PHO VIET

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Inspection history

1. Aug 6, 2026

   ✓
   1 violation

   • 2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager

2. Aug 5, 2026

   ✕
   36 violations

   • 4.3(B)(2) - Fixed equipment installation - Spacing or Sealing
   • 2.4(C)(15) - IV. Demonstration of Knowledge - Person in charge - duties
   • 4.7(B)(4) - Frequency of Laundering - Specifications
   • 4.8(E)(1)(3) - Single-Service Articles and Single-Use Articles - Storage
   • 3.2(C)(1)(c) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
   • 3.2(C)(1)(H) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
   • 4.7(A) - Clean linens.
   • 3.4(E)(1) - VI. Time/Temperature Controlled Safety Food - Cooling methods
   • 4.8(G)(1) - Kitchenware and Tableware - Handling
   • 3.2(Y) - Miscellaneous Sources of Contamination
   • 6.4(N)(1) - Maintaining premises: unnecessary items and litter.
   • 3.2(M)(1) - Wiping cloths - use limitation
   • 3.2(C)(1)(e) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
   • 4.5(B)(4)(b) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency
   • 4.8(E)(1) - Equipment, Utensils, Linens - Storage
   • 4.4(B) - Cutting surfaces.
   • 4.8(A)(1) - Equipment and Utensils - Air-Drying
   • 3.5(D)(6) - Other Forms of Information
   • 3.2(M)(2)(a) - Wiping cloths - use limitation
   • 4.1(K)(2) - Food Temperature Measuring Devices - Accuracy
   • 2.4(B)(1) - IV. Demonstration of Knowledge - Demonstration of Knowledge
   • 2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager
   • 2.1(A) - I. Employee Health - Management and Personnel - Employee Health
   • 2.2(C) - III. Preventing Contamination by Hands - Hands and arms - When to Wash
   • 4.4(S)(1) - Single-service articles and Single-use Articles - Use Limitations
   • 3.5(C)(2)(e) - Food Labeling - Allergens
   • 4.5(A)(2)(3) - Food-Contact Surfaces of Cooking Equipment and Pans and Nonfood-Contact Surfaces Equipment
   • 2.3(D) - Hair restraints, effectiveness
   • 3.2(K) - In-use utensils - between-use storage
   • 4.7(B)(1) - Frequency of Laundering - Specifications
   • 3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding
   • 3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Hot Holding
   • 3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
   • 5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance
   • 3.6 - VII. Protection from Contamination - Food: Discarding Unsafe, Adulterated, or Contaminated Food/Embargo
   • 7.1(P) - X. Chemical - Other Personal care items - Storage

3. Mar 6, 2026

   !
   7 violations

   • 3.2(M)(1) - Wiping cloths - use limitation
   • 4.2(I)(1) - Temperature Measuring Devices - Manual and Mechanical Warewashing
   • 4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch
   • 3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
   • 5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance
   • 2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager
   • 3.2(D) - Food Storage Containers - Identified with Common Name of Food

4. Feb 27, 2026

   ✕
   34 violations

   • 3.2(C)(1)(c) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
   • 5.1(C)(1) - III. Preventing Contamination by Hands - Handwashing facility - Installation
   • 4.2(I)(1) - Temperature Measuring Devices - Manual and Mechanical Warewashing
   • 4.5(F) - Precleaning methods
   • 4.5(J) - Rinsing procedures
   • 8.0(A) - Warning Statement
   • 4.5(D) - Nonfood-contact surfaces - cleaning frequency
   • 3.2(D) - Food Storage Containers - Identified with Common Name of Food
   • 3.1(A)(3) - V. Food from Approved Source - Sources - Compliance with Food Law
   • 2.1(A) - I. Employee Health - Management and Personnel - Employee Health
   • 2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager
   • 2.4(A)(1) - IV. Demonstration of Knowledge - Assignment of Responsibility
   • 5.1(C)(4) - III. Preventing Contamination by Hands - Handwashing facility - Installation
   • 3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
   • 4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch
   • 4.4(D) - Warewashing equipment: Cleaning Frequency
   • 3.2(M)(1) - Wiping cloths - use limitation
   • 3.2(Q) - Food Storage: Preventing Contamination from the Premises
   • 4.0(E) - Galvanized Metal - Use Limitation
   • 4.7(C) - Storage of Soiled Linens - Methods
   • 5.0(I) - Pressure
   • 3.2(K) - In-use utensils - between-use storage
   • 3.2(M)(2)(a) - Wiping cloths - use limitation
   • 4.6(C)(3) - VII. Protection from Contamination - Sanitizing Frequency Utensils/Food Contact Surfaces - Before Use After Cleaning
   • 4.8(A)(1) - Equipment and Utensils - Air-Drying
   • 2.4(B)(1) - IV. Demonstration of Knowledge - Demonstration of Knowledge
   • 4.7(A) - Clean linens.
   • 3.2(C)(1)(H) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
   • 2.4(B)(2)(j) - IV. Demonstration of Knowledge - Demonstration of Knowledge
   • 3.2(C)(1)(e) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
   • 3.2(J) - VII. Protection from Contamination - Food Contact with Equipment, Utensils, and Linens
   • 5.1(L)(1) - III. Preventing Contamination by Hands - Handwashing Sinks - Location and Placement
   • 2.4(B)(2)(k) - IV. Demonstration of Knowledge - Demonstration of Knowledge
   • 4.4(N)(1-5) - VII. Protection from Contamination - Manual/Mechanical Warewashing Equipment, Chemical Sanitization Criteria

5. Feb 13, 2026

   ✕
   24 violations

   • 4.8(E)(1) - Equipment, Utensils, Linens - Storage
   • 5.1(C)(1) - III. Preventing Contamination by Hands - Handwashing facility - Installation
   • 2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager
   • 2.1(A) - I. Employee Health - Management and Personnel - Employee Health
   • 2.2(D) - III. Preventing Contamination by Hands - Hands and arms - Where to Wash
   • 3.2(D) - Food Storage Containers - Identified with Common Name of Food
   • 4.5(A)(2)(3) - Food-Contact Surfaces of Cooking Equipment and Pans and Nonfood-Contact Surfaces Equipment
   • 4.7(B)(1) - Frequency of Laundering - Specifications
   • 8.0(A) - Warning Statement
   • 4.5(D) - Nonfood-contact surfaces - cleaning frequency
   • 4.5(B)(4)(e) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency
   • 3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
   • 4.8(A)(1) - Equipment and Utensils - Air-Drying
   • 3.2(C)(1)(e) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
   • 3.2(J) - VII. Protection from Contamination - Food Contact with Equipment, Utensils, and Linens
   • 4.5(C) - VII. Protection from Contamination - Cooking and Baking Equipment - Cleaning Frequency
   • 6.4(N)(1) - Maintaining premises: unnecessary items and litter.
   • 3.2(Q) - Food Storage: Preventing Contamination from the Premises
   • 4.0(E) - Galvanized Metal - Use Limitation
   • 6.4(F) - Drying Mops
   • 4.2(I)(1) - Temperature Measuring Devices - Manual and Mechanical Warewashing
   • 3.2(C)(1)(c) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
   • 4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch
   • 3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking

6. Jul 25, 2025

   !
   10 violations

   • 3.4(C) - Thawing TCS
   • 3.2(Q) - Food Storage: Preventing Contamination from the Premises
   • 3.2(J) - VII. Protection from Contamination - Food Contact with Equipment, Utensils, and Linens
   • 6.2(C) - III. Preventing Contamination by Hands - Handwashing Sinks - Hand Drying Provision
   • 6.2(B) - III. Preventing Contamination by Hands - Handwashing Cleanser - Availability
   • 3.2(C)(1)(e) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
   • 3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
   • 5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance
   • 7.1(P) - X. Chemical - Other Personal care items - Storage
   • 4.2(G)(1) - Food temperature measuring devices.

7. Feb 4, 2025

   !
   7 violations

   • 3.2(K) - In-use utensils - between-use storage
   • 3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
   • 5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing facility
   • 7.1(A) - X. Chemical - Poisonous/toxic material
   • 3.5(C) - Food labels
   • 3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition
   • 3.2(Q) - Food Storage

8. Aug 27, 2024

   ✓