LAKSANA THAI CUISINE

Contact & location

Address

3250 ZANKER RD STE 40
San Jose, CA 95134

Phone

+16692843139

Website

http://www.laksanathaicuisine.com/

Licenses & credentials

On-Sale Beer & Wine - Eating Place

active 00623939 Issued 30-JUL-2021 · Expires 30-JUN-2026 · Source: California ABC

Compliance history

Public regulatory record from authoritative sources. 2 actions on file. See how we present this data.

• 2025-09-10 ROUTINE INSPECTION Passed Score 83
  5 items noted

  • K27 Food separated and protected
    Raw shell eggs stored above vegetables in the walk-in cooler. [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.
  • K36 Equipment, utensils, linens: Proper storage and use
    1. Food is being stored on cutting boards above the 3 compartment dishwashing sink. 3 compartment sink not actively in use. [CA] Store food elsewhere so that it is not exposed to potential contamination. 2. Handles of scoops used for bulk foods in contact with food. [CA] Store scoop handle in a manner where it does not contact food to prevent contamination.
  • Critical K05 Hands clean, properly washed; gloves used properly
    1. Employee observed tamping trash into trash bin with gloved hands, then stood up and grabbed two pieces of raw fish. 2. Server observed grabbing dirty dishes and placing them to be washed next to the dishwasher, then returned to the dining area and served food to customers. 3. Cooks observed handling raw shrimp and raw chicken with gloved hands, proceeded to cook food in woks, put food on clean plates, then grabbed the plates of cooked food with contaminated, gloved hands, and placed them at the pass-through window. [CA] Employees handling food or plates containing ready-to-eat foods must properly wash their hands after touching contaminated surfaces (raw products of animal origin, trash, used or soiled plates, etc.) Note: Gloves must be changed in addition to properly washing hands. [COS] All three employees instructed to wash their hands properly. One employee attempted to wash gloved hands. All three employees changed gloves and properly washed hands. Raw fish cooked to 165F. PIC instructed cooks to use tongs and/or spoons when handling raw shrimp and chicken to minimize the possibility of contamination.
  • K07 Proper hot and cold holding temperatures
    Numerous potentially hazardous foods (cooked chicken, raw chicken, raw shrimp, tofu, raw shell eggs, cooked mussels etc.) measured in the range of 47F-49F in the upper inserts of the two prep fridges at the cook-line. [CA] Potentially hazardous foods shall be held at or below 41F to prevent the growth of bacteria. Place less foods into inserts, and use ice if necessary in order to keep food cold. [COS] PIC agreed to use or discard foods within 4 hours of initially leaving temperature control.
  • K30 Food storage: food storage containers identified
    Boxes and containers of food stored directly on the floor in the kitchen area and in the walk-in cooler. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
  View public record →
• 2024-11-18 ROUTINE INSPECTION Passed Score 75
  8 items noted

  • K40 Wiping cloths: properly used, stored
    Wiping clothes observed to be stored on top of counter tops and prep surfaces. [CA] Dry or wet cloths that are used with raw foods of animal origin shall be kept separate from cloths used for other purposes, and wet cloths used with raw foods of animal origin shall be kept in a separate sanitizing solution.
  • K07 Proper hot and cold holding temperatures
    Cut tomatoes measured to be 47F. Per employee tomatoes were cut in the last 30-45 minutes. [CA] Cut tomatoes are PHFs and must be kept at 41F and below for cold holding. [COS] Employee consolidated raw eggs in prep cooler and moved cut tomatoes in to prep cooler insert.
  • Critical K06 Adequate handwash facilities supplied, accessible
    Handwash sink at cookline observed to be obstructed by cart full of raw vegetables and other foods. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Ensure vegetables and food are stored away from sources of contamination. [COS]Cart was moved to by fryer to clear sink.
  • K09 Proper cooling methods
    Rice measured to be 108F and 111F in two stacked covered plastic containers. Per operator rice was scooped out from cooker in the last 30 minutes and will be cooled and placed in reach in for fried rice. [CA] Cool PHFs in shallow unstacked, loosely covered metal containers to facilitate efficient cooling. [COS] Containers of rice were unstacked and uncovered and shall be placed in perp cooler in the next 30 minutes.
  • K36 Equipment, utensils, linens: Proper storage and use
    1) Strainers observed to be hanging off of side of splash guard at cookline handwash sink. [CA] Keep utensils away from sources of contamination. Keep strainers in bucket or in pots. 2) Foil observed used to line shelves and and tables. [CA] Discontinue use of foil and use durable and smooth liners for shelves.
  • K18 Compliance with variance/ROP/HACCP Plan
    Raw fish observed to be thawed in reduced oxygen packaging(ROP) inside walk in cooler. Fish measured to be 39F. [CA] Fish shall be frozen before and while under ROP. Remove fish from ROP prior to thawing. [COS] Fish bags were cut open.
  • K30 Food storage: food storage containers identified
    Containers of meat and food observed to be stored on floor of walk in cooler. [CA] Store food at least 6" off of floor for easy cleaning and prevention of cross contamination.
  • K27 Food separated and protected
    Raw meats and fish stored above raw meats inside walk in cooler. [CA] Store raw meats below cooked meats to prevent cross contamination.
  View public record →

Other details

Cuisine

thai

Sources

This record was assembled from these open data sources, each verified on the date shown.

• sccgov_deh — verified 2026-05-03 · view source
• ca_abc — verified 2026-05-03 · view source
• overture — verified 2026-05-03 · view source
• osm — verified 2026-05-03 · view source

Last verified: 2026-05-03. See something wrong? Submit a correction.