A Norcross Vietnamese restaurant is in hot water with health officials after a July 21 inspection ended with a 46U score and a long list of violations. Inspectors cited food-storage, sanitation and pest issues, set a follow-up visit for July 31 and warned the restaurant its health permit could be suspended if the problems are not corrected.
Who conducted the inspection
The Gwinnett, Newton & Rockdale (GNR) Public Health department, the local environmental health authority for the area, runs an online portal where restaurant inspection reports are posted for anyone to review. The agency’s restaurant regulations and forms page links directly to that searchable inspection system, according to GNR Public Health.
What inspectors found at WonderPho
The official inspection record cited WonderPho with a score of 46U and detailed multiple risk-factor violations, according to WhatNow. Inspectors reported raw chicken stored above ready-to-eat spring-roll wrappers, raw pork in the walk-in freezer, and slicers and knives with food residue that were being stored as clean. They also noted unlabeled containers and time-and-temperature control problems that led staff to discard some meat items.
The report further documented hand-washing sinks without hot water until it was turned on during the visit, heavy grease and debris behind cooking equipment, and a large number of fruit flies in the facility. Corrections were ordered by July 31 and a reinspection was scheduled, per the report.
WonderPho’s local footprint
WonderPho promotes itself online as a noodle and spring-roll bar that serves traditional Vietnamese dishes, and its website lists a Norcross location along with local contact information. The restaurant’s public-facing materials highlight fresh preparation and neighborhood-focused service, according to WonderPho.
What happens next
When a restaurant receives an unsatisfactory score, GNR Public Health requires the operator to correct the violations and returns for a follow-up inspection. If a place does not pass that reinspection, the department has the authority to suspend its permit. GNR’s restaurant regulations and guidance materials also include templates and checklists covering time-control procedures, active managerial control and day-to-day sanitation practices, all aimed at cutting the risk of foodborne illness.
