deh banner
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:
04/04/2017 - ROUTINE INSPECTION
Minor Violation Cited - K36 - Equipment, utensils, linens: Improper storage and use
Site Observation:
FOUND THE CO2 TANKS AT THE BAR AND IN THE BASEMENT, NOT FASTENED TO A RIGID STRUCTURE. [CA] FASTEN TANKS TO A RIGID STRUCTURE.

FOUND A FEW CLEAN UTENSILS HANGING FROM HOOKS AT THE MOP SINK. [CA] RELOCATE THE UTENSILS AND USE THE MOP SINK HOOKS FOR THE MOP.

FOUND A PLASTIC BOWL BEING USED AS A SCOOP FOR THE RICE. [CA] USE ONLY FOOD GRADE WASHABLE SCOOPS AND KEEP THE HANDLE OUTSIDE OF THE FOOD.
Minor Violation Cited - K44 - Premises not clean, not in good repair; No personal/chemical storage; inadequate vermin-proofing
Site Observation:
FOUND A GLASS WITH A DRINK ON THE SHELF NEXT TO CLEAN UTENSILS IN THE KITCHEN. [CA] USE A CUP WITH A LID AND STRAW.

FOUND SOME SPIDERWEBS ON THE WALL ABOVE THE CLEAN POTS ON THE SHELVES NEAR THE BASEMENT STAIRS. [CA] CLEAN THE WALLS.

11/23/2016 - FOLLOW-UP INSPECTION
11/17/2016 - ROUTINE INSPECTION
Minor Violation Cited - K04 - Improper eating, tasting, drinking or tobacco use in food preparation area
Site Observation:
Employee drink ( coffee and tea) without lid is found in food preparation area.[CA]No employee shall drink in the food prep or storage areas.
Major Violation Cited - K06M - Inadequate handwash facilities: supplied or accessible
Site Observation:
No paper towel at hand sink in bar area. [CA] Provide paper towels in the dispenser. Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. [COS] Manager provided paper towels at hand sink.
Major Violation Cited - K07M - Improper hot and cold holding temperatures
Site Observation:
Measured some of the foods like veg rolls at 51F, Cooked noodles at 119F, shrimp at 44F, Fried shrimp at 76F, sprouts at 58F cooked rice at 90F in prep area. As per manager they just open the facility and prep the food around 10:30 am in morning. All prep cold units are checked and found functional. [CA] Potentially hazardous foods shall be held at or below 41/45?F or at or above 135?F. [COS] Manager willing to use TPHC for the foods they need to serve at ambient temperature. Manager advised to use food out of temperature within 4 hours from the time it's being taken out or prepared. Time are being marked on the foods. TPHC handouts are provided and filled by the manager on site.
Major Violation Cited - K10M - Improper cooking time & temperatures
Site Observation:
Measured the cooking temperature of the shredded shrimp at 134F just after cooking. [CA] Shrimp shall be heated or cooked to 145F for 15 sec. 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. [COS] Employee cooked the shrimp for longer time and temperature measured at 155F.
Major Violation Cited - K14M - Food contact surfaces unclean and unsanitized
Site Observation:
Observed dark brown mold like substance inside the soda gun nozzle. [CA] Clean the soda gun nozzle and sanitize properly. [COS] Manager cleaned and sanitize the soda gun nozzle.
Minor Violation Cited - K23 - Observed rodents, insects, birds, or animals
Site Observation:
Observed old rodent dropping all over in dry storage area. [CA] Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies. Clean the place.
Minor Violation Cited - K26 - Unapproved thawing methods used; frozen food
Site Observation:
Found raw meat in thawing process at prep sink. Sink was fully overloaded with the meat and was not submerged in the water fully. [CA]Frozen potentially hazardous food shall only be thawed in one of the following ways:
(a) Under refrigeration that maintains the food temperature at 41?F or below.
(b) Completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70?F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain.
(c) In a microwave oven if immediately followed by immediate preparation.
(d) As part of a cooking process.

Minor Violation Cited - K29 - Toxic substantances improperly identified, stored, used
Site Observation:
Sanitizer in the sanitizing bucket found greater than 200 ppm for quat. [CA] Use accurate amount of sanitizer which is 200 ppm for quat for sanitizing bucket.
Minor Violation Cited - K30 - Food storage containers are not identified
Site Observation:
Some of the food containers are found on the floor in walk-in cooler and in dry storage area. [CA] Food shall be stored at least 6" above the floor on approved shelving.
Minor Violation Cited - K35 - Equipment, utensils - Unapproved, unclean, not in good repair, inadequate capacity
Site Observation:
Cardboards are found under the food containers in the storage area. [CA] All utensils and equipment shall be approved, installed properly, and meet applicable standards. Cardboards are not approved to be use as storage material in facility.
Minor Violation Cited - K36 - Equipment, utensils, linens: Improper storage and use
Site Observation:
Found multiple utensils and equipments not in use condition in dry storage area. [CA] Remove the extra utensils and equipments from storage to have enough storage room available.
Minor Violation Cited - K39 - Thermometers missing or inaccurate
Site Observation:
No thermometer available in prep cold unit and coolers. [CA] An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 ?F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines.
Minor Violation Cited - K40 - Wiping cloths: improperly used and stored
Site Observation:
Found soiled wiping cloths on tables all over the prep area. [CA] Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer.
Minor Violation Cited - K44 - Premises not clean, not in good repair; No personal/chemical storage; inadequate vermin-proofing
Site Observation:
No mob hangers installed at janitorial sink. Mobs found in the bucket. [CA]Mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Install and use mob hangers to air dried the mobs after use.
Minor Violation Cited - K45 - Inadequate floors, walls, ceilings: built, maintained, clean
Site Observation:
1. Missing ceiling tiles are observed in the dry storage area. [CA] Repair the ceiling, provide the ceiling tiles to make ceiling vermin proof.

2. Walls have missing portions that are not covered and are exposed to the outside of facility. [CA] Repair the walls to fill the gaps.

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