LAU VIETNAMESE PHO

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Inspection history

1. Jun 9, 2026

   ✓
   4 violations

   • Non food contact surfaces of equipment not clean
   • Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

2. May 27, 2026

   ✓
   7 violations

   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
   • Non food contact surfaces of equipment not clean
   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions

3. Dec 18, 2025

   ✓
   2 violations

   • Improper thawing procedures used
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

4. Dec 8, 2025

   ✕
   3 violations

   • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
   • Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

5. Jan 31, 2024

   ✓
   1 violation

   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained

6. Jan 17, 2024

   ✕
   5 violations

   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
   • Critical: Shellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days.
   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained