VIET KITCHEN received a score of 91 and a grade of A during a GNR Public Health food-service inspection on October 29, 2026.
Inspection details
Establishment VIET KITCHEN
Location 6100 Live Oak Pkwy Suite 12 Norcross, GA 30093, Gwinnett County
Inspection date October 29, 2026
Inspection purpose Routine
Score and grade 91/A
Inspection findings
Item 2-2A
.03(2)(o) Person-in-charge was not able to produce signed employee health agreements for any employees. **SECOND CONSECUTIVE VIOLATION** Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)
Corrective action All employees signed employee health agreements.
Item 2-2D
.06(2)(c) Observed hand sink in kitchen without hot water. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85°F (29.4°C) through a mixing valve or combination faucet. (Pf) Self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet.
Item 14A
.04(4)(k) Observed in use rice scoops being stored in standing water. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C)
Corrective action Rice scoops were placed into clean and dry container.
Item 17D
.07(4)(b) Observed multiple employee items being stored on and above prep counters in facility. **SECOND CONSECUTIVE VIOLATION** Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C)
Corrective action Items were moved to lower shelving.
The score reflects conditions documented at the time of inspection.
Marcus Jones
News Now Georgia
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