NAM GIAO RESTAURANT

1. Observed Vermin: Documented in the following areas: One dead cockroach on the water heater in the small kitchen One dead cockroach under cooking equipment in big kitchen Observed one live cockroach that appeared to be dying by three compartment sink One dead cockroach in counter top oven One dead cockroach in air fryer 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: S. Lew 4. Notification: The person in charge during inspection, Quynh Le, 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 has relocated numerous cooking equipment as well as add a new three-burner wok burner with attached water lines. [CA] 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. ** Submit plans by 5/4/2026.

Observed Vermin: - Rodent droppings observed in the following areas: - On floor at the corner of the smaller kitchen underneath the large broiler. - On floor in-between the two preparation tables. - On floor underneath the storage rack at the beverage preparation areas. - On floor around the ware wash area. - On floor beneath the cook line in the larger kitchen. - Dead cockroaches still observed in the electrical outlet at the larger kitchen. [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.

Bags of food maintained directly on the floor inside the walk-in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Observed newspaper used to cover containers of herbs. [CA] All food shall be separated and protected from possible contamination. Discontinue the use of newspaper. Utilize food grade wraps or paper towels.

Numerous unused refrigerators and equipment maintained inside the facility. [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. Employees personal belongings observed stored in areas of food preparation, food storage, and/or food contact surfaces: employee personal purse and cellphone maintained inside the unused hot holding display unit above dried rice paper wraps, purses maintained on food containers. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Rear door of the facility maintained ajar during inspection. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.

Five-year Food Safety Certified (FSC) manager certificate unavailable for review. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Employees' three-year food handler cards unavailable for review. [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. ** Repeat violation.

Food items subjected to time as a public health control (TPHC) were not labeled at time of inspection. Employees were observed running into the kitchen to complete time logs upon this Division's arrival. Items previously discussed with employees that are subjected to TPHC, tapioca dumplings, were found inside the walk-in refrigerator. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. PHF items subjected to TPHC shall not be returned to temperature control. ** Repeat violation.

Container of cooked pork knuckles hot holding in an inadequate hot water bath measured at 125F. Employee stated that a new batch was prepared about an hour prior and that item is usually used up within the hour. Numerous PHF items maintained inside the walk-in refrigerator to the right of the facility measured between 42F to 43F. Ambient temperature measured around 45F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Instructed employee to reheat pork knuckles to 165F prior to returning to hot hold at 135F. Instructed employee to add hot water to hot water bath.

Leaky faucet observed at the preparation sink at the right side kitchen. [CA] All plumbing and plumbing fixtures shall be installed in compliance with applicable local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair.

1. Observed Vermin: - German cockroaches observed in the following areas: - One live adult on floor underneath the mechanical dish machine. - Dead adult carry egg sac on top of wall mounted shelf by the hand wash sink in the right side kitchen. Cockroach was next to to-go containers. - 10+ live and dead nymphs and juveniles observed in the crevices and on the underside of the dual electrical outlet cover above the food preparation sink and where containers of steamed rice cakes were maintained. - Cockroach egg sac observed wedged between the right side stack of white plates on the wall mounted shelf above the one-compartment preparation sink - 3+ adults with one carrying egg sac, and 10+ dead cockroaches observed on the bottom of the left side stack of white plates on the wall mounted shelf above the one-compartment preparation sink. - Numerous dead cockroaches observed on wall along the compartment sinks on the right side kitchen. - Dead cockroaches observed on sticky rat traps in the dry storage room, and along the dry storage wall behind the cashier area on the right side of the facility. - Rodent droppings observed in the following areas: - Left side kitchen: - 10+ underneath the entire cook line. - 10+ underneath the three-compartment sink and two-compartment sink. - Right side kitchen: - 10+ underneath the ware washing line, especially at the corners. - On floor behind the entire L-shaped cook line. - On floor along the two-compartment, single-compartment sinks, to the mixer maintained on the floor. - On floor in the small dry storage room directly next to the walk-in refrigerator. - On floor and on top of containers used to store prepackaged dry goods, herbs, and spices. 2. Photographs: Taken for documentation purposes. 3. Supervisor S. Lew was notified. 4. Notification: The person in charge during inspection, Linh, 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.

Plate of roast pork and plate of cooked beef rib bone maintained inside the food preparation refrigerator cooling kept tightly covered with plastic wrap. Both items measured at 90F. Employee stated items were prepared at noon, approximately one hour and thirty minutes prior. Container of cooked beef brisket maintained inside the walk-in refrigerator cooling kept tightly covered. Item measured at 95F and was also prepared approximately one hour and thirty minutes prior. [CA] After heating or hot holding, 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. When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.

Missing wall panel above the walk-in refrigerator. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage. Heavy accumulation of grease and grime on floors at both kitchen cook line. [CA] Walls and/or floors in food preparation area shall be kept clean. Regularly clean under equipment to prevent accumulation of debris.

The only hand wash sink in the kitchen to the right of the facility partially obstructed with container of water maintained inside the wash basin. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Obstruction was removed by this Division to allow for hand washing. ** Repeat violation.

Rodent droppings still observed in the following areas: - Underneath dry storage racks on the right side of the kitchen. - On floor behind the cookline on the right side of the kitchen. Areas do not appeared to have been cleaned since the routine inspection as heavy accumulation of food debris, grease, and dead American cockroach previously observed was still present. [CA] Clean and sanitize area of dead cockroaches or old droppings.

Containers and boxes of food stored directly on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Numerous PHF items maintained inside the walk-in refrigerator on the right side of the kitchen measured as follows: - Portioned yellow sticky rice - 50F. - Cooked portioned chicken legs - 48F. - Three 4-5 gallon plastic containers of soup - 46F. - Plastic container of pickled pork ears - 47F. - Ground shrimp - 47F. - Cooked beef - 46F. Employee stated that all items were transferred from the walk-in refrigerator from the left side of the facility approximately 45 minutes to one hour prior. Ambient temperature of the walk-in refrigerator measured between 46F to 50F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Instructed employees to relocate all PHF items from the right kitchen walk-in refrigerator back to the left kitchen walk-in refrigerator to immediately cool.

Employees' cellphone observed stored in areas of food preparation and/or food storage. Observed employees jacket placed on top of the mechanical dish machine. [CA] Employee's personal effects (cell phone, car keys, and jackets) shall be stored in employee lockers or other designated areas for employee storage.

PHF items, banh beo (water fern cake), banh loc (tapioca dumplings, and rice noodles at the right kitchen subjected to time as a public health control (TPHC) were not documented on the time logs maintained at the wall of the kitchen. Employee stated that all items were prepared about 2 hours prior. When questioned about the item, employee placed items inside the walk-in refrigerator. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. Items subjected to TPHC shall not be returned to temperature control. [COS] Employee filled out time logs for items subjected to TPHC.

--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $ 1,975.00. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. A facility that submits payment of the outstanding balance within 48 hours (2 business days) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees. A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.

Manager or PIC not present at time of inspection. [CA] A “person in charge” who is responsible for operation of facility shall be present at the food facility during all hours of operation.

Men's restroom hand wash sink lacked hand soap. Hand wash station at the server station outside of the kitchen on the right side of the facility lacked hand soap. The only hand washing kitchen at the right side of the kitchen was obstructed with a bucket of water placed inside the wash basin. Station was also partially obstructed by a stool placed in front of the hand sink. [CA] Handwashing facilities shall be equipped with warm water, handwashing cleanser, and single-use sanitary towels in dispensers. Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Hand soap was provided at hand wash stations. Obstructions were removed.

Accumulation of grime observed on refrigerator door handles. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Rodent droppings observed in the following areas: - On floor behind the entire cookline of the right kitchen. - On floor underneath storage racks in the dry storage area of the right kitchen. - On window ledge along the right side of the kitchen. - On ledge below and around the water filter directly above the stock pot on the left kitchen. At time of inspection, no contamination of food or food contact surfaces observed. One dead American cockroach observed on floor at the corner behind the cookline at the right kitchen. [CA] Clean and sanitize area of dead cockroaches and old droppings.

Ambient temperature of the walk-in refrigerator measured between 46F to 50F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Investigate cause and repair in an approved manner. [SA] Discontinue use of the right kitchen walk-in refrigerator until unit has been repaired and is able to maintain PHF at 41F or below. Temporarily utilize preparation units and or left kitchen walk-in refrigerator. Numerous domestic equipment observed in use; microwaves, air fryers, etc. [CA] Make plans to replace domestic equipment 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).

Observed steady leak below the waste drain of the two-compartment sink. [CA] Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system.

Walk-in refrigerator lack thermometers. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

Five-year Food Safety Certified (FSC) manager certificate unavailable for review. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Employees' three-year food handler cards unavailable for review. [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.

Observed ice scoops maintained inside ice machine with handle in directly contact with consumable ice. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. Observed numerous knives inside the left kitchen stored wedged in-between the inoperable one-door food preparation table and food preparation table. [CA] Properly store utensils and equipment in a clean and sanitary manner.

Cooked beef brisket observed cooling inside the walk-in refrigerator kept tightly covered. Item measured at 90F. Employee stated that beef was cooked approximately one hour prior. [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. When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.