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DUC HUONG

Unknown type · CA · source santa_clara_deh #PR0360442

Address
2090 N CAPITOL AV
SAN JOSE CA 95132
Santa Clara County
Phone
+14089420599
First seen
Oct 11, 10:35 PM EDT

Inspections

  1. Sep 25, 2026FOLLOW-UP INSPECTIONDetected Oct 11, 10:35 PM EDT

    Pass (green placard)

    • K08CriticalTime as a public health control; procedures & records — There is no proper time/temperature logs for the food products stored on the counter using Time as a Public Health Control (TPHC) method. [CA] If time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of potentially hazardous food before cooking or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, the following shall occur: (1) The food shall be marked or otherwise identified to indicate the time that is four hours past the point in time when the food is removed from temperature control. (2) The food shall be cooked and served, served if ready-to-eat, or discarded within four hours from the point in time when the food is removed from temperature control. The person in charge (PIC) posted time the food product was cooked and the time the products shall be discarded (COS).
    • K30Food storage: food storage containers identified — Repeated violation: Some food products on boxes were stored directly on the floor or on milk crate back in the kitchen area. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.
    • K32Food properly labeled and honestly presented — Repeated violation: Some individually packaged dessert and snacks, and others made in the facility but stored on the self-serve area do not have any label. [CA] Food prepackaged in a food facility shall bear a label that complies with the labeling requirements prescribed by the Sherman Food, Drug, and Cosmetic Law, Part 5 and label information shall include: 1. The common name of the food 2. If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the food. 3. An accurate declaration of the quantity of contents. 4. The name and place of business of the manufacturer, packer, or distributor.
  2. Sep 15, 2026ROUTINE INSPECTIONScore 67Detected Oct 11, 10:35 PM EDT

    Conditional pass (yellow placard)

    • K29Pests presentToxic substances properly identified, stored, used — Repeated violation: A household chemical spray was observed back in the kitchen. [CA] To eliminate insects from the facility, a pest control intervention may only be conducted by professionals. Please stop using the household chemicals to eliminate insects from the facility.
    • K08CriticalTime as a public health control; procedures & records — There is no proper time/temperature logs for the food products stored on the counter using Time as a Public Health Control (TPHC) method. [CA] If time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of potentially hazardous food before cooking or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, the following shall occur: (1) The food shall be marked or otherwise identified to indicate the time that is four hours past the point in time when the food is removed from temperature control. (2) The food shall be cooked and served, served if ready-to-eat, or discarded within four hours from the point in time when the food is removed from temperature control. The person in charge (PIC) posted time the food product was cooked and the time the products shall be discarded (COS).
    • K14CriticalFood contact surfaces clean, sanitized — The sanitizer concentration on the kitchen's three compartment warewash sink was measured at 0 ppm chlorine. [CA] Whenever sanitizing utensils/equipment is conducted using a three compartment warewash sink, there must be a 100-ppm residual chlorine or 200 ppm quaternary ammonia sanitizer level on the sanitizing compartment. The person in charge refilled one sink of the warewash sink with lukewarm water and added bleach manually to create a 100-ppm chlorine solution to sanitize the utensils (COS).
    • K22Sewage and wastewater properly disposed — Repeated violation: There is a very slow drain from the floor sink located below one of the three compartment warewash sinks. [CA] Clean the drain of the floor sink immediately.
    • K27Food separated and protected — Some open bag food products were stored on the shelf in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers. Minced raw beef was stored above ready to eat food products inside the walk-in cooler [CA] To prevent possible contamination, ready-to-eat food products and produce must be stored above or by the said of raw food products.
    • K30Food storage: food storage containers identified — Repeated violation: Some food products on boxes were stored directly on the floor or on milk crate back in the kitchen area. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.
    • K32Food properly labeled and honestly presented — Repeated violation: Some individually packaged dessert and snacks, and others made in the facility but stored on the self-serve area do not have any label. [CA] Food prepackaged in a food facility shall bear a label that complies with the labeling requirements prescribed by the Sherman Food, Drug, and Cosmetic Law, Part 5 and label information shall include: 1. The common name of the food 2. If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the food. 3. An accurate declaration of the quantity of contents. 4. The name and place of business of the manufacturer, packer, or distributor.
    • K44Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing — Repeated violation: Employee belongings including clothes and backpacks were stored on the utensil and food storage shelves and on the handwash stations. [CA] Employee belongings must be stored in designated area.
    • K45Floor, walls, ceilings: built,maintained, clean — Repeated violation: Food residue and slime buildup was observed on the floor and the floor sinks located below the preparation and wash sinks, below the preparation table, and below the equipment stands. [CA] Conduct a thorough and regular cleaning on the floor areas.
    • K49Permits available — 48 HOUR NOTICE Our records indicate this facility has a delinquent account and is operating without a valid Santa Clara County Department of Environmental Health permit|. The facility has an outstanding account balance in the amount of 3,097.50 Payment must be made within 48 hours (2 business days) to the Santa Clara County DEH online at our website which is https://paydirect.link2gov.com/SantaClaraCountyDEH/ItemSearch using an account ID number AR1275537. You may also drop a business check or a crasher's check at our office address written on the top right corner. A re-inspection will not be conducted if your account is paid in full by 9/17/2026. The facility shall remain open, and a new valid permit will be mailed after payment has been received. If your account has not been paid in full by the Comply By date, a re-inspection will be carried out, and the facility owner may be billed at the current hourly rate per County Ordinance Code B11-8. Non-payment of permit fees within 48 hours will result in additional legal actions up to and including facility closure.