CONDITIONAL
Banh Mi Viet Gets Conditional Pass on Health Inspection
November 10, 2025
10:30 AM - 11:45 AM
Routine Inspection
9
Total Violations
5
Major
4
Minor
3
Corrected On Site
Inspector's Report
Routine inspection revealed multiple food safety violations including improper thawing of frozen meat at room temperature, a malfunctioning upright refrigerator holding cooked chicken at 58°F, and lack of hand soap at handwash sink. Staff received on-site education about proper thawing methods and hand hygiene. Facility must replace or repair the upright refrigerator and maintain proper sanitation practices.
Violations Cited
9
#14
MAJOR
FOOD CONTACT SURFACES: CLEAN AND SANITIZED
Why This Matters
Dirty cutting boards and utensils cause 76% of cross-contamination. Biofilms protect bacteria from cleaning. One contaminated surface spreads pathogens to dozens of foods.
What Was Observed
Observed staff started to prepare the sanitation bucket at the beginning of inspection. Facility started operating 30 minutes ago. Sanitation solution measured at 200 ppm quaternary ammonia.
CA Retail Food Code: Section 114099, 114099.6, 114117
#26
CORRECTED
MAJOR
APPROVED THAWING METHODS IN USE (REPEAT)
Why This Matters
Improper vacuum packaging creates anaerobic conditions allowing Clostridium botulinum growth. Botulism is fatal in 5-10% of cases. Causes paralysis and respiratory failure.
What Was Observed
Observed several metal containers with frozen meat left at room temperature on top of the chest freezer. Per staff, they will be leaving the meats at room temperature to thaw. COS - educated staff on proper thawing method such as running frozen meat in cold running water, thawing inside refrigerator, thawing in microwave or thawing as part of the cooking process.
CA Retail Food Code: Section 114419
#35
MAJOR
EQUIPMENT APPROVED: CLEAN; INSTALLED; GOOD REPAIR; CAPACITY
Why This Matters
Household equipment cannot withstand commercial use and harbors bacteria in cracks. Latex gloves cause severe allergic reactions in sensitive individuals.
What Was Observed
CLEAN the observed organic growth inside the hand sink. CLEAN the observed grease accumulation in the cook line. REPAIR/REPLACE the observed upright cooler that have ambient temperature of 60 degrees Fahrenheit.
CA Retail Food Code: Section 114130, 114160
#6
CORRECTED
MAJOR
ADEQUATE HAND WASHING FACILITIES; SUPPLIED AND ACCESSIBLE
Why This Matters
Missing handwashing supplies forces employees to skip handwashing. Studies show only 31% of workers wash hands properly when supplies are inadequate. Spreads norovirus to hundreds.
What Was Observed
Observed lack of liquid hand soap and metal container with water inside the hand sink and wiping cloth hanging on the splash guard of hand sink across the cook line. COS - liquid hand soap provided and obstruction (wiping cloth and metal container) removed.
CA Retail Food Code: Section 113953, 113953.1, 113953.2
#7
MAJOR
PROPER HOT AND COLD HOLDING TEMPERATURES
Why This Matters
Temperature abuse causes 63% of foodborne outbreaks. Clostridium perfringens multiplies rapidly between 70-120°F. Listeria grows even at refrigeration temperatures.
What Was Observed
Measured ambient temperature of upright refrigerator at 60 degrees Fahrenheit with cooked chicken (58 degrees Fahrenheit) and vegetables. Per staff, chicken was placed inside the refrigerator about an hour ago. Instructed staff to relocate cooked chicken to functioning cooler. Per staff, they are replacing upright refrigerator with a new one. DO NOT use upright refrigerator to store PHF until the upright refrigerator is replaced or repaired to maintain at 41 degrees Fahrenheit below temperature.
CA Retail Food Code: Section 113996, 114037
#1A
CORRECTED
MINOR
DEMONSTRATION OF KNOWLEDGE
What Was Observed
Observed several metal containers with frozen meat left at room temperature on top of the chest freezer. Per staff, they will be leaving the meats at room temperature to thaw. COS - education provided on proper thawing.
#39
MINOR
WIPING CLOTHS; PROPERLY USED AND STORED
Why This Matters
Dirty wiping cloths spread millions of bacteria across surfaces. Cloths used on raw meat spread Salmonella and E. coli throughout kitchen.
What Was Observed
DISCONTINUE the observed hanging of wiping cloth in the splash guard of hand sink adjacent to prep area and across cook line.
CA Retail Food Code: Section 114099.6
#43
MINOR
PREMISES; PERSONAL/CLEANING ITEMS; VERMIN PROOFING
Why This Matters
Clutter provides harborage for rodents and cockroaches. Cardboard harbors cockroach eggs. Each egg case contains 30-40 nymphs.
What Was Observed
DISCONTINUE the observed storing of medicine and food supplements together with food related items in the back warewash/prep area. Place the medicine/food supplements in a bag and store in a dedicated area for personal belongings.
CA Retail Food Code: Section 114067, 114123
#43
MINOR
PREMISES; PERSONAL/CLEANING ITEMS; VERMIN PROOFING
Why This Matters
Clutter provides harborage for rodents and cockroaches. Cardboard harbors cockroach eggs. Each egg case contains 30-40 nymphs.
What Was Observed
DISCONTINUE the observed storing of medicine and food supplements together with food related items in the back warewash/prep area. Place the medicine/food supplements in a bag and store in a dedicated area for personal belongings.
CA Retail Food Code: Section 114067, 114123