Follow-up inspection to routine inspection to routine inspection conducted on 6/11/2026. Measured all PHF's at 41 F or below. Employee demonstrated proper manual sanitizing at the 3 compartment sink. Ventilation hood remains fully functional. Continue to work on increasing the length of the three compartment sink goose neck faucet so that it reaches all three compartments.
FOLLOW-UP INSPECTION
Follow-up inspection to routine inspection to routine inspection conducted on 6/11/2026. Measured all PHF's at 41 F or below. Employee demonstrated proper manual sanitizing at the 3 compartment sink. Ventilation hood remains fully functional. Continue to work on increasing the length of the three compartment sink goose neck faucet so that it reaches all three compartments.
ROUTINE INSPECTION
A follow-up inspection will be conducted on 6/17/2026 to verily compliance with all of the cited major violations. Subsequent follow-up inspections after the first shall be billed at $298/hr, one hour minimum, during normal business hours (7:30 AM to 4:30 PM), or $645 for a minimum of 2 hours, during non-business hours and in accordance with the inspectors availability.
The ventilation hood was non-functional upon turning on. [CA] Provide functional and approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. [COS] Ventilation hood repaired to be fully functional.
A wood base in use to elevate the front two door reach in refrigerator and the ice machine. [CA] Surfaces of equipment shall be smooth, easily cleanable, nonabsorbent, durable, and maintained in good repair. Obtain casters/ legs with approved easily cleanable surfaces.
Single use food containers stored on the floor of the dry storage room. [CA] Food and food contact items shall be stored at least 6 inches above the floor to prevent contamination.
Measured raw shell eggs at 83 F and bean sprouts at 75 F stored at room temperature at the cook line. PIC stated that the eggs and bean sprouts were removed from temperature control 1 hour prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Shell eggs and bean sprouts relocated to the upright refrigerator to be cooled to and held at 41 F or below.
Measured the chlorine sanitizer concentration at 0 ppm at the 3 compartment sink. Facility was using a Chlorox surface cleaner to sanitize. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Facility obtained unscented beach and sanitized wares using 100ppm.
Chlorine sanitizer test strips were not available. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
ROUTINE INSPECTION
OWNERSHIP CHANGE INFORMATION NEW FACILITY NAME: NANG VANG NEW OWNER: NDL1937 LLC 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 $2,281.00 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: 06/01/2026 - 05/31/2027 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 5/7/2026 *Food safety manager certificate has been obtained. All other food employees must have valid food handler cards within 30 days from hire date.
Gaps between the mop sink and wall surface. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable. Non-cove base floor tiles within the restroom and front drink preparation area. [CA] The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches.
The two door reach in refrigerator at the front drink area is elevated with wood boards. The ice machine is elevated off the floor with a wood box. [CA] Replace wood areas with metal casters or wheels. Surfaces of equipment shall be smooth, easily cleanable, nonabsorbent, durable, and maintained in good repair.
A gap of larger than 1/4 inch below the rear door to the facility. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.
ROUTINE INSPECTION
Employee lacks food handler cards. Owner stated that cook has been employed for about a year. [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.
3+ dead cockroaches observed on sides of the hand wash sink in the kitchen. 2+ dead cockroaches observed on floor below the hand wash sink. No other activity was observed throughout the facility. [CA] Clean and sanitize area of dead cockroaches or old droppings. One live fly observed inside kitchen. [CA] Use any and all approved methods to abate live flies.
Accumulation of grime observed on refrigerators and refrigerator door handles. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Hand wash station in the kitchen observed with build up of dust, grease, and dead cockroaches. Hand wash station observed to have not been used for a long time. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Ensure employees are properly washing hands only at the hand wash sink. Women's restroom lacked paper towels. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
Accumulation of debris observed on floors, especially underneath sinks and equipment. [CA] Walls and/or floors in food preparation area shall be kept clean. Regularly clean under equipment to prevent accumulation of debris. Numerous missing ceiling panels in the facility. [CA] Ceilings of all rooms where nonprepackaged food is handled shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable.
Current health permit not posted in visible location. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.
Raw shelled eggs maintained above ready-to-eat food items, herbs. [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.
Hot water measured between 115F to 118F at the food preparation sink and three-compartment sink. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
Heavy accumulation of grease observed on ventilation hood and hood filters. [CA] Clean mechanical exhaust hood and/or filters of grease accumulation.
Back door of the facility maintained opened during inspection. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.
Men and women restrooms maintained opened. [CA] Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust, or odors. Keep restroom doors closed.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.