Follow-Up Inspection
Apr 1, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Apr 1, 2026 · Original Source
Santa Clara County, CA
Khanh's Restaurant
150 E Hamilton Av
Last inspected Apr 1, 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
5 inspectionsFollow-Up Inspection
Mar 27, 2026
Pass
1 recorded violation
minorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
*REPEAT VIOLATION* Old/dry rodent droppings observed in dry storage area. None observed on food/food storage/food contact surface. No evidence of active rodent droppings observed after thorough search. PIC stated pest control service is scheduled for tomorrow. [CA]: The premises of each food facility must be maintained free of vermin. Eliminate evidence of vermin in a safe, effective and legal manner. Ensure food and food contact surfaces are protected from possible contamination at all times. Continue to follow pest control service recommendations and monitor for vermin activity. Seal all cracks, crevices, and gaps under any exterior doors to prevent entry and harborage of vermin.
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 insectsOfficial record from Santa Clara County Department of Environmental Health, Mar 27, 2026 · Original Source
Routine Inspection
Mar 25, 2026
Conditional Pass
12 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Prep line cooler's top well at the right side most of cook line and prep line cooler at server station unable to cold hold Potentially Hazardous Food at 41F or below. [CA]: All cooling units shall be capable of cold holding Potentially Hazardous Food at 41F or below at all times. Discontinue use of units until it is properly working. Repair/assess/adjust units as needed.
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 issuescriticalCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
*MAJOR* In the 1 door reach in at cook line, cooked white rice stored in deep plastic container covered with plastic measured at 60F. PIC stated it was cooked and cooled yesterday. *MINOR* In the walk in cooler, pho broth in ~10 inch metal pots secured with top lids measured at 94F. PIC stated it was removed from the stove and placed in the unit approximately less than 30 minutes prior to measurement. [CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Approved cooling methods include; 1. Placing the food in shallow, heat-conductive pans. 2. Separating the food into smaller or thinner portions. 3. Using rapid cooling equipment (no plastic bins or containers). 4. Adding ice as an ingredient. 5. Using ice paddles. 6. Placing containers in an ice bath, stirring food frequently. 7. In accordance to an approved HACCP Plan [COS]: Rice voluntarily discarded via trash. [SA]: Lids removed to allow pho broth to cool down.
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 K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
*REPEAT VIOLATION* In the dry storage area, one dried/old rodent dropping observed in an empty box and one on top of an equipment box. No contamination observed. Pest control report from 03/19/2026 from Crane Pest Control stated no activities found. PIC stated pest control services occur biweekly. [CA]: The premises of each food facility must be maintained free of vermin. Eliminate evidence of vermin in a safe, effective and legal manner. Ensure food and food contact surfaces are protected from possible contamination at all times. Continue to follow pest control service recommendations and monitor for vermin activity. Seal all cracks, crevices, and gaps under any exterior doors to prevent entry and harborage of vermin.
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 K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
At the cookline, utensils observed stored in stagnant water. [CA]: Scoops and utensils shall be stored in water at 135F or above, in a clean and dry container, or in a dipper well with running water at a rate sufficient to flush away loose particles from utensils when storing in between use.
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 issuescriticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
*REPEAT VIOLATION* At the service station, hand sink's soap dispenser was stuck and unable to dispense soap. At the cook line station, hand sink's single use towel dispenser was not able to dispense single use towels. [CA]: All hand sink stations shall be equipped with hand soap and single use towels in properly working dispensers. [SA]: Pump soap and loose single use towels temporarily provided at hand sinks.
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 problemscriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
At the far right prep line cooler's top wells at cook line, raw bean sprouts and cut tomatoes measured at 52F and 55F respectively. Ambient temperature of top wells measured at at 61F. [CA]: Potentially Hazardous Food shall be cold held at 41F or below. [SA]: Cut tomatoes and raw bean sprouts relocated to bottom reach in of unit.m
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 K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Holes/gaps observed on ceilings at back prep area where prep sinks are at, at dry storage area, and on FRP wall next to mop sink.[CA]: Maintain floors, walls, and ceilings in good condition. Seal/repair holes/gaps.
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 K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Quat ammonium testing method not provided. [CA]: Testing method for measuring Quat Ammonium sanitizer (ex test strips) shall be provided.
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 K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
No hot water provided at prep sinks. [CA]: Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
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 K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Accumulation of pink grime observed on the interior surface of ice machine. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning. Accumulation of dried residue observed on and around the blade of table can opener. [CA]: Disassemble, clean, and sanitize can opener blade between uses or as often as necessary to prevent the accumulation of food residues.
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 K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
*REPEAT VIOLATION* Containers of food stored directly on the floor in the walk in freezer and walk in cooler. [CA]: Food shall be stored at least 6 inches elevated from the floor on approved shelving that is easily cleanable (ex. Dunnage racks) Open bags of food stored in the dry storage area. [CA]: All open bags of dry food shall be transferred or stored in food grade containers and covered with a fitted lid.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Baffle filters at hood not installed. [CA]: Properly install baffle filters at hood.
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 issuesOfficial record from Santa Clara County Department of Environmental Health, Mar 25, 2026 · Original Source
Follow-Up Inspection
Mar 19, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Mar 19, 2025 · Original Source
Routine Inspection
Mar 12, 2025
Pass
7 recorded violations
minorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
*REPEAT VIOLATIONS* 1. Expired food safety manager certificate. Per PIC, valid certificate was left at home. [CA]: Provide proof of a valid food safety manager certification. Food facilities that prepare, handle, or serve non-prepackaged Potentially Hazardous Food shall have a valid food safety manager certificate available on site for review at all times. 2. Food handler training cards/certificates not provided. Per PIC, they were left at home. [CA]: Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire. Continued non-compliance may lead to enforcement actions including office hearing and charged follow up inspections. Provide copies of food safety manager certificate and food handler training to Specialist via email at Princess.Lagana@deh.sccgov.org
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 K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
1. At the front hand sink, roll of single use towels not stored in a permanently installed dispenser. PIC stated dispenser is in disrepair. [CA]: Single use towels shall be properly stored in a permanently installed dispenser. 2. At the back hand sink closest to the dish machine, the dispenser was stocked up with single use towels but was not properly dispensing single use towels. Another available nearby hand sink with soap and single use towels in dispenser observed. [CA]: Single use towel dispensers shall be properly working at all times. Assess/repair dispenser as needed.
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 K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Multiple old/dry rodent droppings observed in the following areas: -near the water heater -on floors of dry storage area No contamination observed at the time of inspection. Per PIC, pest control service occurs monthly. Most recent pest control report provided from 10/2024. Pest control service treats for cockroaches and rodents. [CA]: Eliminate evidence of rodent droppings in a safe, effective and legal manner. Ensure food and food contact surfaces are protected from possible contamination at all times. Continue to follow pest control service recommendations and monitor for vermin activity. Seal all cracks, crevices, and gaps to prevent entry and harborage of vermin. Maintain pest control report on site and available upon request.
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 K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Soiled wet wiping cloths stored on work surfaces without being placed back into their sanitizer buckets in between uses. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used.
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 K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
*REPEAT VIOLATION* Containers of food stored directly on the floor in the walk in freezer and walk in cooler. [CA]: Food shall be stored at least 6 inches elevated from the floor on approved shelving that is easily cleanable (ex. Dunnage racks)
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Accumulation of grease and grime on floor underneath equipment at cook line. [CA]: Routinely clean the areas underneath and behind equipment and in hard-to-reach to prevent the accumulation of dirt, dust, grease, and 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 problemsminorCode K39Equipment and utensils
Official wording
Thermometers provided, accurate
Inspector’s notes
No probe thermometer available for use. [CA]: Provide a probe thermometer that is accurate, easily readable, and suitable for measuring the internal temperature of food at all food preparation areas.
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 issuesOfficial record from Santa Clara County Department of Environmental Health, Mar 12, 2025 · Original Source