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Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.

Licensee
Name: BOWL OF PHO License Number: SEA2613881
Rank: Seating License Expiration Date: 06/01/2017
Primary Status: Ownership Changed Secondary Status:
Location Address: 9902 OLD BAYMEADOWS RD
JACKSONVILLE, FL 32256

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 07/17/2013 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
4 7 4
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
24-10-4    Basic - Clean knives/utensils stored in crevices between equipment. Cookline
08B-38-4    Basic - Food stored on floor. Container of cooking oil. Also produce walk in cooler
10-01-4    Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Bulk container of spices.
21-10-4    Basic - Wiping cloth/towel used under cutting board. Dirty cloth under cutting board
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Bean sprouts 47°, corrective action placed in walk in cooler.
08A-05-4    High Priority - Raw animal food stored over ready-to-eat food. Raw eggs over produce walk in cooler
12A-09-4    High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee took lid off cup, drank, then replaced lid and handled food, did not wash hands or change gloves.
41-10-4    High Priority - Toxic substance/chemical improperly stored. Can of dust remover on shelf with bottles of alcohol, storage area.
22-20-4    Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
31A-13-4    Intermediate - Employee used handwash sink as a dump sink. Employee dumped container of water and bean sprouts in hand sink.
31A-09-4    Intermediate - Handwash sink not accessible for employee use at all times. Bowl of produce blocking hand sink across from cook line.
53A-05-4    Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
16-34-4    Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
02C-02-4    Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, shrimp, beef, walk in cooler
53B-05-4    Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired 3/11/2013
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395