A91.5
PHO NAM VIETNAMESE CUISINE
18059 WEST CATAWBA AV, Cornelius, NC 28031
Restaurant · NC permit/State ID 2060016066
Latest gradeA (91.5)
Last inspectedAug 18, 2026
Inspections on record39
On record sinceAug 20, 2013
Score history
Aug 20, 2013Higher is betterAug 18, 2026
Inspections & violations
Aug 18, 2026 A 91.5 · 11 violations
Inspector comments: TPHC - Vermicelli, pork, tofu, chicken, cabbage, mixed vegetables
#2 · Certified Food Protection Manager −1
Repeat violation
REPEAT
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no CFPM onsite during inspection.
#16 · Food-contact surfaces: cleaned & sanitized −3
Corrected during inspectionRepeat violation
REPEAT
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed deli slicer stored as clean with food debris and residue accumulation on area under/behind blade. Observed several Pho spoons stored as clean with food debris. CDI - Spoons were removed to be washed and slicer will not be used until it is broken down and cleaned.
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
Observed microbial growth inside of the ice machine.
#22 · Proper cold holding temperatures −1.5
Repeat violationFollow-up verification required
3-DAY VERIFICATION REQUIRED
REPEAT
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed 46-50 degree meats in the smaller reach-in cooler. Items were voluntarily discarded. Cooler will not be used until it is repaired.
#23 · Proper date marking & disposition −1.5
Corrected during inspection
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed several cooked meats in the smaller reach-in cooler without date marks. CDI - Items were voluntarily discarded.
#25 · Consumer advisory provided for raw/ undercooked foods −0.5
Follow-up verification required
10-DAY VERIFICATION REQUIRED
3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf
Observed missing disclosure for the menu consumer advisory.
#39 · Contamination prevented during food preparation, storage & display
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed boxes of sauces stored on the floor of the kitchen. Observed meat without packages stored directly on the shelves of the reach-in cooler.
#40 · Personal cleanliness
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed an employee preparing food without a hair restraint.
#43 · In-use utensils: properly stored
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed.
Observed a scoop for rice with the handle submerged in the product.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
4-502.11(A) Maintain utensils in good repair.
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
Observed a “household use only” blender and a cardboard matt on the floor in front of the 3-compartment sink. Observed several tongs with cracked handles.
#49 · Non-food contact surfaces clean
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed a build-up of food debris on the insides of several coolers and sides of equipment.
#55 · Physical facilities installed, maintained & clean −1
Repeat violation
REPEAT
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Observed food debris and grease on the floor underneath equipment.
Jan 5, 2026 A 92 · 7 violations
#2 · Certified Food Protection Manager −1
Repeat violation
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite during inspection. *REPEAT*
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety
#10 · Handwashing sinks supplied & accessible −2
Corrected during inspectionRepeat violation
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed front handsink being used as dump sink for liquids and ice during inspection. CDI- PIC began process of cleaning out sink. Ensure handsinks are only used for handwashing and no other purpose. *REPEAT*
#16 · Food-contact surfaces: cleaned & sanitized −3
Corrected during inspectionRepeat violation
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed deli slicer stored as clean with food debris and residue accumulation on area under/behind blade. 3 mini bowls stored as clean with food debris accumulation. CDI- PIC removed all mentioned items to dish machine. *REPEAT*
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
#22 · Proper cold holding temperatures
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed two small metal bowls holding boiled chicken held in prep unit temping above 41F. CDI- PIC voluntarily discarded item. Ensure TCS foods are maintained at 41F or less.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#28 · Toxic substances properly identified stored & used −1
Corrected during inspectionRepeat violation
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottles with unknown orange chemical held under pre rinse sink without labeling. CDI- PIC had food employee properly label bottles. *REPEAT*
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P. Observed large white container of household use only “hot shot” being held in establishment. PIC stated that item should not be in here. CDI- PIC removed item to be discarded.
#44 · Utensils, equipment & linens: properly stored, dried & handled
Corrected during inspection
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean bowls and plates stored in separate containers with debris accumulation. CDI- PIC removed container to be w/r/s.
#55 · Physical facilities installed, maintained & clean −1
Repeat violation
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls in kitchen area near dish machine with residue accumulation, areas under and behind equipment with food debris, debris, and residue accumulation. Increase cleaning frequency. *REPEAT*
6-201.15 Mats and duckboards shall be removable and easily cleanable. Observed cardboard being used as mat on floor in front of 3-comp sink. Ensure mats are removable and easily cleanable.
Dec 22, 2025 B 85.5 · 13 violations
Inspector comments: For reinspection contact the office of Mecklenburg County Health Department at (980)314-1620.
After inspection EHS assisted facility in updating TPHC procedures.
#1 · PIC Present, demonstrates knowledge, & performs duties −1
Follow-up verification required
2-103.11(D)(H)(I)(P) PIC shall ensure rules in the code for food safety and handling are met. -Pf. Observed PIC not effectively monitoring handwashing practices in establishment during active food prep and operations, unable to ensure proper cooling methods are used to ensure TCS foods are maintained outside of danger zone, unable to ensure temps are maintained within proper parameters, and unable to provided maintained written procedures for TPHC. VERIFICATION REQUIRED on or before 1/1/26 to assess the status of implementation of above listed items.
A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.
#2 · Certified Food Protection Manager −1
Repeat violation
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite during inspection. Certificate posted on wall expired in 2014 and PIC has not obtained renewed certificate. *REPEAT*
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety
#8 · Hands clean & properly washed −4
Corrected during inspectionRepeat violation
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed food employee fail to wash hands before handling clean equipment after working with soiled equipment. CDI- PIC had food employee wash hands properly. *REPEAT*
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed food employee and PIC fail to properly wash hands before donning gloves to work with food. CDI- EHS discussed with PIC, PIC had staff remove gloves and properly wash hands.
#10 · Handwashing sinks supplied & accessible −2
Corrected during inspectionRepeat violation
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at front handsink. CDI- PIC provided paper towels to area.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed dishes stored in front handsink and pitchers being filled at handsink, heavy food residue accumulation in back handsink. CDI- EHS discussed handsink usage, PIC removed dishes and had food employee clean sink. *REPEAT*
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspectionRepeat violation
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed deli slice stored as clean with food reside and food debris accumulation. CDI- PIC broke down slicer to be removed to dish machine. *REPEAT*
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed food thermometer stored as clean on 2D reach-in cooler with food residue accumulation. CDI- PIC removed item to be w/r/s.
#21 · Proper hot holding temperatures
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed pork held in a pot on stove shelf, chicken soup held in a pot on stove temping below 135F. CDI- PIC had food employee reheat chicken soup to 165F, stated pork is held on time (see item #24).
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#24 · Time as a Public Health Control; procedures & records −1.5
Corrected during inspection
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed TCS foods not listed on TPHC procedures located on wall being held on time. CDI- EHS assisted PIC in updating TPHC procedures to reflect all TCS foods being held on time, EHS confirmed voluntary discard of items. TCS foods held on time shall be discarded at end of 4 hour parameter per written procedures.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed fried tofu, cooked cabbage, pork, and noodles being held on time without time stamp. Each item listed was found out of temp. PIC stated items are held at 11pm and discarded at 2pm. CDI- PIC updated white board to reflect all items held on time.
#28 · Toxic substances properly identified stored & used
Corrected during inspection
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottles held under pre rinse sink without labeling. CDI- PIC had food employee properly label bottles.
#33 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during inspectionRepeat violation
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed cooked shrimp and cooked chicken cooling in prep unit in tightly wrapped packaging. EHS observed food employee pulling items from unit to prep and cook multiple times during inspection, interrupting cooling process. CDI- EHS discussed with PIC, PIC had items removed to reach-in freezer to rapidly cool. *REPEAT*
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#37 · Food properly labeled: original container
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several containers of seasoning held on cookline without labeling.
#38 · Insects & rodents not present; no unauthorized animals −1
Repeat violation
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flying insects in kitchen and prep areas. *REPEAT*
#49 · Non-food contact surfaces clean −1
Repeat violation
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelving above 3-comp sink with heavy residue accumulation, sides and hard to reach areas of equipment with heavy residue accumulation, and bottom of RIF with food debris and residue accumulation. Increase cleaning frequency. *REPEAT*
#55 · Physical facilities installed, maintained & clean −1
Repeat violation
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls in kitchen area near dish machine with residue accumulation, areas under and behind equipment with food debris, debris, and residue accumulation. Increase cleaning frequency. *REPEAT*
Sep 15, 2025 A 90 · 11 violations
Inspector comments: EHS provided updated employee health handout.
EHS emailed copy of vomit and diarrheal cleanup procedures.
#2 · Certified Food Protection Manager −1
Repeat violation
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite during inspection *REPEAT*
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety
#8 · Hands clean & properly washed −2
Corrected during inspection
2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P. Observed PIC fail to wash hands after contacting face. After contacting face PIC donned gloves to work with RTE foods. CDI- EHS discussed, PIC rewashed hands properly.
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed food employee fail to wash hands before handling clean equipment after working with soiled equipment. CDI- PIC had food employee wash hands properly.
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspectionRepeat violation
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed dishes stored in handsink, heavy food residue accumulation in handsink. CDI- EHS discussed handsink usage, PIC removed dishes and had food employee clean sink. *REPEAT*
#15 · Food separated & protected −1.5
Corrected during inspectionRepeat violation
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw pork mix in 2D standing RIC, raw shrimp stored over RTE boiled chicken in prep unit. CDI- PIC readjusted storage order. *REPEAT* points not escalated due to overall storage order improvement on today.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#16 · Food-contact surfaces: cleaned & sanitized
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 10-stack of plates, deli slicer, and carrot peeler all stored as clean with food debris and food residue accumulation. CDI- PIC removed items to dish machine.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
#20 · Proper cooling time & temperatures
Corrected during inspection
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed raw pork mix have no change in temperature after 30+ minutes. CDI- see item #33.
For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .
#23 · Proper date marking & disposition −3
Corrected during inspectionRepeat violation
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed open packaging of cooked shrimp without a date in prep unit. CDI- PIC stated item was opened on yesterday and marked correct date on packaging. Observed crispy egg rolls being held in 2D standing RIC without a date. PIC stated that item was prepped on 9/12. CDI- PIC applied correct date mark due to being aware of when item was prepped. *REPEAT* PIC stated that food employees were aware that items held longer than 24hrs require a date.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#33 · Proper cooling methods used; adequate equipment for temperature control
Corrected during inspection
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed deep densely packed pan of raw pork mix have no change in temperature after 30 minutes, cooling since 2pm. TCS foods being cooled with tightly wrapped coverings. CDI- EHS discussed effective cooling methods, PIC adjusted cooling by removing items to RIF.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#38 · Insects & rodents not present; no unauthorized animals
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed entrance doors maintained opened during inspection. PIC stated that AC unit recently went out. If outer opening are to be utilized ensure opening are protected against entry of insects, rodents, and pests.
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flying insects in kitchen area. Dead crawling insect in can wash. PIC stated that pest control came onsite recently and provided invoice. EHS confirmed.
#49 · Non-food contact surfaces clean −1
Repeat violation
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelving above 3-comp sink with heavy residue accumulation, sides and hard to reach areas of equipment with heavy residue accumulation, and bottom of RIF with food debris and residue accumulation. Increase cleaning frequency. *REPEAT*
#55 · Physical facilities installed, maintained & clean −0.5
Repeat violation
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls in kitchen area near dish machine with residue accumulation, areas under and behind equipment with food debris, debris, and residue accumulation. Increase cleaning frequency. *REPEAT*
May 12, 2025 A 94.5 · 9 violations
#2 · Certified Food Protection Manager −1
Repeat violation
*REPEAT* 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. *Observed - No CFPM onsite during time of inspection.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety
#8 · Hands clean & properly washed
Corrected during inspection
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- *Observed - Chef refill dish machine and re-engage in food prep. *CDI - EHS educated PIC on mistake. PIC washed their hands but didn't turn off the faucet using a barrier. EHS educated PIC on mistake PIC rewashed hands correctly.
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf- *Observed - Bowl stored directly inside basing of handsink. *CDI - PIC removed bowl from basin of handsink.
#15 · Food separated & protected −1.5
Corrected during inspection
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - Raw chicken stored directly above sauces in flip top lowboy. Observed - Frozen raw chicken and Frozen raw beef stored above frozen soup in standing RIF. *CDI - PIC re-organized storage order to correct issue.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#23 · Proper date marking & disposition −1.5
Corrected during inspection
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- *Observed - Pork Eggrolls from yesterday in 2 door standing RIC as well as Soup and Cooked beef from 2 days ago in single door standing RIC without date marking. *CDI - PIC placed dates on all items.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#43 · In-use utensils: properly stored
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. *Observed - Scoop to rice and flour with handles in contact with the food product.
#49 · Non-food contact surfaces clean −1
Repeat violation
*REPEAT* 4-601.11(C) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. *Observed - Heavy Grease build up on dish rack above 3 compartment sink.
#55 · Physical facilities installed, maintained & clean
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. *Observed - Build up in hard to reach areas and on 3 compartment sink FRP walls.
#56 · Meets ventilation & lighting requirements; designated areas used −0.5
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. *Observed - Employee food stored above restaurant food in single door standing RIC.
Feb 13, 2025 A 94 · 5 violations
#2 · Certified Food Protection Manager −1
Repeat violation
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manger on staff at time of inspection. REPEAT VIOLATION.
#10 · Handwashing sinks supplied & accessible −2
Repeat violation
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed no paper towels at front hand sink. PIC stated no paper towels in facility to correct violation but truck delivery tomorrow. EHS will return within 10 days to verify facility obtained paper towels. REPEAT VIOLATION. VERIFICATION REQUIRED.
**Continued non-compliance and result in Risk Control Plan and permit action at next inspection**
6-301.11 Provide soap for handwashing at each handsink. -Pf
Observed no soap at front hand sink. PIC stated no soap in facility to correct violation but truck delivery tomorrow. EHS will return within 10 days to verify facility obtained soap. VERIFICATION REQUIRED.
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed slicer, a few plates/bowls, and large stock pot stored as clean soiled with food waste. CDI: Items sent to be re-W/R/S.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
Repeat violation
4-501.11 Maintain equipment in good repair.
Observed torn gaskets on 2-door reach-in cooler, 1-door reach-in cooler, and make table. REPEAT VIOLATION.
#49 · Non-food contact surfaces clean −1
Repeat violation
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed heavy food waste buildup/greasy residue on drying racks above 3-compartment sink and spice racks/shelving near mop sink. REPEAT VIOLATION.
Oct 28, 2024 A 97 · 7 violations
#2 · Certified Food Protection Manager −1
Repeat violation
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manger on staff at time of inspection. REPEAT VIOLATION.
#6 · Proper eating, tasting, drinking or tobacco use
Corrected during inspection
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result.
Observed employee food/meal stored on prep table where to-go foods bagged. CDI: Food employee moved food to approved location.
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspectionRepeat violation
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed no paper towels at front hand sink. CDI: PIC provided paper towels. REPEAT VIOLATION.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. -Pf
Observed small glass pitcher stored in front hand sink. CDI: Pitcher removed.
#16 · Food-contact surfaces: cleaned & sanitized
Corrected during inspection
4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. -P
Observed thin-tip thermometer stored above 3-compartment sink soiled with food waste on probe. CDI: PIC cleaned thermometer.
#37 · Food properly labeled: original container
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
Observed various foods in various bottles other than that of original container (e.g.- soy sauce in ketchup bottle, oil in sriracha bottle, etc).
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair.
Observed torn gasket on 1-door reach-in cooler and make table.
#49 · Non-food contact surfaces clean −1
Repeat violation
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed buildup in various areas throughout kitchen including, but not limited to shelving, top of dish machine, walls behind dish machine, paper towel dispenser handle, 2-door reach-in freezer handles, inside bottoms of all coolers and freezers. REPEAT VIOLATION.
May 15, 2024 A 95 · 7 violations
#2 · Certified Food Protection Manager −1
Repeat violation
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manger on staff at time of inspection. REPEAT VIOLATION.
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at front hand sink. CDI: PIC provided paper towels.
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a couple of bowls stored as clean soiled with food waste. CDI: PIC sent to be W/R/S. Observed two mandolins stored as clean soiled with food waste. CDI: PIC sent to be W/R/S. Observed slicer stored as clean soiled with food waste. CDI: PIC sent to be W/R/S.
#21 · Proper hot holding temperatures −1.5
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed broth being held below 135F. CDI: Education provided and food employee reheated product. (>165F).
#43 · In-use utensils: properly stored
Corrected during inspection
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed bulk rice and flour with scoops stored with handle in contact with product. CDI: Scoops turned upright.
#49 · Non-food contact surfaces clean −1
Repeat violation
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food waste/debris throughout facility on equipment - more general cleaning needed (out and inside microwave, top of dish machine, inside and outside of reach-in freezer). REPEAT VIOLATION.
#55 · Physical facilities installed, maintained & clean
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food waste/debris on floor under/behind equipment and cook line.
Jan 2, 2024 A 94.5 · details not yet loaded
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Jul 13, 2023 A 90.5 · details not yet loaded
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Jan 27, 2023 A 91.5 · details not yet loaded
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Jan 12, 2023 B 84 · details not yet loaded
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Jul 12, 2022 A 90 · details not yet loaded
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Feb 14, 2022 A 90 · details not yet loaded
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Aug 25, 2021 A 92 · details not yet loaded
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Aug 4, 2021 B 86 · details not yet loaded
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Feb 11, 2021 A 90 · details not yet loaded
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Oct 22, 2020 A 90 · details not yet loaded
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Mar 2, 2020 A 95.5 · details not yet loaded
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Oct 22, 2019 A 96 · details not yet loaded
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May 6, 2019 A 95.5 · details not yet loaded
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Jan 8, 2019 A 90 · details not yet loaded
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Oct 12, 2018 A 90.5 · details not yet loaded
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Jun 26, 2018 A 92 · details not yet loaded
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Feb 15, 2018 A 92 · details not yet loaded
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Oct 10, 2017 A 92.5 · details not yet loaded
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Jun 27, 2017 A 92 · details not yet loaded
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Jun 15, 2017 B 83.5 · details not yet loaded
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Jan 17, 2017 A 90 · details not yet loaded
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Oct 13, 2016 A 91.5 · details not yet loaded
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Jun 17, 2016 A 94 · details not yet loaded
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Jun 9, 2016 B 86.5 · details not yet loaded
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Jan 20, 2016 A 90 · details not yet loaded
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Jul 16, 2015 A 93 · details not yet loaded
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Jan 15, 2015 A 93 · details not yet loaded
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Jul 17, 2014 A 95 · details not yet loaded
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Jul 10, 2014 B 85.5 · details not yet loaded
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Jan 7, 2014 A 91.5 · details not yet loaded
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Aug 20, 2013 A 92 · details not yet loaded
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Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “PHO NAM VIETNAMESE CUISINE” or State ID 2060016066). Inspection type (routine vs. follow-up) is not published in the county's data.