Pho Van Loi in Norcross receives a 58% on their recent health inspection

Pho Van Loi, located at 5495 Jimmy Carter Blvd, Suite F113 in Norcross, received a score of 58 points out of a possible 100 points during their 03/11/2026 inspection by the Georgia Department of Public Health.

The violations noted by the inspector were:

Violation #1:
1-2A: .03(2)(a)-(n),(p)Several risk factor violations were observed during today’s inspection resulting in an unsatisfactory score as a result of an overall lack of active managerial control. 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)

Violation #2:
2-1B: .03(5)(b)Observed person in charge wash hands without using soap after handling insect traps.// 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 Actions: Person in charge washed hands again with soap.//

Violation #3:
4-2B: .05(7)(a)1Observed black accumulation on interior surfaces of ice machine. ***SECOND CONSECUTIVE VIOLATION***// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

Violation #4:
6-1A: .04(6)(f)Observed two large pots of beef soup cold holding above 41F in walk-in cooler (see temperature log).// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)
Corrective Actions: Person in charge stated soup was removed from cooler at 9am and placed back inside at 10am with no preparation occurring. Soup was placed in walk-in freezer to cool down quickly.//

Violation #5:
6-1D: .04(6)(i)Observed several trays of sticky rice intended to be on 4 hour time control with no label to indicate when the time control period starts or ends.// 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 Actions: Foods were discarded.//

Violation #6:
8-2B: .07(6)(b)Observed a bottle of glass cleaner labeled as sanitizer.// Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf)
Corrective Actions: A correct label was put on bottle.//

Violation #7:
12A: .04(4)(q)Observed ice accumulation on packages of raw meat stored under leaking condenser pipe in walk-in freezer.// 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 Actions: Food must be relocated to a clean location.//

Violation #8:
14C: .05(6)(r)Observed empty egg roll boxes and styrofoam boards being reused to store herbs.// Single-service and single-use articles may not be reused. (C)
Corrective Actions: Herbs must be placed in food-grade reusable containers.//

Violation #9:
15A: .05(6)(a)Observed icicle accumulation coming from pipe connected to condenser in walk-in freezer. ***SECOND CONSECUTIVE VIOLATION***.// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

Violation #10:
18: .07(5)(l)Observed several dead and trapped roach-like insects on three insect traps throughout the facility.// Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. (C)
Corrective Actions: Dead insects were removed from premises.//

Additional remarks:
Due to today’s score, a follow-up inspection will occur within 10 days. A required additional routine inspection will occur within 12 months.
Second consecutive violation of:
4-2B (.05(7)(a)1 – Equipment, Food-Contact Surfaces, and Utensils)
12A (.04(4)(q) – Food Storage)
15A (.05(6)(a) – Good Repair & Proper Adjustment).
Three consecutive violations of the same code provision on routine inspections will result in a permit suspension.
Note: Observed walk-in freezer door was slightly open at beginning of inspection. This may be causing ice accumulation on condenser pipe.
Note: Open containers of chili paste and chili oil cannot be placed on dining tables for consumer self-service.
Note: Allergen notification guidance provided to person in charge.
All cold holding and hot holding temperatures in compliance unless otherwise stated.

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