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BUN BO HUE SONG HUONG

Unknown type · CA · source santa_clara_deh #PR0448247

Address
929 STORY RD # 2018
SAN JOSE CA 95122
Santa Clara County
Phone
—
First seen
Oct 11, 10:35 PM EDT

Inspections

  1. Sep 19, 2026FOLLOW-UP INSPECTIONDetected Oct 11, 10:35 PM EDT

    Pass (green placard)

    • K23Pests presentNo rodents, insects, birds, or animals
  2. Sep 18, 2026FOLLOW-UP INSPECTIONClosedDetected Oct 11, 10:35 PM EDT

    Closed (red placard)

    • K23RodentsCriticalNo rodents, insects, birds, or animals — CLOSURE CRITERIA: One live adult german cockroach was seen near the sideboard at the entrance of the kitchen. [CA] Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.
  3. Sep 17, 2026ROUTINE INSPECTIONClosedScore 58Detected Oct 11, 10:35 PM EDT

    Closed (red placard)

    • K13RoachesCriticalFood in good condition, safe, unadulterated — Observed dried fruit was uncovered and a live cock roach crawled out of the food bin. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] PIC threw out contaminated bin of dried food.
    • K23RoachesCriticalNo rodents, insects, birds, or animals — 1. Observed Vermin: Documented in the following areas: Observed german cockroaches in all life cycles present in the following areas inside the storage room: 1 adult in between metal shelving, 1 adult in cardboard boxes, and a 1 nymph in food container. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: S. Lew. 4. Notification: The person in charge during inspection, Tuoi, has been informed that the facility must close immediately. [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. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to DEHweb@deh.sccgov.org 2. Submit a copy of the pest control report from a licensed provider.
    • K05Hands clean, properly washed; gloves used properly — Observed employee touch their face and then proceed to pull container of RTE from fridge to prep. [CA] Properly wash hands with soap, warm water and dry using single use paper towels when switching between tasks such as before handling food, in between using equipment and handling raw meat or ready to eat foods. [COS] Inspector intervened before employee was able to contaminate foods and had the employee remove gloves and wash hands for both instances.
    • K07Proper hot and cold holding temperatures — Observed a pork soup on the stove top measuring at 128F with the burner turned off. Per PIC, this broth is served with the spicy broth at time of service and is kept warm and the burner was turned off about 30 minutes ago. [CA] PHFs shall be held 135°F or above. [COS] Asked PIC to turn the stove back on to reheat. Measured the temperature 5-10 minutes later at 168F.
    • K09Proper cooling methods — Observed large food containers used to cool food such as pork inside the walk-in cooler. Stacked pork measured at 43F in a large bowl. [CA] Properly cool PHF's using shallow containers such as the cooking sheets, lay food on sheet in a single layer to facilitate cooling and leave food uncovered until item is cooled to 41F. [COS] PIC removed pork cooling from large container, laid the pork on cooking sheet to cool, and moved back into walk-in cooler.
    • K14Food contact surfaces clean, sanitized — Observed meat slicer not visibly clean after use from this morning's meat prep. [CA] Meat slicer shall be washed, rinsed and sanitized every 4 hours or less after initial use. The meat slicer must be cleaned between switching from raw food of animal origins such as beef, pork, fish, lamb or other poultry.
    • K26Approved thawing methods used; frozen food — Observed large bucket of beef thawing on the ground near ware wash sink. Employee moved it to the food prep sink to thaw. [CA] Frozen potentially hazardous food shall only be thawed in one of the following options: 1. Inside walk-in cooler or freezer at 41F 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. Or as part of a cooking process. [COS] Asked PIC to move the meat that was stacked on top of each other and not in contact with the water out of the sink and back into the walk-in cooler and to place the meat under running water.
    • K27Food separated and protected — Observed raw meats stored inside the walk-in cooler and walk-in freezer stored above ready to eat foods. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
    • K30Food storage: food storage containers identified — Observed foods stored throughout facility on the ground. [CA] Foods need to be stored at least 6 inches above the floor to prevent and protect from contamination.
    • K33Nonfood contact surfaces clean — Food debris was present on floor sinks, cooking equipment, and storage racks for food. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of food residue.
    • K40Wiping cloths: properly used, stored — Observed wiping cloths soiled and hanging on equipment. [CA] Wiping cloths shall be free of food debris and stored in a solution of an approved concentration when not in use 100 ppm - chlorine.
    • K41Plumbing approved, installed, in good repair; proper backflow devices — Observed slow leak from faucet at hand sink nearest kitchen entrance. [CA] Repair plumbing fixture and check fixture as need to maintain in good repair.
    • K45Floor, walls, ceilings: built,maintained, clean — Walls in storage area had food residue and debris present. [CA] Regularly clean walls when food debris or residues are present to keep in good condition.