Point Market & Vietnamese Restaurant

Year by year

Inspections

1. Jan 6, 2026 Re-inspection · 1 core, 1 repeat
   • Not serious Core Repeat

     FOOD LABELS - LABEL INFORMATION

     Packages of fish and crab sold in retail area freezers are not labeled for retail sales.

     Correction: Label information shall include: common name of food, ingredients in order of predominance, quantity, name of business or manufacturer, color additive such canthaxanthin or astaxanthin in salmon and nutritional information.

     Code 3-602.11 (B) (1)-(4), (6) and (7)

2. Dec 12, 2025 Routine · 2 priority, 3 priority foundation, 7 core, 2 repeat
   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     Sausage is hot held at 124°F in the warming unit at front counter.

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items. Note: violation was corrected during inspection, food was removed from warming unit.

     Code 3-501.16 (A) (1)

   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The chlorine sanitizer is not being used according to EPA registered label use instructions and is at >100 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Note: sanitizer concentration was adjusted during inspection to 100 ppm chlorine concentration.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation Corrected on site

     TIME AS A PUBLIC HEALTH CONTROL - PLAN AVAILABLE AND PROPER METHODS

     Packages of steam rolls, kua mee sweet pho noodle stir-fry, BBQ pork bao buns are held on the countertop at the front service counter out of temperature control (at room temperature).

     Correction: Food item out of temperature control or improperly prepared that is considered unsafe shall be discarded. Time as a public health control shall not be used until a plan is provided and readily available for review by the regulatory authority. Note: foods were removed from retail sales area during inspection.

     Code 3-501.19 (A)

   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     A chlorine test kit is not available for checking sanitizer concentrations.

     Correction: Provide a chlorine test kit or other device for measuring the concentration of sanitizing solutions.

     Code 4-302.14

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Food containers, stored on shelving unit, as clean, are visibly soiled with old date marking stickers and residue.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core Corrected on site

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Raw beef is stored uncovered and directly on the interior basin of the Turbo Air freezer.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination. Note: violation was corrected, beef was placed on a food tray and covered.

     Code 3-302.11 (A) (4)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Bags of rice are stored on the floor in the retail area.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED - CONDIMENT PROTECTION

     Chili oil and beef paste provided at customer dining tables are in containers that do not protect the foods from contamination from consumer use. Foods are in wide mouth jars with spoons.

     Correction: Provide approved containers, such as pump or squeeze dispensers or individual packets for dispensing condiments.

     Code 3-306.12

   • Not serious Core Corrected on site

     PROPER COOLING METHODS - IN EQUIPMENT

     BBQ pork cooling in the Turbo Air cooler is not in a container that facilitates heat transfer or is tightly wrapped or covered.

     Correction: Provide containers that facilitate heat transfer, such as metal pans, and loosely cover food items during the cooling process so that heat is allowed to escape. Note: violation was corrected during inspection, lid was removed and food pan was placed on top shelf.

     Code 3-501.15 (B)

   • Not serious Core Repeat

     FOOD LABELS - LABEL INFORMATION

     Packages of fish and crab sold in retail area freezers are not labeled for retail sales.

     Correction: Label information shall include: common name of food, ingredients in order of predominance, quantity, name of business or manufacturer, color additive such canthaxanthin or astaxanthin in salmon and nutritional information.

     Code 3-602.11 (B) (1)-(4), (6) and (7)

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     The door gasket of the Turbo Air freezer in kitchen is not maintained in good repair. Duct tape is used to secure door gasket to door.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     Surfaces throughout kitchen (equipment, shelving, food storage containers) are soiled and require cleaning to remove residue and debris from surfaces.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all Non-Food contact surfaces of equipment.

     Code 4-601.11 (C)

3. Sep 3, 2024 Routine · 2 core, 2 repeat
   • Not serious Core Repeat

     FOOD LABELS - LABEL INFORMATION

     Balut eggs and oysters sold from retail coolers/freezers are not labeled for retail sales.

     Correction: Provide food labels on packaged foods sold at retail. Label information shall include: common name of food, ingredients in order of predominance, quantity, name of business or manufacturer, color additive such canthaxanthin or astaxanthin in salmon and nutritional information.

     Code 3-602.11 (B) (1)-(4), (6) and (7)

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     Surfaces throughout kitchen (equipment, shelving and food storage containers) require cleaning to remove residue and debris from surfaces.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

4. Jun 6, 2023 Routine · 1 priority, 6 core, 3 repeat
   • Serious Priority Repeat Corrected on site

     SAFE UNADULTERATED AND HONESTLY PRESENTED

     Packages of moldy strawberries are observed stored in cooler.

     Correction: Discard unsafe, adulterated or not honestly presented food items. Note: strawberries were discarded during inspection.

     Code 3-101.11

   • Not serious Core

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     A few food items stored in coolers are observed to be unwrapped or uncovered.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

   • Not serious Core

     FOOD LABELS - LABEL INFORMATION

     Pork and chicken dumplings sold at retail are missing labeling information. Packages have no labels and are for institutional use only.

     Correction: Label information shall include: common name of food, ingredients in order of predominance, quantity, name of business or manufacturer, color additive such canthaxanthin or astaxanthin in salmon and nutritional information.

     Code 3-602.11 (B) (1)-(4), (6) and (7)

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     Surfaces throughout the kitchen require cleaning to remove residue from surfaces. Includes countertops, backsplash at warewashing sink and equipment.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core

     FOOD CONTACT SURFACES - COOKING AND BAKING EQUIPMENT

     Toaster oven is soiled with food debris.

     Correction: Clean food cooking and baking equipment at least every 24 hours.

     Code 4-602.12 (A)

   • Not serious Core

     FOOD CONTACT SURFACES - MICROWAVE CLEANED

     Cavity or door seals of microwave are soiled.

     Correction: Clean and maintain microwave at least every 24 hours.

     Code 4-602.12 (B)

   • Not serious Core Repeat

     CLEANING, FREQUENCY AND RESTRICTIONS

     The flooring throughout has accumulation of food, grease, debris on surfaces and requires cleaning.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code 6-501.12