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

Business Info

Restaurant: VUNG TAU RESTAURANT
Address: 535 E Santa Clara Street, San Jose, CA 95112
Type: Restaurant 6-25 Employees
Total inspections: 9
Last inspection: Aug 23, 2013

Score
(the higher the better)
100

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Violation descriptions and comments

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.

The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269)

All potentially hazardous food shall be RAPIDLY cooled from 135�°F to 70�°F, within 2 hours, and then from 70�°F to 41 �°F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
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))
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
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))

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 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)
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
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))
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269)
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1)
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))
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))
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)
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)
Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash hands after using the restroom (113953.5) (b) No smoking signs shall be posted in food preparation, food storage, warewashing, and utensil storage areas (113978). (c) Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. (d) Any food facility constructed before January 1, 2004 without public toilet facilities, shall prominently post a sign within the food facility in a public area stating that toilet facilities are not provided (113725.1, 114381 (e)).

No employees shall eat, drink, or smoke in any work area. (113977)
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))
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
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))
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)
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))
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 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 utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
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)
Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash hands after using the restroom (113953.5) (b) No smoking signs shall be posted in food preparation, food storage, warewashing, and utensil storage areas (113978). (c) Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. (d) Any food facility constructed before January 1, 2004 without public toilet facilities, shall prominently post a sign within the food facility in a public area stating that toilet facilities are not provided (113725.1, 114381 (e)).

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))
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))
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 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))
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)

AT BAR, TEST STRIPS ARE NOT AVAILABLE.
AT DRY STORAGE, BOWLS ARE USED AS A SCOOP IN DRY FOOD CONTAINERS.
SODA MACHINE NOZZLES HAVE SOIL ACCUMULATION. AT DRY STORAGE, BOWLS ARE USED AS A SCOOP IN DRY FOOD CONTAINERS.
SODA MACHINE NOZZLES HAVE SOIL ACCUMULATION. AT DRY STORAGE, BOWLS ARE USED AS A SCOOP IN DRY FOOD CONTAINERS.
SODA MACHINE NOZZLES HAVE SOIL ACCUMULATION. AT DRY STORAGE, BOWLS ARE USED AS A SCOOP IN DRY FOOD CONTAINERS.
SODA MACHINE NOZZLES HAVE SOIL ACCUMULATION. AT DRY STORAGE, BOWLS ARE USED AS A SCOOP IN DRY FOOD CONTAINERS.
SODA MACHINE NOZZLES HAVE SOIL ACCUMULATION. AT DRY STORAGE, BOWLS ARE USED AS A SCOOP IN DRY FOOD CONTAINERS.
SODA MACHINE NOZZLES HAVE SOIL ACCUMULATION. AT DRY STORAGE, BOWLS ARE USED AS A SCOOP IN DRY FOOD CONTAINERS.
SODA MACHINE NOZZLES HAVE SOIL ACCUMULATION. AT DRY STORAGE, BOWLS ARE USED AS A SCOOP IN DRY FOOD CONTAINERS.
SODA MACHINE NOZZLES HAVE SOIL ACCUMULATION. AT DRY STORAGE, BOWLS ARE USED AS A SCOOP IN DRY FOOD CONTAINERS.
SODA MACHINE NOZZLES HAVE SOIL ACCUMULATION. AT DRY STORAGE, BOWLS ARE USED AS A SCOOP IN DRY FOOD CONTAINERS.
SODA MACHINE NOZZLES HAVE SOIL ACCUMULATION. AT DRY STORAGE, BOWLS ARE USED AS A SCOOP IN DRY FOOD CONTAINERS.
SODA MACHINE NOZZLES HAVE SOIL ACCUMULATION. AT DRY STORAGE, BOWLS ARE USED AS A SCOOP IN DRY FOOD CONTAINERS.
SODA MACHINE NOZZLES HAVE SOIL ACCUMULATION. AT DRY STORAGE, BOWLS ARE USED AS A SCOOP IN DRY FOOD CONTAINERS.
SODA MACHINE NOZZLES HAVE SOIL ACCUMULATION. AT DRY STORAGE, BOWLS ARE USED AS A SCOOP IN DRY FOOD CONTAINERS.
SODA MACHINE NOZZLES HAVE SOIL ACCUMULATION. AT DRY STORAGE, BOWLS ARE USED AS A SCOOP IN DRY FOOD CONTAINERS.
SODA MACHINE NOZZLES HAVE SOIL ACCUMULATION. AT DRY STORAGE, BOWLS ARE USED AS A SCOOP IN DRY FOOD CONTAINERS.
SODA MACHINE NOZZLES HAVE SOIL ACCUMULATION. AT DRY STORAGE, BOWLS ARE USED AS A SCOOP IN DRY FOOD CONTAINERS.
SODA MACHINE NOZZLES HAVE SOIL ACCUMULATION. AT DRY STORAGE, BOWLS ARE USED AS A SCOOP IN DRY FOOD CONTAINERS.
SODA MACHINE NOZZLES HAVE SOIL ACCUMULATION. AT DRY STORAGE, BOWLS ARE USED AS A SCOOP IN DRY FOOD CONTAINERS.
SODA MACHINE NOZZLES HAVE SOIL ACCUMULATION. AT DRY STORAGE, BOWLS ARE USED AS A SCOOP IN DRY FOOD CONTAINERS.
SODA MACHINE NOZZLES HAVE SOIL ACCUMULATION. AT DRY STORAGE, BOWLS ARE USED AS A SCOOP IN DRY FOOD CONTAINERS.
SODA MACHINE NOZZLES HAVE SOIL ACCUMULATION. AT DRY STORAGE, BOWLS ARE USED AS A SCOOP IN DRY FOOD CONTAINERS.
SODA MACHINE NOZZLES HAVE SOIL ACCUMULATION. AT DRY STORAGE, BOWLS ARE USED AS A SCOOP IN DRY FOOD CONTAINERS.
SODA MACHINE NOZZLES HAVE SOIL ACCUMULATION. AT DRY STORAGE, BOWLS ARE USED AS A SCOOP IN DRY FOOD CONTAINERS.
SODA MACHINE NOZZLES HAVE SOIL ACCUMULATION. AT DRY STORAGE, BOWLS ARE USED AS A SCOOP IN DRY FOOD CONTAINERS.
SODA MACHINE NOZZLES HAVE SOIL ACCUMULATION. AT DRY STORAGE, BOWLS ARE USED AS A SCOOP IN DRY FOOD CONTAINERS.
SODA MACHINE NOZZLES HAVE SOIL ACCUMULATION. AT DRY STORAGE, BOWLS ARE USED AS A SCOOP IN DRY FOOD CONTAINERS.
SODA MACHINE NOZZLES HAVE SOIL ACCUMULATION. AT DRY STORAGE, BOWLS ARE USED AS A SCOOP IN DRY FOOD CONTAINERS.
SODA MACHINE NOZZLES HAVE SOIL ACCUMULATION. AT DRY STORAGE, BOWLS ARE USED AS A SCOOP IN DRY FOOD CONTAINERS.
SODA MACHINE NOZZLES HAVE SOIL ACCUMULATION. AT DRY STORAGE, BOWLS ARE USED AS A SCOOP IN DRY FOOD CONTAINERS.
SODA MACHINE NOZZLES HAVE SOIL ACCUMULATION. AT DRY STORAGE, BOWLS ARE USED AS A SCOOP IN DRY FOOD CONTAINERS.
SODA MACHINE NOZZLES HAVE SOIL ACCUMULATION. AT DRY STORAGE, BOWLS ARE USED AS A SCOOP IN DRY FOOD CONTAINERS.
SODA MACHINE NOZZLES HAVE SOIL ACCUMULATION. AT DRY STORAGE, BOWLS ARE USED AS A SCOOP IN DRY FOOD CONTAINERS.
SODA MACHINE NOZZLES HAVE SOIL ACCUMULATION. AT DRY STORAGE, BOWLS ARE USED AS A SCOOP IN DRY FOOD CONTAINERS.
SODA MACHINE NOZZLES HAVE SOIL ACCUMULATION. AT DRY STORAGE, BOWLS ARE USED AS A SCOOP IN DRY FOOD CONTAINERS.
SODA MACHINE NOZZLES HAVE SOIL ACCUMULATION. AT DRY STORAGE, BOWLS ARE USED AS A SCOOP IN DRY FOOD CONTAINERS.
SODA MACHINE NOZZLES HAVE SOIL ACCUMULATION.
AT THE PREPARATION TABLE, COOKED SHRIMP MEASURED 56F, COOKED BEEF MEASURED AND 58F, RAW BEAN SPROUTS MEASURED 72F, AND COOKED RICE NOODLE MEASURED 75F. THESE FOOD ITEMS WERE SITTING ON TOP OF PREP TABLE AT ROOM TEMPERATURE.
AT WALK IN REFRIGERATOR, RAW BEEF IS STORED ABOVE READY TO EAT FOOD (MUSHROOMS) AND MUSHROOM CONTAINER IS UNCOVERED FROM OVER HEAD CONTAMINATION.
OBSERVED COOKED BEEF AT 98F, CHICKEN 106F, COOKED PORK 78F, COOKED NOODLES 73F, SLICED TOMATOES 52F, RAW BEAN SPROUT 65F STORED ON TOP OF PREP TABLE AT ROOM TEMPERATURE IN THE KITCHEN AREA.
OPEN BAG OF BROWN RICE IS STORED ON DRY STORAGE.
SPOONS USED FOR STEAMED RICE ARE STORED IN ROOM TEMPERATURE WATER AT KITCHEN AREA.
WIPING TOWELS ARE STORED IMPROPERLY AT KITCHEN AREA, PREPARATION AREA, AND SERVICE AREA.

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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

Cuisines:

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