Metro Atlanta News
VIET KITCHEN received an A, scoring 91 out of 100, in a Gwinnett County food-service inspection on Oct 29, 2026. The official report lists four findings. [1]
Inspection purpose: Routine
The report states: “Person-in-charge was not able to produce signed employee health agreements for any employees.” [2]
The inspector also observed hand sink in kitchen without hot water. [3]
A separate finding described in use rice scoops being stored in standing water. [4]
Showing 4 of 4 findings
Person-in-charge was not able to produce signed employee health agreements for any employees. **SECOND CONSECUTIVE VIOLATION** Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: All employees signed employee health agreements.
Code .03(2)(o)
Person-in-charge was not able to produce signed employee health agreements for any employees. **SECOND CONSECUTIVE VIOLATION** Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: All employees signed employee health agreements.Official report · Item 2-2A ↗
Observed hand sink in kitchen without hot water. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85°F (29.4°C) through a mixing valve or combination faucet. (Pf) Self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet.
Code .06(2)(c)
Observed hand sink in kitchen without hot water. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85°F (29.4°C) through a mixing valve or combination faucet. (Pf) Self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet.Official report · Item 2-2D ↗
Observed in use rice scoops being stored in standing water. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to…
Code .04(4)(k)
Observed in use rice scoops being stored in standing water. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Rice scoops were placed into clean and dry container.Official report · Item 14A ↗
Observed multiple employee items being stored on and above prep counters in facility. **SECOND CONSECUTIVE VIOLATION** Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Items were moved to lower shelving.
Code .07(4)(b)
Observed multiple employee items being stored on and above prep counters in facility. **SECOND CONSECUTIVE VIOLATION** Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Items were moved to lower shelving.Official report · Item 17D ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Gwinnett County · Oct 29, 2026
02 / Same facility ↗Official inspection historyAvailable records for this official facility
03 / How scoring works ↗Georgia’s food-service rulesScores and findings describe the dated inspection, not current operating conditions. A correction deadline does not establish whether an issue remained unresolved afterward.
Findings quote the official report captured . “Corrected on site” and “repeat” reflect explicit report markers. “COS” and “CA” in the inspector’s notes refer to corrections and corrective actions; an instruction to act is not proof that it was completed.
History links the same official facility ID within the issuing authority and may omit intervening inspections. Same-day results have no inferred sequence. Report excerpts follow source order, not a severity ranking.
This report comes from Gwinnett County. History includes only this authority’s exact facility ID.
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