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Business Info

Restaurant: THIEN HUONG SANDWICHES & BAKERY
Address: 1181 Story Road, San Jose, CA 95122
Type: Food Prep / Food Svc Op 6-25 Employees Rc 3
Total inspections: 5
Last inspection: Jul 3, 2013

Score
(the higher the better)
100

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Violation descriptions and comments

Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
Any food is misbranded if its labeling is false or misleading, if it is offered for sale under the name of another food, or if it is an imitation of another food for which a definition and standard of identity has been established by regulation. (114087, 114089, 114089.1(a, b), 114090, 114093.1)
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)

Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
All liquid waste must drain to an approved fully functioning sewage disposal system. (114197)
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)

ALL OPENED BAG OF FOODS MUST BE PLACED INTO SEALED CONTAINERS.
CLEAN AND SANITIZE MEAT STATION OF STAINS.
OBSERVED FOOD STORED AT ROOM TEMPERATURE.
REMOVE ALL PERSONAL CLOTHING FROM FOOD STORAGE AREA.
REPLACE MISSING EXHAUST FILTERS IN BACK KITCHEN.

Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)
All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
Any food is misbranded if its labeling is false or misleading, if it is offered for sale under the name of another food, or if it is an imitation of another food for which a definition and standard of identity has been established by regulation. (114087, 114089, 114089.1(a, b), 114090, 114093.1)
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))

FOUND FOODS NOT PROPERLY LABELED.
FOUND LUNCH PLATES LEFT OUT AT ROOM TEMPERATURE.
FOUND OPENED BAGS OF SUGAR IN DRY STORAGE AREA.
FOUND PERSONAL CLOTHING STORED ABOVE FOOD STORAGE.
FOUND SPOONS STORED WITH FOOD CONTACT SURFACE UP.
FOUND WET UNUSED WIPING RAGS THROUGHOUT FACILITY.

Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
All poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, utensils, packing material and food-contact surfaces. (114254, 114254.1, 114254.2)
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 �°F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))

OBSERVED CAN OF WD-40 STORED ON SHELF NEXT TO GRILL EQUIPMENT.
OBSERVED NO HAND WASHING BY EMPLOYEES BEFORE FOOD HANDLING NOR AFTER.
OBSERVED NUMEROUS SOILED WIPING TOWELS ON COUNTERS IN KITCHEN.
OBSERVED RAW CHICKEN STORED ABOVE RAW PORK.
OBSERVED TONGS FOR GRILL STORED IN BUCKET WITH WATER WHICH WAS HEAVILY SOILED WITH DEBRIS AND GREASE/OILS.
OBSERVED WARE WASHING WITHOUT SANITIZING.
OBSERVED FOOD PREP (WASHING VEGETABLES) IN 3-COMP SINK. OBSERVED WARE WASHING WITHOUT SANITIZING.
OBSERVED FOOD PREP (WASHING VEGETABLES) IN 3-COMP SINK. OBSERVED WARE WASHING WITHOUT SANITIZING.
OBSERVED FOOD PREP (WASHING VEGETABLES) IN 3-COMP SINK. OBSERVED WARE WASHING WITHOUT SANITIZING.
OBSERVED FOOD PREP (WASHING VEGETABLES) IN 3-COMP SINK. OBSERVED WARE WASHING WITHOUT SANITIZING.
OBSERVED FOOD PREP (WASHING VEGETABLES) IN 3-COMP SINK. OBSERVED WARE WASHING WITHOUT SANITIZING.
OBSERVED FOOD PREP (WASHING VEGETABLES) IN 3-COMP SINK. OBSERVED WARE WASHING WITHOUT SANITIZING.
OBSERVED FOOD PREP (WASHING VEGETABLES) IN 3-COMP SINK. OBSERVED WARE WASHING WITHOUT SANITIZING.
OBSERVED FOOD PREP (WASHING VEGETABLES) IN 3-COMP SINK. OBSERVED WARE WASHING WITHOUT SANITIZING.
OBSERVED FOOD PREP (WASHING VEGETABLES) IN 3-COMP SINK. OBSERVED WARE WASHING WITHOUT SANITIZING.
OBSERVED FOOD PREP (WASHING VEGETABLES) IN 3-COMP SINK.
PAPER TOWEL DISPENSER NOT WORKING.
SHRIMP (RAW) TEMPED AT 52F.
SHELL EGG (RAW) STORED IN RED BIN AT 70F (SURFACE)
COOKED NOODLES STORED UNDER COUNTER AT 77F.
RAW BEEF (57F), RAW PORK SKEWERS (68F), COOKED CHICKEN (118F). SHRIMP (RAW) TEMPED AT 52F.
SHELL EGG (RAW) STORED IN RED BIN AT 70F (SURFACE)
COOKED NOODLES STORED UNDER COUNTER AT 77F.
RAW BEEF (57F), RAW PORK SKEWERS (68F), COOKED CHICKEN (118F). SHRIMP (RAW) TEMPED AT 52F.
SHELL EGG (RAW) STORED IN RED BIN AT 70F (SURFACE)
COOKED NOODLES STORED UNDER COUNTER AT 77F.
RAW BEEF (57F), RAW PORK SKEWERS (68F), COOKED CHICKEN (118F). SHRIMP (RAW) TEMPED AT 52F.
SHELL EGG (RAW) STORED IN RED BIN AT 70F (SURFACE)
COOKED NOODLES STORED UNDER COUNTER AT 77F.
RAW BEEF (57F), RAW PORK SKEWERS (68F), COOKED CHICKEN (118F). SHRIMP (RAW) TEMPED AT 52F.
SHELL EGG (RAW) STORED IN RED BIN AT 70F (SURFACE)
COOKED NOODLES STORED UNDER COUNTER AT 77F.
RAW BEEF (57F), RAW PORK SKEWERS (68F), COOKED CHICKEN (118F). SHRIMP (RAW) TEMPED AT 52F.
SHELL EGG (RAW) STORED IN RED BIN AT 70F (SURFACE)
COOKED NOODLES STORED UNDER COUNTER AT 77F.
RAW BEEF (57F), RAW PORK SKEWERS (68F), COOKED CHICKEN (118F). SHRIMP (RAW) TEMPED AT 52F.
SHELL EGG (RAW) STORED IN RED BIN AT 70F (SURFACE)
COOKED NOODLES STORED UNDER COUNTER AT 77F.
RAW BEEF (57F), RAW PORK SKEWERS (68F), COOKED CHICKEN (118F). SHRIMP (RAW) TEMPED AT 52F.
SHELL EGG (RAW) STORED IN RED BIN AT 70F (SURFACE)
COOKED NOODLES STORED UNDER COUNTER AT 77F.
RAW BEEF (57F), RAW PORK SKEWERS (68F), COOKED CHICKEN (118F). SHRIMP (RAW) TEMPED AT 52F.
SHELL EGG (RAW) STORED IN RED BIN AT 70F (SURFACE)
COOKED NOODLES STORED UNDER COUNTER AT 77F.
RAW BEEF (57F), RAW PORK SKEWERS (68F), COOKED CHICKEN (118F). SHRIMP (RAW) TEMPED AT 52F.
SHELL EGG (RAW) STORED IN RED BIN AT 70F (SURFACE)
COOKED NOODLES STORED UNDER COUNTER AT 77F.
RAW BEEF (57F), RAW PORK SKEWERS (68F), COOKED CHICKEN (118F).
WALK IN REFRIGERATOR WALL THERMOMETER NOT FUNCTIONING.

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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1. California small cities
2. California smaller cities
3. California
4. Santa Clara County, CA Restaurants