Santa Clara County, CA

Bui Vien Restaurant

Name: Bui Vien Restaurant
Address: 740 Story Rd Ste 1, Santa Clara County, CA

740 Story Rd Ste 1

Last inspected Aug 22, 2026 · View Map ↗ · Compare ↗

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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

The full inspection history

3 inspections

Routine Inspection

Aug 22, 2026

Pass

10 recorded violations

minorCode K35Equipment and utensils

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

Ambient temperature of the portable prep unit (across from wok station) measured ~ 46F. [corrective action] Repair this unit so that it is capable of holding food at 41F or below. Do not store any potentially hazardous foods (such as meat, cooked noodles) in this unit until it is working properly. Uncooked vegetables are okay to store in this unit.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

minorCode K45Cleaning and sanitizing

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

1. Observed heavy grease building up under the "Moffat" oven. [corrective action] Thoroughly clean this area to remove the grease. 2. Observed debris collecting under table and shelves. [corrective action] Thoroughly clean under equipment to remove debris.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Sliced pork and sliced beef balls in the portable prep unit (across from wok station) measured 46F to 49F. Per kitchen employee, these food items were placed in this prep unit at around 1 PM today. [corrective action] Ensure potentially hazardous foods are maintained at 41F or below. [correction] All PHFs in this unit were moved to the walk-in cooler.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

minorCode K21Water, plumbing, and sewage

Official wording

Hot and cold water available

Inspector’s notes

Hot water from the 3-compartment sink and food preparation sink measured 116F. [corrective action] Provide hot water at 120F or above.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

minorCode K41Water, plumbing, and sewage

Official wording

Plumbing approved, installed, in good repair; proper backflow devices

Inspector’s notes

1. Observed a minor leak in the drain line of the 3-compartment sink. [corrective action] Repair the leak. 2. Observed ice machine and soda machine drain line extend into the floor sink. [corrective action] Food service equipment must drain indirectly into the floor sinks. Provide an air gap, minimum 1 inch above the floor sink.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

minorCode K44Pests

Official wording

Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

Inspector’s notes

Storage rooms are very cluttered. [corrective action] Remove unused equipment to that these areas can be accessible for routine cleaning.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

criticalCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

1. Paper towel dispenser in the kitchen was empty. [corrective action] Keep dispenser stocked. [correction] Paper towel dispenser was refilled. 2. Hand sink at the front service area was obstructed with equipment. [corrective action] Keep the front of the hand sink clear so that it is accessible for hand washing. [correction] Equipment was removed.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Food storage: food storage containers identified

Inspector’s notes

Observed opened bags of dry ingredients, such as flour and chili, in opened bags. [corrective action] Once bags are opened, transfer to a food container with tight fitting lid.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode K09Food temperature

Official wording

Proper cooling methods

Inspector’s notes

Fried soft shell crab in a closed pan in the walk-in cooler measured 100F. Per kitchen employee, the crab was cooked half hour before this inspection. [corrective action] Ensure food is cooled from 135F to 70F within 2 hours and from 70F to 41F within the next 4 hours. [correction] Crab was transferred to a shallow pan and kept open in the walk-in cooler to facilitate more rapid cooling.

In plain English

More about food kept at an unsafe temperature

minorCode K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

1. Observed black residue in the ice machine. [corrective action] Remove the ice and thoroughly clean and sanitize the interior of the ice machine. 2. Observed chemical dispensing system at the 3-compartment sink. Dispensers were not actively used at time of this inspection. - Quat sanitizer from the dispenser measured 100 ppm. - Bottle of detergent was empty. [corrective action] Ensure quat sanitizer is dispensed at 200 ppm. Ensure detergent bottle is not empty so that it can be dispensed for ware washing.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Santa Clara County Department of Environmental Health, Aug 22, 2026 · Original Source

Follow-Up Inspection

May 29, 2025

Pass

1 recorded violation

minorCode K09Food temperature

Official wording

Proper cooling methods

Inspector’s notes

Cooked sticky rice cooling kept covered. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. [COS] Lid was propped to expedite cooling process.

In plain English

More about food kept at an unsafe temperature

Official record from Santa Clara County Department of Environmental Health, May 29, 2025 · Original Source

Routine Inspection

May 28, 2025

Conditional Pass

8 recorded violations

criticalCode K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Observed employee unintentionally contaminate knife cutting surface while wiping off residual food debris on knife with gloved hands previously used to dispose of cherry pit from mouth. When instructed to wash knife, employee attempted to wash knife at the hand wash sink. [CA] Maintain food contact surfaces cleaned and sanitized. All utensils shall be washed at the ware washing sink. [COS] Employee placed soiled knife at the three-compartment sink to be washed and sanitized. A new knife was provided for use.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

criticalCode K05Handwashing

Official wording

Hands clean, properly washed; gloves used properly

Inspector’s notes

Observed employee consuming cherries, spit the pit onto gloved hands to dispose of, and then continued onto food preparation without removing gloves and washing hands. When instructed to wash hands, employee wash hands without hand soap. When instructed employee to wash hands again with hand soap, employee failed to dry hands with paper towels. Observed another employee washing hands with gloves still donned on. Observed another employee washing hands with no soap at the food preparation sink by the cook line. [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 employees to properly wash hands.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Proper cooling methods

Inspector’s notes

Two metal containers of cooked sticky rice cooling kept covered. Items measured above 135F and had not yet reach cooling temperatures. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.

In plain English

More about food kept at an unsafe temperature

criticalCode K16Other

Official wording

Compliance with shell stock tags, condition, display

Inspector’s notes

Shelled oysters maintained inside the walk-in refrigerator lacked shellstock tags. Kitchen employee stated that the tags are discarded along with the box the oysters arrive in. [CA] The identity of the source of shellstock that are sold or served shall be maintained for 90 calendar days from the dates of harvest by using an approved recordkeeping system that keeps the tags or labels in chronological order correlated to the date or dates the shellstock are sold or served. [SA] Invoice was provided for the oysters.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode K23Pests

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

Numerous flies observed throughout the kitchen. [CA] Use any and all approved methods to abate live flies.

In plain English

More about signs of rodents or insects

criticalCode K13Contamination

Official wording

Food in good condition, safe, unadulterated

Inspector’s notes

Rice paper was unintentionally contaminated by employee handling item with gloves used to eat. [CA] No employee shall commit any act that may cause the contamination or adulteration of food, food-contact surfaces, or utensils. [COS] Rice paper was discarded before employee continued further onto food preparation.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

minorCode K04Employee health and hygiene

Official wording

Proper eating, tasting, drinking, tobacco use

Inspector’s notes

Observed employee consuming cherries while conducting food preparation. Employees' half eaten food items were stored in areas of food preparation and/or food storage. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area. Provide designated area for employees to store personal food and beverages, separated and protected from restaurant food and food contact surfaces.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Observed numerous food items maintained out in ambient temperature: - Colander of cooked rice maintained below the food preparation table measured at 65F. Employee stated that rice was prepared in the morning and was cooled inside the walk-in refrigerator. Item was removed from the refrigerator to prepare an order of crispy rice. - Plastic bus tub of the following meats - pork hock, beef balls, sliced pork, bean sprouts maintained in an inadequate ice bath with ice only touching the bottom. Items measured between 48F to 60F. Employee stated that items were taken out from the refrigerator approximately 30 minutes prior for the lunch rush. - Various metal containers of soup maintained at the cook line measured between 110F to 120F. Employee stated that soups were prepared in the morning and is reheated upon orders. Soups are usually consumed within 1-2 hours. At the time, soup has been held as is for approximately 2 hours (10:00 AM). [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Cooked rice was returned into preparation refrigerator to immediately cool. Additional ice was added to container of various proteins to immediately cool. Soups were placed on time as a public health control (TPHC) and is be discarded if not consumed after 4 hours (Discard at 2:00 PM).