THE VIETNAMESE KITCHEN

The restaurant must protect all food from contamination and ensure it is not adulterated or altered in ways that make it unsafe or unfit to eat.

Food-contact equipment and utensils must be corrosion-resistant, non-toxic, and free from cracks, crevices, and open seams.

The restaurant must keep all food preparation and service areas clean and sanitary, including floors, walls, and ceilings, and remove any equipment or materials that aren't regularly used in those areas.

Food preparation equipment and furniture must be designed and arranged so they can be easily cleaned and kept sanitary.

The restaurant must regularly collect and remove garbage and liquid waste to keep the facility clean and sanitary.