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Y-LINH SANDWICHES

Unknown type · CA · source santa_clara_deh #PR0307453

Address

2559 S KING RD B11

SAN JOSE CA 95122

Santa Clara County

Phone

+14085137197

First seen

Oct 11, 10:35 PM EDT

Inspections

1. Sep 28, 2026FOLLOW-UP INSPECTIONDetected Oct 11, 10:35 PM EDT

   Pass (green placard)

2. Sep 25, 2026ROUTINE INSPECTIONClosedScore 77Detected Oct 11, 10:35 PM EDT

   Closed (red placard)

   • K23RoachesCriticalNo rodents, insects, birds, or animals — 1. Observed Vermin: Observed live and dead cockroaches in all monitoring traps in this facility. Observed several live cockroaches when equipment was moved around. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Suzanne Lew 4. Notification: Quyen Tran (manager onsite) and Hannah Nguyen (owner's daughter - notified over telephone) has been informed that the facility must close immediately. [corrective action] 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. Requirements Before Reopening: 1. E-mail the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider. Must provide two reports - one from the initial treatment and second report for follow-up inspection by the pest control technician. Facility must be free of cockroaches and the report must explicitly note that.
   • K01Demonstration of knowledge; food safety certification — Manager's Food Safety Certificate was not available. [corrective action] Provide a valid manager's Food Safety Certificate. Provide proof of class registration at time of follow-up inspection.
   • K07CriticalProper hot and cold holding temperatures — Pate in the large sandwich prep unit measured 90F. Per manager, pate was reheated and then stored in the prep unit. [corrective action] Do not store hot food in the sandwich prep unit. Pate shall be maintained cold at 41F or below or kept hot in the warmer at 135F or above. [correction] Pate was reheated in the microwave and will be placed in the food warmer. In the future, pate will be thawed in the refrigerator and transferred to the sandwich prep unit and kept cold.
   • K35Equipment, utensils: Approved, in good repair, adequate capacity — Observed shelves lined with cardboard. [corrective action] Remove cardboard liners.
   • K45Floor, walls, ceilings: built,maintained, clean — 1. Observed grease and food debris building up on the floor under and behind the cook line equipment. [corrective action] Move equipment out and thoroughly clean behind and under equipment. 2. Observed debris along the wall, behind the ice machine, refrigerator, and work table. [corrective action] Remove equipment and thoroughly clean under and behind to remove debris.