VILLAGE HOUSE QUE VIET

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This establishment failed its most recent health inspection. Review the record below before ordering.

Inspection history

1. Mar 30, 2026

   ✕
   7 violations

   • The business license must be posted where it can be easily seen.
   • Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
   • Prevent grease or condensation from exhaust ventilation hood systems from draining or dripping onto food, equipment, utensils, linens, single-service articles, and single-use articles.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
   • Have at least 10-foot candles of light intensity at a distance of 30 inches from the floor in: • Walk-in refrigeration units • Dry food storage areas • In other areas while being cleaned
   • Provide a pressure type vacuum breaker device on water supply lines used for water pressure cleaning systems, recoil hose reels, flex hose water supplies, or other situations where the control valve is located downstream from the water supply source. Atmospheric vacuum breakers are prohibited in these applications.

2. Feb 18, 2026

   ✕
   11 violations

   • Keep a log to record employee illness symptoms. Have it available upon request.
   • The business license must be posted where it can be easily seen.
   • Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Prevent grease or condensation from exhaust ventilation hood systems from draining or dripping onto food, equipment, utensils, linens, single-service articles, and single-use articles.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
   • Have at least 10-foot candles of light intensity at a distance of 30 inches from the floor in: • Walk-in refrigeration units • Dry food storage areas • In other areas while being cleaned
   • Sanitize food contact surfaces before using and after cleaning.
   • Have a test kit for the type of sanitizer used.
   • Provide a pressure type vacuum breaker device on water supply lines used for water pressure cleaning systems, recoil hose reels, flex hose water supplies, or other situations where the control valve is located downstream from the water supply source. Atmospheric vacuum breakers are prohibited in these applications.

3. Dec 19, 2024

   ✕
   4 violations

   • Post the Certified Food Protection Manager certificate.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • The business license must be posted where it can be easily seen.
   • Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

4. Dec 4, 2023

   ✕
   8 violations

   • Post the Certified Food Protection Manager certificate.
   • Food employees must use a closed beverage container within the food preparation or utensil washing areas.
   • Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Cool TCS food prepared from ingredients at ambient temperature within 4 hours to 41 degrees F (5 degrees C) or less.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • The business license must be posted where it can be easily seen.