIC Repeat Violation.
- Observed nonfood-grade containers used for food storage. / in WIF
- Observed nonfood-grade containers used for food storage. / in kitchen Repeat Violation.
- Raw/unsealed wooden shelving in dry storage
- Cardboard used as table liner at cookline
- Observed knife stored in crevices between equipment. / at cookline
- Unwrapped single-service utensils not presented so that only the handles are touched. / plastic fork, spoons at cookline Repeat Violation.
- Observed single-service items stored on floor. / Box of to-go cups, in dry storage Repeat Violation.
- Critical. Observed incorrect information on Hotel and Restaurant license. [ Observed owner name on DHR is Pho 88 Restaurant LLC. It does not match owner name on ABT license / Phan & Associates Inc]
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12/3/2010 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Pho 88 Restaurant, 730 N Mills Avenue, Orlando, FL »