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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:
01/28/2014 - HAZARD ASSESSMENT
Minor Violation Cited - K01 - Inadequate demonstration of knowledge; food manager certification
Definition:
All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
Minor Violation Cited - K04 - Improper eating, tasting, drinking or tobacco use in food preparation area
Definition:
No employees shall eat, drink, or smoke in any work area. (113977)
Minor Violation Cited - K07 - Improper 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
Definition:
All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
Minor Violation Cited - K10 - Improper cooking time & temperatures
Definition:
Comminuted meat, raw eggs, or any food containing comminuted meat or raw eggs, shall be heated to 155°F for 15 sec. Single pieces of meat, and eggs for immediate service, shall be heated to 145°F for 15 sec. Poultry, comminuted poultry, stuffed fish / meat / poultry shall be heated to 165°F. Other temperature requirements may apply. (114004, 114008, 114010)
Minor Violation Cited - K14 - Food contact surfaces unclean and unsanitized
Definition:
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
Minor Violation Cited - K28 - fruits and vegetables not washed
Definition:
Raw, whole produce shall be washed prior to preparation. (113992)
Minor Violation Cited - K30 - Food storage containers are not identified
Definition:
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
Minor Violation Cited - K35 - Equipment, utensils - Unapproved, unclean, not in good repair, inadequate capacity
Definition:
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)

12/31/2013 - ROUTINE INSPECTION-COMPLETED
Major Violation Cited - K08M - Improperly using time as a public health control procedures & records
Site Observation:
CHICKEN CONTAINER MEASURED 52F AND PORK MEASURED 51F. RAW MEAT ARE STORED AT PREPARATION AREA.
Minor Violation Cited - K30 - Food storage containers are not identified
Site Observation:
BULK BAG OF FLOUR IS OPEN AND STORED AT DRY STORAGE.
Minor Violation Cited - K34 - Warewashing facilities: not installed, maintained, or used
Site Observation:
TEST STRIPS ARE NOT AVAILABLE AT BAR AREA TO CHECK SANITIZER CONCENTRATION.
Minor Violation Cited - K36 - Equipment, utensils, linens: Improper storage and use
Site Observation:
3 CO2 CYLINDERS ARE UNCHAINED AT DRY STORAGE AT TIME OF INSPECTION.