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Show interactive mapFOLLOW UP INSPECTION FROM 6/16/26 IN WHICH THE REACH IN REFRIGERATOR WAS UNABLE TO KEEP THE COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. FINDINGS: THE REFRIGERATOR WAS SERVICED AND IT NOW CAN KEEP THE COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. OK TO USE.
FOLLOW-UP INSPECTION
FOLLOW UP INSPECTION FROM 6/16/26 IN WHICH THE REACH IN REFRIGERATOR WAS UNABLE TO KEEP THE COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. FINDINGS: THE REFRIGERATOR WAS SERVICED AND IT NOW CAN KEEP THE COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. OK TO USE.
ROUTINE INSPECTION
FOUND BEAN SPROUTS, NOODLES AND PHO SOUP AT 68F IN THE REACH IN REFRIGERATOR. [CA] KEEP COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. COS: THE FOOD WAS RELOCATED TO A WORKING REFRIGERATOR. NOTE: THE FOOD WAS JUST DELIVERED AND PREPARED LESS THAN AN HOUR AGO.
FOUND THE MOP INSIDE THE MOP BUCKET. [CA] HANG THE MOP TO AIR DRY.
FOUND THE HOOD BAFFLES WITH EXCESSIVE GREASE. [CA] CLEAN THE BAFFLES MORE OFTEN.
MISSING ONE FOOD HANDLER CARD FOR A FOOD EMPLOYEE. [CA] PROVIDE A FOOD HANDLER CARD.
FOUND WASTE WATER IN THE MOP BUCKET. [CA] DISCARD THE WASTE WATER IN THE SANITARY SEWER.
FOUND A TRASH BAG BEING USED TO HOLD THE EDIBLE DRY RICE NOODLES. [CA] USE FOOD GRADE BAGS OR FOOD GRADE WASHABLE CONTAINERS TO STORE THE RICE NOODLES.
ROUTINE INSPECTION
OWNERSHIP CHANGE INFORMATION NEW FACILITY NAME: Ghien Hu Tieu Nam Vang NEW OWNER: Ton Dynasty 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 $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: 03/01/2025 - 02/28/2026 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 02/18/2025 *Permit condition: N/A * 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.
Employee's opened beverage observed stored on food preparation table in kitchen. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.
Numerous domestic equipment in use - air fryer, microwave, food processor. [CA] When units fail, make plans to replace with commercial equipment. 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).
Numerous bags of cooked pork cooling inside a bowl inside the two-door upright refrigerator in the kitchen kept tightly tied up. Employee stated that pork was prepared about an hour prior. Pork measured at 93F. [CA] Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F or below within 2 hours and from 70°F to 41°F or below within an additional 4 hours. - Cool foods using approved containers which facilitate heat transfer, such as metal. - When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. - Properly store cooling foods in such a way to allow proper air flow. [COS] Bags of pork were untied to allow for proper air flow to expedite cooling process.
Facility has replaced flooring with tiles which do not have continuous coved base. [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. Make plans to replace flooring and/or provide suitable alternative.
Pot of soup with pork bones maintained on the cookline measured at 126F. Employee stated that soup was prepared less than 2 hours prior. Container of bean sprouts and herbs with minimal ice measured at 50F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Pot of soup was reheated to 165F prior to hot holding. Instructed owner to add more ice to bean sprouts to immediately cool.
To-go containers used as scoops inside bulk ingredient barrels. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food. Observed soup spoon maintained inside fried onions at the steam table with handle in direct contact with food ingredient. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.