BANH CUON HONG HANH

--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.

Observed heavy sewage odor from grease trap by the compartment sinks by the cook line. [CA] Investigate cause of odor. Conduct regular service/clean out of grease traps. 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.

Numerous tubs of comminuted meats and diced meats thawing in ambient temperature. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

Observed Vermin: - 2 live adult cockroaches observed on sticky monitoring trap at bottom shelf of the retaining wall. - 3+ live and dead cockroaches observed on sticky monitoring trap on the underside of the granite counter. - 2+ dead cockroaches observed on floor underneath the compartment sink by the cook line. Facility was serviced on 1/26/2026. Pest control report was provided for review upon request. Observed no other live or dead activity throughout the facility. [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. [COS] Monitoring traps were discarded.

Observed employee returning from break and began donning on gloves to prep food without washing hands. [CA] Ensure employees are properly washing hands as required. Employees shall wash their hands in all of the following instances: (1) Immediately before engaging in food preparation, including working with non-prepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) Immediately after using the toilet room and again when returning into the kitchen. (4) After caring for or handling any animal allowed in a food facility in pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat foods. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. Properly wash hands with soap, warm water and dry using single use paper towels as required. Single-use gloves shall be removed prior to washing hands. [COS] This Division intervened and instructed employee to properly wash hands prior to donning on gloves/preparing food.

Observed numerous reduced-oxygen packaged (ROP) PHF items maintained inside merchandiser freezers in the dining area. Items were not labeled. Facility does not have an approved Hazard Analysis Critical Control Point (HACCP) plan approved by California Department of Public Health (CDPH) nor by this Division. Owner stated that items were vacuumed packaged a day prior for a customer order and will be picked-up today. [CA] The food facility shall obtain a HACCP plan approval prior to packaging PHFs using a reduced-oxygen packaging method. [COS] Instructed owner to provide date and time label for items. ** Note: - ROP activities at food facilities do NOT require a HACCP plan if all the conditions below are satisfied: 1) Food is labeled with the production date AND time. 2) Food is held at 41F or lower during refrigeration storage. 3) Food is removed from its package in the food facility within 48-hours after packing.

Numerous PHF items subjected to time as a public health control (TPHC) were not labeled. Owner is aware of the four hour time requirements and stated that food items were brought out at 9:00 AM. [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.

At time of follow-up inspection, main water valve for the hot water faucet was shut off at the hand wash sink outside of the walk-in refrigerator. [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. [COS] Employee turned on water valve. Hot water was restored to hand wash sink.

Ambient temperature of the walk-in refrigerator measured between 45F to 47F via IR. At time of inspection, raw shelled eggs and other non-PHF items were maintained inside the walk-in. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. * Note: PHFs shall be held at 41°F or below or at 135°F or above, with the exception of raw shelled eggs and pasteurized milk and milk products in original sealed containers. Investigate cause and repair in an approved manner.

PHF items maintained out in ambient temperature subjected to time as a public health control (TPHC) were not labeled with time indicating when item was removed from temperature control. - Bean sprouts in water. - Numerous plates of steamed rice cakes and dumplings. - Three colanders of rice noodles, vermicelli, and udon noodles - All food items maintained at the three-door food preparation refrigerator. - Container of cooked beef flank meat. - Container of cooked pork knuckles. Employee stated that all items were prepared approximately 2 hours prior and that after 4 hours, some items are discarded into the garbage, while some is returned into the walk-in refrigerator to cool. [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. [COS] Employee provided labels for all items subjected to TPHC.

Hand wash station in kitchen by the cook line lacked paper towels and hand soap, and observed being utilized for food preparation. Hand wash station in the ware wash area outside of the walk-in refrigerators completely obstructed with container of utensils placed directly on top of wash basin. Sink observed heavily soiled and does not appear to be used for some time. Hand wash station at the front service area obstructed with serving tray placed inside the wash basin. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. Paper towels and hand soap shall be readily available and easily accessible at all times. Handwashing facility shall be clean, unobstructed, and accessible at all times. A handwashing facility shall not be used for purposes other than handwashing. [COS] Obstructions were removed. Hand soap and paper towels provided.

Employees observed eating and drinking in areas of food preparation. - Cashier eating around the beverage preparation area in the front. - Dish washer observed consuming an apple at the three-compartment sink/dish washing area. - Opened beverages stored in areas of food preparation near opened food. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area. Provide designated location for employees to store personal food and beverages, separated and protected from restaurant food. For beverages, utilize cups with lids and straws.

Observed employee actively ware washing using the mechanical dish machine, however, dish machine also lacked sanitizer. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM or per manufacturer specifications. [SA] Discontinue usage of the mechanical dish machine. Temporarily utilize the three-compartment sink to conduct ware washing. ** Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). At time of inspection, facility lacked any type of sanitizer. [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. ** Facility is to immediately cease and desist all operations until an approved sanitizer is provided. [COS] Owner provided chlorine bleach. Three-compartment sink was set up for manual ware washing. Instructed employee to rewash and sanitize all previously washed utensils.

Opened bags of bulk ingredients maintained directly on the floor in the upstairs dry storage area. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.

Observed to-go containers used as scoops for bulk ingredients. Containers were maintained directly inside the bags of ingredients. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food. Ice scoop maintained inside the ice machine with the handle in direct 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.

Deep fried chips and large vat of cooking oil observed maintained at the preparation table directly below the paper towel dispenser at the cook line. [CA] All food shall be separated and protected from possible contamination. Relocate paper towel dispenser or relocate preparation table to separate and protect food during hand washing. Observed containers of food stored directly on the floor throughout the facility: - Inside the walk-in refrigerator. - Inside the walk-in freezer. - In the kitchen. - Upstairs in the dry storage area. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Facility is utilizing rags as stoppers for the three-compartment sink. [CA] Plugs/stoppers shall be available to fill up the warewashing sink.

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 sleeping arrangement inside the small storage room in the upstairs area . [CA] No sleeping accommodations shall be maintained or kept in any room where food is prepared, stored, or sold.

Facility lacks thermometer to measure food items. Facility lacks thermometers inside refrigeration units. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods. An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.

Employees' personal belongings observed stored in areas of food preparation and/or food storage. [CA] Employee's personal effects (cell phone, car keys, and jackets) shall be stored in employee lockers or other designated areas for employee storage. No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Observed mop stored inside mop bucket at the entrance into the kitchen. [CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.

Dish washing employee observed handling cleaned dishes after handling soiled dishes. Kitchen employee observed cleaning the floor with rag and then attempted to start food preparation and/or touch food contact surfaces. When instructed to wash hands, employee washed hands with gloves still donned on. [CA] Ensure employees are properly washing hands as required. Employees shall wash their hands in all of the following instances: (1) Immediately before engaging in food preparation, including working with non-prepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) Immediately after using the toilet room and again when returning into the kitchen. (4) After caring for or handling any animal allowed in a food facility in pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat foods. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. Properly wash hands with soap, warm water and dry using single use paper towels as required. Single-use gloves shall be removed prior to washing hands. [COS] Instructed employee to properly wash hands.

Three containers of fish paste maintained below the cookline thawing in ambient temperature. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

Wooden pallets used to store food off of the floor inside the walk-in refrigerator. [CA] Dollies, pallets, racks, or skids used to store and transport large quantities of prepackaged foods shall be designed to be moved by hand, hand trucks, or forklifts. Provide approved equipment, such as metal shelving. All utensils and 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).

Facility lacks test strips to measure sanitizer concentration. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Old rodent droppings observed next to the electrical generator in the upstairs storage area. No signs of live activity was observed. [CA] Clean and sanitize area of old droppings.

Facility lacks thermometer to measure food. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods. \ Numerous refrigeration units and 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.

Observed automatic scented spray in use and placed on top of the wall shelving above the three-compartment sink. [CA] Store chemicals separate and away from the storage and preparation of food or food contact surfaces and linens.

Ambient temperature of the walk-in refrigerator measured at 55F. Owner stated that a technician is scheduled to come repair the walk-in refrigerator. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. [SA] Utilize separate refrigeration units until walk-in refrigerator is repaired.

At time of inspection, facility lacked any type of sanitizer. [CA] Ensure approved sanitizers are available at all times. [COS] Bleach was obtained and provided during the inspection. * Note: - Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). - 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. - Maintain chlorine in mechanical warewash machine at 50 PPM or per manufacturer specifications.

Numerous chipped/broken floor tiles throughout the facility. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable.

Numerous missing hood filters on the left side ventilation hood. [CA] All hood ventilation filters shall be in place and in good repair.

Warm water not provided at the hand wash sink at the point of sale/beverage preparation area. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.