Tennessee Department of Health
710 James Robertson Parkway Nashville, TN 37243 | Visit Official Website (opens in a new tab)
710 James Robertson Parkway Nashville, TN 37243 | Visit Official Website (opens in a new tab)
VN Pho and Deli
5906-C Charlotte Pike Nashville, TN 37209
Food Service Establishment Inspection | Routine
May 9, 2024
| View Original Inspection PDF
Observations & Corrective Actions
8: 1200-23-01-.05(2)(e)1.(i) Food debris and pot lid obstructing only hand washing sink in kitchen. Corrective Action: Owner removed obstructions.
13: 1200-23-01-.03(3)(b)1. Pan of raw pork and container of raw meats stored above chopped onions in hallway reach-in cooler 3. Corrective Action: Person in charge moved items to bottom shelf.
37: 1200-23-01-.03(3)(b)1. Observed employee drinks with no lid and straw stored on prep surfaces and next to to-go items
Additional Comments
Follow-up is required to verify all raw food items are stored below cooked and ready-to-eat foods.
Observations
1 Person in charge present, demonstrates knowledge, and performs duties
Observations
2 Management awareness, policy present
Observations
3 Proper use of reporting, restriction & exclusion
Observations
4 Proper eating, tasting, drinking, or tobacco use
Observations
5 No discharge from eyes, nose, and mouth
Observations
6 Hands clean and properly washed
Observations
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Observations
8 Handwashing sinks properly supplied and adequate
Observations
9 Food obtained from an approved source
Observations
10 Food received at proper temperature
Observations
11 Food in good condition, safe, and unadulterated
Observations
12 Required records available: shell stock tags, parasite destruction
Observations
13 Food separated and protected
Observations
14 Food-contact surfaces: cleaned and sanitized
Observations
15 Proper disposition of unsafe food, returned food not reserved
Observations
16 Proper cooking time and temperatures
Observations
17 Proper reheating procedures for hot holding
Observations
18 Proper cooling time and temperature
Observations
19 Proper hot holding temperatures
Observations
20 Proper cold holding temperatures
Observations
21 Proper date marking and disposition
Observations
22 Time as a public health control: procedures and records
Observations
23 Consumer advisory provided for raw and undercooked food
Observations
24 Pasteurized foods used; prohibited foods not offered
Observations
25 Food additives: approved and properly used
Observations
26 Toxic substances properly identified, stored, used
Observations
27 Compliance with variance, specialized process, and HACCP plan
Observations
37 Contamination prevented during food preparation, storage and display
Observations
57 Compliance with TN Non-Smoker Protection Act
Observations
58 Tobacco products offered for sale