Restaurants · San Jose, CA

NAM VANG RESTAURANT

Name: NAM VANG RESTAURANT
Address: 2477 ALVIN AV, San Jose, CA, 95121, US
Telephone: +14082708939

Verified by 4 sources 2 active licenses Passed 2025-10-28

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Contact & location

Address: 2477 ALVIN AV
San Jose, CA 95121
Phone: +14082708939
Website: http://eats.com/

Licenses & credentials

On-Sale Beer & Wine - Eating Place: active 00592966 Issued 25-MAY-2018 · Expires 30-APR-2027 · Source: California ABC
On-Sale Beer & Wine - Eating Place: active 00592966 Source: California ABC

Compliance history

Public regulatory record from authoritative sources. 1 action on file. See how we present this data.

2025-10-28
ROUTINE INSPECTION Passed Score 84
4 items noted
- Critical K07 Proper hot and cold holding temperatures
  Approximately 20 stacked metal bowls of cooked meats (shrimp, pork offals, ground pork, sliced pork, etc.) and garnished maintained out in ambient temperature measuring between 50F to 60F. Manager stated that bowls are pre-made for the lunch rush and is usually used up within two hours. Container of bean sprouts maintained in inadequate ice bath measured at 64F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. ** Repeat violation [COS] Preset bowls will be subjected to time as a public health control (TPHC). Any left over bowls not served/consumed after 4 hours shall be discarded. Additional ice was added to container of bean sprouts to immediately cool.
- K05 Hands clean, properly washed; gloves used properly
  Observed kitchen employee using bare hands to handle ready-to-eat food items. [CA] Bare hand and arm contact with non-prepackaged ready-to-eat foods shall be minimized by using utensils such as scoops, tongs, gloves, paper wrappers, or other implements.
- K09 Proper cooling methods
  Four metal hotel pans of cooked pork neck bones maintained out in ambient temperature measured between 80F to 90F. Employee stated that items were cooked approximately an hour thirty minutes prior and is cooling before it is relocated into the walk-in refrigerator. Container observed kept covered. [CA] Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Items were relocated into the walk-in freezer to expedite the cooling process. ** Repeat violation
- K40 Wiping cloths: properly used, stored
  Observed cook line employee utilizing wiping clothe to wipe hands and counters. [CA] Wiping cloths that are in use for cleaning food spills shall not be used for any other purpose. Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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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
ca_abc — verified 2026-05-03 · view source
overture — verified 2026-05-03 · view source

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