DUC HUONG

Repeated violation: Some food products on boxes were stored directly on the floor or on milk crate back in the kitchen area. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.

Repeated violation: Some individually packaged dessert and snacks, and others made in the facility but stored on the self-serve area do not have any label. [CA] Food prepackaged in a food facility shall bear a label that complies with the labeling requirements prescribed by the Sherman Food, Drug, and Cosmetic Law, Part 5 and label information shall include: 1. The common name of the food 2. If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the food. 3. An accurate declaration of the quantity of contents. 4. The name and place of business of the manufacturer, packer, or distributor.

Repeated violation: Food residue and slime buildup was observed on the floor and the floor sinks located below the preparation and wash sinks, below the preparation table, and below the equipment stands. [CA] Conduct a thorough and regular cleaning on the floor areas.

Repeated violation: Employee belongings including clothes and backpacks were stored on the utensil and food storage shelves and on the handwash stations. [CA] Employee belongings must be stored in designated area.

A household chemical spray was observed back in the kitchen. [CA] To eliminate insects from the facility, a pest control intervention may only be conducted by professionals. Please stop using the household chemicals to eliminate insects from the facility.

Unable to find food safety manager certificate on file in the facility. [CA] Someone from the facility must take a food safety certificate class within two months and keep a copy of the certificate on file. Food Safety Manager certificate class may be taken on the following websites: 1. Premier Food Safety: https://www.premierfoodsafety.com/food-manager-certification/california\ 2. Learn 2 Serve: https://www.360training.com/learn2serve/food-safety-manager/California 3. Serve Safe Manager: https://www.servsafe.com/ServSafe-Manager

A couple of dead cockroaches were observed below the hand and warewash sinks. [CA] Eliminate vermin from the facility through proper storage of food, utensils and equipment, conducting regular cleaning, and performing a regular professional pest control intervention.

There is a very slow drain from the floor sink located below one of the three compartment warewash sinks. [CA] Clean the drain of the floor sink immeidately.

Repeated violation: Food safety manager certificate is expired. [CA] Someone from the facility must take a food safety certificate class within two weeks and keep copy of the certificate on file. Food Safety Manager certificate class may be taken on the following websites: 1. Premier Food Safety: https://www.premierfoodsafety.com/food-manager-certification/california\ 2. Learn 2 Serve: https://www.360training.com/learn2serve/food-safety-manager/California 3. Serve Safe Manager: https://www.servsafe.com/ServSafe-Manager

Repeated violation: Some individually packaged dessert and snacks, and others made in the facility but stored on the self-serve area do not have any label. [CA] Food prepackaged in a food facility shall bear a label that complies with the labeling requirements prescribed by the Sherman Food, Drug, and Cosmetic Law, Part 5 and label information shall include: 1. The common name of the food 2. If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the food. 3. An accurate declaration of the quantity of contents. 4. The name and place of business of the manufacturer, packer, or distributor.

Repeated violation: Food safety manager certificate is expired. [CA] Someone from the facility must take a food safety certificate class within two weeks and keep copy of the certificate on file. Food Safety Manager certificate class may be taken on the following websites: 1. Premier Food Safety: https://www.premierfoodsafety.com/food-manager-certification/california\ 2. Learn 2 Serve: https://www.360training.com/learn2serve/food-safety-manager/California 3. Serve Safe Manager: https://www.servsafe.com/ServSafe-Manager

Repeated violation: Few drain flies were observed back in the kitchen areas. [CA] Eliminate all insects and rodents from the facility by a legal method.

Repeated violation: Food residue and slime buildup was observed on the floor and the floor sinks located below the preparation and wash sinks, below the preparation table, and below the equipment stands. [CA] Conduct a thorough and regular cleaning on the floor areas.

Repeated violation: Employee belongings including clothes and backpacks were stored on the utensil and food storage shelves and on the handwash stations. [CA] Employee belongings must be stored in designated area.

Repeated violation: Some food products on boxes were stored directly on the floor or on milk crate back in the kitchen area. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.

Repeated violation: There is no approved sanitizer measuring strip to measure the concentration of the chemicals used to sanitize dishes and utensils in the facility. [CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces. Employee was observed conducting food preparation on one of the three compartment sink which is directly connected to the sewer line. [CA] Food preparation may only be conducted on the preparation sink. Stop using the three compartment warewash sink for food preparation.

During the time of this inspection, two employees working in the front service area were observed touching money and serve open food products without washing hand. [CA] Employee must be trained to wash hand in between touching unclean surface and ready to eat food products, after cleaning or handling chemicals, after picking up something off of the floor, after handling the register/money, after handling garbage, after touching face, hair or body, after eating, drinking, smoking, and chewing gum, after using the bathroom, and after sneezing, coughing, or using a tissue. Employee was told to wash his hand and change his gloves (COS).

Repeated violation: Some individually packaged dessert and snacks, and others made in the facility but stored on the self-serve area do not have any label. [CA] Food prepackaged in a food facility shall bear a label that complies with the labeling requirements prescribed by the Sherman Food, Drug, and Cosmetic Law, Part 5 and label information shall include: 1. The common name of the food 2. If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the food. 3. An accurate declaration of the quantity of contents. 4. The name and place of business of the manufacturer, packer, or distributor.

Repeated violation" Employee was observed washing dishes in the three compartment warewash sink without any sanitizer. [CA] Whenever utensils, equipment, and food contact surfaces are cleaned, they need to be washed with soapy water, rinse with clean water, and sanitized with 200 ppm quaternary ammonia sanitizer or 100 ppm chlorine. The manager was demonstrated on the proper washing procedures. The dishwasher was demonstrated on the proper method of dishwashing. The utensils were rewashed accordingly (COS).

Repeated violation: Employee belongings including clothes and backpacks were stored on the utensil and food storage shelves and on the handwash stations. [CA] Employee belongings must be stored in designated area.

Food safety manager certificate is expired. [CA] Someone from the facility must take a food safety certificate class within two months and keep copy of the certificate on file. Food Safety Manager certificate class may be taken on the following websites: 1. Premier Food Safety: https://www.premierfoodsafety.com/food-manager-certification/california\ 2. Learn 2 Serve: https://www.360training.com/learn2serve/food-safety-manager/California 3. Serve Safe Manager: https://www.servsafe.com/ServSafe-Manager

Multiple drain flies were observed back in the kitchen areas. [CA] Eliminate all insects and rodents from the facility by a legal method.

Repeated violation: Some food products on boxes were stored directly on the floor or on milk crate back in the kitchen area. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.

Repeated violation: Food residue and slime buildup was observed on the floor and the floor sinks located below the preparation and wash sinks, below the preparation table, and below the equipment stands. [CA] Conduct a thorough and regular cleaning on the floor areas.

Our records indicate this facility has a delinquent account and is operating without a valid Santa Clara County Department of Environmental Health permit|. The facility has an outstanding account balance in the amount of $2,153.75 Payment must be made within 48 hours (2 business days) to the Santa Clara County DEH online at our website which is https://paydirect.link2gov.com/SantaClaraCountyDEH/ItemSearch using an account ID number AR1275537. You may also drop a business check or a crasher's check at our office address written on the top right corner. Previous written notification of account balance informed about the Delinquent Permit fee last month. A re-inspection will not be conducted if your account is paid in full by 11/8/24. The facility shall remain open, and a new valid permit will be mailed after payment has been received. If your account has not been paid in full by the Comply By date, a re-inspection will be performed, and the facility owner may be billed at the current hourly rate per County Ordinance Code B11-8. Non-payment of permit fees within 48 hours will result in additional legal actions up to and including facility closure.

Employee was observed washing dishes in the three compartment warewash sink without any sanitizer. [CA] Whenever utensils, equipment, and food contact surfaces are cleaned, they need to be washed with soapy water, rinse with clean water, and sanitized with 200 ppm quaternary ammonia sanitizer or 100 ppm chlorine. The manager was demonstrated on the proper washing procedures. The dishwasher was demonstrated on the proper method of dishwashing. The utensils were rewashed accordingly (COS).

Employee belongings including clothes and backpacks were stored on the utensil and food storage shelves and on the handwash stations. [CA] Employee belongings must be stored in designated area.

Some food products on boxes were stored directly on the floor or on milk crate back in the kitchen area. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.

There is no approved sanitizer measuring strip to measure the concentration of the chemicals used to sanitize dishes and utensils in the facility. [CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces. Employee was observed conducting food preparation on one of the three compartment sink which is directly connected to the sewer line. [CA] Food preparation may only be conducted on the preparation sink. Stop using the three compartment warewash sink for food preparation.

Some individually packaged dessert and snacks, and others made in the facility but stored on the self-serve area do not have any label. [CA] Food prepackaged in a food facility shall bear a label that complies with the labeling requirements prescribed by the Sherman Food, Drug, and Cosmetic Law, Part 5 and label information shall include: 1. The common name of the food 2. If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the food. 3. An accurate declaration of the quantity of contents. 4. The name and place of business of the manufacturer, packer, or distributor.

Food residue and slime buildup was observed on the floor and the floor sinks located below the preparation and wash sinks, below the preparation table, and below the equipment stands. [CA] Conduct a thorough and regular cleaning on the floor areas.