Que Huong Fast Food

Inspections

From County of Santa Clara Department of Environmental Health · 6 inspections on record · Last checked Oct 6, 2026

Every visit

1. LatestJun 16, 2026Follow-up inspectionGreen placard

   This one: Green placard, inspected Jun 16, 2026.

   1 violation listed, 1 marked critical.

   Critical (1)

   • Marked critical by County of Santa Clara Department of Environmental Health

     Hot food below 135°F

     The department's words

     K07 Proper hot and cold holding temperatures

     Large stock pot of soft boiled eggs in water measured 80F while maintained on top of two soy sauce buckets across from the cook-line. Per staff, eggs had been boiled less than 2 hours prior. Sliced tomatoes in a vegetable mix measured 75F while maintained on a shelf of the speed rack maintained in the center of the kitchen area. Per staff, tomatoes had been removed from refrigeration 1.5 hours prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Soft boiled eggs were placed onto the stove and reheated to greater than 165F. Sliced tomatoes in vegetable mix relocated to walk-in refrigerator.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

     Food Code 3-501.16(A)(1)

     How can a restaurant or home fix this?

     1If food is out of range

     • Hot food below 135°F for less than 2 hours: reheat to 165°F.
     • Cold food above 41°F for less than 2 hours: chill it right away.
     • Unknown time or longer: throw it out.

     2Which foods need temperature control (TCS)

     3 more steps in the full guide Read the free guide

     Help fix

     Hot and cold holding

     The full guide has 3 more parts. Sign up to open the full guide in the app.

     Fix and log it now

     Are you Que Huong Fast Food? Fix it

2. EarlierJun 9, 2026Follow-up inspectionYellow placard

   9 violations listed, 4 marked critical.

   Critical (4)

   • Marked critical by County of Santa Clara Department of Environmental Health

     Hot food below 135°F

     The department's words

     K07 Proper hot and cold holding temperatures

     Numerous pots and containers of potentially hazardous foods measured at improper holding temperatures maintained on various surfaces throughout the kitchen, including pot of mackerel soup (77F) on rolling cart, two containers of beef short rib on rolling cart kept covered with lid (97F) on rolling cart, two containers of cooked pork on the non-functional center island prep cooler (113F-115F), one pot of braised pork belly on rolling cart (79F), and one container of lemon grass tofu (98F) on shelf adjacent to the walk-in cooler. Per the manager, items had been cooked between 30 minutes and 2.25 hours prior. Per the manager, aforementioned items are intended to be hot or cold held. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Pots of potentially hazardous foods were reheated to 165F on the stove and maintained hot. Other foods in smaller containers were uncovered and relocated to the walk-in cooler/walk-in freezer for cooling.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

   • Marked critical by County of Santa Clara Department of Environmental Health

     Cooked food not cooled in time

     The department's words

     K09 Proper cooling methods

     Pot of braised tea egg in soy sauce measured 77F while maintained on the shelf outside the walk-in cooler. Per the manager, item had been cooked 2 hours prior, and had been maintained in ambient to cool down prior to placement into the walk-in cooler. [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. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Employee was instructed to place pot of eggs into ice bath in the preparation sink and stir. After eggs measured below 60F, pot was relocated to the walk-in freezer for rapid cooling.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

   • Marked critical by County of Santa Clara Department of Environmental Health

     Time as a control not marked or logged

     The department's words

     K08 Time as a public health control; procedures & records

     Potentially hazardous foods held under time as a public health control at the front service line observed offered for sale after documented 4-hour time limit, including yam soup (10:10AM start time), mackerel pineapple (9:11AM start time), and chicken wings (10:11AM start time). Current time of inspection was 3:39PM. [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. [COS] Items were voluntarily discarded.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

   • Marked critical by County of Santa Clara Department of Environmental Health

     Hands not washed when needed

     The department's words

     K05 Hands clean, properly washed; gloves used properly

     Employee observed chopping raw pork, proceeded to rinse hands in the three compartment warewashing sink without using soap, dried hands on a roll of paper towels maintained on a nearby shelf, picked up a bowl from a pile of dirty dishes on a countertop adjacent to the three compartment sink, then proceeded to the ice machine and attempted to scoop ice before being stopped and instructed to wash hands using soap in one of the dedicated hand wash stations. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged 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) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility 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 food. (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. [COS] Employee properly washed hands with soap at the hand wash station at the front service line.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

   Not critical (5)

   • Floors, walls or ceilings need cleaning or repair

     The department's words

     K45 Floor, walls, ceilings: built,maintained, clean

     Heavy accumulation of water on the floor throughout the back kitchen area of the facility. [CA] Floors in the food preparation area shall be kept clean and dry.

   • Consumer self service does prevent contamination

     The department's words

     K31 Consumer self service does prevent contamination

     Foods offered for consumer self service in the upright merchandiser refrigerator lack any form of labeling. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.

   • Utensils or dishes stored wet or unwashed

     The department's words

     K36 Equipment, utensils, linens: Proper storage and use

     Three compartment warewashing sink observed used to conduct food preparation. Employee observed rinsing hands in the three compartment sink. [CA] Three compartment sink shall be used for no other purpose than warewashing to prevent cross contamination. Dedicated one compartment preparation sink shall be used for food preparation. Hand wash stations shall be used solely for hand washing.

   • No hot or cold water at a sink

     The department's words

     K21 Hot and cold water available

     Water measured at a maximum of 116F at the three compartment sink and the preparation sink. [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. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food facility.

   • Equipment in poor repair

     The department's words

     K35 Equipment, utensils: Approved, in good repair, adequate capacity

     Center island preparation cooler observed inoperable and is used as dry storage. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.

3. EarlierJun 2, 2026Routine inspection42 out of 100 (Yellow placard)

   12 violations listed, 5 marked critical.

   Critical (5)

   • Marked critical by County of Santa Clara Department of Environmental Health

     Hands not washed when needed

     The department's words

     K05 Hands clean, properly washed; gloves used properly

     *REPEAT VIOLATION* Employee observed chopping up raw pork belly, then walked to the ice machine, lifted up openable panel, and attempted to use a bowl to scoop consumable ice before being stopped and instructed to wash hands. Employee observed taking out the trash, then returned into the kitchen and attempted to handle a slab of pork belly maintained inside the middle compartment of the three compartment sink before being stopped and instructed to wash hands. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged 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) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility 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 food. (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. [COS] Employees changed gloves and washed hands using soap.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

   • Marked critical by County of Santa Clara Department of Environmental Health

     Hand sink not ready to use

     The department's words

     K06 Adequate handwash facilities supplied, accessible

     *REPEAT VIOLATION* Only hand sink in the kitchen lacked soap. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [SA] Employee left kitchen and returned with a squeeze bottle of soap.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

   • Marked critical by County of Santa Clara Department of Environmental Health

     Hot food below 135°F

     The department's words

     K07 Proper hot and cold holding temperatures

     *REPEAT VIOLATION* Cooked pork belly measured 101F while maintained in a pot on the stove with the burner underneath turned to low. Per staff, item had been cooked approximately 1 hour and 20 minutes prior. Numerous potentially hazardous foods measured between 43F and 45F while maintained in the walk-in cooler. Ambient of the unit measured 45F via probe. Per the manager, walk-in cooler at been reading below 41F 1 hour prior, before the delivery of cases of animal products resulted in the opening/closing of the unit. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Manager turned up the flame underneath pork belly. Cooked pork belly was reheated to greater than 165F. After leaving the door closed for approximately 50 minutes, ambient of the walk-in measured 42F via probe. Continue to monitor. If ambient does not reach 41F in the next hour, manager agreed to relocate all potentially hazardous foods to alternate refrigeration.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

   • Marked critical by County of Santa Clara Department of Environmental Health

     Food in poor condition

     The department's words

     K13 Food in good condition, safe, unadulterated

     At the start of the inspection, observed 6 slabs of partially frozen pork belly maintained vertically on sodden pieces of cardboard on the floor, leaning against boxes of frozen catfish near the three compartment sink. Parts of some of the slabs of pork belly observed directly contacting the floor. Employee immediately started picking up the slabs of pork belly and began stacking them on on top of another on a sheet pan maintained on top of a box of catfish. Observed 3 additional slabs of partially frozen pork belly to the right of the cook-line also maintained on sodden cardboard on the floor while leaning up against boxes of frozen catfish. At least one of the slabs of pork belly observed contacting the floor. [CA] Food intended for consumption shall not contact contaminated surfaces or the floor. [COS] 9 slabs of partially frozen pork belly were voluntarily condemned and discarded with bleach due to adulteration.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

   • Marked critical by County of Santa Clara Department of Environmental Health

     Cooked food not cooled in time

     The department's words

     K09 Proper cooling methods

     *REPEAT VIOLATION* Braised pork and cooked pork belly measured between 52F and 53F while maintained in five lid or plastic covered containers in the walk-in cooler. Condensation observed on interior of plastic wrap of container covered with plastic. Per staff, items had been cooked yesterday, and maintained in the unit overnight to cool down. Upon the start of the inspection, observed staff hurriedly wheeling a speed rack into the walk-in cooler. On the speed rack, catfish soup measured 109F, and braised tofu and soft boiled eggs measured 111F while maintained in two large pots (respectively). Per staff, items had been cooked approximately 2 hours and 30 minutes prior, and had been cooling in ambient since. [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. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Pork was voluntarily condemned and discarded with bleach due to improper cooling. Instructed staff to place pots of catfish and braised tofu/egg into ice baths. Items were stirred while in ice bath. After approximately 15 minutes, items measured between 63F and 68F. Catfish soup and braised tofu/egg relocated to walk-in freezer for rapid cooling.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

   Not critical (7)

   • Food thawed the wrong way

     The department's words

     K26 Approved thawing methods used; frozen food

     Approximately 7 slabs of partially frozen pork belly observed thawing on boxes of frozen catfish, in the three compartment sink, on the drainboard of the three compartment sink, in the preparation sink, and on top of meat slicer. [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.

   • Equipment in poor repair

     The department's words

     K35 Equipment, utensils: Approved, in good repair, adequate capacity

     1. Ambient of the walk-in cooler measured 45F. [CA] Refrigeration shall be capable of maintaining at 41F or below during all hours of operation. *Note: Preparation refrigerator at the cook-line observed turned off. Per manager, the preparation refrigerator does not work. No potentially hazardous foods observed stored inside the unit. Strongly recommend repairing preparation refrigerator to allow for adequate refrigeration space and ease of access in preparation of potentially hazardous foods. 2. Cardboard observed used to line shelving. To-go bags observed used to store food. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent. Discontinue the use of to-go bags in direct contact with food.

   • Food labels missing or wrong

     The department's words

     K32 Food properly labeled and honestly presented

     Prepackaged non potentially hazardous snack foods held at the front service area for consumer self service lack required labeling components. Prepackaged non potentially hazardous snack foods and various potentially hazardous foods/desserts held in the upright merchandiser refrigerator for consumer self service lack required labeling components. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.

   • Food-contact surfaces not cleaned or sanitized right

     The department's words

     K14 Food contact surfaces clean, sanitized

     Accumulation of brown, mold-like growth on the interior of the ice machine. Clean tubs and clean metal inserts observed with brown soil/accumulation on sides while maintained on the top most and second top most shelf above the three compartment sink. [CA] Food contact surfaces shall be maintained clean. Ensure ice machine is cleaned regularly at a rate frequent enough to preclude buildup. Ensure equipment that contacts food is adequately cleaned, and is stored in a location that does not result in contamination.

   • Pests seen inside: fruit flies

     The department's words

     K23 No rodents, insects, birds, or animals

     Approximately 3 flies observed flying around the kitchen area. Flies observed flying close to uncovered pieces of meat. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies to prevent contamination of food.

   Show 2 more

   • No hot or cold water at a sink

     The department's words

     K21 Hot and cold water available

     Water measured at 99F from all sinks throughout the facility (three compartment sink, preparation sink, hands sinks) at the start of the inspection. Per staff, the lowered water temperature was due to the fact that they had just used large amounts of water. [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. Facility must be capable of providing water at minimum 100F from the three compartment dish washing sink. Ensure water heater is capable of meeting hot water demands of facility during all hours of operation. [SA] After approximately 30 minutes, water remeasured at 103F from the faucet of the three compartment sink and the preparation sink.

   • Sewage or wastewater not disposed of right

     The department's words

     K22 Sewage and wastewater properly disposed

     Employee observed utilizing preparation sink. Wastewater from preparation sink discharged through pipe below observed overflowing onto the kitchen floor owing to strainer laden with food stored in the floor sink, and bits of food in the piping of the floor sink. [CA] Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system. [COS] Employees cleaned out strainer and floor sink.

4. EarlierJan 28, 2025Follow-up inspectionGreen placard

   3 violations listed, 1 marked critical.

   Critical (1)

   • Marked critical by County of Santa Clara Department of Environmental Health

     Hot food below 135°F

     The department's words

     K07 Proper hot and cold holding temperatures

     Observed pot of braised hardboiled eggs, mackerel in pineapple, and braised pork belly maintained at the front counter by the handwash sink. Items measured at 110F, 89F, and 120F, respectively. PIC stated that items were prepared approximately one hour prior and that temperature is monitored frequently. When items drop below a certain temperature, items are reheated at the cook line. Items maintained as is and is used to refill containers at the steam table. Braised pork belly and shrimp maintained at the steam table measured between 110F at the top and 140F at the bottom. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Items were reheated at the cook line. * This Division suggests utilizing larger pots to hot hold at the cookline rather that maintaining multiple pots of the same item due to limited cook space. This Division also suggests utilizing the steamer to hot hold items. * This Division recommends utilizing lids to maintain hot holding temperatures at the steam table in addition to frequently stirring food items.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

   Not critical (2)

   • Raw food not kept apart from ready-to-eat food

     The department's words

     K27 Food separated and protected

     Observed pots of opened foods and clean utensils stored near the hand wash sink in the front service area. [CA] All food shall be separated and protected from possible contamination. Provide protective coverings for food and/or relocate open food items.

   • Hand sink not ready to use

     The department's words

     K06 Adequate handwash facilities supplied, accessible

     Front hand wash station partially obstructed with three large pots of food items. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Remove obstructions.

5. EarlierJan 22, 2025Follow-up inspectionYellow placard

   5 violations listed, 4 marked critical.

   Critical (4)

   • Marked critical by County of Santa Clara Department of Environmental Health

     Time as a control not marked or logged

     The department's words

     K08 Time as a public health control; procedures & records

     Food items subjected to TPHC were observed still offered for sale after the maximum 4 hour time limit. Various items subjected to TPHC were not documented on log. [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. Provide new temperature log and or updated written procedures upon follow-up inspection. * TPHC written procedures were provided to PIC. [COS] Items exceeding the maximum 4 hour time limit were removed and V&D. Times were provided/confirmed with PIC for all other food items.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

   • Marked critical by County of Santa Clara Department of Environmental Health

     Cooked food not cooled in time

     The department's words

     K09 Proper cooling methods

     Numerous large pots of braised pork belly, braised hardboiled eggs, and braised fish, maintained at the metal rolling cart measured between 90F to 110F. Manager stated that items were cooked approximately one hour and thirty minutes prior. No active cooling methods were employed. Managers stated that items will be kept stagnant for another one or two before being relocated into the walk-in refrigerator to continue the cooling process. [CA] Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F or below within 2 hours and from 70°F to 41°F or below within an additional 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Items were reheated on the stove to 165F to be properly cooled.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

   • Marked critical by County of Santa Clara Department of Environmental Health

     Hot food below 135°F

     The department's words

     K07 Proper hot and cold holding temperatures

     PIC stated that PHF items maintained on the right half of the steam table, rather than subjected to time as a public health control (TPHC) are supposed to be kept on temperature control. Items measured as follows: - Baked chicken - 87F. - Braised pork belly with hardboiled eggs - 120F to 132F. - Braised chicken - 115F. - Lemon grass tofu - 77F. - Mackerel with pineapple - 109F (fish maintained above sauce) to 141F - Pork belly with shrimp - 120F. Times for items above were documented inside log book for all food items offered. Items were maintained at the temperature danger zone for approximately 3 hours, with some exceeding 4 hours. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS/SA] Items maintained at temperature exceeding 4 hours were VC&D. All other items held for less than 4 hours were subjected to TPHC and shall be discarded after 4 hours.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

   • Marked critical by County of Santa Clara Department of Environmental Health

     Food-contact surfaces not cleaned or sanitized right

     The department's words

     K14 Food contact surfaces clean, sanitized

     Kitchen employee observed utilizing three-compartment sink as a food preparation sink to prepare raw fish. Employee then set up three-compartment sink without first washing and sanitizing the entire sink. [CA] The warewash sink, if used to wash wiping cloths, wash produce, or thaw food, shall be cleaned and sanitized before and after each specific use. [COS] Instructed manager to drain solutions and to clean and sanitize sink before conducting ware washing.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

   Not critical (1)

   • No hot or cold water at a sink

     The department's words

     K21 Hot and cold water available

     Hot water at the three-compartment sink measured at 110F. [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.

6. EarlierJan 16, 2025Routine inspection31 out of 100 (Yellow placard)

   16 violations listed, 6 marked critical.

   Critical (6)

   • Marked critical by County of Santa Clara Department of Environmental Health

     Food in poor condition

     The department's words

     K13 Food in good condition, safe, unadulterated

     Observed approximately 4-5 cans of food items heavily damaged at the top and bottom seams. [CA] Hermetically sealed items that are damaged at the seals shall be returned to vendor or discarded. [COS] Instructed manager to remove damaged cans.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

   • Marked critical by County of Santa Clara Department of Environmental Health

     Hands not washed when needed

     The department's words

     K05 Hands clean, properly washed; gloves used properly

     Observed kitchen employee washing hands with gloves still donned on. [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.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

   • Marked critical by County of Santa Clara Department of Environmental Health

     Cooked food not cooled in time

     The department's words

     K09 Proper cooling methods

     Approximately 10+ containers of various cooked pork belly, pork spareribs, and braised pork maintained inside the walk-in refrigerator measured between 47F to 50F. Manager stated that items were either prepared yesterday, or this morning at approximately 3:00 AM in the morning, an elapsed time of more than 6 hours. Observed numerous PHF items cooling in unapproved methods: - Large pots full of soup, cooked vegetables, and proteins, - Numerous metal containers filled with solid foods, kept covered and stacked on top of each other out in ambient temperature as well as inside the walk-in refrigerator. - Large pots of soup maintained tightly covered with plastic and metal lids. [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. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] All food items improperly cooled were VC&D.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

   • Marked critical by County of Santa Clara Department of Environmental Health

     Hand sink not ready to use

     The department's words

     K06 Adequate handwash facilities supplied, accessible

     Paper towel dispenser at the only hand wash station in the kitchen inoperable. At time of inspection, faucets at the hand sink were heavily encrusted and difficult to turn. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Instructed manager to provide paper towels.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

   • Marked critical by County of Santa Clara Department of Environmental Health

     Hot food below 135°F

     The department's words

     K07 Proper hot and cold holding temperatures

     Numerous PHF food items maintained out in ambient temperature measured between 70F to 80F. Manager stated that items were in active preparation, however, at the time of inspection, no active preparation was being conducted. Numerous PHF items maintained inside the walk-in refrigerator measured ranging from 43F to 48F. Ambient temperature of the walk-in refrigerator measured between 49F to 50F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Use only small portions of food during preparation so that it does not exceed the maximum amount of time allowed for diligent prep.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

   Show 1 more

   • Marked critical by County of Santa Clara Department of Environmental Health

     Time as a control not marked or logged

     The department's words

     K08 Time as a public health control; procedures & records

     Times for all PHF food items subjected to time as a public health control (TPHC) at the service line were not documented and/or were still being offered for customer consumption past the maximum 4 hours. [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. [COS] Times were provided for items prepared within the 4 hour limit. Items past the 4 hour were VC&D.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

   Not critical (10)

   • Food on the floor or under drips

     The department's words

     K30 Food storage: food storage containers identified

     Observed walk-in freezer filled to the door with frozen food items stacked on top of each other. This Division, nor employees are able to walk inside the walk-in freezer. Bags of frozen food observed stacked all the way to the ceiling of the walk-in refrigerator. [CA] Adequate and suitable space shall be provided for the storage of food, maintain storage area clean and dry to prevent contamination.

   • Raw food not kept apart from ready-to-eat food

     The department's words

     K27 Food separated and protected

     Observed containers, bags, and boxes of food maintained directly on the floor inside the kitchen as well as inside the walk-in refrigerator and walk-in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Observed numerous employees conducting food preparation on top of boxes, buckets, stools, cutting boards on top of garbage bins, etc. [CA] Food utensil (i.e. cutting board, baking pan, platters) shall not be used on top of a trash can to prevent cross contamination. Observed containers of foods stored directly on top of each other with the bottom of the top containers in direct contact with the food item. [CA] All food shall be separated and protected from possible contamination.

   • Hood filters need cleaning

     The department's words

     K38 Adequate ventilation/lighting; designated areas, use

     Observed large gas powered rice cooker in use at the front service area. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Discontinue use of gas powered rice cooker or relocate rice cooker under ventilation hood system.

   • Utensils or dishes stored wet or unwashed

     The department's words

     K36 Equipment, utensils, linens: Proper storage and use

     Observed kitchen employee utilizing three-compartment sink to conduct food preparation and hand washing. [CA] Utilize sinks for their designated purposes. The three-compartment sink shall only be used for ware washing.

   • Floors, walls or ceilings need cleaning or repair

     The department's words

     K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

     Observed non restaurant equipment stored inside the facility. Center island food preparation refrigerator is inoperable and used as dry storage. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used. Observed gap below screen gate to the back of the facility. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.

   Show 5 more

   • Thermometer missing or reading wrong

     The department's words

     K39 Thermometers provided, accurate

     Thermometers not provided inside the walk-in refrigerator. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

   • Equipment in poor repair

     The department's words

     K35 Equipment, utensils: Approved, in good repair, adequate capacity

     Ambient temperature of the walk-in refrigerator measured between 49F to 50F via IR. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. ** Repeat violation - correct by comply-by date. Observed wooden cutting boards heavily damaged. [CA] Surfaces of equipment such as cutting blocks and boards that are scratched and scored so that they can no longer be effectively be cleaned and sanitized shall be resurfaced or replaced. Observed cardboard used to line shelves and storage rack for cans. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.

   • Food labels missing or wrong

     The department's words

     K32 Food properly labeled and honestly presented

     Numerous prepackaged non-PHF snack foods and various types of refrigerated desserts inside the merchandiser refrigerator provided for customer self-service lack labels. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.

   • No hot or cold water at a sink

     The department's words

     K21 Hot and cold water available

     Hot water at the three-compartment sink measured at 105F. Hot water at the food preparation sink measured at 109F. [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.

   • Floors, walls or ceilings need cleaning or repair

     The department's words

     K45 Floor, walls, ceilings: built,maintained, clean

     At time of inspection, heavy accumulation of food debris and water observed throughout the kitchen. [CA] Floors in food preparation area shall be kept clean and dry.

Source: County of Santa Clara Department of Environmental Health. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site) ↗