At a glance
CleanCleaver food safety systematic review results
What happened?
65/ 100 · 35 points taken off
10 problems found · 2 marked critical · Routine county inspection · Jul 17, 2025
At the routine inspection on Jul 17, 2025. The latest visit, on Jul 24, 2025, was a follow-up inspection. No notes were taken at it.
Is that a lot?
Most food places here got 2 to 15 points taken off. House Of Pho got more than most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about House Of Pho?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Marked critical: Hot food below 135°F K07How to fixFix it
- Marked critical: Time as a control not marked or logged K08How to fixFix it
- Raw food not kept apart from ready-to-eat food K27How to fixFix it
Source: County of Santa Clara Department of Environmental Health
We review Santa Clara County health data to make this report. We are not the County of Santa Clara Department of Environmental Health.
Visit them directly at deh.santaclaracounty.gov (opens the department's site) · How we review
For House Of Pho's team
Is this your place?
Welcome, House Of Pho. We'll walk through this together, one item at a time. To log the fixes, claim House Of Pho first; we check that you run it.
Your whole team can help. Each person gets one next step, and everyone can see what's done.
This is my place: claim House Of PhoWe'll help you get every item done. You don't have to do it alone.
We know an inspection can feel heavy, especially when it's busy.
Fix it together
Follow the steps for each item, with the rule beside it.
Next: Hot food below 135°FThe county found: “Major: 1. Measured bag of orange rice holding at 52F in 3 door cold top at cooks line. 2. Measured container of raw…”
First step: If food is out of range
Then the next one: Time as a control not marked or logged
Log it
Your team logs the fix on their phones, with the time and who did it.
Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from the rule it names: Food Code 3-501.19, Food Code 3-302.11, Food Code 3-501.13, Food Code 6-501.112.
Try it yourself
Fix and log it: Hot food below 135°F
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
If food is out of range
Logged
That's one done. We'll be here for the next.
What people see now
Today, people see the department's words and nothing from you.
What people see after you fix and log it
Example reply
CleanCleaverBusiness reply
Your business replied to this with the public statement:
We fixed this the same day. Now our team logs it on their phones at open and close.
The date of your reply
This is not an official update to the health inspection report. The county's record is unchanged.
Most kitchens get something cited at some point. What people remember is that you fixed it.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
Claim House Of PhoWe'll set it up with you. 25 days free.
Replies are part of a paid plan. We read each one before it goes up. You can take it down any time. Only the department can change its record.
Do you work there, and someone else owns it? I work there
What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
Not your place?
CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
25 days free. Cancel anytime.
Inspections
From County of Santa Clara Department of Environmental Health · 3 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
Nice work, House Of Pho. At the follow-up seven days later, the county listed no items still open.
You cleared the re-check in seven days. We're proud of you.
Every visit
LatestJul 24, 2025Follow-up inspection
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
This one: a follow-up inspection on Jul 24, 2025. A follow-up visit re-checks earlier items. The last routine inspection was Jul 17, 2025: 65 out of 100 (Yellow placard).
EarlierJul 17, 2025Routine inspection65 out of 100 (Yellow placard)
10 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Major: 1. Measured bag of orange rice holding at 52F in 3 door cold top at cooks line. 2. Measured container of raw beef holding at 57F in 3 door reach in at cooks line. 3. Measured fried tofu holding at 112F at fryer station. 4. Measured a bowl of boba holding at 72F at front service line. Per operator, PHFs placed there for less than 4 hours. [CA] Maintain all cold PHFs held at or below 41F or hot held at or above 135F. [COS] Operator directed to relocate PHFs to refrigeration unit. Minor: Measured the following PHFs holding between 46F - 49F in walk-in-cooler for less than 4 hours: egg rolls and raw beef. [CA] Maintain all cold PHFs held at or below 41F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.16(A)(1)
How can a restaurant or home fix this?
If food is out of range
- Hot food below 135°F for less than 2 hours: reheat to 165°F.
- Cold food above 41°F for less than 2 hours: chill it right away.
- Unknown time or longer: throw it out.
Which foods need temperature control (TCS)
3 more steps in the full guide Read the free guide
Hot and cold holding
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you House Of Pho? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Observed the following PHFs under time as a public health control (TPHC) without time marks: noodles, spring rolls and shell eggs. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Operator directed to time mark PHFs.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.19
How can a restaurant or home fix this?
The 4-hour option
- Start with food at 41°F or below, or 135°F or above.
- Mark the container with the discard time: 4 hours after it left temperature control.
- Cook and serve, serve, or throw it out by that time.
- Throw out any container with no time marked.
From Food Code 3-501.19
The 6-hour option (cold food only)
2 more steps in the full guide Read the free guide
Time as a public health control (the 4-hour rule)
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you House Of Pho? Fix it
Not critical (8)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
1. Found several bulk bins without lids in back prep area and service line. [CA] Provide lids for bulk bins. 2. Found several container of food items stored on floor in back prep area and walk-in-cooler. [CA] Food shall be stored a minimum of 6 inches off floor.
Food Code 3-302.11
How can a restaurant or home fix this?
Top to bottom
- 1. Top: ready-to-eat food (salads, desserts, cut fruit, cooked leftovers, deli meat, cheese, drinks)
- 2. Raw fish and seafood (cooked to 145°F)
- 3. Whole cuts of beef, pork and lamb; raw shell eggs (145°F)
From Food Code 3-302.11
Keep raw meat types apart
3 more steps in the full guide Read the free guide
Fridge and freezer storage order
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you House Of Pho? Fix it
The department's words
K26 Approved thawing methods used; frozen food
Found containers of meat thawing near back storage area. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
Food Code 3-501.13
How can a restaurant or home fix this?
4 safe ways
- 1. In the fridge (best): on the bottom shelf in a pan, at 41°F or below. Plan about 1 day per 4–5 pounds.
- 2. Under cold running water: fully covered by water that is 70°F or colder, in a clean sink. Cook right away.
- 3. In the microwave: then cook right away.
- 4. As part of cooking: cook straight from frozen. Allow about 50% more time and probe to the usual temperature.
From Food Code 3-501.13
Never
2 more steps in the full guide Read the free guide
Thawing frozen food
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you House Of Pho? Fix it
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Found container of beef broth cooling in walk-in-cooler. Observed beef broth container cooling below other PHFs. [CA] Ensure cooling of PHFs shall be conducted in a way to ensure proper cooling. Relocate PHFs below container of soup.
Food Code 3-501.14
How can a restaurant or home fix this?
If you miss a stage
- Missed stage 1 (not 70°F by 2 hours): reheat to 165°F and start over, or throw it out.
- Missed stage 2 (not 41°F by 6 hours): throw it out.
How to cool fast
3 more steps in the full guide Read the free guide
Cooling food in two stages
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you House Of Pho? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
1. Found a fly zapper installed near walk-wall from kitchen to dining area. [CA] Relocate fly zapper and/or provide a fly zapper that can retain body parts of pest/vermin. 2. Found several hats and other clothing stored around/on food related items on racks. [CA] Employee's personal effects (hats, car keys, and jackets) shall be stored in employee lockers or other designated areas for employee storage. 3. Found accumulated food debris under cooking equipment and shelvings. [CA] Routinely clean.
Food Code 6-101.11
How can a restaurant or home fix this?
In CleanCleaver: Sweep and mop
Floors, walls and ceilings clean and in repair
In CleanCleaver: Sweep and mop
Are you House Of Pho? Fix it
The department's words
K23 No rodents, insects, birds, or animals
Found flies throughout food facility. [CA] Each food facility shall be free of pest such as flies. Provide approved pest control services.
Food Code 6-501.111
How can a restaurant or home fix this?
What to do
- Any sign of mice, rats or roaches: act now. Protect or throw out affected food, clean the area, and call the pest control operator the same day.
- Flies or ants in food areas: act within 24 hours.
- Insects in food: throw that food out and check the stock around it.
From Food Code 6-501.112
What NOT to do
3 more steps in the full guide Read the free guide
Signs of pests and what to do
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you House Of Pho? Fix it
Show 3 more
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Measured ambient air temperature of walk-in-cooler at 48F. [CA] Repair refrigeration unit to maintain all cold PHFs held at or below 41F.
Food Code 4-101.11
How can a restaurant or home fix this?
In CleanCleaver: Look over the equipment; report anything broken
Equipment in good repair
In CleanCleaver: Look over the equipment; report anything broken
Are you House Of Pho? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Found brown/orange like substance on white interior panel of ice machine located at front service line. [CA] Routinely clean.
Food Code 4-602.11
How can a restaurant or home fix this?
Clean first, then sanitize
- 1. Scrape off food.
- 2. Wash with detergent and warm water.
- 3. Rinse off the soap (soap weakens sanitizer).
From Food Code 4-603.16
When to clean food-contact surfaces
4 more steps in the full guide Read the free guide
Cleaning vs sanitizing, and sanitizer strengths
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you House Of Pho? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1. Found plastic bowls used to dispense bulk goods in back storage area. [CA] Provide scoops with handle. 2. Found single use container being reused to store other food items near service line. [CA] Single use food container (e.g. soy sauce container, milk carton, apple juice container, can food, wine bottle) shall not be reused to store food.
Food Code 4-901.11
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Utensils and dishes stored clean and dry
In CleanCleaver: Check a room top to bottom
Are you House Of Pho? Fix it
EarlierNov 19, 2024Routine inspection71 out of 100 (Green placard)
10 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Major: Measured the following PHFs holding between 52F - 125F on counter top near cooks line for less than 4 hours: egg rolls, chicken wings, bean sprouts and white noodles. [CA] Maintain all PHFs cold held at or below 41F or hot held at or above 135F. [COS] Operator directed to relocate PHFs to refrigeration unit. [SA] Operator opted to use time as a public health control (TPHC) for white noodles and meats. Minor: 1. Measured the following PHFs holding between 46F - 49F in 2 door cold top/reach in (left): bean sprouts, raw pork and orange rice. 2. Measured the following PHFs holding between 44F - 49F in walk-in cooler for less than 4 hours: marinated pork, marinated chicken wings, orange rice and chicken. [CA] Maintain all cold PHFs held at or below 41F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (9)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Found several container of food items stored on floor in prep area, walk-in-cooler and walk-in-freezer. [CA] Food shall be stored a minimum of 6 inches off floor.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
1. Found accumulated grease build up on mechanical exhaust hood. 2. Found accumulated dust debris on fan guard in walk-in-cooler. [CA] Routinely clean.
The department's words
K26 Approved thawing methods used; frozen food
Found several containers of seafood and meat thawing in stagnant water, sitting in container placed on floor and prep table. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1. Found scoop handles in direct contact with food items in bulk storage room. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. 2. Found cloth linen used as lining for counter where cups are stored. [CA] Discontinue the use of cloth towels in direct with food, used approved, single use materials. 3. Found food content directed stored in crates in walk-in-cooler/freezers. [CA] Provide a bag and/or approved lining for storage of food items.
The department's words
K01 Demonstration of knowledge; food safety certification
Found several food handlers card expired. [CA] Renew food handlers card.
Show 4 more
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Found a bag of onion stored in unapproved back space area. [CA] Store all food in food facility to prevent from accidental contamination.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Found single use containers being reused for storage of food items in 2 door reach in refrigeration unit. [CA] Food containers intended for single use shall not be reused. 2. Lacking lids for multi-use containers in dry storage room. [CA] Provide lids.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Found black/red like substance on white interior panel of ice machine. [CA] Routinely clean.
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed an employee touching their face while donning gloves and placing hand in their pocket. No active contamination occurred. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on gloves. [COS] Employee was directed to remove their gloves, wash their hands and discontinue placing hand in pocket at cooks line.
Source: County of Santa Clara Department of Environmental Health. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
What you can do
As a customer of House Of Pho, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Time as a control not marked or logged Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
- Food thawed the wrong way Read the free guide
- Cooked food not cooled in time Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Pests seen inside: flies Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
Call House Of Pho
Ask for the manager. House Of Pho can only fix what it knows about.
Share this page
Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
Complain directly to the health department
We are not the health department. You can report to them on their site. Report to County of Santa Clara Department of Environmental Health (opens the department's site)
When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
About this record
Opens the county's own page for this place.
Most people don't know what a normal result looks like for a place that's open every day. The ranges use each place's last routine inspection in this area. No other county is mixed in.
100 means the inspector found no problems. Santa Clara County takes points off for each problem. Big ones take off more.
The county posts a green, yellow or red placard after each inspection, and gives routine inspections a score. In the county's data, a routine inspection with no violations listed scored 100, and the score drops as violations are found. The county's page does not say which scores or findings give each color: ask the department.
- Inspection type
- Follow-up inspection
- Result
- Green placard
- Source
- County of Santa Clara Department of Environmental Health
This is not an official ranking or grade. See the official source: County of Santa Clara Department of Environmental Health (opens the department's site) .
Information on this page may be out of date. Check the original source to confirm.