Em Vietnamese Bistro
57 FRONT STREET, 11201
Southeast Asian
9179727796
AScore: 7
Last inspected: December 21, 2024
Score Trajectory
Lower score = better. Dots colored by grade.
Inspection History
December 21, 2024
Cycle Inspection / Re-inspection
Violations were cited in the following area(s).
AScore: 7
02BHot TCS food item not held at or above 140 °F.
June 20, 2024
Cycle Inspection / Initial Inspection
Violations were cited in the following area(s).
NScore: 22
04KEvidence of rats or live rats in establishment's food or non-food areas.
06DFood contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.
08CPesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
10BAnti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
March 20, 2023
Cycle Inspection / Initial Inspection
Violations were cited in the following area(s).
AScore: 5
10FNon-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.
February 23, 2022
Pre-permit (Operational) / Re-inspection
Violations were cited in the following area(s).
AScore: 9
02GCold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
10HProper sanitization not provided for utensil ware washing operation.
December 29, 2021
Pre-permit (Operational) / Initial Inspection
Violations were cited in the following area(s).
NScore: 48
02BHot food item not held at or above 140º F.
02GCold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
04HRaw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
04JAppropriately scaled metal stem-type thermometer or thermocouple not provided or used to evaluate temperatures of potentially hazardous foods during cooking, cooling, reheating and holding.
06APersonal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared.
06CFood not protected from potential source of contamination during storage, preparation, transportation, display or service.
06DFood contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
09BThawing procedures improper.
10FNon-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
20AFood allergy information poster not conspicuously posted where food is being prepared or processed by food workers.
20D“Choking first aid” poster not posted. “Alcohol and pregnancy” warning sign not posted. Resuscitation equipment: exhaled air resuscitation masks (adult & pediatric), latex gloves, sign not posted.