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Viet Pho I Inc dba PHO-VIET, located at 1745 Hwy 138 SE Ste C-15, Conyers, GA 30013, received a score of 69 points out of a possible 100 points during their 07/13/2026 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw shelled eggs behind sauces at the wok station. Observed 2 containers of raw chicken touching soup in the walk-in cooler. Observed raw beef stored on top of a container of cooked meats. Observed raw calamari behind carrots in the reach-in cooler. Food shall be separated and protected. *Repeat violations may result in permit suspension.
Corrective Actions: The person in charge rearranged food accordingly.
Violation #2:
6-1A: .04(6)(f)Observed multiple containers of soup that were being cold-held in the reach-in cooler with a temperature greater than 41 degrees F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)
Corrective Actions: The person in charge discarded food.
Violation #3:
6-1C: .04(6)(d)Observed multiple containers of soup that did not cool down properly the night before. TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours).
Corrective Actions: Containers of soup was discarded.
Violation #4:
6-2: .04(6)(g)Observed soup in the reach-in cooler that was not date marked. Observed multiple containers of egg rolls that were not date marked in two chest freezers. Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf)
Corrective Actions: The person in charge date marked food.
Violation #5:
11A: .04(6)(e)Observed multiple large containers of soup stacked on top of each other with tight fitting lids stored by the walk-in cooler door. 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 Actions: Food was discarded. Coached the person in charge on proper cooling techniques.
Violation #6:
12A: .04(4)(q)Observed buckets of food on the floor at the cook station in the main kitchen. 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: The person in charge had employees relocated food off of the floor.
Violation #7:
12B: .03(5)(h)Observed two employees preparing food with bracelets on. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C)
Corrective Actions: Employees removed bracelets.
Violation #8:
12B: .03(5)(j)Observed employee preparing food in the boba area without a hair restraint. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2″). (C)
Corrective Actions: Employee left the food prep area.
Violation #9:
15A: .05(6)(a)Observed the reach in cooler by the wok station was holding an ambient air temperature of 56 degrees F. Equipment shall be in good repair and proper adjustment.
Violation #10:
15C: .05(7)(a)2,3Observed an accumulation of frost around the chest freezers. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)
Additional remarks:
Cold-Holding assessed: Cold food other than noted at 41 degrees F. or less. Hot-Holding assessed: Hot food other than noted at 135 degrees F. or above.
Fees will be charged accordingly for any violation which cannot be corrected on-site during inspection.
Repeat violations may result in permit suspension.
Corrections of violations does not change the inspection score.
PIC(Person in Charge)
Additives: MSG, Yellow shade, tomato shade
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