Each week, we intend to bring you a list of 5 restaurants with the largest number of health inspection violations. Here is this week’s batch of top offenders, whose violations included food not being stored at safe temperatures, and roach activity. Gross.
Ewwww
Pho 99 Vietnamese Grill (5024 Blanding Blvd)
Inspection date: 5/2/2016
Total: 30 (High: 6, Intermediate: 8, Basic: 16)
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. 0 ppm, bucket has pink liquid, looks like soap, and states chlorine sanitizer, owner will use triple sink with chlorine **Corrective Action Taken** **Warning**
High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Sanitizer bucket has no chlorine in it, has pink liquid that looks like soap, explained to owner to set up chl in triple sink, 100 ppm **Corrective Action Taken** **Warning**
High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 78° cooked noodles, bag states perishable, owner placed it in cooler, 76° sprouts, owner added ice, explained time as public health control **Corrective Action Taken** **Warning**
High Priority – Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. 116° soup on stove, burner off, owner turned burner on, explained time as public health control **Corrective Action Taken** **Warning**
High Priority – Raw animal food stored over or with ready-to-eat food in reach-in freezer – not all products commercially packaged. Raw fish on tray on shelf above cooked tendon in, owner rearranged **Corrected On-Site** **Warning**
High Priority – Roach activity present as evidenced by live roaches found. 6 live roaches under soy bucket by cook line, kitchen, a couple killed by owner **Warning**
Tropical Smoothie Cafe (9610 Applecross Rd Set 110)
High Priority – Live, small flying insects in kitchen, food preparation area, or food storage area. One by warmer **Warning**
High Priority – Potentially hazardous (time/temperature control for safety), commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Cooked chicken 99-105, left on top of oven to reheat, has been at least two hrs, employee stated, employee discarded them **Corrective Action Taken** **Warning**
High Priority – Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cooked chicken **Warning**
Tropical Smoothie
High Tide (1200 Riverplace Dr)
High Priority – Live, small flying insects in kitchen, food preparation area, or food storage area. One live fly by three compartment. One live fly by single service behind the counter. **Warning**
High Priority – Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Baked spaghetti above the oven at 104-120°. Placed in oven to be reheated. **Corrective Action Taken** **Warning**
Sandwich House (5141 Beach Blvd)
Inspection date: 5/2/2016
Total: 16 (High: 5, Intermediate: 4, Basic: 7)
High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed operator handling money and taking phone orders and then touched sliced cheese with bare hands, without washing hands first. **Warning**
High Priority – Employee rubbed hands together for less than 10-15 seconds while washing hands. Cook at first make table washed his hands several times for less than 10-15 seconds. Approximately 4-5 seconds. **Warning**
High Priority – Live, small flying insects in kitchen, food preparation area, or food storage area. One live fly at the end of cook line. At least 10 live flies at the end of dry storage. **Warning**
High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham, roast beef, cut lettuce and cut tomatoes, cut ham, sliced ham all at 50-56° on top section of make table at the end of cook line. Lid is left open. Operator turned down thermostat. **Corrective Action Taken** **Repeat Violation** **Warning**
High Priority – Warewashing sanitizing solution exceeding the maximum concentration allowed. Chlorine, more than 200ppm. Diluted by cook. 200ppm. **Corrected On-Site** **Warning*
Sake House (1478 Riverplace Blvd 101)
Inspection date: 5/5/2016
Total: 16 (High: 2, Intermediate: 3, Basic: 11)
High Priority – Raw animal food stored over ready-to-eat food. Container with raw shrimp over plate with krab meat and cream cheese rolls, reach in cooler. Also, tray with raw beef over tray with cut broccoli, in walk in cooler. . All rearranged by operator. **Corrected On-Site** **Warning**
High Priority – Small flying insects in bar area. Approximately 15-20 flies in bar, by soda gun. **Warning**