Pho Viet

Inspections

From Marin County Community Development Agency, Environmental Health Services · 27 inspections on record · Last checked Oct 6, 2026

Every visit

1. LatestSep 10, 2026Routine inspectionGreen placard

   This one: Green placard, inspected Sep 10, 2026.

   No violations listed in the data.
2. EarlierJan 6, 2026Routine inspectionGreen placard

   4 violations listed, 0 marked critical.

   Not critical (4)

   • Code CHSC 113996

     The department's words

     Code CHSC 113996

   • Code CHSC 114000

     The department's words

     Code CHSC 114000

   • Code CHSC 114115.c

     The department's words

     Code CHSC 114115.c

   • Code CHSC 114130.4

     The department's words

     Code CHSC 114130.4

3. EarlierJan 6, 2026Routine inspectionNo Violation(s) Found

   No violations listed in the data.
4. EarlierDec 19, 2024Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Observed garlic in oil and shrimp spring rolls on counter at 61F with improper time labeling. Per procedure posted on wall, time as a public health control (TPHC) is used for these items but Post-It notes indicating disposal times were incomplete or not nearby. Follow TPHC procedures. Post-It notes wee made during inspection.

     The department's words

     CHSC 114000 Observed garlic in oil and shrimp spring rolls on counter at 61F with improper time labeling. Per procedure posted on wall, time as a public health control (TPHC) is used for these items but Post-It notes indicating disposal times were incomplete or not nearby. Follow TPHC procedures. Post-It notes wee made during inspection.

5. EarlierApr 25, 2024Follow-up inspectionGreen placard

   4 violations listed, 0 marked critical.

   Not critical (4)

   • In the preparation area, ten to-go containers with cooked rice noodles were observed to be stored at ambient temperature. Internal temperature readings of rice noodles were at 68F, 65F, and 71F. Raw bean sprouts internal temperature reading was at 58F. In the employee service area, shrimp spring rolls internal temperature readings were at 70F, and 71F. In the undercounter unit, garlic with oil was at 72F, and beef broth at 44F. Black pearls internal temperature readings were at 82F,and 79F. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F.

     The department's words

     CHSC 113996 In the preparation area, ten to-go containers with cooked rice noodles were observed to be stored at ambient temperature. Internal temperature readings of rice noodles were at 68F, 65F, and 71F. Raw bean sprouts internal temperature reading was at 58F. In the employee service area, shrimp spring rolls internal temperature readings were at 70F, and 71F. In the undercounter unit, garlic with oil was at 72F, and beef broth at 44F. Black pearls internal temperature readings were at 82F,and 79F. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F.

     Corrected during the inspection

   • Containers with shirmp spring rolls were observed at ambient temperature with time marked but without written procedures. [Corrective action] Food shall be marked and written procedures shallbe maintained in the food facility.

     The department's words

     CHSC 114000 Containers with shirmp spring rolls were observed at ambient temperature with time marked but without written procedures. [Corrective action] Food shall be marked and written procedures shallbe maintained in the food facility.

     Corrected during the inspection

   • In the walk-in refrigerator, steamed rice, the internal temperature readings were measured at 98F and 86F. According to the person in charge, the steamed rice was cooked yesterday. [Corrective action] Foods that are cooked and then cooled shall be cooled from 135F to 70F within 2 hours, and from 70F to 41F within 4 hours.

     The department's words

     CHSC 114002 In the walk-in refrigerator, steamed rice, the internal temperature readings were measured at 98F and 86F. According to the person in charge, the steamed rice was cooked yesterday. [Corrective action] Foods that are cooked and then cooled shall be cooled from 135F to 70F within 2 hours, and from 70F to 41F within 4 hours.

     Corrected during the inspection

   • Slicer machine was observed with dry and old food soil residues on the food contact surfaces. [Corrective action] Ensure to properly clean and sanitize the slicer machine each time, right after it is used.

     The department's words

     CHSC 114099.7 Slicer machine was observed with dry and old food soil residues on the food contact surfaces. [Corrective action] Ensure to properly clean and sanitize the slicer machine each time, right after it is used.

     Corrected during the inspection

6. EarlierApr 22, 2024Routine inspectionGreen placard

   4 violations listed, 4 marked critical.

   Critical (4)

   • Marked critical by Marin County Community Development Agency, Environmental Health Services

     In the preparation area, ten to-go containers with cooked rice noodles were observed to be stored at ambient temperature. Internal temperature readings of rice noodles were at 68F, 65F, and 71F. Raw bean sprouts internal temperature reading was at 58F. In the employee service area, shrimp spring rolls internal temperature readings were at 70F, and 71F. In the undercounter unit, garlic with oil was at 72F, and beef broth at 44F. Black pearls internal temperature readings were at 82F,and 79F. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F.

     The department's words

     CHSC 113996 In the preparation area, ten to-go containers with cooked rice noodles were observed to be stored at ambient temperature. Internal temperature readings of rice noodles were at 68F, 65F, and 71F. Raw bean sprouts internal temperature reading was at 58F. In the employee service area, shrimp spring rolls internal temperature readings were at 70F, and 71F. In the undercounter unit, garlic with oil was at 72F, and beef broth at 44F. Black pearls internal temperature readings were at 82F,and 79F. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

   • Marked critical by Marin County Community Development Agency, Environmental Health Services

     Containers with shirmp spring rolls were observed at ambient temperature with time marked but without written procedures. [Corrective action] Food shall be marked and written procedures shallbe maintained in the food facility.

     The department's words

     CHSC 114000 Containers with shirmp spring rolls were observed at ambient temperature with time marked but without written procedures. [Corrective action] Food shall be marked and written procedures shallbe maintained in the food facility.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

   • Marked critical by Marin County Community Development Agency, Environmental Health Services

     In the walk-in refrigerator, steamed rice, the internal temperature readings were measured at 98F and 86F. According to the person in charge, the steamed rice was cooked yesterday. [Corrective action] Foods that are cooked and then cooled shall be cooled from 135F to 70F within 2 hours, and from 70F to 41F within 4 hours.

     The department's words

     CHSC 114002 In the walk-in refrigerator, steamed rice, the internal temperature readings were measured at 98F and 86F. According to the person in charge, the steamed rice was cooked yesterday. [Corrective action] Foods that are cooked and then cooled shall be cooled from 135F to 70F within 2 hours, and from 70F to 41F within 4 hours.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

   • Marked critical by Marin County Community Development Agency, Environmental Health Services

     Slicer machine was observed with dry and old food soil residues on the food contact surfaces. [Corrective action] Ensure to properly clean and sanitize the slicer machine each time, right after it is used.

     The department's words

     CHSC 114099.7 Slicer machine was observed with dry and old food soil residues on the food contact surfaces. [Corrective action] Ensure to properly clean and sanitize the slicer machine each time, right after it is used.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

7. EarlierApr 3, 2023Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Noodles containers were observed at ambient temperature on the preparation tables; internal temperature were measured at 61F and 51F. [CA] Potentially hazardous foods shall be kept at or below 41F or at or above 135F.

     The department's words

     CHSC 113996 Noodles containers were observed at ambient temperature on the preparation tables; internal temperature were measured at 61F and 51F. [CA] Potentially hazardous foods shall be kept at or below 41F or at or above 135F.

8. EarlierDec 8, 2022Follow-up inspectionGreen placard

   2 violations listed, 0 marked critical.

   Not critical (2)

   • Raw beans sprouts internal temperature readings were measured at 59F, 56F, and 54F in different parts of the food, garlic with oil 78F, several individual portioned rice noodles at 65F, 68F, and fresh shrimp rolls at 70F and 78F. Food items mentioned above were observed at ambient temperature in the preparation area. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. [COS] Person in charge agreed to use Time as a Public Health Control.

     The department's words

     CHSC 113996 Raw beans sprouts internal temperature readings were measured at 59F, 56F, and 54F in different parts of the food, garlic with oil 78F, several individual portioned rice noodles at 65F, 68F, and fresh shrimp rolls at 70F and 78F. Food items mentioned above were observed at ambient temperature in the preparation area. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. [COS] Person in charge agreed to use Time as a Public Health Control.

     Corrected during the inspection

   • In the walk-in refrigerator, a large pot with chicken broth, internal temperature readings were measured at 54F and 56F in different parts of the food. According to the person in charge, the chicken broth was cooked and cooled yesterday (12/04/2022). [CA] Food that are cooked and then cooled must be cooled from 135F to 70F within 2 hours, and from 70F to 41F within 4 hours. Total of 6 hours. [COS] Employee voluntarily discarded chicken broth.

     The department's words

     CHSC 114002 In the walk-in refrigerator, a large pot with chicken broth, internal temperature readings were measured at 54F and 56F in different parts of the food. According to the person in charge, the chicken broth was cooked and cooled yesterday (12/04/2022). [CA] Food that are cooked and then cooled must be cooled from 135F to 70F within 2 hours, and from 70F to 41F within 4 hours. Total of 6 hours. [COS] Employee voluntarily discarded chicken broth.

     Corrected during the inspection

9. EarlierDec 5, 2022Routine inspectionYellow placard

   2 violations listed, 2 marked critical.

   Critical (2)

   • Marked critical by Marin County Community Development Agency, Environmental Health Services

     Raw beans sprouts internal temperature readings were measured at 59F, 56F, and 54F in different parts of the food, garlic with oil 78F, several individual portioned rice noodles at 65F, 68F, and fresh shrimp rolls at 70F and 78F. Food items mentioned above were observed at ambient temperature in the preparation area. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. [COS] Person in charge agreed to use Time as a Public Health Control.

     The department's words

     CHSC 113996 Raw beans sprouts internal temperature readings were measured at 59F, 56F, and 54F in different parts of the food, garlic with oil 78F, several individual portioned rice noodles at 65F, 68F, and fresh shrimp rolls at 70F and 78F. Food items mentioned above were observed at ambient temperature in the preparation area. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. [COS] Person in charge agreed to use Time as a Public Health Control.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

   • Marked critical by Marin County Community Development Agency, Environmental Health Services

     In the walk-in refrigerator, a large pot with chicken broth, internal temperature readings were measured at 54F and 56F in different parts of the food. According to the person in charge, the chicken broth was cooked and cooled yesterday (12/04/2022). [CA] Food that are cooked and then cooled must be cooled from 135F to 70F within 2 hours, and from 70F to 41F within 4 hours. Total of 6 hours. [COS] Employee voluntarily discarded chicken broth.

     The department's words

     CHSC 114002 In the walk-in refrigerator, a large pot with chicken broth, internal temperature readings were measured at 54F and 56F in different parts of the food. According to the person in charge, the chicken broth was cooked and cooled yesterday (12/04/2022). [CA] Food that are cooked and then cooled must be cooled from 135F to 70F within 2 hours, and from 70F to 41F within 4 hours. Total of 6 hours. [COS] Employee voluntarily discarded chicken broth.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

10. EarlierMay 10, 2022Routine inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • On the small table, garlic with oil was observed being stored at ambient temperature on the small table. The internal temperature of the garlic with oil was measured at 51F. In addition, raw bean sprouts' internal temperature readings were 57F and 58F. Container was observed stored at ambient temperature on the preparation table in the preparation area. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F at all times. [COS] Ice was added to the raw bean sprouts container, and garlic with oil container was placed on ice bath.

      The department's words

      CHSC 113996 On the small table, garlic with oil was observed being stored at ambient temperature on the small table. The internal temperature of the garlic with oil was measured at 51F. In addition, raw bean sprouts' internal temperature readings were 57F and 58F. Container was observed stored at ambient temperature on the preparation table in the preparation area. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F at all times. [COS] Ice was added to the raw bean sprouts container, and garlic with oil container was placed on ice bath.

11. EarlierNov 15, 2021Routine inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Code CHSC 114000

      The department's words

      Code CHSC 114000

12. EarlierJun 3, 2021Follow-up inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Set up wiping cloth container with appropriate sanitizer concentration for wiping cloths used to clean the dining room tables. Discontinue practice of washing the wiping cloths in the hand wash sink. Immerse wiping cloths in sanitizer bucket between uses.

      The department's words

      CHSC 114185.1 Set up wiping cloth container with appropriate sanitizer concentration for wiping cloths used to clean the dining room tables. Discontinue practice of washing the wiping cloths in the hand wash sink. Immerse wiping cloths in sanitizer bucket between uses.

13. EarlierMay 17, 2021Routine inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Observed items being pulled out of the ice machine at the beginning of the inspection. Repeat violation. This was observed at the 2/23/21 inspection. Do not store anything inside the ice machine. Ice machine is for the storage of only ice. Wash, rinse, sanitize, and rinse ice machine.

      The department's words

      CHSC 114113 Observed items being pulled out of the ice machine at the beginning of the inspection. Repeat violation. This was observed at the 2/23/21 inspection. Do not store anything inside the ice machine. Ice machine is for the storage of only ice. Wash, rinse, sanitize, and rinse ice machine.

14. EarlierFeb 23, 2021Routine inspectionGreen placard

    10 violations listed, 0 marked critical.

    Not critical (10)

    • Code CHSC 113953.2

      The department's words

      Code CHSC 113953.2

    • Code CHSC 114113

      The department's words

      Code CHSC 114113

    • Code CHSC 114197

      The department's words

      Code CHSC 114197

    • Code CHSC 114175

      The department's words

      Code CHSC 114175

    • Code CHSC 114119

      The department's words

      Code CHSC 114119

    Show 5 more

    • Code CHSC 114149

      The department's words

      Code CHSC 114149

    • Code CHSC 114157

      The department's words

      Code CHSC 114157

    • Code CHSC 114185.1

      The department's words

      Code CHSC 114185.1

    • Code CHSC 114257

      The department's words

      Code CHSC 114257

    • Code CHSC 113725.1

      The department's words

      Code CHSC 113725.1

15. EarlierAug 11, 2020Routine inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Tofu measured at 47F in cold top unit. Maintain all potentially hazardous foods at or below 41F.

      The department's words

      CHSC 113996 Tofu measured at 47F in cold top unit. Maintain all potentially hazardous foods at or below 41F.

16. EarlierMay 7, 2019Routine inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Main prep refrigerator with chicken and meat cuts temperatures at 43F-46F. Adjust to 41F attempt to avoid freezing.

      The department's words

      CHSC 113996 Main prep refrigerator with chicken and meat cuts temperatures at 43F-46F. Adjust to 41F attempt to avoid freezing.

17. EarlierJun 22, 2018Follow-up inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Get new employee and servers certified as a Certified Food Handler within 2 weeks..

      The department's words

      CHSC 113948 Get new employee and servers certified as a Certified Food Handler within 2 weeks..

18. EarlierJun 19, 2018Routine inspectionGreen placard

    9 violations listed, 1 marked critical.

    Critical (1)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Observed employee use gloved hand to pick up raw chicken and put on griddle and not remove gloves and wash hands. Use tongs to pick up chicken.

      The department's words

      CHSC 113953.3 Observed employee use gloved hand to pick up raw chicken and put on griddle and not remove gloves and wash hands. Use tongs to pick up chicken.

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

    Not critical (8)

    • Observed raw chicken stored above cooked meat and veggies. Keep all raw meat/seafood/poultry below all other food.

      The department's words

      CHSC 113986 Observed raw chicken stored above cooked meat and veggies. Keep all raw meat/seafood/poultry below all other food.

    • Discontinue thawing frozen food at room temperature. Thaw under refrigeration, submerged under running water, in a microwave, or as part of the cooking process.

      The department's words

      CHSC 114020 Discontinue thawing frozen food at room temperature. Thaw under refrigeration, submerged under running water, in a microwave, or as part of the cooking process.

    • Discontinue storing noodles at room temperature (49F). Keep noodles refrigerated at 41F or below.

      The department's words

      CHSC 113996 Discontinue storing noodles at room temperature (49F). Keep noodles refrigerated at 41F or below.

    • Discontinue using cardboard as a shelf liner under work table and in both freezers.

      The department's words

      CHSC 114178 Discontinue using cardboard as a shelf liner under work table and in both freezers.

    • Provide a display thermometer in white freezer.

      The department's words

      CHSC 114157 Provide a display thermometer in white freezer.

    Show 3 more

    • Clean mold off white plastic piece inside ice machine.

      The department's words

      CHSC 114175 Clean mold off white plastic piece inside ice machine.

    • Dry good storage: shelving must be 6 inches above floor (minimum).

      The department's words

      CHSC 114047 Dry good storage: shelving must be 6 inches above floor (minimum).

    • Keep workers Certified Food Handler certificates at food facility at all times. Do not take them home.

      The department's words

      CHSC 113948 Keep workers Certified Food Handler certificates at food facility at all times. Do not take them home.

19. EarlierMay 11, 2017Follow-up inspectionGreen placard

    5 violations listed, 0 marked critical.

    Not critical (5)

    • Food safety certification is expired. Renew certification by 6.1.17.

      The department's words

      CHSC 113947.1 Food safety certification is expired. Renew certification by 6.1.17.

    • Food handlers cards are not available for any employee. Have each employee take the test and maintain copies on site.

      The department's words

      CHSC 113948 Food handlers cards are not available for any employee. Have each employee take the test and maintain copies on site.

    • Broccoli (cooked) measured 50F on counter top. The amount of ice and water was not sufficient to keep the broccoli below 41F. Corrected with more ice and water.

      The department's words

      CHSC 113996 Broccoli (cooked) measured 50F on counter top. The amount of ice and water was not sufficient to keep the broccoli below 41F. Corrected with more ice and water.

    • Observed frozen foods thawing at room temperature on the prep sink. Thaw under cool running water, in the refrigerator, in the microwave, or during the cooking process.

      The department's words

      CHSC 114020 Observed frozen foods thawing at room temperature on the prep sink. Thaw under cool running water, in the refrigerator, in the microwave, or during the cooking process.

    • a. numerous household rice cookers and microwaves in use. Replace with NSF approved commercial equipment. b. Green garden hose used to fill large stock pots with water is not food grade equipment. Purchase a food grade hose- blue or white.

      The department's words

      CHSC 114130.1 a. numerous household rice cookers and microwaves in use. Replace with NSF approved commercial equipment. b. Green garden hose used to fill large stock pots with water is not food grade equipment. Purchase a food grade hose- blue or white.

20. EarlierMay 8, 2017Follow-up inspectionYellow placard

    9 violations listed, 3 marked critical.

    Critical (3)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Observed employee handling raw beef with gloved hands, then take gloves off and touch a food contact surface without washing hands. Educate employees on when to wash hands. After touching raw meat with gloves or no gloves, immediately wash hands. Employee washed hands. Major violation.

      The department's words

      CHSC 113953.3 Observed employee handling raw beef with gloved hands, then take gloves off and touch a food contact surface without washing hands. Educate employees on when to wash hands. After touching raw meat with gloves or no gloves, immediately wash hands. Employee washed hands. Major violation.

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Observed metal pan of sprouts on prep table at 50F. Person in charge stated sprouts were taken out for lunch service with ice water used. Observed sliced beef in top of prep cooler at 50F. Observed sprouts in top of prep cooler at 51F. Ensure all potentially hazardous food cold holds at 41F or below. Provide food rails and metal drop pans for storage of food in top of prep cooler. Sprouts and beef moved to bottom of prep cooler. Ice added to pan of sprouts.

      The department's words

      CHSC 113996 Observed metal pan of sprouts on prep table at 50F. Person in charge stated sprouts were taken out for lunch service with ice water used. Observed sliced beef in top of prep cooler at 50F. Observed sprouts in top of prep cooler at 51F. Ensure all potentially hazardous food cold holds at 41F or below. Provide food rails and metal drop pans for storage of food in top of prep cooler. Sprouts and beef moved to bottom of prep cooler. Ice added to pan of sprouts.

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Cooked noodles in strainer stored at room temperature not marked with time as a control. Noodles measured 45F. Potentially hazardous foods under time as a control must be marked with date and discard time. Noodles were marked.

      The department's words

      CHSC 114000 Cooked noodles in strainer stored at room temperature not marked with time as a control. Noodles measured 45F. Potentially hazardous foods under time as a control must be marked with date and discard time. Noodles were marked.

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

    Not critical (6)

    • Food safety certification is expired. Renew certification by 6.1.17.

      The department's words

      CHSC 113947.1 Food safety certification is expired. Renew certification by 6.1.17.

    • Food handlers cards are not available for any employee. Have each employee take the test and maintain copies on site.

      The department's words

      CHSC 113948 Food handlers cards are not available for any employee. Have each employee take the test and maintain copies on site.

    • Observed frozen foods thawing at room temperature on the prep sink. Thaw under cool running water, in the refrigerator, in the microwave, or during the cooking process.

      The department's words

      CHSC 114020 Observed frozen foods thawing at room temperature on the prep sink. Thaw under cool running water, in the refrigerator, in the microwave, or during the cooking process.

    • Observed beef bones stored in a container on the floor. Store foods on shelving 6 off the floor.

      The department's words

      CHSC 114047 Observed beef bones stored in a container on the floor. Store foods on shelving 6 off the floor.

    • a. Clean large grease puddle under fryer. b. Inside of ice machine has a black mildew build up. clean within 48 hours.

      The department's words

      CHSC 114115.c a. Clean large grease puddle under fryer. b. Inside of ice machine has a black mildew build up. clean within 48 hours.

    Show 1 more

    • a. numerous household rice cookers and microwaves in use. Replace with NSF approved commercial equipment. b. Green garden hose used to fill large stock pots with water is not food grade equipment. Purchase a food grade hose- blue or white.

      The department's words

      CHSC 114130.1 a. numerous household rice cookers and microwaves in use. Replace with NSF approved commercial equipment. b. Green garden hose used to fill large stock pots with water is not food grade equipment. Purchase a food grade hose- blue or white.

21. EarlierMay 2, 2017Routine inspectionYellow placard

    13 violations listed, 3 marked critical.

    Critical (3)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Observed employees eat lunch, then return to put food away without first washing hands. COS with employees. Utensils that were touched were washed. Always wash hands after eating, touching raw meat, using the restroom etc.

      The department's words

      CHSC 113953.3 Observed employees eat lunch, then return to put food away without first washing hands. COS with employees. Utensils that were touched were washed. Always wash hands after eating, touching raw meat, using the restroom etc.

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      The following foods were found at unsafe temperatures: -chicken broth 51F under counter. Out 1 hour and reheated. - raw bean sprouts 65F on counter in water. Out 1 hour. Chilled with ice. Maintain potentially hazardous foods below 41F or above 135F.

      The department's words

      CHSC 113996 The following foods were found at unsafe temperatures: -chicken broth 51F under counter. Out 1 hour and reheated. - raw bean sprouts 65F on counter in water. Out 1 hour. Chilled with ice. Maintain potentially hazardous foods below 41F or above 135F.

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Measured chicken pho broth at 48F. Broth was made yesterday and stored in 20 qt. containers with lid on. cool foods rapidly from 135F to 70F within 2 hours, then 70F to 41F within 4 hours. -use ice paddles and ice baths. Repeat violation. 100 quarts of broth were voluntarily discarded.

      The department's words

      CHSC 114002 Measured chicken pho broth at 48F. Broth was made yesterday and stored in 20 qt. containers with lid on. cool foods rapidly from 135F to 70F within 2 hours, then 70F to 41F within 4 hours. -use ice paddles and ice baths. Repeat violation. 100 quarts of broth were voluntarily discarded.

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

    Not critical (10)

    • Food safety certification is expired. Renew certification by 6.1.17.

      The department's words

      CHSC 113947.1 Food safety certification is expired. Renew certification by 6.1.17.

    • Food handlers cards are not available for any employee. Have each employee take the test and maintain copies on site.

      The department's words

      CHSC 113948 Food handlers cards are not available for any employee. Have each employee take the test and maintain copies on site.

    • Observed hand sink blocked with food stored inside. Maintain hand sinks accessible for use at all times. Corrected.

      The department's words

      CHSC 113953.1 Observed hand sink blocked with food stored inside. Maintain hand sinks accessible for use at all times. Corrected.

    • Observed frozen beef stored in the hand sink. Owner stated that hand sink was clean prior to food storage inside. Do not store anything - especially food - in the hand sink. If food is found stored inside the sink again, it will be discarded. Corrected.

      The department's words

      CHSC 113980 Observed frozen beef stored in the hand sink. Owner stated that hand sink was clean prior to food storage inside. Do not store anything - especially food - in the hand sink. If food is found stored inside the sink again, it will be discarded. Corrected.

    • Observed six knives stored between the tables and a wall. Stored food contact equipment in a sanitary location. Knives were placed in the dishwasher.

      The department's words

      CHSC 113984.d Observed six knives stored between the tables and a wall. Stored food contact equipment in a sanitary location. Knives were placed in the dishwasher.

    Show 5 more

    • Observed frozen foods thawing at room temperature on the prep sink. Thaw under cool running water, in the refrigerator, in the microwave, or during the cooking process.

      The department's words

      CHSC 114020 Observed frozen foods thawing at room temperature on the prep sink. Thaw under cool running water, in the refrigerator, in the microwave, or during the cooking process.

    • Observed beef bones stored in a container on the floor. Store foods on shelving 6 off the floor.

      The department's words

      CHSC 114047 Observed beef bones stored in a container on the floor. Store foods on shelving 6 off the floor.

    • a. Clean large grease puddle under fryer. b. Inside of ice machine has a black mildew build up. clean within 48 hours.

      The department's words

      CHSC 114115.c a. Clean large grease puddle under fryer. b. Inside of ice machine has a black mildew build up. clean within 48 hours.

    • a. Freezer is dripping condensate into a container. Repair within 48 hours. b. Hand sink lacks the required 6 splash guard between it and the food prep sink. Intsall

      The department's words

      CHSC 114175 a. Freezer is dripping condensate into a container. Repair within 48 hours. b. Hand sink lacks the required 6 splash guard between it and the food prep sink. Intsall

    • a. numerous household rice cookers and microwaves in use. Replace with NSF approved commercial equipment. b. Green garden hose used to fill large stock pots with water is not food grade equipment. Purchase a food grade hose- blue or white.

      The department's words

      CHSC 114130.1 a. numerous household rice cookers and microwaves in use. Replace with NSF approved commercial equipment. b. Green garden hose used to fill large stock pots with water is not food grade equipment. Purchase a food grade hose- blue or white.

22. EarlierFeb 12, 2016Follow-up inspectionGreen placard

    3 violations listed, 0 marked critical.

    Not critical (3)

    • All food handling employees lack the required food handler's card. Have all employees obtain the required card within 7 days.

      The department's words

      CHSC 113948 All food handling employees lack the required food handler's card. Have all employees obtain the required card within 7 days.

    • Hand sink is in close proximity to food preparation sink. When within 24 inches of a food preparation area or food equipment, hand sinks must have a six inch stainless steel splashguard installed to prevent contamination of foods in adjacent foot prep area. Correct within 14 days.

      The department's words

      CHSC 113953 Hand sink is in close proximity to food preparation sink. When within 24 inches of a food preparation area or food equipment, hand sinks must have a six inch stainless steel splashguard installed to prevent contamination of foods in adjacent foot prep area. Correct within 14 days.

    • There are several household grade rice cookers and microwaves in this facility. Replace household equipment with NSF/ANSI approved commercial grade.

      The department's words

      CHSC 114130 There are several household grade rice cookers and microwaves in this facility. Replace household equipment with NSF/ANSI approved commercial grade.

23. EarlierFeb 10, 2016Follow-up inspectionYellow placard

    10 violations listed, 4 marked critical.

    Critical (4)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Observed food handler cutting vegetables with ungloved hands. Food handler had a wedding ring on. When wearing a ring (unless the ring is a plain band), food handlers must wear gloves when handling food.

      The department's words

      CHSC 113953.3 Observed food handler cutting vegetables with ungloved hands. Food handler had a wedding ring on. When wearing a ring (unless the ring is a plain band), food handlers must wear gloves when handling food.

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      The following foods were measured at unsafe temperatures: Eggrolls measured at 70F on lower shelf at cook line. Out 30 minutes according to chef. Eggrolls were refrigerated. Cooked rice noodles measured 64F. Out 30 minutes according to chef. Rice noodles were labeled with the make time and will be discarded after 4 hours. Pho broth measured 60F. Broth was located in a bucket on a shelf near the cook line. Broth was discarded.

      The department's words

      CHSC 113996 The following foods were measured at unsafe temperatures: Eggrolls measured at 70F on lower shelf at cook line. Out 30 minutes according to chef. Eggrolls were refrigerated. Cooked rice noodles measured 64F. Out 30 minutes according to chef. Rice noodles were labeled with the make time and will be discarded after 4 hours. Pho broth measured 60F. Broth was located in a bucket on a shelf near the cook line. Broth was discarded.

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Observed two very large pots of broth measuring 93F-95F cooling in front of a fan. According to the chef, the broth was cooked one hour earlier. Cooling must be conducted rapidly from 135F to 70F within 2 hours, then 70F to 41F within 4 hours. Separate foods into shallow pans no more than 2 in height or use ice wands and stir frequently. Food was separated into several smaller [pans and ice baths were used. Food was cooled to 70F within 45 minutes.

      The department's words

      CHSC 114002.1 Observed two very large pots of broth measuring 93F-95F cooling in front of a fan. According to the chef, the broth was cooked one hour earlier. Cooling must be conducted rapidly from 135F to 70F within 2 hours, then 70F to 41F within 4 hours. Separate foods into shallow pans no more than 2 in height or use ice wands and stir frequently. Food was separated into several smaller [pans and ice baths were used. Food was cooled to 70F within 45 minutes.

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Observed pho broth stored in a bucket labeled for detergent. Food must not be stored in containers meant for chemical storage. Use only food grade equipment. Five gallons of pho broth was discarded.

      The department's words

      CHSC 113967 Observed pho broth stored in a bucket labeled for detergent. Food must not be stored in containers meant for chemical storage. Use only food grade equipment. Five gallons of pho broth was discarded.

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

    Not critical (6)

    • All food handling employees lack the required food handler's card. Have all employees obtain the required card within 7 days.

      The department's words

      CHSC 113948 All food handling employees lack the required food handler's card. Have all employees obtain the required card within 7 days.

    • Numerous uncovered personal drinks were observed in the kitchen. All personal drinks must be covered with a tight fitting lid. Use a sip hole or straw. Corrected.

      The department's words

      CHSC 113977 Numerous uncovered personal drinks were observed in the kitchen. All personal drinks must be covered with a tight fitting lid. Use a sip hole or straw. Corrected.

    • Hand sink is in close proximity to food preparation sink. When within 24 inches of a food preparation area or food equipment, hand sinks must have a six inch stainless steel splashguard installed to prevent contamination of foods in adjacent foot prep area. Correct within 14 days.

      The department's words

      CHSC 113953 Hand sink is in close proximity to food preparation sink. When within 24 inches of a food preparation area or food equipment, hand sinks must have a six inch stainless steel splashguard installed to prevent contamination of foods in adjacent foot prep area. Correct within 14 days.

    • Observed chicken thawing at room temperature. Thawing must be conducted in the refrigerator, under running water in the prep sink, in the microwave if cooked immediately after, or thawed as a part of the cooking process.

      The department's words

      CHSC 114020 Observed chicken thawing at room temperature. Thawing must be conducted in the refrigerator, under running water in the prep sink, in the microwave if cooked immediately after, or thawed as a part of the cooking process.

    • Observed pan of cooling pho broth on the floor in the kitchen. Store all foods on shelves at least 6 off floor. Corrected.

      The department's words

      CHSC 114047 Observed pan of cooling pho broth on the floor in the kitchen. Store all foods on shelves at least 6 off floor. Corrected.

    Show 1 more

    • There are several household grade rice cookers and microwaves in this facility. Replace household equipment with NSF/ANSI approved commercial grade.

      The department's words

      CHSC 114130 There are several household grade rice cookers and microwaves in this facility. Replace household equipment with NSF/ANSI approved commercial grade.

24. EarlierFeb 9, 2016Routine inspectionYellow placard

    12 violations listed, 4 marked critical.

    Critical (4)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Observed food handler touch raw pork with gloved hands, then continue working in kitchen without first removing gloves and washing hands as is required. Once hands have been contaminated, and a food handler is switching tasks, remove gloves and wash hands.

      The department's words

      CHSC 113953.3 Observed food handler touch raw pork with gloved hands, then continue working in kitchen without first removing gloves and washing hands as is required. Once hands have been contaminated, and a food handler is switching tasks, remove gloves and wash hands.

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      The following foods were measured at unsafe temperatures: Eggrolls measured at 73F on lower shelf at cook line. Out 30 minutes according to chef. Eggrolls were refrigerated. Partially cooked pork 85F found in a pan on the floor. Out 30 minutes according to chef. Pork was cooled rapidly by placing in a sheet pan and stored in the walk in. Cooked chicken 92F on counter top. Out 20 minutes according to chef. Chicken was rapidly cooled by spreading out on a sheet pan and placed in the walk in. Bean sprouts 68F found in bucket on countertop.

      The department's words

      CHSC 113996 The following foods were measured at unsafe temperatures: Eggrolls measured at 73F on lower shelf at cook line. Out 30 minutes according to chef. Eggrolls were refrigerated. Partially cooked pork 85F found in a pan on the floor. Out 30 minutes according to chef. Pork was cooled rapidly by placing in a sheet pan and stored in the walk in. Cooked chicken 92F on counter top. Out 20 minutes according to chef. Chicken was rapidly cooled by spreading out on a sheet pan and placed in the walk in. Bean sprouts 68F found in bucket on countertop.

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Observed two very large pots of broth measuring 116F to 118F cooling in front of a fan. Broth was cooked several hours earlier. Cooling must be conducted rapidly from 135F to 70F within 2 hours, then 70F to 41F within 4 hours. Separate foods into shallow pans no more than 2 in height or use ice wands and stir frequently. Food was separated into several smaller [pans and ice baths were used. Food was cooled to 70F within 45 minutes.

      The department's words

      CHSC 114002.1 Observed two very large pots of broth measuring 116F to 118F cooling in front of a fan. Broth was cooked several hours earlier. Cooling must be conducted rapidly from 135F to 70F within 2 hours, then 70F to 41F within 4 hours. Separate foods into shallow pans no more than 2 in height or use ice wands and stir frequently. Food was separated into several smaller [pans and ice baths were used. Food was cooled to 70F within 45 minutes.

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Observed a sponge sitting on raw pork chops that were thawing in the prep sink. Keep food free of contamination. Do not use sponges in this facility. Pork chops in contact with sponge were voluntarily discarded.

      The department's words

      CHSC 113967 Observed a sponge sitting on raw pork chops that were thawing in the prep sink. Keep food free of contamination. Do not use sponges in this facility. Pork chops in contact with sponge were voluntarily discarded.

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

    Not critical (8)

    • All food handling employees lack the required food handler's card. Have all employees obtain the required card within 7 days.

      The department's words

      CHSC 113948 All food handling employees lack the required food handler's card. Have all employees obtain the required card within 7 days.

    • Numerous uncovered personal drinks were observed in the kitchen. All personal drinks must be covered with a tight fitting lid. Use a sip hole or straw. Corrected.

      The department's words

      CHSC 113977 Numerous uncovered personal drinks were observed in the kitchen. All personal drinks must be covered with a tight fitting lid. Use a sip hole or straw. Corrected.

    • Observed kitchen hand sink blocked with boxes of food and blocked with a sheet pan stored on top of the sink. Keep hand sink accessible for use at all times. Corrected.

      The department's words

      CHSC 113953.1 Observed kitchen hand sink blocked with boxes of food and blocked with a sheet pan stored on top of the sink. Keep hand sink accessible for use at all times. Corrected.

    • Hand sink is in close proximity to food preparation sink. When within 24 inches of a food preparation area or food equipment, hand sinks must have a six inch stainless steel splashguard installed to prevent contamination of foods in adjacent foot prep area. Correct within 14 days.

      The department's words

      CHSC 113953 Hand sink is in close proximity to food preparation sink. When within 24 inches of a food preparation area or food equipment, hand sinks must have a six inch stainless steel splashguard installed to prevent contamination of foods in adjacent foot prep area. Correct within 14 days.

    • Observed shrimp, squid, and pork thawing at room temperature. Thawing must be conducted in the refrigerator, under running water in the prep sink, in the microwave if cooked immediately after, or thawed as a part of the cooking process.

      The department's words

      CHSC 114020 Observed shrimp, squid, and pork thawing at room temperature. Thawing must be conducted in the refrigerator, under running water in the prep sink, in the microwave if cooked immediately after, or thawed as a part of the cooking process.

    Show 3 more

    • Observed chicken stored above tofu in the prep top cooler. Store raw meats (and raw chicken) below all other foods in order of required cooking temperatures.

      The department's words

      CHSC 113986 Observed chicken stored above tofu in the prep top cooler. Store raw meats (and raw chicken) below all other foods in order of required cooking temperatures.

    • Observed pan of cooling pork on the floor in the kitchen. Store all foods on shelves at least 6 off floor. Corrected.

      The department's words

      CHSC 114047 Observed pan of cooling pork on the floor in the kitchen. Store all foods on shelves at least 6 off floor. Corrected.

    • There are several household grade rice cookers and microwaves in this facility. Replace household equipment with NSF/ANSI approved commercial grade.

      The department's words

      CHSC 114130 There are several household grade rice cookers and microwaves in this facility. Replace household equipment with NSF/ANSI approved commercial grade.

25. EarlierJun 12, 2015Routine inspectionGreen placard

    3 violations listed, 0 marked critical.

    Not critical (3)

    • The thermometers for the three-door upright kitchen refrigerator and the under-counter cold-top refrigerator were missing during this inspection. Each refrigerator must have an approved thermometer and chill foods to at least 41 degrees (F), at all times. Provide thermometers for each unit used in your food operation.

      The department's words

      CHSC 114157 The thermometers for the three-door upright kitchen refrigerator and the under-counter cold-top refrigerator were missing during this inspection. Each refrigerator must have an approved thermometer and chill foods to at least 41 degrees (F), at all times. Provide thermometers for each unit used in your food operation.

    • The observed that storeroom was overfilled and entry into storeroom may result in spilling food. Organize the storeroom to enter room where there is proper aisle space and food can be elevated 6 - inches above the floor.

      The department's words

      CHSC 114047 The observed that storeroom was overfilled and entry into storeroom may result in spilling food. Organize the storeroom to enter room where there is proper aisle space and food can be elevated 6 - inches above the floor.

    • The walk-in refrigerator is only dimly lighted. Light intensity is below the required 10 foot--candle. Take steps to increase the light to 10 foot-candle to comply with food code.

      The department's words

      CHSC 114252 The walk-in refrigerator is only dimly lighted. Light intensity is below the required 10 foot--candle. Take steps to increase the light to 10 foot-candle to comply with food code.

26. EarlierJun 12, 2015Routine inspectionGreen placard

    3 violations listed, 0 marked critical.

    Not critical (3)

    • The thermometers for the walk-in refrigerator and the under-counter cold-top refrigerator were missing accurate NSF approved style thermometers. Each of the refrigeration units must have thermometers at all times. Provide thermometers for each of the units listed above.

      The department's words

      CHSC 114157 The thermometers for the walk-in refrigerator and the under-counter cold-top refrigerator were missing accurate NSF approved style thermometers. Each of the refrigeration units must have thermometers at all times. Provide thermometers for each of the units listed above.

    • The walk in is dimly lit. Take steps to increase the light intensity to 10 foot candles or more.

      The department's words

      CHSC 114252 The walk in is dimly lit. Take steps to increase the light intensity to 10 foot candles or more.

    • The storage room is overfilled and must be organized to provide aisles for easy cleaning and exit.

      The department's words

      CHSC 114169 The storage room is overfilled and must be organized to provide aisles for easy cleaning and exit.

27. EarlierApr 24, 2014Routine inspectionOnly Minor Violation(s) Found

    5 violations listed, 0 marked critical.

    Not critical (5)

    • Investigation of customer complaint indicated your facility was manually washing silver-ware without a sanitizing step. Initiate a ware washing policy that includes a manual sanitizing dip before washing silverware a second time.

      The department's words

      CHSC 114097 Investigation of customer complaint indicated your facility was manually washing silver-ware without a sanitizing step. Initiate a ware washing policy that includes a manual sanitizing dip before washing silverware a second time.

    • The thermometer for the walk-in cooler was missing. Provide an NSF approved thermometer for each refrigerator storing potentially hazardous foods.

      The department's words

      CHSC 114157 The thermometer for the walk-in cooler was missing. Provide an NSF approved thermometer for each refrigerator storing potentially hazardous foods.

    • The operator was unable to locate a probe thermometer for checking food cooking temperatures. Provide an approved probe thermometer to check food temperatures while cooking and verify meats meets or exceeds the temperature required.

      The department's words

      CHSC 114159 The operator was unable to locate a probe thermometer for checking food cooking temperatures. Provide an approved probe thermometer to check food temperatures while cooking and verify meats meets or exceeds the temperature required.

    • The corner of kitchen above three-compartment sink was dimly lighted. Substitute higher wattage bulbs or tubes for this ceiling fixture to achieve proper illumination.

      The department's words

      CHSC 114252 The corner of kitchen above three-compartment sink was dimly lighted. Substitute higher wattage bulbs or tubes for this ceiling fixture to achieve proper illumination.

    • Observed the walk-in refrigerator fan box has an accumulation of dust. Initiate a policy of conducting routine cleaning of equipment interior and exterior surfaces, on a weekly basis.

      The department's words

      CHSC 114117 Observed the walk-in refrigerator fan box has an accumulation of dust. Initiate a policy of conducting routine cleaning of equipment interior and exterior surfaces, on a weekly basis.

Source: Marin County Community Development Agency, Environmental Health Services. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site) ↗