Metro Atlanta News
Pho Dai Nam Vietnamese Kitchen received a U, scoring 58 out of 100, in a Gwinnett County food-service inspection on Nov 12, 2026. The official report lists 16 findings. [1]
Inspection purpose: Routine
The report states: “Due to multiple risk factors during today's inspection resulting in an unsatisfactory score, the PIC is not practicing active managerial control of the facility.” [2]
The inspector also observed multiple employees wash hands in cold water for less than 20 seconds. [3]
A separate finding described both hand sinks in kitchen without soap. [4]
Showing 16 of 16 findings
Due to multiple risk factors during today's inspection resulting in an unsatisfactory score, the PIC is not practicing active managerial control of the facility. 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)
Code .03(2)(a)-(n),(p)
Due to multiple risk factors during today's inspection resulting in an unsatisfactory score, the PIC is not practicing active managerial control of the facility. 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)Official report · Item 1-2A ↗
No person-in-charge (PIC) on site at start of inspection. There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: PIC assigned during inspection.
Code .03(2)
No person-in-charge (PIC) on site at start of inspection. There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: PIC assigned during inspection.Official report · Item 1-2A ↗
Observed multiple employees wash hands in cold water for less than 20 seconds. 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: Employees were trained on proper handwashing procedure, and rewashed hands.
Code .03(5)(b)
Observed multiple employees wash hands in cold water for less than 20 seconds. 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: Employees were trained on proper handwashing procedure, and rewashed hands.Official report · Item 2-1B ↗
Observed employee cough into hand, wipe forehead with same hand, then continue handling food. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the toilet room; 3) After caring for or handling service animals or aquatic animals; 4)after coughing, sneezing, using tobacco, eating, or drinking; 5) after handling soiled equipment or utensils; 6) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 7)…
Code .03(5)(c)
Observed employee cough into hand, wipe forehead with same hand, then continue handling food. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the toilet room; 3) After caring for or handling service animals or aquatic animals; 4)after coughing, sneezing, using tobacco, eating, or drinking; 5) after handling soiled equipment or utensils; 6) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 7) when switching between working with raw food and working with ready-to-eat food; 8) before putting on gloves; 9) after engaging in other activities that contaminate hands; 10) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: Employee changed gloves and washed hands.Official report · Item 2-1B ↗
Observed both hand sinks in kitchen without soap. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: Soap was placed at both hand sinks.
Code .07(3)(a)
Observed both hand sinks in kitchen without soap. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: Soap was placed at both hand sinks.Official report · Item 2-2D ↗
Observed hand sink in warewash area 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 warewash area 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 multiple employees wash hands in 3-compartment sink. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf) Corrective Actions: Employees washed hands in hand sink.
Code .03(5)(d)
Observed multiple employees wash hands in 3-compartment sink. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf) Corrective Actions: Employees washed hands in hand sink.Official report · Item 2-2D ↗
Observed in-use dish machine sanitizer at 0ppm chlorine concentration. **SECOND CONSECUTIVE VIOLATION** A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P)
Code .05(6)(n)
Observed in-use dish machine sanitizer at 0ppm chlorine concentration. **SECOND CONSECUTIVE VIOLATION** A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P)Official report · Item 4-2B ↗
Observed multiple time/temperature control for safety foods holding at temperatures above 41F (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Items were discarded.
Code .04(6)(f)
Observed multiple time/temperature control for safety foods holding at temperatures above 41F (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Items were discarded.Official report · Item 6-1A ↗
Observed multiple time/temperature control for safety foods holding at temperatures below 135F (see temperature log). **SECOND CONSECUTIVE VIOLATION** Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Items were discarded.
Code .04(6)(f)
Observed multiple time/temperature control for safety foods holding at temperatures below 135F (see temperature log). **SECOND CONSECUTIVE VIOLATION** Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Items were discarded.Official report · Item 6-1B ↗
Observed multiple cooked whole chickens cooling for longer than 2 hours still above 70F. Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P) Corrective Actions: Items were discarded.
Code .04(6)(d)
Observed multiple cooked whole chickens cooling for longer than 2 hours still above 70F. Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P) Corrective Actions: Items were discarded.Official report · Item 6-1C ↗
Observed spring rolls, cabbage mixture, lettuce, and bean sprouts intended to be on time control without start or discard time. 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…
Code .04(6)(i)
Observed spring rolls, cabbage mixture, lettuce, and bean sprouts intended to be on time control without start or discard time. 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: Items were discarded.Official report · Item 6-1D ↗
Observed cooked chickens cooling in large plastic bags with plastic wrap over them. 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: Chickens were discarded and PIC coached on proper cooling methods.
Code .04(6)(e)
Observed cooked chickens cooling in large plastic bags with plastic wrap over them. 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: Chickens were discarded and PIC coached on proper cooling methods.Official report · Item 11A ↗
Observed box of onions and dried noodles on floor in dry storage area. Observed box of meat stored on floor in walk-in cooler. 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: Items were removed from floor.
Code .04(4)(q)
Observed box of onions and dried noodles on floor in dry storage area. Observed box of meat stored on floor in walk-in cooler. 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: Items were removed from floor.Official report · Item 12A ↗
Observed multiple wiping cloths stored on prep counters in kitchen. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Wiping cloths were moved to dirty linen bucket.
Code .04(4)(m)
Observed multiple wiping cloths stored on prep counters in kitchen. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Wiping cloths were moved to dirty linen bucket.Official report · Item 12C ↗
Observed employee food items and phone stored on prep counter in kitchen. **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: Employees moved items to employee area.
Code .07(4)(b)
Observed employee food items and phone stored on prep counter in kitchen. **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: Employees moved items to employee area.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 · Nov 12, 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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