Follow-Up Inspection
Jul 24, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jul 24, 2025 · Original Source
Santa Clara County, CA
Nha Trang Restaurant
1820 Tully Rd
Last inspected Jul 24, 2025 · View Map ↗ · Compare ↗
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspectionsRoutine Inspection
Jul 22, 2025
Conditional Pass
14 recorded violations
minorCode K26Food temperature
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
Pot of raw chicken in water measured at 93F. Employee stated that the chicken was being defrosted in hot water prior to being cooked. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) 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, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process. [COS] Chicken was brought to the cook line to be immediately cooked.
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
Heavy accumulation of food debris and standing observed on floors throughout the kitchen. especially underneath equipment. [CA] Walls and/or floors in food preparation area shall be kept clean. Regularly clean under cooking equipment to prevent accumulation of debris. Observed walls throughout the kitchen heavily deteriorated with numerous gaps and holes. Observed stainless steel panel holding the hand soap and paper towel dispenser above the hand sink detached from the wall. [CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface. Repair holes in structure and maintain in good repair to prevent pest harborage. Numerous broken floor and coved base tiles was observed throughout the kitchen. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable. The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches.
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 K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Observed heavy accumulation of grime built up on refrigerator door handles throughout the kitchen and small storage/food prep room next to the cashier station. Observed heavy accumulation of grime built up on the outside of food storage containers throughout the facility. - Black tote with yellow lid storing fried onions/shallots. - Black tote with yellow lid storing pickled vegetables. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other 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 K16Other
Official wording
Compliance with shell stock tags, condition, display
Inspector’s notes
Shellstock tags maintained in bundle hanging on the top shelf of the food preparation refrigerator commingled with other shellstock tags. [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.
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
Employees' personal belongings observed stored in areas of food preparation and/or food storage. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Employee's personal effects (cell phone, car keys, and jackets) shall be stored in employee lockers or other designated areas for employee storage.
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 K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed two dead mouse on sticky trap placed on the second to bottom shelf at the corner of the walk-in refrigerator. Observed another clear monitoring trap placed on the second to top shelf on the opposite corner of the walk-in refrigerator. Owner stated that the facility was previously being serviced weekly, however, recently had switched to a bi-weekly schedule since no activity has been observed. Last serviced was conducted on 7/19/2025. Pest control report was provided, however only stated that the facility was serviced for cockroaches. No other activity was observed throughout the facility. No contamination of food or food contact surfaces was observed. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. [COS] Trap with dead mice was discarded. Observed heavy presence of live flies and fruit flies throughout the kitchen. [CA] Use any and all approved methods to abate live flies. Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit 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 K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Gas powered rice cookers are maintained outside of the ventilation hood at the cook line. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment. Observed heavy build up of grease and soot on ventilation hood and hood filters above the grill. [CA] Clean mechanical exhaust hood and/or filters of grease accumulation.
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 issuescriticalCode K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
PHF items subjected to time as a public health control (TPHC) were not documented. Formatting of the TPHC records are based on multiple stations. At time of inspection, employees were unsure which food items are subjected to TPHC and belonged to which station. When inquiring about time logs, employee began filing out times for food items. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. ** Note: If repeat violation is observed and/or employees fail to provide adequate knowledge of TPHC requirements, usage of TPHC shall be revoked; all food items will be subjected to temperature control only. [COS] TPHC log was completed. ** Discussed with owner and manager to provide more specific TPHC logs. New TPHC procedure form was provided to operator.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K04Employee health and hygiene
Official wording
Proper eating, tasting, drinking, tobacco use
Inspector’s notes
Employees' personal food items maintained in areas of opened food, food preparation, and food storage. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.
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 issuescriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Observed numerous PHF items maintained out in ambient temperature: - Aluminum tray of baked comminuted meat measuring at 54F. Employee stated that the item was taken out of the refrigerator and has been kept out for approximately 2 hours. - Pot of braised pork belly maintained on the side of the grill away from the flame measuring at 98F. Manager stated that the pork was reheated in the morning at 10:00 AM and is maintained here. Item is then reheated upon orders. Employee stated that item has been here for approximately 2 hours. - Numerous smaller pots of soup maintained at the cook line measuring between 100F to 120F. Employee stated that pots of soup were left overs from previous orders. Observed mussels maintained above the load limit of the food preparation refrigerator. Mussels measured at 53F at the top and 40F at the bottom. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] All items were immediately relocated into refrigeration units to cool. Instructed employee to split the top portion of the mussels to immediately cool.
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 K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed numerous knives and cleavers stored in unsanitary manner: - Between the preparation table and refrigerator refrigerator at the cook line. - Wedged in-between the wooden backing behind the two-compartment food preparation refrigerator outside of the walk-in freezer. [CA] Properly store utensils and equipment in a clean and sanitary manner. Multi-use utensils will be stored in a way that the working part of the utensil may not become contaminated. Observed bowls used as scoops. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.
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 K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Observed numerous equipment maintained outside in the back hallway of the plaza in unsanitary condition. Food was also observed in their shipping containers maintained outside directly on the floor. [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility. Food shall be stored at least 6 inches above the floor to prevent contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Large pot of cooked catfish in soup maintained at the cook line measuring at 107F. Pot was maintained on the cook line over the cook line pilot light and around other large pots of soup that were actively cooking. Employee stated that the soup was prepared an hour prior and is cooling. [CA] 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. Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. Properly store cooling foods in such a way to allow proper air flow. [COS] Instructed employee to immediate separate into smaller portions to expedite cooling process. * Note: Two-three to-go containers of bittermelon soup maintained inside the merchandiser refrigerator measured at 93F. Employee stated that the soup was prepared less than two hours prior and that it is maintained for a customer to pick-up later while they shopped around the plaza. Ensure time and temperature requirements for cooling are still applied.
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 K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
All employees' three-year food handler cards expired in January of 2025. [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.
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 issuesOfficial record from Santa Clara County Department of Environmental Health, Jul 22, 2025 · Original Source