VINA PHO AND GRILL

Order for delivery

Inspection history

1. Oct 23, 2025

   ✓
   5 violations

   • 06 - Proper eating, tasting, drinking, or tobacco use OBSERVATION: Observed employees with open drinks and food throughout kitchen area. 2-401.11 Eating, Drinking, or Using Tobacco. An EMPLOYEE shall eat, drink, or use any form of TOBACCO PRODUCTS only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection cannot result. A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: (1) The EMPLOYEE'S hands; (2) The container; and (3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Education provided. Items relocated upon request. Person in charge acknowledges language barrier. Inspector sent translated signage via email. Operator will print and post in designated areas.
   • 41 - Wiping cloths; properly used & stored Observed wiping cloth stored on counter next to food prep station, used to wipe down food prep surfaces per operator. 3-304.14 (B) Wiping Cloths, Use Limitation. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution. Operator moved wiping cloth to sanitizer bucket. Education provided.
   • 15. Food separated and protected Observed raw meat in metal container above ready to eat cilantro in walk in cooler. 3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (A) FOOD shall be protected from cross contamination by: separating raw animal FOODS during storage, preparation, holding, and display from Raw READY-TO-EAT FOOD. Operator moved raw meat below RTE cilantro. Education provided
   • 2. Certified Food Protection Manager Observed person in charge did not have a CFPM certificate, Owner who is on vacation does have one, not present today. 2-102.12 The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Education provided.
   • 10. Adequate handwashing sinks properly supplied and accessible Observed handwashing sink at front of kitchen lacking paper towels and waste receptacle. Observed handwashing sink on cook line lacking handwashing signage and a hose attached to the faucet. Scrub pads and food debris in handsink basin. 5-205.11 Using a Handwashing Sink. (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (B) A HANDWASHING SINK may not be used for purposes other than handwashing 6-301.12 Hand Drying Provision. Each HANDWASHING SINK shall be provided with (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel 6-301.14 Handwashing Signage. A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES. 6-301.20 Disposable Towels, Waste Receptacle. A HANDWASHING SINK or group of adjacent HANDWASHING SINKS that is provided with disposable towels shall be provided with a waste receptacle Person in charge removed hose from faucet and scrub pads sink basin. Education and handwashing signage stickers provided.