Follow-Up Inspection
Mar 11, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Mar 11, 2026 · Original Source
Santa Clara County, CA
Hung Vuong Tofu
1741 Berryessa Rd # B
Last inspected Mar 11, 2026 · View Map ↗ · Compare ↗
Pass
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspectionsRoutine Inspection
Mar 10, 2026
Conditional Pass
14 recorded violations
minorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Observed gaps between the hood filters over the cooking equipment. [CA] Ensure there are no gap in between hood filters.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesminorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Sanitizer test strips were not available upon request. [CA] Obtain sanitizer test strips. *REPEAT VIOLATION*
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 problemsminorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
The plumbing in the restroom was in disrepair (see violation K06 above). [CA] Repair plumbing within 24 hours. Failure to comply will result in facility closure.
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 problemsminorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed approximately 15-20 small flies in the facility, especially in the rear dry storage room. [CA] Keep facility clear of flies.
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 insectsminorCode K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Observed heavy accumulation of food debris on surfaces, particularly door handles and shelving. [CA] Keep surfaces clean.
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 problemsminorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed accumulation of food debris/grease on floors and walls, especially under equipment/against the walls, and immediately left of the cooking ventilation hood. [CA] Keep floors and walls clean.
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 problemscriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
In the front service area: measured internal temperature of multiple vegetarian hot dishes (vegetables, imitation proteins, eggrolls) to be 80 - 120F. PIC stated they had all been made less than 2-3 hours prior. [CA] Keep potentially hazardous foods at 135F and above or 41F and below. [SA] Foods were time-labeled to be sold or discarded within 4 hours of the start time.
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 temperatureminorCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Observed bottles of soymilk were cooling in closed one-gallon or half-gallon plastic jugs. [CA] Potentially hazardous foods must be rapidly cooled using one or more of the following methods: • Placing the food in shallow pans • Separating the food into smaller or thinner portions • Using rapid cooling equipment • Using containers that facilitate heat transfer • Adding ice as an ingredient • Using ice paddles • Inserting appropriately designed containers in an ice bath and stirring frequently *REPEAT VIOLATION*
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 temperaturecriticalCode K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
Per PIC and operators, multiple foods in the front service area (fried tofu, boiled peanuts, cooked corn, cooked vegetables, packaged sweets) are on Time as a Public Health Control (TPHC). However, most item were missing time labels. [CA] When using TPHC, foods must be IMMEDIATELY time labeled when removed from temperature control. [COS] Time labels were placed next to foods.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
1) Observed the front doors were propped open. [CA} Keep doors closed to prevent vermin entry. 2) Observed employee jackets stored on top of flour bags in the rear storage area. [CA] Store personal items away from food.
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 insectscriticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
1) Observed the only restroom's handsink pipe was disconnected, and water was draining into a plastic bucket under the sink. PIC stated that the pipe was removed because the plumbing within the walls was clogged. [CA] Maintain a functioning restroom handsink at all times. [SA] FACILITY HAS 24 HOURS TO REPAIR THE RESTROOM HANDSINK. FAILURE TO REPAIR THE SINK IN 24 HOURS WILL RESULT IN FACILITY CLOSURE. A FOLLOW-UP INSPECTION WILL BE CONDUCTED TOMORROW, 3/11/26. PIC received temporary permission from adjacent facility (Andy Ly with L & M BAKERY) for their employees to use their restroom. Hung Vuong Tofu cannot operate while L & M Bakery is not operating. Andy Ly came to this facility and verified with specialist that they will allow Hung Vuong Tofu employees to use their restroom for the next 24 hours. 2) At the handsink next to the walk-in refrigerator: observed a bowl and spoon stored inside the sink. [CA] Do not store items inside the handsink. Handsinks must be used only for handwashing. *REPEAT VIOLATION*
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.
More about handwashing problemsminorCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
PIC touched tofu block without first washing hands. When asked to wash his hands, he did not use soap. [CA] Wash hands before handling food. Wash hands with soap and warm water. [COS] Employee washed hands. The tofu block was discarded. See VCD form.
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.
More about handwashing problemsminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1) Measured ambient temperature of the walk-in refrigerator to be 44F after the door was kept closed for 30 minutes. [CA] Adjust/repair refrigerator so that it can keep foods at 41F and below. Note: Per PIC, no PHF foods had been held inside the walk-in refrigerator for more than 2-3 hours; all items were actively cooling (tofu, soup). [COS] PIC immediately adjusted the refrigerator and the ambient temperature was re-measured to be 41F. 2) Observed cardboard/aluminum foil was used to line floors/walls. [CA] Discard cardboard/foil. All surfaces must be smooth, durable, and easily cleanable.
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 issuesminorCode K32Food source and labeling
Official wording
Food properly labeled and honestly presented
Inspector’s notes
Observed most prepackaged foods in the sales area lacked proper labeling. [CA] Food prepackaged in a food facility shall bear a label that includes: 1. The common name of the food. 2. If made from two or more ingredients, a list of ingredients in order of weight. 3. Quantity of the contents. 4. Name and place of business of the manufacturer, packer, or distributor.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial record from Santa Clara County Department of Environmental Health, Mar 10, 2026 · Original Source
Routine Inspection
Dec 17, 2024
Pass
7 recorded violations
minorCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Observed fried tofu was cooling while covered. [CA] Keep foods uncovered while cooling.
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 temperatureminorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Sanitizer test strips were not available. [CA] Obtain sanitizer test strips.
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 problemsminorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
1) Observed extensive exposed plumbing lines/pipes in the rear cooking/prep area. [CA] All plumbing must be approved and concealed. Comply by 3/31/25. See notes below. 2) Facility lacked an approved mop sink. [CA] Submit plans to Plan Check and install an approved mop sink by 3/31/25. See notes below.
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 problemsminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed two pieces of cooking/prep equipment in the rear area (one is a large pot meant to cook soybeans, and the other is meant to a presser). ANSI/NSF approval could not be verified. [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). Contact Plan Check at (408) 918-3400 for questions related to approved equipment. Comply by 3/31/25. Submit equipment specification sheets to mindy.nguyen@deh.sccgov.org and plan check.
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 issuesminorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Observed a bowl and utensils were stored on the rear kitchen handwash sink, and a small object/stool was placed in front of the sink. [CA] Do not store items on/in the sink. Do not obstruct the handwash sink with any items.
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.
More about handwashing problemsminorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
At least one employee's food handler card was not available for review. [CA] Keep all food handler cards stored together and available for review at the facility at all times.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesminorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed unapproved flooring material (possible concrete) in the rear kitchen area. Some areas were damaged and/or missing cove base. [CA] Provide approved flooring material and cove base, and keep in good condition. Comply by 3/31/25. See notes below.
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 problemsOfficial record from Santa Clara County Department of Environmental Health, Dec 17, 2024 · Original Source