View this restaurant on the map
Show interactive mapThis the first follow up inspection after the facility was closed for an active rodent infestation. A vermin checklist for reopening and a pest control report were provided prior to this inspection. Observations: - No rodent activity observed. - Facility has completed checklist items. - Pest control report has cleared the facility of any activity and is on contract basis to provide services. Facility is okay to reopen.
FOLLOW-UP INSPECTION
This the first follow up inspection after the facility was closed for an active rodent infestation. A vermin checklist for reopening and a pest control report were provided prior to this inspection. Observations: - No rodent activity observed. - Facility has completed checklist items. - Pest control report has cleared the facility of any activity and is on contract basis to provide services. Facility is okay to reopen.
ROUTINE INSPECTION
Notes: - Facility is hereby closed due to evidence of a vermin infestation. - Facility shall: - Provide pest control report from a licensed pest control company that indicates the type of control measures taken and that the facility has been treated. - Eradicate all live and dead rodents and insects from the facility. - Clean and sanitize the affected area(s) and equipment. - Dispose of all food items that have been adulterated/contaminated. - Seal holes (e.g. in walls and ceilings, repair coved base), and entryways (e.g. weather-stripping around doors); keep exterior doors closed; screen openable windows. - Eliminate harborage inside and outside of the facility - remove unused/cast-off equipment, contributory vegetation, etc.) - Eliminate food and water sources inside and outside the facility. - Properly store items (e.g. at least 6 inches above floor in sealed rodent-proof/insect-proof containers; organize overly packed and disorganized storage areas). - Properly store and dispose of garbage and other waste (e.g. bagged wastes, keep dumpster lids closed, frequent removal). ** Please note that pest control treatments for rodents or insects may require a sufficient amount of contact time for these to be effective. Consult with pest control company for guidelines on eliminating harborage, entryways, and food/water sources. - Subsequent follow-up inspection shall be billed at $298/hour, minimum one hour, during normal business hour, Monday - Friday 7:30 AM to 4:30 PM, and $645 for a minimum of two hours, during non-business hours, and upon inspector availability.
The mechanical exhaust ventilation system has grease accumulation at the hood filters and the metal paneling. [CA] Clean mechanical exhaust hood and/or filters of grease accumulation.
The wall near the walk in cooler appears to be in disrepair. [CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface.
Food handler cards for staff are unavailable for review upon request. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
1. Observed Vermin: Documented in the following areas: - Observed a live rodent run behind the walk in cooler from the area under the condenser. - Observed numerous fresh droppings next to the walk in cooler, under the condenser. - Observed a fresh dropping in the hallway leading to the shared back hallway of the business. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Yes 4. Notification: The person in charge during inspection, Vinh Luu, has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
Facility is using cardboard to line the floor of the kitchen. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.
Food in the storage room were uncovered and lacked food grade containers with lids. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.
The back door to the shared hallway was propped open. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.
The right faucet of the three compartment sink has a leak. [CA] Repair plumbing fixture and maintain in clean and good repair.
Raw eggs were found stored above cooked chicken in the upright cooler. [CA] All food shall be separated and protected from possible contamination.
Facility has not submitted plans for the addition of a mop sink. [CA] Submit plans for the addition of these two plumbing fixtures within 30 days. A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements.
ROUTINE INSPECTION
OWNERSHIP CHANGE INFORMATION NEW FACILITY NAME: Dac Phuc Restaurant NEW OWNER: Vinh Luu The applicant has completed the facility evaluation application process for an Environmental Health Permit. The permit category for this facility is FP11. An invoice for the permit fee in the amount of $1.580.00 will be mailed to the billing address on the application. Payment must be submitted within 10 days of receipt of the invoice. The owner is responsible for contacting our department if an invoice is not received and remit payment within 30 days. The Environmental Health Permit will be effective: 9/01/25 - 08/31/26 This report serves as a temporary permit. However, the permit will be deemed invalid if the permit fee is not paid in full within 30 days from the date of this report. Okay to Operate. An official permit will be mailed to the address on file and shall be posted in public view upon receipt. *Structural Review inspection conducted on 08/06/25 *Permit condition: The upstairs landing area may only be used for the storage of unopened prepackaged non Potentially Hazardous Foods. *Obtain food safety manager certificate within 60 days. All other food employees must have valid food handler cards within 30 days from hire date.
A bowl of cooked beef was found stored on a counter and measured between 106-112°F. Per staff they cooked it about 30 minutes prior and were cooling it. No cooling methods were observed. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Staff placed the bowl on ice to cool down.
1. In the kitchen area, the prep sink has had one of the drainboards removed. [CA] Ensure to maintain equipment clean and in good repair. Repair or replace the prep sink. If replacement sink is not a like for like unit then plan check shall be submitted. 2. Repeat Violation: In the hallway near the kitchen, there is a non ANSI microwave. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). 3. Repeat Violation: Facility is using cardboard to line the floor and shelves throughout the facility. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent. 4. Observed non food grade containers used to store food. [CA] Food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). 5. The upright cooler is not maintaining foods at 41°F or below. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
Bean sprouts were measured at 60°F in the upright cooler of the kitchen. Per staff they placed them in the cooler about 30 minutes prior. Note: Ambient temperature of cooler was measured at 61°F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Bean Sprouts were moved to the lowboy cooler that measured at 36°F.
1. Facility lacks a dedicated hand wash sink in the kitchen area. 2. Facility lacks a mop sink to dispose of waste water. [CA] Submit plans for the addition of these two plumbing fixtures within 30 days. A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements.
Repeat Violation: Facility has several pieces of equipment no longer required for the operation of the restaurant (several broken deli slicers). [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.
ROUTINE INSPECTION
REPEAT VIOLATION: In the kitchen area, at the upright cooler, raw beef was being held above readt to eat foods such as cut green onions. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
Facility was cooking raw beef in the toaster oven outside of the kitchen area, not under an exhaust hood. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.
The exterior of the toaster oven has an accumulation of grime. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Facility has several pieces of equipment no longer required for the operation of the restaurant (several broken deli slicers). [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.
1. In the server area, there is a two door undercounter cooler that is in disrepair. There is also an ice machine in disrepair. [CA] Ensure to maintain equipment clean and in good repair. 2. In the hallway near the kitchen, there is a non ANSI microwave and toaster oven. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). 3. Facility is using cardboard to line the floor and shelves throughout the facility. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.
REPEAT VIOLATION: In the dry storage room, on the shelves, several bulk items of foods (sugar, flours, etc) were observed to not be in containers with lids. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.
Each of the restroom doors are not self closing. Observed a spring attached the door way of each door but it was not hooked onto the door. [CA] Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust, or odors.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.