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Show interactive mapFOLLOW UP INSPECTION FROM 6/1/26 IN WHICH SPRING ROLLS WERE FOUND AT ROOM TEMPERATURE WITHOUT THE USAGE OF TIME AS A PUBLIC HEALTH CONTROL. IT WAS ALSO FOUND, YOGURT FROM AN UNKNOWN SOURCE BEING RETAILED. FINDINGS: FOUND NO TIME AS A PUBLIC HEALTH CONTROL USAGE AT THIS TIME. FOUND NO YOGURT RETAILED AT THIS TIME. NOTE: THE SPIDER WEBS WERE REMOVED, THE UNUSED ICE MACHINE WAS REMOVED. CONTINUE WORKING ON THE REST OF THE VIOLATIONS.
FOLLOW-UP INSPECTION
FOLLOW UP INSPECTION FROM 6/1/26 IN WHICH SPRING ROLLS WERE FOUND AT ROOM TEMPERATURE WITHOUT THE USAGE OF TIME AS A PUBLIC HEALTH CONTROL. IT WAS ALSO FOUND, YOGURT FROM AN UNKNOWN SOURCE BEING RETAILED. FINDINGS: FOUND NO TIME AS A PUBLIC HEALTH CONTROL USAGE AT THIS TIME. FOUND NO YOGURT RETAILED AT THIS TIME. NOTE: THE SPIDER WEBS WERE REMOVED, THE UNUSED ICE MACHINE WAS REMOVED. CONTINUE WORKING ON THE REST OF THE VIOLATIONS.
ROUTINE INSPECTION
FOUND SPRING ROLLS AT ROOM TEMPERATURE AT THE FRONT SERVICE COUNTER WITHOUT TIME MARKER. [CA] PROVIDE THE DATE AND TIME WHEN THE SPRING ROLLS AND OTHER PEARLS HAVE BEEN TAKEN OUT OF THE TEMPERATURE CONTROL AND PLACE AT ROOM TEMPERATURE FOR UP TO 4 HOURS. SEE VC&D.
FOUND A NON WORKING THERMOMETER FOR THE SLIDE DOOR REFRIGERATOR IN THE FRONT SERVICE AREA. [CA] PROVIDE A WORKING THERMOMETER.
FOUND OPENINGS UNDER THE DOOR GREATER THAN .25 INCHES AT THE BACK DOOR. [CA] REDUCE THE OPENINGS TO LESS THAN .25 INCHES TO DENY ENTRANCE OF PESTS. FOUND EXCESSIVE CLUTTER IN THE DRY STORAGE ROOM WITH THE LOCKERS. [CA] REMOVE THE CLUTTER AND KEEP THE LOCKERS ACCESSIBLE.
REPEAT VIOLATION FOUND YOGURT BEING BEING RETAILED AT THE FACILITY FROM UNKNOWN SOURCE. [CA] THE YOGURT MUST BE FROM AN APPROVED SOURCE AS AS A CDFA (CALIFORNIA DEPARTMENT OF FOOD AND AGRICULTURE) LICENSE IS NEEDED TO MAKE IT. SA: SEE VC&D
FOUND A BROKEN HANDLE FOR THE SLIDE DOOR REFRIGERATOR AT THE FRONT SERVICE AREA. FOUND A NON USED ICE MACHINE AS WELL. [CA] REMOVE UNUSED EQUIPMENT FROM THE PREMISES AND KEEP THE EQUIPMENT IN GOOD REPAIR. FOUND NEWSPAPER BEING USED TO LINE A SHELF IN THE FRONT SERVICE AREA. [CA] DO NOT LINE THE SHELVES WITH NEWSPAPER.
FOUND MANY DEAD COCKROACHES INSIDE A NON USED ICE MACHINE AND ON THE FLOOR NEXT TO THE ICE MACHINE. [CA] CLEAN THE COCKROACHES.
FOUND SPIDER WEBS ON THE CEILING BY THE BACK DOOR. [CA] REMOVE THE SPIDER WEBS.
FOLLOW-UP INSPECTION
- On-site for follow-up inspection after facility earned a conditional pass during a routine inspection on 3/11/2025. - Facility has corrected the following: - K01m - Demonstration of knowledge; food safety certification: - FSC provided at time of follow-up inspection - Horacio Hoang Nguyen - 03/13/2030. - Ensure FSC and employee food handler cards are available upon request at all times. - K07M - Improper hot and cold holding temperatures: - Minor violation observed. See violation above. - Roast pork will be maintained on temperature control. - All other PHF items measured within temperature requirements. - K15M - Food not obtained from approved sources: - All food provided from an approved source. - K49m - Permits not available: - Payment for delinquent health permit made on 3/13/2025. - Facility has earned a green pass placard. - Continue to address all other violations noted on inspection reports. _______________ - Discussed with manager on site open air BBQs: - 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, heate 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, or a mobile food facility that remains fixed during hours of operations at a community event or a permanent food facility (Section 113843). - Only those approved permanent food facilities, mobile food facilities, and temporary food facilities that meet the requirements for food preparation and service will be approved to operate and maintain an open-air barbecue. Adequate preparation and storage space and adequate equipment shall be provided to accommodate the operation of the open-air barbecue so as not to interfere with the sanitary operation of the food facility. - The open-air barbecue is separated from public access to prevent food contamination or injury to the public by using ropes or other approved methods. Minimum 3 foot distance recommended or as approved by the local fire department. Check with the local fire jurisdiction for specific minimum distance requirements. - If the open-air barbecue is a permanent structure, it shall be equipped and maintained with a floor surface that is smooth, impervious, and easily cleanable. This floor surface must extend a minimum of five (5) feet from the open-air barbecue on all open sides. When wall surfaces are within five (5) feet of a permanent open-air barbecue they shall be durable, smooth, nonabsorbent, and washable [Section 114301H (I)]. - The floor surface on which a temporary open-air barbecue is located shall be smooth and easily cleanable. The floor shall be made of approved material, including, but not limited to, metal, tile, and concrete, or other acceptable material. - The open-air barbecue shall be located in an area which suitably protects the food and/or equipment from dust, dirt, and overhead contamination. The surface of the ground adjacent to the open-air barbecue must consist of a material which will inhibit the generation of dust. - The open-air barbecue and all accessory equipment associated with its operation shall be made of nontoxic materials, constructed so as to be rodent-proof, readily and easily cleaned, kept clean, maintained in good repair, and designed for its intended use. Exterior surfaces of open-air barbecue units shall be made of acceptable materials that are flush, smooth, and made nonabsorbent by utilizing an approved sealer where appropriate. Food contact surfaces shall meet or be equivalent to approved applicable sanitation standards. - All necessary approvals and permits from the local fire and building authorities must be obtained for all open-air barbecues. - No food preparation may take place out-of-doors except the barbecuing of foods on the open-air barbecue and the application of condiments to the foods barbecued. No other form of preparation including, but not limited to, forming, trimming, grinding, or slicing, may take place out-of-doors. - All food to be barbecued on an open-air barbecue shall at all times be protected from dust, dirt, insects, rodents, and other forms of contamination. - All foods capable of supporting the rapid and progressive growth of pathogenic microorganisms shall be barbecued according to Sections 114004. Cooked and refrigerated food that is prepared for immediate service in response to an individual consumer order may be served at any temperature (Section 114014). - No open-air barbecue may be operated under conditions in which the foods are likely to be adulterated. The operator of the open-air barbecue shall immediately cease operation and dispensing if unsanitary conditions exist whereby the food may become contaminated, rendered unwholesome, or otherwise adulterated (e.g., by inclement weather), as required by Section 113980. - No insecticide shall be used at an open-air barbecue unless it is approved for use within food facilities and is used in a manner consistent with the label instructions such that it will not cause contamination of food or utensils (Sections 114254 –114254.3) - No live animals, birds, or fowl shall be kept or allowed within 20 feet of any area where food or beverage is prepared, stored, kept, or served, except as noted in Sections 114259.4 – 114259.5.
Pate chaud maintained inside the hot holding display unit measured at 130F. Manager stated that pate chaud was prepared less than one hour prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Pate chaud will be maintained subjected to time as a public health control.
ROUTINE INSPECTION
- Two or more major violations were observed during the routine inspection. - A follow-up inspection will be conducted to verify compliance of all major violations. - 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.
Observed employee utilizing food preparation sink to conduct food preparation. Observed employee utilizing three-compartment sink to wash hands. [CA] Utilize sinks for their designated purpose. Food preparation shall be conducted only at the food preparation sink. Hands shall be washed at the hand wash sinks.
Prepackaged snacks maintained on the sales floor for customer self-service lacked labels. [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.
Chlorine sanitizer at the three-compartment sink measured at 50 PPM. [CA] Maintain chemical solution for manual warewashing at 100 ppm (1Tbs of bleach (5.25%)/gal of water) for chlorine and 200 ppm (1 tbs of quaternary ammonium (10%)/2 gal of water) for quaternary ammonium.
A) On the counter for customer self-service: - 3-4 aluminum wrapped pork rolls. - 5-10 pork rolls wrapped with banana leaves. Inside the merchandiser refrigerator for customer self-service: - 9-10 cups of Vietnamese yogurt. - 10+ cups of two types of Vietnamese desserts. - 1 styrofoam pack of fermented raw pork. - 2-3 red mesh bags of individually wrapped fermented raw pork. Inside the refrigerator in the dry storage room: - Aluminum trap with approximately 20-30 pork rolls wrapped in banana leaves. Manager stated that items were provided from a vendor that possibly prepares the items from a home kitchen. Invoices/receipts were not provided. B) Large pot, approximately 2-3 gallons, of sauce cooling on the counter. Manager stated that the sauce was prepared from home. \ [CA] Food must be from an approved source or properly documented. [COS] Items were removed from facility.
Colander of cilantro maintained inside the curbed janitorial sink. [CA] All food shall be separated and protected from possible contamination. Food preparation shall only occur in approved areas. [COS] Colander of cilantro was relocated to the food preparation sink. Large rolling tray of baked bread maintained directly next to and below the hand wash sink in the kitchen. [CA] All food shall be separated and protected from possible contamination. Provide splash guard for hand sink and/or relocate opened food.
--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.
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.
a) An approximate 5lb slab of cooked roast pork maintained out in ambient temperature measured between 70F to 80F. This Division observed the roast pork maintained out in ambient temperature prior to receiving consent to conduct inspection. This Division also observed employees placing the roast pork inside the oven, and then providing consent to conduct inspection after 10 minutes. Employees were unable to provide an estimated time for which item has been out of temperature control. Owner/manager arrived on site and stated that roast pork is usually purchased in the morning and is placed inside the upright refrigerators. The entire slab of pork is reheated in the oven for approximately 15 minutes and is maintained in ambient temperature for about 30 minutes during service in which the item is then returned into the refrigerator to cool. b) Approximately 5-10 baked pork and chicken pate chaud maintained inside the hot holding display unit measuring between 105F to 115F. Manager stated that items were baked approximately 30 minutes prior and is usually gone within 30 minutes. c) Prepackaged spring rolls maintained out in ambient temperature measured at 66F. Manager stated that spring rolls are prepared upon orders. Item remained in place for the duration of the inspection. This Division recommended the use of time as a public health control for food items. - 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. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Items were subjected to TPHC.
Manager or "person in charge" not present at the facility. [CA] A “person in charge” who is responsible for operation of facility shall be present at the food facility during all hours of operation.
Employee observed using personal cellphone and then attempted to continue onto food preparation 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] Instructed employee to wash hands before engaging in food preparation.
Observed induction stove maintained on the food preparation counter. Employee hid burner inside a barrel used for bulk ingredients. Observed single butane burner maintained on the storage rack by the water heater. [CA] 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). Induction burner has not been approved for use. Remove unapproved equipment. Additionally, facility lacks a dedicated ventilation hood to conduct any type of cooking. As stated on permit condition, the provided ovens are used only for the reheating of precooked food items. No cooking shall be conducted inside facility.
Hand wash station in the kitchen next to the oven completely obstructed with a bag of baguettes placed inside the wash basin. Hand wash station observed with heavy accumulation of debris and appears to have not been used for some time. Second hand wash station available in the other side of the wall less than three feet. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.