Vietvana Pho Noodle House
Last inspected: Apr 13, 2026
58
Score
VIETVANA PHO NOODLE HOUSE, located at 2831 E College Ave in Avondale Estates, GA, underwent a food service inspection on 2026-04-13. This inspection resulted in a moderate risk score of 58, with three critical and two minor violations noted. Previous inspections for VIETVANA PHO NOODLE HOUSE have also primarily fallen into the medium-risk category.
2
Inspections
3
Critical latest
0
Major latest
2
Minor latest
Inspection History
Apr 13, 2026
Routine
3 critical violations. 2 minor violations. 3 corrected on site.
58
Mar 13, 2025
Routine
6 major violations. 2 minor violations. 3 corrected on site.
50
Violations — Apr 13, 2026 Inspection
4-1A - food separated and protected
(corrected on site)
Inspector notes: Observed improper horizontal storage of prep top cooler. Observed a container of raw shrimp stored directly behind a container of cooked beef in prep top cooler. Observed a container of raw, shell eggs stored directly behind a container of cooked beef. Discussed with PIC that raw animal food shall be stored in a way where it does not contaminate ready to eat food on prep top cooler. COS- all food separated correctly.CA: Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P an...
511-6-1.04(4)(c)
4-1A - food separated and protected
(corrected on site)
Inspector notes: Observed food employee pick up green onion from floor with gloved hand, discarded vegetable and continued to prep without removing contaminated gloves. COS: Food employee removed contaminated gloves and washed hands. CA: If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. P
511-6-1.04(4)(n)
6-1D - time as a public health control: procedures and records
(corrected on site)
Inspector notes: Observed cooked noodles (tempt 130F) held under time as a public health control without time marking indicating 4-hour limit. COS: Person in charge indicated time marking. 2. If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;P (ii) The food may have an initial temperature of 70°F (21°C) or less if; (I) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety food, or (II) It is a ready-to-eat hermetically sealed food that upon openin...
511-6-1.04(6)(i)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed gasket in disrepair of prep top cooler. CA: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
511-6-1.05(6)(a)
15C - nonfood-contact surfaces clean
Inspector notes: Observed rusted shelves in walk in cooler. Observed stand that holds large cans soiled with food debris. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris
511-6-1.05(7)(a)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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