Vietnamese Noodle House

Violations (13)

• 1

  Person in charge present, demonstrates knowledge, and performs duties

• 3

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

• 8

  Hands clean and properly washed

• 21

  Proper hot holding temperatures (135°F)

• 33

  Proper cooling methods used, adequate equipment for temperature control

• 35

  Approved thawing methods used

• 38

  Insects, rodents, and animals not present

• 39

  Contamination prevented during food preparation, storage, and display

• 40

  Personal cleanliness

• 41

  Wiping cloths; properly used and stored

• 49

  Non-food contact surfaces clean

• 55

  Physical facilities installed, maintained, and clean

• 56

  Adequate ventilation and lighting; designated areas used