Pho Vinh 2

Violations (19)

• 2

  Certified Food Protection Manager / Food Handler Certificates

• 10

  Adequate handwashing facilities supplied & accessible

• 15

  Food separated and protected

• 16

  Food-contact surfaces: cleaned & sanitized

• 21

  Proper hot holding temperatures (135°F)

• 22

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

• 28

  Toxic substances properly identified, stored, and used

• 33

  Proper cooling methods used, adequate equipment for temperature control

• 36

  Thermometers are provided and accurate

• 39

  Contamination prevented during food preparation, storage, and display

• 40

  Personal cleanliness

• 41

  Wiping cloths; properly used and stored

• 43

  In-use utensils; properly stored

• 45

  Single-use/single-service articles; properly stored, used

• 47

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

• 48

  Warewashing facilities, installed, maintained, used, test strips

• 49

  Non-food contact surfaces clean

• 56

  Adequate ventilation and lighting; designated areas used

• 58

  Permit (Current & Valid)