AUTHENTIC VIETNAMESE PHO HOUSE

Foods that can spoil easily must be kept either at 4°C (40°F) or colder, or at 60°C (140°F) or hotter to prevent bacterial growth.

Cleaning chemicals and other toxic substances must be stored separately from food in clearly labeled containers to prevent contamination.

The restaurant must properly sanitize utensils using either approved chemicals or hot water at the correct temperature and time, and must have test strips available to verify the sanitizer strength.