Pho Dai Nam Vienamese Kitchen received a score of 58 and a grade of U during a GNR Public Health food-service inspection on November 12, 2026.
Inspection details
Establishment Pho Dai Nam Vienamese Kitchen
Location 5495 Jimmy Carter Blvd Suite B-25 Norcross, GA 30093, Gwinnett County
Inspection date November 12, 2026
Inspection purpose Routine
Score and grade 58/U
Inspection findings
Item 1-2A
.03(2)(a)-(n),(p)Due to multiple risk factors during today's inspection resulting in an unsatisfactory score, the PIC is not practicing active managerial control of the facility. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)
Item 1-2A
.03(2) No person-in-charge (PIC) on site at start of inspection. There must be a person in charge on the premises of the food service establishment at all times. (Pf)
Corrective action PIC assigned during inspection.
Item 2-1B
.03(5)(b) Observed multiple employees wash hands in cold water for less than 20 seconds. Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms in a handwashing sink that is properly equipped, including food employees must clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms for at least 20 seconds, using warm water and a cleaning compound followed by using a hand drying provision at a handwashing sink that is properly equipped. (P)
Corrective action Employees were trained on proper handwashing procedure, and rewashed hands.
Item 2-1B
.03(5)(c) Observed employee cough into hand, wipe forehead with same hand, then continue handling food. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the toilet room; 3) After caring for or handling service animals or aquatic animals; 4)after coughing, sneezing, using tobacco, eating, or drinking; 5) after handling soiled equipment or utensils; 6) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 7) when switching between working with raw food and working with ready-to-eat food; 8) before putting on gloves; 9) after engaging in other activities that contaminate hands; 10) a second time when entering the kitchen from using the restroom. (P)
Corrective action Employee changed gloves and washed hands.
Item 2-2D
.07(3)(a) Observed both hand sinks in kitchen without soap. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf)
Corrective action Soap was placed at both hand sinks.
Item 2-2D
.06(2)(c) Observed hand sink in warewash area 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 2-2D
.03(5)(d) Observed multiple employees wash hands in 3-compartment sink. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf)
Corrective action Employees washed hands in hand sink.
Item 4-2B
.05(6)(n) Observed in-use dish machine sanitizer at 0ppm chlorine concentration. **SECOND CONSECUTIVE VIOLATION** A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P)
Item 6-1A
.04(6)(f) Observed multiple time/temperature control for safety foods holding at temperatures above 41F (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)
Corrective action Items were discarded.
Item 6-1B
.04(6)(f) Observed multiple time/temperature control for safety foods holding at temperatures below 135F (see temperature log). **SECOND CONSECUTIVE VIOLATION** Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P)
Corrective action Items were discarded.
Item 6-1C
.04(6)(d) Observed multiple cooked whole chickens cooling for longer than 2 hours still above 70F. Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P)
Corrective action Items were discarded.
Item 6-1D
.04(6)(i) Observed spring rolls, cabbage mixture, lettuce, and bean sprouts intended to be on time control without start or discard time. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 5) written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf)
Corrective action Items were discarded.
Item 11A
.04(6)(e) Observed cooked chickens cooling in large plastic bags with plastic wrap over them. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C)
Corrective action Chickens were discarded and PIC coached on proper cooling methods.
Item 12A
.04(4)(q) Observed box of onions and dried noodles on floor in dry storage area. Observed box of meat stored on floor in walk-in cooler. Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C)
Corrective action Items were removed from floor.
Item 12C
.04(4)(m) Observed multiple wiping cloths stored on prep counters in kitchen. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C)
Corrective action Wiping cloths were moved to dirty linen bucket.
Item 17D
.07(4)(b) Observed employee food items and phone stored on prep counter in kitchen. **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 Employees moved items to employee area.
The score reflects conditions documented at the time of inspection.
Marcus Jones
News Now Georgia
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