- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- 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 desserts in small saucers 85 five trays held on to of the storage reach in cooler by the rear door. Corrective action taken. Moved to the walk in cooler. **Warning** 8-19 not observed
- Intermediate - Potentially hazardous (time/temperature control for safety) food being cooled in an ice bath and the ice has all melted. Bean sprouts 69. Held in the prep area. Corrective action taken. Ice added and the sprouts were transferred to a larger bowl **Warning** 8-19 sprouts 47 just added to ice bath and held in the reach in cooler by the pass thru door
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08/19/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Shrimp 51. Tomato 51. Both in the storage reach in cooler facing the wok. See stop sale No corrective action taken, recommended the product be discarded **Repeat Violation** **Warning**
- 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 desserts in small saucers 85 five trays held on to of the storage reach in cooler by the rear door. Corrective action taken. Moved to the walk in cooler. **Warning**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Zero ppm. Corrective action taken. Primed the line. 100 ppm **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Lettuce 46. Tofu 46. Tofu/beef 46. All in the reach in cooler closest the pass thru door. No corrective action taken. **Repeat Violation** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. See (03A) tomato and shrimp **Warning**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Pho beef menu line items 45-56, contains raw beef **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food being cooled in an ice bath and the ice has all melted. Bean sprouts 69. Held in the prep area. Corrective action taken. Ice added and the sprouts were transferred to a larger bowl **Warning**
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08/18/2014 | Routine - Food | Warning Issued |
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area. Center area of the kitchen by the three compartment sink
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Banh day 49. Cream 50. 51. Beef 46. Pork 45. All in the storage Reach in cooler unit closest the rear door. The fan had been completely covered with commercially processed onions.
- High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. After handling the floor mats the employee proceeded to carry the ice bucket without washing hands to break the contamination cycle
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Corn starch 50 discarded, poultry 45. Pork 44. Egg rolls 44 in the storage reach in cooler unit facing the wok, or the first unit as you enter the cooking area.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Corn starch, heavy cream and banh day labeled for retail
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Tofu, beef, beef tongue, pork, etc a date is required
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4/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In rice, kitchen **Corrected On-Site**
- Basic - Ripped/worn tin foil used as food-contact shelf cover. Servers area
- Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons, servers area
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked spring rolls 90 fried tofu 90 for 15 minutes per mgr, moved to reach in cooler for cooling
- High Priority - Vacuum breaker missing at hose bibb. Outside back door
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Cooked spring rolls, fried tofu on cookline. Moved to reach in cooler.
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11/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Cook line **Corrected On-Site**
- Basic - Hood soiled with accumulated grease.
- Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Incorrect address printed on labels for the sesame balls
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef 44 bottom section of the left side reach in cooler in/at cook line
- High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table y no complete physical barrier between top and bottom. Eggs over RTE in right side reach in cooler in/at cook line **Corrected On-Site**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee reported to work washed hands at the prep sink instead of the hand sink, additionally the employee used no soap. **Corrected On-Site**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. The Boba machine in the wait staff area **Corrected On-Site**
- Intermediate - Ice chute soiled/build up of mold-like substance/slime. To the ice shredding machine in the wait staff area
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For the items placed by the register, sesame balls and other items. Provided state form
- Intermediate - Soil residue in food storage containers. Strainer baskets, lids etc **Corrected On-Site**
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4/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 29-11-1 Observed leaking pipe at plumbing fixture. the water heater is leaking
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9/25/2012 | Routine - Food | Call Back - Complied |
- Critical - Ambient air thermometer in the walk in cooler was broken and not accurate within +/- 3 degrees Fahrenheit.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. The prep reach in cooler by the kitchen wait staff area is in op do not use unit for the safe storage of temperature controlled foods until certain the unit is capable of maintaining temps of 41 f degrees or below
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. The walk in cooler is in op do not use unit for the safe storage of temperature controlled foods until certain it is capable of maintaining temps of 41 f degrees or below
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm dish machine
- Critical - No conspicuously located thermometer in each holding unit in the kitchen
- Critical - No conspicuously located thermometer in holding unit. in each holding unit in the wait staff area
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. The interior of both doors are soiled
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on prep table behind customer food in the kitchen wait staff area
- Observed build-up of grease on nonfood-contact surface. hood filters Repeat Violation.
- Critical - Observed cloth used as a food-contact surface. brown towel in contact with tofu
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employees were multi-tasking cleaning, handling both raw and ready to eat all without washing hands to break the contamination cycle (all)
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. scoop by the rice warmer Repeat Violation.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue, to the upper cover to the prep reach in cooler on the cookline
- Observed leaking pipe at plumbing fixture. the water heater is leaking
- Critical - Observed objectionable odors in bathroom. mens restroom
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Bean sprouts 63, tofu 80, tofu 63 and noodle salad 63 f degrees in the prep reach in cooler in the kitchen wait staff area Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pork 45, rice 47, noodle 47, noodle 45 f degrees in the walk in cooler Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. milk sweeten 62 f degrees left out in the wait staff area. corrective action taken moved to holding unit
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. noodles 62, bean sprouts 50 f degrees in the storage reach in cooler on the cookline. according to the operator the item was recently washed and or cooked so ice bath was recommended
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pork 45 f degrees in the prep reach in cooler on the cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sweet beans balls 44, 55 f degrees in the storage reach in cooler closest the rear door.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk at the wait staff area storage reach in cooler
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. rear door has a gap
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice 107-108 f degrees in warmer on the cookline
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. potato, plant food in the storage area of the prep reach in cooler on the cookline
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). See 3A temps walk in cooler 47 f degrees or higher.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). see 3A kitchen wait staff area prep reach in cooler
- Critical - Vacuum breaker mising at hose bibb. one required at each hose by the dish machine, hand sink and cookline, for a total of 3 Repeat Violation.
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9/24/2012 | Routine - Food | Warning Issued |
- Violation: 14-33-1 Observed equipment in poor repair. the door to the prep reach in cooler being held closed with a towel
- Critical - Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue. two units on the cookline
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3/21/2012 | Routine - Food | Call Back - Complied |
- Critical - Certified Food Manager unable to answer basic Food Code questions. PIC unaware of big five and health policy. Provided DBPR Hr form
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. chicken 74 f degrees since 1030 am, in the prep reach in cooler on the cookline. corrective action taken moved to the walk in freezer.
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. off by 4 f degrees Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. knives stored between prep reach in cooler on the cookline Corrected On Site. Repeat Violation.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation 8 employees present .
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. drink cup on rhe storage reach in cooler by the rear door
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. drink cup over the prep reach in cooler on the cookline
- Observed equipment in poor repair. the door to the prep reach in cooler being held closed with a towel
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. fire grill
- Critical - Observed handwash sink used for purposes other than handwashing. sink at the wait staff area used as storage Corrected On Site.
- Critical - Observed interior of microwave soiled all on the cookline
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. two units on the cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Rice and bologny 91, rice white 90, rice green 78 f degrees all left on the counter by the register. provided DBPR Hr form
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. bean sprouts 63 f degrees in the prep reach in cooler by the pass thru door Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pork 45 f degrees in the walk in cooler
- Critical - Observed raw animal food stored over cooked food. beef raw noncommercially wrapped over cooked pork in the walk in freezer. provided DBPR Hr form
- Observed severe build-up of grease on nonfood-contact surface of the hood filters
- Critical - Observed the use of an unclean thermometer. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. pork rolls 102 f degrees on top of the fryer on a wire mesh
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked foods pork held 24 hrs or greater not dated in the walk in cooler
- Critical - Vacuum breaker mising at hose bibb. hose at the cookline and hose at the dish machine
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3/20/2012 | Routine - Food | Warning Issued |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Light not functioning. Over cook line.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Gaskets on reach-in cooler at cook line.
- Observed ceiling in disrepair. Above prep table and slicer.
- Observed gaskets/seals on cold holding unit in poor repair. Reach-in cooler under slicer.
- Observed grease accumulated on kitchen floor.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked pork at 44 degrees farenheit in reach-in cooler at cook line.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sprouts at 53 degrees fahrenheit in prep unit.
- Critical - Observed uncovered food in holding unit/dry storage area. Raw fish walk-in cooler.
- Observed utensils stored in crevices between equipment. Knives at cook line between eqiupment.
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8/16/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Hotel and Restaurant license not properly displayed. Expired license displayed. Corrected On Site.
- Observed attached equipment soiled with accumulated dust. Fan covers in walk in cooler.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Gaskets on cook line reach in cooler.
- Critical - Observed expired Food Manager Certification. Hong Missy Nguyen expired 9/28/10.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook prepiaring food wearing a bracelet. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. Vegetable reach in cooler at back door.
- Observed grease accumulated on kitchen floor. Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb. At cook line.
- Critical - Vacuum breaker mising at hose bibb. Hose connection under dish machine.
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4/7/2011 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/26/2010 | Routine - Food | Call Back - Complied |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Observed ice scoop with handle in contact with ice.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. putting on gloves not wash hands between; tasks
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Equipment or utensils not designed or constructed in a durable manner. t shirt bags used for food
- Equipment or utensils not designed or constructed in a durable manner. non food grade mixer used
- No mop sink or curbed cleaning facility provided. with no hot & cold running water This violation must be corrected by : 10-10-10.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed toxic item stored in food preparation area.
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8/10/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. grill ric mixed cooked food not date marked
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. misc meats in wic not date marked
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food.wic un over wash veggie
- Observed nonfood-contact equipment in poor repair swing doors to kitchen with holes & cracked bottom
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. not handle to handle
- Critical. Observed handwash sink used for purposes other than handwashing. buckets I sink @ front
- Critical. Observed toxic item stored in food preparation area.
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10/12/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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