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Licensee
Name: BEN THANH RESTAURANT License Number: SEA6215242
Rank: Seating License Expiration Date: 02/01/2020
Primary Status: Ownership Changed Secondary Status:
Location Address: 4200 62 AVE N UNIT C
PINELLAS PARK, FL 33781

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 12/21/2016 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
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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
16-21-4    Basic - Accumulation of debris on exterior of warewashing machine.
14-01-4    Basic - Bowl or other container with no handle used to dispense food. In salt container.
32-12-4    Basic - Covered waste receptacle not provided in women's bathroom.
08B-49-4    Basic - Employee personal food not properly identified and segregated from food to be served to the public. Pickled mustard greens and steamed eggs.
40-06-4    Basic - Employee personal items stored in or above a food preparation area. Purse above food on rack.
08B-30-4    Basic - Food stored in dry storage area not covered. Salt in container that is not covered. Stored in dry storage shelf. **Corrected On-Site**
08B-38-4    Basic - Food stored on floor. Beef broth stored on floor when cooling. **Corrected On-Site**
33-19-4    Basic - Garbage on the ground and/or pad around dumpster.
14-69-4    Basic - Ice buildup in reach-in freezer.
24-05-4    Basic - Ladle with debris in it hanging on rack.
33-11-4    Basic - Missing drain plug at dumpster.
51-18-6    Basic - No copy of latest inspection report available.
14-31-4    Basic - Nonfood-grade bags used in direct contact with food. Lettuce and raw meats stored in plastic bags.
33-16-4    Basic - Open dumpster lid.
06-04-4    Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Pork thawing in open cooler on floor.
14-41-4    Basic - Reach-in cooler gasket torn/in disrepair.
25-32-4    Basic - Reuse of single-service articles. Plastic water bottles being used to hold broth.
23-05-4    Basic - Soil residue build-up on racks in kitchen.
36-27-5    Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind fridge and grill.
02D-01-5    Basic - Working containers of food removed from original container not identified by common name. Salt and sugar containers.
12A-07-4    High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. **Corrective Action Taken**
09-01-4    High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Lettuce, bell pepper, beef, noodles. **Corrective Action Taken**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. On counter in kitchen Cut tomatoes 63°F, lettuce 73°F, sprouts 73°F.
08A-08-4    High Priority - Raw animal food stored in same container as ready-to-eat food. Raw pork (thawing) stored in container with cabbage. **Corrected On-Site**
08A-22-4    High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer.
12A-09-4    High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw beef then grabbed RTE vegetables. **Corrective Action Taken**
22-02-4    Intermediate - Accumulation of food debris/grease on food-contact surface. Toaster.
03D-15-4    Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pots sitting on floor in front of fan. Pots more than 4 inches deeps. 92°F at 1:50. Employee put pots in cooler to cool faster. Advised employee to distribute contents into smaller batches. 85°F at 2:40.
31A-09-4    Intermediate - Handwash sink not accessible for employee use at all times. Buckets in front of hand wash sink.
31A-11-4    Intermediate - Handwash sink used for purposes other than handwashing. Strainer and pot in sinks.
53A-05-5    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.
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in women's restroom.
22-18-4    Intermediate - Soil residue in food storage containers.
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright ©2023 Department of Business and Professional Regulation - State of Florida. Privacy Statement

Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail. If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one. The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public. Please see our Chapter 455 page to determine if you are affected by this change.