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PHO HA NOI

Unknown type · CA · source santa_clara_deh #PR0422570

Address
969 STORY RD STE 6039
SAN JOSE CA 95122
Santa Clara County
Phone
+14082390888
First seen
Oct 11, 10:35 PM EDT

Inspections

  1. Sep 14, 2026ROUTINE INSPECTIONScore 49Detected Oct 11, 10:35 PM EDT

    Conditional pass (yellow placard)

    • K44Conducive conditionsPremises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing — Observed back door to storage area propped open. [CA] Keep back door closed at all times to prevent an entrance for vermin and harborage of vermin.
    • K45Conducive conditionsFloor, walls, ceilings: built,maintained, clean — Observed holes in the ceilings in the food storage area by the front service area. Multiple broken tiles and damaged flooring throughout the facility. In the walk-in freezer, observed floor was lifting. [CA] Replace broken flooring with tiles that are smooth, durable, and constructed of nonabsorbent material that is easily cleanable. Seal all openings throughout the facility to prevent an entrance for vermin.
    • K05CriticalHands clean, properly washed; gloves used properly — Observed employee preparing raw meat and switch to preparing ready to eat vegetables with the same gloves. [CA] Properly wash hands with soap, warm water and dry using single use paper towels. Change gloves when switching from handling raw meat to handling ready to eat vegetables. [COS] Employee removed gloves and properly washed hands before returning to food preparation.
    • K07CriticalProper hot and cold holding temperatures — Measured multiple PHF's between 49F-68F including ham, pork, and chicken in cold insert table above the two door under counter cooler. Per PIC, these items were placed in cold inserts less than 2 hours prior. Measured ambient air temperature at 52F. Measured additional PHFs between 45F-86F including brisket, cooked beef, raw beef, chicken organs, beef tendon, meatballs, hot meatballs, and hot tendon on the cold inserts on top of three door under counter cooler. Measured ambient air temperature at 68F. Towards the kitchen exit, measured bean sprouts at 58F in the three door under counter cooler. [CA] PHFs shall be held cold at 41F and below or held hot at 135F and above. [COS] PIC facilitated proper holding temperatures using an ice bath beneath the PHFs on the cold insert table. By the cookline, all PHFs stored within the two door undercounter refrigerator and three door undercounter refrigerator moved to the walk-in cooler to facilitate proper holding temperatures. The table top items were placed on TPHC and educated PIC to throw away items after 4 hours.
    • K08CriticalTime as a public health control; procedures & records — To the left of the cookline, measured bean sprouts at 80F and beef ribs at 120F. Per PIC, PHFs maintained being maintained using TPHC. No time label was placed on PHFs. [CA] When time only is used as a public health control, potentially hazardous foods such as bean sprouts and cooked meat shall be time marked to indicate when item is removed from temperature control and served within 4 hours or discard. [COS] PIC time marked PHF's to be served within 4 hours from when removed from temperature control or discard.
    • K09Proper cooling methods — In the walk-in cooler, measured 3-4 large containers of beef ribs covered in plastic wrap at 90F. Per PIC, beef ribs cooling for less than 2 hours. [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. Avoid cooling large pieces of meat in large containers and leave uncovered during cooling process to allow hot air to ventilate.
    • K13CriticalFood in good condition, safe, unadulterated — Observed raw beef falling into container of cooked meatballs during food preparation. [CA] Cooked food is contaminated if it contains any raw meat contamination and shall be properly cooked and reheated or discarded. [COS] Employee reheated container of cooked meatballs to 165F.
    • K27Food separated and protected — Observed unapproved food preparation of dry ingredients in the office. [CA] Food preparation shall only occur in approved areas.
    • K30Food storage: food storage containers identified — Observed container of cooked soup stored on the ground in the kitchen area. [CA] Food shall be stored at least 6 inches above the floor on approved shelving to prevent contamination.
    • K35Equipment, utensils: Approved, in good repair, adequate capacity — Observed blue and grey containers stored in the kitchen area. Per PIC, containers used for soup storage. No distinguishable marking as a food safe container. Unable to properly verify container as food safe. [CA] All utensils and equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). Discontinue use of unapproved containers for food storage.
    • K36Equipment, utensils, linens: Proper storage and use — Observed bowls for food service stored on shelving immediately to the left of the mop sink. [CA] Install a splash guard or barrier near mop sink to prevent clean equipment from possible contamination.
    • K40Wiping cloths: properly used, stored — Observed wiping cloths throughout the facility stored on equipment, counters, and food prep counters. [CA] Used wiping cloths shall be stored in sanitizing solution of an approved concentration when not in use. The solution should follow either of these concentration guidelines: either 100 ppm chlorine OR 200 ppm quaternary ammonium.
    • K41Plumbing approved, installed, in good repair; proper backflow devices — Observed a leak in plumbing below the hand wash sink by the warewash station. [CA] Repair hand wash station plumbing fixture and maintain in good repair.