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Facility Inspections
Facility Details
Facility Name:VUNG TAU RESTAURANT
Site Address:535 E SANTA CLARA ST, SAN JOSE
Phone:N/A
Programs Description:VUNG TAU RESTAURANT
FOOD PREP / FOOD SVC OP 6-25 EMPLOYEES RC 3
Inspections
Latest Inspections:
07/15/2016 - FOLLOW-UP INSPECTION
07/11/2016 - ROUTINE INSPECTION
Major Violation Cited - K07M - Improper hot and cold holding temperatures
Site Observation:
Slice tomatoes container is stored on the preparation table at ambient temperature and internal temperature reading is 64F. Two containers with thin rice noodles, two containers with steam rice are stored at ambient temperature on the far end close to the grill equipment at preparation area. [CA] - Potentially hazardous foods must be kept at 41F or below or at 135F or above. Avoid temperature danger zone (between 41F and 135F). At these temperatures bacteria grow and multiply faster and can contribute to foodborne illness outbreaks.
*Dairy products in original sealed containers and raw shell eggs must be kept above 41F but not greater than 45F. **
[COS] Cook placed ice bath to food mentioned above.

Employee is cutting pieces of chicken, and then placed large chicken container on the preparation table, stating that other employee will prepared the chicken immediately, but no employee came to prepared the chicken for more than 20 minutes. [CA] If removing potentially hazardous food from the specific holding temperatures to facilitate preparation, this preparation shall in no case exceed TWO accumulative hours without a return to the specified holding temperatures.
Minor Violation Cited - K07N - Proper hot and cold holding temperatures
Definition:
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
Major Violation Cited - K09M - Improper cooling methods
Site Observation:
Large container with large pieces of cooked pork is stored at ambient temperature, and internal temperature readings are 89F, 88F, and 90F in different parts of the food. On the preparation table, single portioned fried rice container is stored at ambient temperature and internal temperature readings are 10F, 11F, 108F. According to the cook, food was just prepared and it is in the cooling process. [CA] Food that are cooked and then cooled must be cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours (6 hours total).
Approved cooling methods include:
1-ice bath and stir frequently
2- Separate the food into thinner smaller portion. Cut up large pieces of meat
3-blast chiller
4- Ice paddles (cooling wand) and stir frequently
5- Ice as an ingredient.
[COS] Cook transfered fried rice container in the walk-in refrigerator, and large pieces of pork were refried to the required temperature.
Minor Violation Cited - K30 - Food storage containers are not identified
Site Observation:
Several meat containers are stored on the floor in the freezer refrigerator. [CA] FOOD shall be protected from contamination by storing the FOOD in a clean, dry location, where it is not exposed to splash, dust, VERMIN, or other forms of contamination or adulteration, and at least SIX INCHES above the floor.
Minor Violation Cited - K34 - Warewashing facilities: not installed, maintained, or used
Site Observation:
Test strips to check Quaternary ammonium sanitizing solution at bar area are not available. [CA] Test strips accurately measure the concentration in part per million (mg/L) of the sanitizing solution and shall be available to record the proper mixing and strength of sanitizer solutions. Provide Test strips to check Quaternary ammonium concentration at 200ppm.
Minor Violation Cited - K35 - Equipment, utensils - Unapproved, unclean, not in good repair, inadequate capacity
Site Observation:
Unapproved plastic containers and colanders are used to stored food inside walk-in refrigerator. [CA] Use only NSF/ANSI approved equipment to prevent any dangerous substance to migrate into the food that is placed on or in these items. Discontinue the use of unapproved plastic colander and ensure to provide approved food containers with tight fitting lids.

Small ceramic bowls are used to obtain steam rice from rice cookers and rice containers at preparation area. [CA] Provide scoop with handle or a large spoon to obtain food from container, and ensure to store the utensils in the food, with only the handle extending out of the food and above the top of the container.
Minor Violation Cited - K36 - Equipment, utensils, linens: Improper storage and use
Site Observation:
Large spoons and tongs are stored in ambient temperature water at preparation area. [CA] If used more than once, store utensils in ice water (41F or less) or in hot water (135F or above) or ensure that utensils are cleaned and sanitized at least every 4 hours.
Minor Violation Cited - K40 - Wiping cloths: improperly used and stored
Site Observation:
Wiping towels are stored improperly on the preparation tables at kitchen and preparation areas. [CA] When not in use, wiping towels must be stored inside an approved sanitizing solution such as Chlorine at 100ppm and/or Quaternary ammonium at 200ppm at all times. This method helps in killing the bacteria that contributes to foodborne illness outbreaks.

Wiping bucket Chlorine sanitizing solution measured 200ppm at bar area, [CA] Provide Chlorine sanitizing solution in wiping bucket at all times to sanitize food contact surfaces. Chlorine concentration must be at 100ppm at all times. Levels exceeding the upper limit may be toxic and must not be used

02/23/2016 - ROUTINE INSPECTION
Minor Violation Cited - K04 - Improper eating, tasting, drinking or tobacco use in food preparation area
Site Observation:
On the shelf above the preparation sink, observed employee's open coffee glass at preparation area. [CA] A food employee may drink from a closed beverage container if the container is handled to prevent contamination of the employee's hands, the container, non-prepackaged food, and food-contact surfaces.
Major Violation Cited - K07M - Improper hot and cold holding temperatures
Site Observation:
Thin rice noodle container is stored in the preparation area and internal temperature reading is 115F, rice noodle sheets and rice noodle containers are stored at ambient temperature and internal temperature reading are 53F, and 58F. In addition, crispy shrimp flour cake are stored at ambient temperature on the preparation area, and internal temperature reading is 61F. [CA] - Potentially hazardous foods must be kept at 41F or below or at 135F or above. Avoid temperature danger zone (between 41F and 135F). At these temperatures bacteria grow and multiply faster and can contribute to foodborne illness outbreaks.
*Dairy products in original sealed containers and raw shell eggs must be kept above 41F but not greater than 45F. **
[COS] Owner agreed to label the food items mentioned above for 4 hours.

NOTE:
You are allowed to have food outside of temperature control, as long as you label your food for 4 hours and written procedures/time log are provided. For example: if you bring one food container out from the refrigerator at 10:00 am, you are going to label your food from 10:00 am to 2:00pm. (4hours), within 4 hours, food must be discarded or served.
Minor Violation Cited - K14 - Food contact surfaces unclean and unsanitized
Site Observation:
Mechanical dishwasher Chlorine sanitizing solution measured 0ppm; however, they were not actively washing dishes in that moment.[CA] A food facility that prepares food shall not be operating if there is no method to properly wash and sanitize equipment and utensil. The owner agreed to properly manually wash, rinse, and sanitize utensils, dishes, and equipment in the 3-compartment sink. Food facility has Chlorine (bleach) to properly sanitize the dishes. Owner contacted Auto-Chlor service company, and stated that technician is on the way to provide or fix sanitizing dispensing.
Minor Violation Cited - K27 - Food not separated and unprotected
Site Observation:
Raw meat container is on the floor in the freezer refrigerator. [CA] To prevent food contamination, ensure to stored food (raw or ready-to-eat) at least six inches (6") above the floor at all times.
Minor Violation Cited - K36 - Equipment, utensils, linens: Improper storage and use
Site Observation:
Ice scoop is stored inside ice container, and scoop handle is touching the food (ice) at employees service area. [CA] To prevent cross-contamination from employee--to--> food (ice), ensure to store ice scoop inside a cleaned and sanitized container or inside food, as long as the handle is above the food.
Minor Violation Cited - K40 - Wiping cloths: improperly used and stored
Site Observation:
Wiping towels are stored improperly on the preparation tables, cold holding units, and employees service area. [CA] When not in use, wiping towels must be stored inside an approved sanitizing solution of Chlorine at 100ppm, and/or Quaternary ammonium at 200ppm. Ensure to check sanitizing solution concentration as often as necessary to ensure proper levels. This method helps in killing the bacteria that contributes to foodborne illness outbreaks.

Wiping towel bucket Chlorine sanitizing solution concentration measured greater than 200ppm at preparation area. [CA] Provide Chlorine sanitizing solution at 100ppm in wiping towels bucket at all times. Levels exceeding the upper limit may be toxic and must not be used.
Minor Violation Cited - K44 - Premises not clean, not in good repair; No personal/chemical storage; inadequate vermin-proofing
Site Observation:
Employee personal items ( cell phone, car key) are stored in the same container used to stored to-go food containers in the preparation area. [CA] Provide lockers or employee personal storage area for employees' personal belongings and ensure the area assigned is away from food, clean equipment, single-use articles, and linens to prevent food contamination.

09/18/2015 - ENFORCEMENT ACTION - NOT APPLICABLE
08/31/2015 - FOLLOW-UP INSPECTION
08/28/2015 - ROUTINE INSPECTION
Minor Violation Cited - K04 - Improper eating, tasting, drinking or tobacco use in food preparation area
Site Observation:
Employee drink is without a lid and straw and stored on the small storage shelf at preparation area. [CA] Employees may have a beverage near cooking equipment, as long as the beverage is in a container with a lid and a straw and is stored where it cannot spill into or contaminate food.
Major Violation Cited - K07M - Improper hot and cold holding temperatures
Site Observation:
In the cold holding unit located at preparation area, slice tomatoes internal temperature is 60F, cooked carrots 75F, cooked shrimp, raw bean sprouts 53F, and raw crab 49F. in the preparation table, cooked noodles internal temperature readings are 71F, 80F, and 79F. [CA] Potentially hazardous foods must be kept at 41F or below or at 135F or above. Avoid temperature danger zone (between 41F and 135F). At these temperatures bacteria grow and multiply faster and can contribute to foodborne illness outbreaks. [COS] PIC transferred food in the walk-in refrigerator.(REPEATED VIOLATION).
*Dairy products and raw shell eggs must be kept above 41F but not greater than 45F.
Major Violation Cited - K08M - Improperly using time as a public health control procedures & records
Site Observation:
Raw bean sprouts, and cooked noodles containers are stored at ambient temperature at preparation table. And Cooked grilled chicken container is stored on a small table in the preparation area. According to PIC, food items mentioned above are under TPHC but no written procedures are available.[COS] - When time only, rather than time in conjunction with temperature is being employed as a means for controlling the safety of potentially hazardous foods;
1-food must be time-marked to indicate when it has been outside of temperature control for 4 hours.
2-food not marked or marked over the 4 hours limited must be discarded
3-food shall be either served or discarded within 4 hours after it has been removed from temperature control.
4- WRITTEN PROCEDURES that ensure compliance with this requirement shall be maintained in the food facility.

[COS] Employee provided written procedures for food items mentioned above. (REPEATED VIOLATION).

Major Violation Cited - K13M - Food not in good condition/unsafe/adulterated
Site Observation:
Spring rolls are prepared on the top of food storage equipment at preparation/kitchen area. According to PIC, top surface of equipment is cleaned and sanitized each time food handler prepares a spring roll. However, other food handlers touch with bare hands the cleaned and sanitized surface of the . [CA] To prevent cross-contamination, ensure to provide a food contact surface like a cutting board assigned for spring rolls only. [COS] Employee Provided a cleaned and sanitized cutting board.
Minor Violation Cited - K26 - Unapproved thawing methods used; frozen food
Site Observation:
Raw shrimp observed being left out at room temp to defrost.
Thawing food properly:
Frozen potentially hazardous food shall only be thawed in one of the following ways:
 In the refrigerator (at 41F or less)
 Under running water. Food must be submerged under running water at a temp. of 70F.
 In a microwave oven followed by immediate cooking
 As part of the cooking process.
Avoid thawing PHFS on the counter, at room temperature or in warm water. These methods allow dangerous bacteria to grow and multiply to levels with could cause foodborne illness.
[COS] PIC put raw shrimp container under running water. (REPEATED VIOLATION).
Minor Violation Cited - K27 - Food not separated and unprotected
Site Observation:
Several food items containers are uncovered in the walk-in refrigerator. [CA] Protect food from cross-contamination by covering food with an approved cover such as aluminum foil, plastic wrap, or tight fitting lid.
Minor Violation Cited - K33 - Nonfood contact surfaces not clean
Site Observation:
Nonfood contact surfaces (dry goods storage containers (salt, sugar), and handsink) have dry food soil residue. [CA] Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean routinely to prevent accumulation.
Minor Violation Cited - K35 - Equipment, utensils - Unapproved, unclean, not in good repair, inadequate capacity
Site Observation:
Plastic colanders are used to stored food inside walk-in refrigerator at preparation area. [CA] Remove food from colanders as soon as possible and ensure to provide approved food containers with tight fitting lids. (REPEATED VIOLATION).
Plastic grocery bags are used to stored food inside walk-in refrigerator. [CA] Immediately discontinue the use of grocery bags and transfer food in an approved food rigid container with tight fitting lids. (REPEATED VIOLATION).
Minor Violation Cited - K36 - Equipment, utensils, linens: Improper storage and use
Site Observation:
Rice scoop is stored inside empty container at ambient temperature at preparation area. [CA] If used more than once, store utensils in ice water (41F or less) or in hot water (135F or above) or ensure that utensils are cleaned and sanitized at least every 4 hours.
Minor Violation Cited - K40 - Wiping cloths: improperly used and stored
Site Observation:
Wiping towels are stored improperly on the preparation area, and employee service area. [CA] When not in use, wiping towels must be stored inside an approved sanitizing solution of Chlorine at 100ppm, and/or Quaternary ammonium at 200ppm. Ensure to check sanitizing solution concentration as often as necessary to ensure proper levels. This method helps in killing the bacteria that contributes to foodborne illness outbreaks. (REPEATED VIOLATION).
Minor Violation Cited - K44 - Premises not clean, not in good repair; No personal/chemical storage; inadequate vermin-proofing
Site Observation:
Employee personal item (pink small purse) is stored on the bottom shelf of preparation table and purse are next to dry goods. [CA] Provide lockers or employee personal storage area for employees' personal belongings and ensure the area assigned is away from food, clean equipment, single-use articles, and linens. (REPEATED VIOLATION).

05/22/2015 - FOLLOW-UP INSPECTION
05/21/2015 - ENFORCEMENT ACTION - PERMIT SUSPENSION - CLOSURE
Comment: Food is subject to contamination from vermin.x0dx0a

05/21/2015 - LIMITED INSPECTION
Major Violation Cited - K23M - Observed rodents, insects, birds, or animals
Site Observation:
Two dead cockroaches are on the food-contact surfaces next to the cleaned and sanitized plates next to the rice cooker and one nymph observed crawling on the wall going inside gap between wall and preparation table. [CA] Each food facility shall kept free from vermin (rodents, mice), and cockroaches, and flies. Obtain an emergency pest control service tonight. Conduct a walk through with technician and provide pest control for cockroaches (weekly). Clean and sanitize all food contact surfaces and cooking areas. Must also clean walls, ventilation hood, and if is possible remove equipment to reach overhead or enclosed areas.

05/21/2015 - COMPLAINT INVESTIGATION