VUA KHO BO & O MAI

The only hand wash station in the food preparation area lacked cold water. Cold water faucet observed inoperable. [CA] All food facilities shall provide an operable handwashing station with hot and cold water. [SA] Temporarily utilize the food preparation sink to conduct hand washing until cold water at hand wash sink is provided.

Only hot water is provided at the only hand wash sink at the food preparation area. [CA] An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided. Hot water at the food preparation sink measured at 113F. [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.

Ware wash sink in the back area observed with heavy clutter on both drain boards and inside the wash basins. Only one basin was empty and available for use. [CA] All food facilities that prepares food or multiservice utensils and equipment are used shall provide a three-compartment sink with two integral metal drain boards for manually washing, rinsing, and sanitizing equipment and utensils. Clear clutter on ware wash sink.

Hand wash station in the food preparation area lacked paper towels. [CA] Single-use sanitary towels shall be provided in dispensers at all times. Restroom hand wash station lacked paper towel dispenser. Towels were maintained inside box of toilet tissue. [CA] Paper towels shall be stored inside the dispenser to prevent potential contamination. Install paper towel dispenser.

Observed insecticide spray maintained below the food preparation sink. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used. Store chemicals separate and away from the storage and preparation of food or food contact surfaces and linens.

Observed numerous containers of frozen and non-PHF snacks maintained throughout the facility for customer self-service without proper labels. [CA] Food facility’s or manufacturer’s dating information on foods may not be concealed or altered. Bulk food that is available for consumer self-service shall be prominently labeled with either of the following in plain view of the customer: 1) the manufacturer's or processor's label or 2) a card or sign with the common name of the food and list of ingredients in descending order of predominance by weight. Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.

Observed bag of individually prepackaged frozen yogurt. Item was previously observed during a routine inspection on 12/11/2024 in which owner stated that the item was prepared from a home setting. Owner stated that the yogurt was prepared in the facility. Owner was unaware of the needed for a dairy license from California Department of Food & Agriculture. Observed two hotel pans of wrapped wontons. Owner stated that items were for personal use only, however was stored commingled with other food items offered for sale at the facility. [CA] Food must be from an approved source or properly documented. [COS] Yogurt and wontons were removed from the sales floor to be taken home.

Observed facility with heavy clutter of food and other non-food/food facility related items. [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.

Observed build up of grime on floors especially underneath sinks. [CA] Walls and/or floors in food preparation area shall be kept clean. Regularly clean under equipment to prevent accumulation of debris.

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

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

Observed bags of frozen yogurt still being offered for sale inside the chest freezer by the cashier. PIC confirmed that yogurt was prepared from a home setting. Observed 10+ bags of frozen tapioca dumplings, approximately 10 lbs each, maintained inside freezer three-door upright freezer. Owner unable to provide invoices for items. Observed 50+ rolls of frozen aluminum wrapped rolls of "cha muc dac biet" (squid rolls). Owner provided payment confirmation from a facility in southern California, however was unable to provide an actual invoice for item. [CA] Food must be from an approved source or properly documented. [COS] Items were removed from sales floor and taken home.

Observed large bag of individually bagged frozen yogurt. Owner stated that items were prepared from home. [CA] Food must be from an approved source or properly documented. [COS] Instructed owner to remove items from facility. ** Note: Invoice shall be maintained and readily available for all food items being sold.

Observed domestic insecticide spray maintained underneath the food preparation sink. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used. Store chemicals separate and away from the storage and preparation of food or food contact surfaces and linens.

Hand wash station at the preparation area lacked paper towels. [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. Hand wash station in the preparation area and inside the restroom partially obstructed with containers maintained in front. Employees are required to reach over in order to conduct hand washing. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Paper towels were maintained outside of dispensers inside the restroom. [CA] Paper towels shall be stored inside the dispenser to prevent potential contamination.

Prepackaged food items lacked labels. Owner stated that items are purchased in bulk and is repackaged for sale. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.

Observed facility heavily cluttered with items: - Documents, clothing, inoperable soft serve machine. [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.

Heavy accumulation of black sticky residue observed on floor below the ware wash sink. [CA] Walls and/or floors in food preparation area shall be kept clean.

--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $ 1,383.75. 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.

Cases and bags of food items stored directly on the floor throughout the entire facility. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Observed heavy food residues on shelving in the back kitchen area. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed two large bags of dried squid with ants inside. One bag also contained mold-like growth inside. Owner stated that the item will be discarded. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. Moldy food shall be removed immediately from use.

Ice scoop stored inside ice machine with 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.

Ware wash sink in the back area observed heavily cluttered with prepackaged food, equipment, and documents on the drain boards and inside the compartments. Only one compartment was available for use. Owner stated that the ware wash sink is not used. All utensils are washed at the food preparation sink in the front service area. Owner was unaware of the use of bleach as sanitizer. At time of inspection, no active ware washing was being conducted. [CA] All food facilities that prepares food or multiservice utensils and equipment are used shall provide a three-compartment sink with two integral metal drain boards for manually washing, rinsing, and sanitizing equipment and utensils. - Remove all obstructions from the three-compartment sink. - 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).