PHO BOCA

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top on cook line at Cooked beef; (49F - Cold Holding); cooked shrimp (49F - Cold Holding), manager said they just put it in there. Chef removed some and put ice on other, and called for maintenance

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top on cook line at Cooked beef; (49F - Cold Holding); cooked shrimp (49F - Cold Holding), manager said they just put it in there. Chef removed some and put ice on other, and called for maintenance

High Priority

Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Handwashing sink at cook line has drain pipe going into drain.

High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Handwashing sink at cook line has drain pipe going into drain.

High Priority

In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop sitting in standing water. Chef removed water.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop sitting in standing water. Chef removed water. **Corrected On-Site**

Basic

No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No heat recording device

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No heat recording device

Intermediate

No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate

Employee with no hair restraint while engaging in food preparation. Employee engaged in food preparation was not wearing a hair restraint. Employee put on hair restraint

Basic - Employee with no hair restraint while engaging in food preparation. Employee engaged in food preparation was not wearing a hair restraint. Employee put on hair restraint **Corrected On-Site**

Basic

No soap provided at handwash sink. No handwashing soap at handwashing sink on cook line. Chef filled soap

Intermediate - No soap provided at handwash sink. No handwashing soap at handwashing sink on cook line. Chef filled soap **Corrected On-Site**

Intermediate

In-use knife/knives stored in cracks between pieces of equipment. Knives were between coolers on cook line. Chef removed knives

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives were between coolers on cook line. Chef removed knives **Corrected On-Site**

Basic