PHO VIET

Equipment and utensils that come into direct contact with food are visibly dirty and need to be cleaned.

Code 4.5(A)(1)

4.2(I)(1) - Temperature Measuring Devices - Manual and Mechanical Warewashing

Code 4.2(I)(1)

3.2(M)(1) - Wiping cloths - use limitation

Code 3.2(M)(1)

Food stored in containers that aren't the original packaging must be labeled with the name of what's inside.

Code 3.2(D)

5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance

Code 5.1(O)(1)

3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking

Code 3.4(G)(1)

The restaurant does not have a certified food safety manager on staff, or that person couldn't demonstrate proper knowledge of food safety practices.

Code 2.4(A)(3)