Viet Corner Restaurant

Violations (14)

• 3

  Management, food employees, and conditional employees; knowledge, responsibilities, and reporting

• 15

  Food separated and protected

• 22

  Proper cold holding temperatures (41°F/45°F)

• 28

  Toxic substances properly identified, stored, and used

• 37

  Food properly labeled; original container

• 39

  Contamination prevented during food preparation, storage, and display

• 41

  Wiping cloths; properly used and stored

• 43

  In-use utensils; properly stored

• 47

  Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used

• 51

  Plumbing installed; proper backflow devices

• 54

  Garbage and Refuse are properly disposed of; facilities maintained

• 55

  Physical facilities installed, maintained, and clean

• 56

  Adequate ventilation and lighting; designated areas used

• 58

  Permit (Current & Valid)