FOUND THE HAND WASH SINK WITH UTENSILS INSIDE THE SINK. [CA] KEEP THE HAND WASH SINK ACCESSIBLE AT ALL TIMES.
K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
FOUND THE FRONT DOOR OPEN. [CA] CLOSE THE DOOR TO PREVENT THE ENTRANCE OF VERMIN.
K07: Proper hot and cold holding temperaturesCritical
FOUND THE SAUSAGES AT 74F IN A BOWL AT THE FOOD PREPARATION TABLE. [CA] KEEP HOT POTENTIALLY HAZARDOUS FOOD AT 135F OR ABOVE. NOTE: THE FOOD HAS BEEN OUT OF TEMPERATURE FOR ABOUT AN HOUR, PER OPERATOR. THEY HAVE DECIDED TO USE TIME AS A PUBLIC HEALTH CONTROL FOR TODAY. THE OWNER STATES THAT THEY MAKE THE FOOD TO ORDER.
K14: Food contact surfaces clean, sanitized
FOUND A LARGE CONTAINER WITH LETTUCE STORED ON THE LEFT DRAINING BOARD OF THE 3 COMPARTMENT SINK. [CA] USE THE FOOD PREPARATION SINK TO WASH LETTUCE OR OTHER FOOD.
K01: Demonstration of knowledge; food safety certification
REPEAT VIOLATION
MISSING THE FOOD SAFETY CERTIFICATE FOR MANAGERS AND THE FOOD HANDLER’S CARDS FOR THE FOOD EMPLOYEES. [CA] PROVIDE THE FOOD SAFETY CERTIFICATE AND THE FOOD HANDLER’S CARDS WITHIN 2 WEEKS.
FAILURE TO COMPLY WITH THIS VIOLATION MAY RESULT IN OFFICE HEARING OR FURTHER LEGAL ACTION.
FOUND TWO SACS WITH RICE AND A BOX WITH CUCUMBERS STORED ON THE FLOOR IN THE DRY STORAGE ROOM. [CA] STORE FOOD 6 INCHES ABOVE THE FLOOR.
Pass Jun 12, 2025
N/A
FOLLOW-UP INSPECTION
- On-site for operator scheduled follow-up inspection after facility was closed due to lack of hot water.
- Facility has had hot water restored. See measured observations above.
- Facility is hereby authorized to reopen and resume operations.
- Continue to address all other violations noted on previous inspection report.
No reported violations▼
Fail Jun 11, 2025
84/100
ROUTINE INSPECTION
- Facility is hereby closed due to lack of hot water.
- Facility is to immediately cease and desist all operations.
- Facility is prohibited from all food service activities which include, but not limited to: preparation, service, handling, distribution, and sale.
- Facility shall remain closed until hot water at minimum 120F is provided at all critical sinks, and authorization is provided by this Division.
- Subsequent follow-up inspection after first follow-up shall be billed $298/hour, minimum one hour, during normal business hours (Monday - Friday, 7:30 AM to 4:30 PM), and $645/hour, minimum two hours, during non-business hours, and upon inspector availability.
- The posted placard is property of the Santa Clara County Department of Environmental Health and shall not be removed, covered-up, relocated, tampered, or copied. Failure to comply may result in enforcement actions per County Ordinance Code Section B11-55.
- 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.
4 reported violations▼
K09: Proper cooling methods
Two plastic containers of sauce cooling inside the two-door reach-in refrigerator measured at 80F. Owner stated that the sauce was prepared less than 2 hours prior and was left in ambient temperature to cool prior to placing inside the refrigerator.
[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. Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.
K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Unused one-door upright freezer and two-door upright refrigerator maintained inside 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.
** Prior to using, ensure refrigeration units are able to maintain PHF at 41F or below.
K01: Demonstration of knowledge; food safety certification
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.
K21: Hot and cold water availableCritical
Hot water at all sinks measured at 71F.
[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.
Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
Ensure hot water heater is operable and maintained in good repair at all times.
Pass Dec 31, 2024
N/A
ROUTINE INSPECTION
OWNERSHIP CHANGE INFORMATION
NEW FACILITY NAME: Nem Nuong Nha Trang & Coffee
NEW OWNER: Hong Tran
The applicant has completed the facility evaluation application process for an Environmental Health Permit.
The permit category for this facility is FP10. An invoice for the permit fee in the amount of $ 1,107.00 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: 01/01/2025 - 12/31/2025 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 12/31/2025
*Permit condition: Facility lacks ventilation hood. No cooking shall be conducted in facility.
*Obtain food safety manager certificate within 60 days. All other food employees must have valid food handler cards within 30 days from hire date.
** Note:
- 113843. Open-air barbecue:
- "OPEN-AIR BARBECUE" means a piece of EQUIPMENT designed for barbecuing FOOD, where the FOOD is prepared out of doors by cooking directly over hot coals, heated lava, hot stones, gas flame, or other method APPROVED by the DEPARTMENT, on EQUIPMENT suitably designed and maintained for use out of doors, that is operated by a TEMPORARY FOOD FACILITY, a CATERING OPERATION, or a MOBILE FOOD FACILITY that remains fixed during hours of operations at a COMMUNITY EVENT or a PERMANENT FOOD FACILITY.
- 114143. Open-air barbecue/outdoor wood-burning oven:
- Notwithstanding any of the provisions of this part, neither the DEPARTMENT nor any city, county, city and county air pollution control district, or air quality management district shall require the enclosure of an OPEN-AIR BARBECUE or OUTDOOR WOOD-BURNING OVEN if the ENFORCEMENT OFFICER determines that the barbecue or wood-burning oven meets all of the following requirements:
(a) The OPEN-AIR BARBECUE or OUTDOOR WOOD-BURNING OVEN is operated on the same PREMISES as, in reasonable proximity to, and in conjunction with, a PERMANENT FOOD FACILITY that is APPROVED for FOOD PREPARATION, a TEMPORARY FOOD FACILITY or a MOBILE FOOD FACILITY that is operating at a COMMUNITY EVENT or a CATERING OPERATION. The PERMIT HOLDER of the PERMANENT FOOD FACILITY, TEMPORARY FOOD FACILITY, MOBILE FOOD FACILITY, or CATERING OPERATION shall be deemed to be the PERMIT HOLDER of the OPEN-AIR BARBECUE or OUTDOOR WOODBURNING OVEN, and shall be responsible for ensuring that it is operated in full compliance with this part.
(b) The OPEN-AIR BARBECUE or OUTDOOR WOOD-BURNING OVEN is not operated in, or out of, any motor vehicle, or in any area or location that may constitute a fire HAZARD, as determined by the ENFORCEMENT OFFICER.
(c) The OPEN-AIR BARBECUE or OUTDOOR WOOD-BURNING OVEN is separated from public access to prevent FOOD contamination or injury to the public by using ropes or other APPROVED methods.
(d) If the OPEN-AIR BARBECUE or OUTDOOR WOOD-BURNING OVEN is a permanent structure, it shall be equipped with an impervious and EASILY CLEANABLE floor surface that extends a minimum of five feet from the OPEN-AIR BARBECUE or OUTDOOR WOOD-BURNING OVEN facility on all open sides.
(e) Sanitary facilities, including, but not limited to, toilet facilities and handwashing facilities shall be available for use within 200 feet in travel distance of the OPEN-AIR BARBECUE or OUTDOOR WOOD-BURNING OVEN and shall comply with all provisions of this part.
3 reported violations▼
K19: Consumer advisory for raw or undercooked foods
Menu lacks consumer advisory and disclosure statement.
[CA] Consumer advisory shall be provided on menus, brochures, deli case, label statements, table tents, placards, or other effective written means with a disclosure and reminder.
(1) Disclosure: clearly written statement that includes either a description of the animal-derived foods, such as “oysters on the half shell (raw oysters), or identification of animal derived foods marked by an asterisk (*) directing to a footnote that items are served raw or undercooked, or contain raw or undercooked ingredients
(2) Reminder: clearly written statement that identifies animal-derived foods by asterik that marks a food note includes one of the following: "Written information regarding the safety of these food items is available upon request " or "Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness, especially if you have certain medical conditions.
K48: Plan review
Krowve combination dipper well and rinse sink and ice bin at the front service area are unapproved for use as stated on previous inspection reports. Items were installed after plans have been approved.
[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.
K35: Equipment, utensils: Approved, in good repair, adequate capacity
Ambient temperature of the Metalfrio two-door beverage reach-in refrigerator at the front service area measured at 73F. True one-door upright freezer at the time was inoperable.
[CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.