Routine Inspection
Jan 3, 2025
3 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Duc Huong vietnamese sandwiches measured to be 61F and kept in a display case at room temperature. Per operator sandwiches are for sale, pastries are for display only. [CA] PHFs shall be held at 41°F or below for cold holding or at 135F or above for hot holding. [COS] Per employee sandwiches were picked up at 9:30AM. Sandwiches shall be labeled with time and will be discarded within 4 hours if not consumed. PHF may be kept out of temperature on TPHC (time as public health control) and SHALL be discarded after 4 hours after being removed from temperature control. When using TPHC, facility shall have standard operating procedures available on site for review and PHFs shall have time tracked.
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 temperatureOfficial wording
No rodents, insects, birds, or animals
Inspector’s notes
Fruit flies observed around beer area and in back area. [CA] [CA] 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 insectsOfficial wording
Toxic substances properly identified, stored, used
Inspector’s notes
1) Compressed air tanks observed to be kept unchained by prep sink. [CA] Secure compressed air tanks to a rigid structure. 2) Coconut syrup container observed to be used to store cleaning chemical by hot water heater. [CA] Store chemicals separate and away from the storage and preparation of food or food contact surfaces and linens.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial record from Santa Clara County Department of Environmental Health, Jan 3, 2025 · Original Source