High Lua Vietnamese Kitchen

No violations were recorded at this inspection.

1. Aug 11, 2025 B 27 points (B range)

   Cycle Inspection · Re-inspection

   3 critical2 general Show violations

   • CriticalPests

     Flies or other nuisance pests were found.

     Official wording (code 04N)

     Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.

   • CriticalFood handling

     Food was contaminated or cross-contaminated, or wasn’t thrown out when it should have been.

     Official wording (code 04H)

     Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.

   • CriticalFood temperature

     Cold food was kept warmer than 41°F, where bacteria can grow.

     Official wording (code 02G)

     Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.

   • GeneralPests

     The building wasn’t pest-proofed: gaps, holes, or clutter that let rodents or insects in or give them shelter.

     Official wording (code 08A)

     Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

   • GeneralFacility upkeep

     Non-food surfaces or equipment were dirty, damaged, or made of unsuitable material.

     Official wording (code 10F)

     Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

2. Dec 18, 2024 17 17 points (B range)

   Cycle Inspection · Initial Inspection

   Scored in the B range on an initial inspection, so no grade is given yet. A re-inspection follows.

   2 critical1 general Show violations

   • CriticalPests

     Mice, or signs of mice, were found.

     Official wording (code 04L)

     Evidence of mice or live mice in establishment's food or non-food areas.

   • CriticalFood handling

     No one supervising the kitchen held a Food Protection Certificate.

     Official wording (code 04A)

     Food Protection Certificate (FPC) not held by manager or supervisor of food operations.

   • GeneralFacility upkeep

     Single-use items (cups, utensils, containers) were missing, reused, or left unprotected.

     Official wording (code 10H)

     Single service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device.

3. Oct 24, 2023 B 26 points (B range)

   Cycle Inspection · Re-inspection

   3 critical1 general Show violations

   • CriticalFood temperature

     Cold food was kept warmer than 41°F, where bacteria can grow.

     Official wording (code 02G)

     Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.

   • CriticalFood temperature

     Cooked food wasn’t cooled down quickly enough.

     Official wording (code 02H)

     After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.

   • CriticalHygiene & sanitation

     Surfaces that touch food weren’t properly washed and sanitized.

     Official wording (code 06D)

     Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

   • GeneralFacility upkeep

     Non-food surfaces or equipment were dirty, damaged, or made of unsuitable material.

     Official wording (code 10F)

     Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.