Premises Information


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Name

MY VIETNAMESE RESTAURANT

Address

344 HENDERSON DRIVE

City/State/ZIP

JACKSONVILLE

28540

Premise Type

1 - Restaurant

County

Onslow

Inspection Date

6/17/2026

Final Score @ Grade

80.50

General Comments

Grade card shall be posted in a conspicuous location agreed upon by the Environmental Health Specialist. Grade card shall remain visible or legal action may be taken. An Intent to Suspend is being issued due to pests. Please email Ashton_Lee@onslowcountync.gov pest servicer reports. Educational handouts provided to PIC to include: cold holding, hot holding, reheating, cooling, cooling methods, food contact, warewashing procedures, cross-contamination, handwashing, thawing, wet wiping cloth cleaning and in-use guidelines, glove usage, and final cook temps. Temperature log provided to PIC. Ensure temperature checks are taken every 2 hours to document cooling. EHS recommends establishment purchase a cooling wand to help cool broths. EHS recommends using ice baths to cool foods quickly and to divide TCS foods into 2 inch thick portions when cooling. Establishment shall utilize reach-in freezer to cool foods. Ensure all TCS foods are maintained at 41F or lower. Ensure foods are cooled from 135F-70F =2 hours, and 70F-41F= 4 hours. Offered to translate items to Vietnamese and PIC denied. As stated following the previous routine inspection, I would advise the establishment operator/owner to take the time to ensure all violations are not only corrected but maintained by training staff, implementing standard operating procedures, and conducting routine monitoring of the establishment prior to requesting a re-inspection. If a re-inspection is requested and the proper training and processes have not been implemented the grade could drop to below a C which would result in an Immediate Revocation of the Food Operations Permit. If that occurs, the establishment would have to remain closed until all issues are resolved and a new plan review application has been submitted, paid for, approved, and permitted. Please contact Ashton_Lee@onslowcountync.gov or 910-989-3055 for questions, concerns, or supplemental training.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
1	1	PIC Present, demonstrates knowledge, & performs duties	Yes	Yes	No	**2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed numerous risk factor violations present during inspection. All risk factor items corrected. Educational handouts provided to PIC. CDI, R
6	1	Proper eating, tasting, drinking or tobacco use	Yes	Yes	No	**2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed numerous employee beverages stored in reach-in units, on prep surfaces, and on shelving throughout establishment. Employee beverages relocated. Observed food employee eating in kitchen and walking back to prep line/prep table and to warewashing. Employee was instructed to not eat in kitchen. CDI, R
8	2	Hands clean & properly washed	Yes	Yes	No	2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed numerous handwashing violations throughout establishment to include food employees and PIC washing hands and turning faucet off with barehands. Employees and PIC rewashed hands. CDI 2-301.15 Only wash hands in handwashing sink. -PF Observed a food employee wash hands at prep sink. Food employee rewashed hands and demonstrated proper handwashing procedures. CDI, R **2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P Observed food employee eating in kitchen and touching mouth and begin touching food items on prep line. Food employee washed hands and demonstrated proper handwashing procedures. CDI
10	0	Handwashing sinks supplied & accessible	Yes	No	No	**6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels present at handsink near 3 comp sink. PIC restocked paper towels. CDI
15	3	Food separated & protected	Yes	Yes	No	3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shelled eggs stored above RTE foods in reach-in cooler. PIC relocated raw shelled eggs. CDI, R 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed several containers of food stored in reach-in units without a cover. PIC covered foods. CDI, R **3-304.11(B) Food shall be stored in single-use articles that meet the requirements listed under 4-102.11. Materials used to make single-service and single-use articles may not allow for the migration of deleterious substances, impart colors, odors, or tastes to food, and shall be safe and clean. -P Observed a container of brisket stored in prep top in a container with paper towels present. PIC removed the paper towels from the container of brisket. Observed raw shrimp stored in direct contact with a grocery bag. PIC placed shrimp in a plastic container. CDI
16	1.50	Food-contact surfaces: cleaned & sanitized	Yes	Yes	No	4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several dishes stored as clean with food residues present. Observed meat slicer stored with food residues present. Observed hair on dishes. PIC washed, rinsed, and sanitized dishes and slicer. CDI, R 4-701.12 Utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. Observed dishes not being sanitized properly due to establishment not having 3 comp sink setup proper with a wash, rinse, and sanitizer basin. Employees placing dishes in clean dish area to airdry. Employees educated and discussed proper warewashing set up. Dishes were rewashed, rinsed, and sanitized. CDI 4-602.11(E)(4)(b)- Equipment such as ice bins and beverage dispensing nozzles shall be cleaned at a frequency necessary to preclude the accumulation of soil or mold. Observed microbial growth present in ice machine. Detailed cleaning needed to ice machine.
20	3	Proper cooling time & temperatures	Yes	Yes	No	**3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed rice 70F prepared at an unknown time sitting on counter. PIC voluntarily discarded rice. Observed broth 46F stored in a bulk container, with a tight fitted lid, and in the reach-in that was prepared yesterday. PIC voluntarily discarded broth. Observed shredded cabbage 46F prepared yesterday stored in a bulk container, with a tight fitted lid, and in reach-in cooler. PIC voluntarily discarded shredded cabbage. CDI, R
22	0	Proper cold holding temperatures	Yes	No	No	**3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shrimp 46F that was stored in prep unit over night and placed in reach-in unit. PIC voluntarily discarded shrimp. CDI
28	0	Toxic substances properly identified stored & used	Yes	No	No	**7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed household pesticide stored over 3 comp sink and with establishment dishes/items. PIC removed household pesticide from establishment. CDI
33	1	Proper cooling methods used; adequate equipment for temperature control	Yes	Yes	No	3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed rice 70F prepared at an unknown time cooling on counter. PIC voluntarily discarded rice. Observed broth 46F stored in a bulk container, with a tight fitted lid, in the reach-in that was prepared yesterday. PIC voluntarily discarded broth. Observed shredded cabbage 46F prepared yesterday stored in a bulk container, with a tight fitted lid, and in reach-in cooler. PIC voluntarily discarded shredded cabbage. Observed noodles 48F prepared this morning stored in a bulk container, tight fitted lid, and in reach-in cooler. PIC uncovered noodles and placed noodles in reach-in freezer. CDI, R
37	1	Food properly labeled: original container	No	Yes	No	3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed numerous containers of food removed from commercial packaging without a label. Repeat
38	1	Insects & rodents not present; no unauthorized animals	No	No	No	6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies throughout establishment. Observed numerous live German Cockroaches of numerous life stages next to/behind ice machine. Photos and videos with timestamp taken to document German Cockroaches. Intent to Suspend issued for German Cockroaches. Establishment stated they have been self treating for pests. PIC contacted pest servicer during inspection. Establishment shall have a pest servicer treat establishment on a weekly basis until establishment gains control over pests.
39	2	Contamination prevented during food preparation, storage & display	Yes	Yes	No	3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bags of food stored on floor in dry storage area. Observed cases of shelled eggs placed on floor when rearranging reach-in unit. Food employees educated on not placing food on floor. All items were relocated. CDI, R
40	0.50	Personal cleanliness	No	Yes	No	2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees actively working with food and dishes without a hair restraint. R **2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed a food employee wearing a watch while working with food.
41	0.50	Wiping cloths: properly used & stored	Yes	Yes	No	3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed numerous wet wiping cloths stored on counter. PIC placed wet wiping cloths in sanitizer. CDI, R 4-101.16 Sponges may not be used in contact with cleaned and sanitized or in use food contact surfaces. Observed employees washing and rinsing dishes in same basin and using sponges to scrub dishes when washing and rinsing dishes. Discussed sponge usage with PIC and employees. CDI 3-304.14(B)(2) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be laundered daily. Observed wet wiping cloths being rinsed in prep sink and then air drying in clean dish area. Ensure wet wiping cloths are washed, rinsed, and sanitized daily.
43	1	In-use utensils: properly stored	Yes	Yes	No	3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed several handles stored in TCS foods touching food. Repeat 3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed numerous bowls used as scoops in dry storage items. Repeat 3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in-use utensils such as scissors and knife stored in reach-in unit over night touching bags/containers of food. PIC moved in-use utensils to warewashing to be washed, rinsed, and sanitized. CDI 3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop handle touching ice directly in ice machine. Ice scoop removed from ice machine. CDI, Repeat
44	1	Utensils, equipment & linens: properly stored, dried & handled	Yes	Yes	No	**4-903.11 (B) (1), Clean equipment and utensils shall be stored in a self-draining position that allows air drying. Observed numerous dishes stored as clean wet stacked. Repeat 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed containers of clean dishes stored on floor throughout establishment. PIC relocated dishes. CDI, R
45	0	Single-use & single-service articles: properly stored & used	No	No	No	**4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location, where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of single-use and single-service items stored on floor in dry storage area. Observed single-service trays not inverted.
47	0	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	Yes	No	No	4-501.11 Maintain equipment in good repair. Observed a torn gasket on reach-in unit on right hand side on prep line. 4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed several dishes stored as clean with cracks present. PIC voluntarily discarded dishes. CDI
49	0	Non-food contact surfaces clean	No	No	No	**4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed microbial growth present on gaskets. Detailed cleaning needed to bottoms of reach-in units, gaskets, and shelving. Ensure card board is removed from bottoms of reach-in units.
54	0	Garbage & refuse properly disposed; facilities maintained	No	No	No	5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lids open.
55	0	Physical facilities installed, maintained & clean	No	No	No	6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed handsink in front area coming off of wall and no longer caulked to wall. Observed floor damage in back area. Caulking needed to women's restroom handsink. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Cleaning needed to floors throughout establishment. Detailed cleaning needed behind ice machine and wall.