Pho 90 Degree

Inspections

From County of Santa Clara Department of Environmental Health · 9 inspections on record · Last checked Oct 6, 2026

Every visit

1. LatestJun 23, 2026Follow-up inspectionGreen placard

   This one: Green placard, inspected Jun 23, 2026.

   1 violation listed, 1 marked critical.

   Critical (1)

   • Marked critical by County of Santa Clara Department of Environmental Health

     Cooked food not cooled in time

     The department's words

     K09 Proper cooling methods

     Chicken broth measured between 73F and 75F while maintained in a medium-sized stock pot on the floor of the walk-in cooler. Per staff, it had finished cooking at approximately 8:00AM this morning, been left out, then placed into the walk-in cooler and maintained inside to cool down. Current time of inspection was 4:40PM. Chicken broth measured between 121F and 125F while maintained in a large stock pot on a rolling dolley in the walk-in cooler. Per staff, it had finished cooking at approximately 8:00AM this morning, been left out, then placed into the walk-in cooler and maintained inside to cool down. Current time of inspection was 4:40PM. Chicken bone soup measured between 44F and 45F while maintained in a plastic 5-gallon soy sauce bucket kept covered with plastic wrap on the floor of the walk-in cooler. Per staff, it had finished cooking yesterday and had been maintained in the walk-in cooler overnight to cool down. Beef ribs measured 48F while maintained in a plastic tub kept tightly covered with plastic wrap on a shelf in the walk-in cooler. Per staff, beef ribs had finished cooking at 10:00AM this morning and placed into the walk-in cooler to cool down. Current time of inspection was 4:40PM. [CA] After heating or hot holding, 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] All items were voluntarily condemned and discarded due to improper cooling. *Note: Discussed cooling procedures and methods with staff. Consider utilizing ice wands given that sinks are insufficient in size to accommodate the larger sized stock pots.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

     Food Code 3-501.14

     How can a restaurant or home fix this?

     1If 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.

     2How to cool fast

     3 more steps in the full guide Read the free guide

     Help fix

     Cooling food in two stages

     The full guide has 3 more parts. Sign up to open the full guide in the app.

     Fix and log it now

     Are you Pho 90 Degree? Fix it

2. EarlierJun 16, 2026Follow-up inspectionYellow placard

   7 violations listed, 3 marked critical.

   Critical (3)

   • Marked critical by County of Santa Clara Department of Environmental Health

     Cooked food not cooled in time

     The department's words

     K09 Proper cooling methods

     On a prep table at the left-side cook-line, two large containers of pork broth measured 94F. Per staff, they had been cooked and removed from the stove approximately 4.25 hours prior, and had been cooling in ambient since. [CA] After heating or hot holding, 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] Pork broth was voluntarily discarded due to improper cooling.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

   • Marked critical by County of Santa Clara Department of Environmental Health

     Hot food below 135°F

     The department's words

     K07 Proper hot and cold holding temperatures

     At a metal storage rack adjacent to the ice machine, bean sprouts measured 68F while maintained in a tub out of temperature control. Per staff, bean sprouts had been removed from refrigeration 2 hours prior. At the prep cooler at the left-side cook-line, raw shrimp measured 63F and sliced tomatoes measured 77F while maintained in containers on top of covered inserts. Per staff, items removed from refrigeration 2.5 hours prior. At the back kitchen area, observed a 5 quart container of bean sprouts that measured 68F maintained out of temperature control on a wooden stool. Per staff, bean sprouts had been removed from refrigeration 3 hours prior. In a box on a dunnage rack near the dishwashing area, rice noodles measured 77F. Per staff, rice noodles had been delivered 4.5 hours prior and maintained in ambient. In the prep cooler to the right of the entrance to the kitchen, bean sprouts measured 53F, coconut shrimp measured 52F, and egg rolls measured 52F. Per staff, items had been placed into the unit less than 2 hours prior. Ambient of the unit measured 51F via probe. At the right cook-line, on a countertop, raw shell eggs measured 80F maintained out of temperature control. Per staff, removed from refrigeration 3 hours prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Rice noodles were voluntarily discarded. All other potentially hazardous foods relocated to working refrigeration units. Discontinue the use of the prep cooler to the right of the entrance of the kitchen until it is capable of maintaining potentially hazardous foods at 41F or below.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

   • Marked critical by County of Santa Clara Department of Environmental Health

     Food in poor condition

     The department's words

     K13 Food in good condition, safe, unadulterated

     Two raw shell eggs observed stored on top of and in direct contact with chopped celery in a metal insert in the prep cooler at the left-side cook-line. [CA] Food shall be separated and protected from cross contamination. [COS] Celery was voluntarily discarded due to cross contamination.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

   Not critical (4)

   • Hands not washed when needed

     The department's words

     K05 Hands clean, properly washed; gloves used properly

     Employee observed handling a tub of raw beef, then proceeded to begin cooking at the cook-line. No direct contamination observed. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. [COS] Employee was instructed to wash hands.

   • Equipment in poor repair

     The department's words

     K35 Equipment, utensils: Approved, in good repair, adequate capacity

     Ambient of the prep cooler to the right of the kitchen entrance measured 51F via probe. [CA] Refrigeration shall be capable of maintaining at 41F or below.

   • Food-contact surfaces not cleaned or sanitized right

     The department's words

     K14 Food contact surfaces clean, sanitized

     Chlorine sanitizer measured 25 ppm in the mechanical dishwasher while not in active use. [CA] Maintain chlorine in mechanical dishwasher at 50 ppm.

   • No person in charge on duty

     The department's words

     K24 Person in charge present and performing duties

     Manager was not present. Per employees, the manager left about an hour prior. [CA] A “person in charge” who is responsible for operation of facility shall be present at the food facility during all hours of operation.

3. EarlierJun 9, 2026Routine inspection67 out of 100 (Yellow placard)

   9 violations listed, 2 marked critical.

   Critical (2)

   • Marked critical by County of Santa Clara Department of Environmental Health

     Hot food below 135°F

     The department's words

     K07 Proper hot and cold holding temperatures

     On a metal shelf adjacent to the ice machine, bean sprouts measured 75F while maintained out of temperature control. Per staff, bean sprouts had been removed from refrigeration 2 hours and 15 minutes prior. In the same area, on a prep table, sliced tomatoes measured 57F and raw shell eggs measured 59F. Per staff, items had been removed from refrigeration less than 1 hour prior. In the preparation cooler nearest the ice machine, beef flank measured 52F, raw chicken measured 52F, raw beef measured 53F, crab meat measured 52F, and tofu measured 47F. Ambient of the unit measured 52F via probe. Condenser observed with heavy accumulation of ice. Condenser observed draining into a 1/2 full metal insert maintained inside the unit. Per the manager, meats had been maintained in the unit overnight, and tofu had been placed into the unit 2 hours prior. In the preparation cooler to the immediate right of the entrance of the kitchen, tofu measured 54F. Ambient of the unit measured 54F via probe. Per staff, tofu had been maintained in the unit overnight. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Bean sprouts, raw shell eggs, and sliced tomatoes relocated to refrigeration. Potentially hazardous foods maintained in the units overnight were voluntarily discarded. Tofu placed into the preparation cooler nearest the ice machine was relocated to the walk-in cooler.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

   • Marked critical by County of Santa Clara Department of Environmental Health

     Cooked food not cooled in time

     The department's words

     K09 Proper cooling methods

     Chicken broth measured 52F while maintained in a large stock pot in the walk-in cooler. Per staff, chicken broth had been cooked yesterday, and maintained inside the walk-in cooler to cool down overnight. [CA] After heating or hot holding, 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] Chicken broth was voluntarily discarded.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

   Not critical (7)

   • No person in charge on duty

     The department's words

     K01 Demonstration of knowledge; food safety certification

     Three food handler cards observed expired. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

   • Equipment in poor repair

     The department's words

     K35 Equipment, utensils: Approved, in good repair, adequate capacity

     1. Ambient of the preparation cooler nearest the ice machine measured 52F via probe. Ambient of the preparation cooler to the right of the entrance of the kitchen measured 54F via probe. [CA] Refrigeration shall be capable of maintaining potentially hazardous foods at 41F or below. 2. Observed food stored in plastic to-go bags throughout the facility. Observed food being microwaved maintained directly inside a plastic to-go bag. [CA] Discontinue the use of plastic to-go bags in contact with food. Equipment shall be smooth, durable, nonabsorbent, and shall be designed not to impart substances into food.

   • Thermometer missing or reading wrong

     The department's words

     K39 Thermometers provided, accurate

     All refrigeration units lack internal thermometers. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

   • Food-contact surfaces not cleaned or sanitized right

     The department's words

     K14 Food contact surfaces clean, sanitized

     1. Accumulation of brown, mold-like substance on the interior of the ice machine. [CA] Clean regularly to preclude buildup. Food contact surfaces shall be maintained clean. 2. Chlorine sanitizer measured 25 ppm in the mechanical dishwasher while not in active use to wash dishes. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.

   • Hands not washed when needed

     The department's words

     K05 Hands clean, properly washed; gloves used properly

     Employee observed moving a trash can, then did not wash hands thereafter. Employee placed hand on raw meat to verify temperature, then did not wash hands thereafter. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. [COS] Employee was instructed to wash hands.

   Show 2 more

   • Permits available

     The department's words

     K49 Permits available

     --48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $ $3,097.50. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. A facility that submits payment of the outstanding balance within 48 hours (2 business days) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees. A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.

   • Raw food not kept apart from ready-to-eat food

     The department's words

     K27 Food separated and protected

     1. In the three-door upright cooler adjacent to the ice machine, observed a flat of raw shell eggs stored over sliced carrots. [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. 2. In the walk-in freezer, observed packages of meat stored directly on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

4. EarlierSep 22, 2025Follow-up inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Permits available

     The department's words

     K49 Permits available

     Note: Facility has paid for their overdue invoice (48-hr notice) of $2153.75 Receipt confirmation number: 3906294550

5. EarlierSep 18, 2025Follow-up inspectionRed placard

   2 violations listed, 1 marked critical.

   Critical (1)

   • Marked critical by County of Santa Clara Department of Environmental Health

     Pests seen inside: roaches

     The department's words

     K23 No rodents, insects, birds, or animals

     1. Cockroaches observed in the following areas: - 1 live, fully lucid cockroach on the floor in front of the 2-door upright unit at the left-side cook-line - 1 live, fully lucid cockroach running underneath the counter across from the left-side cook-line - 1 live, staggering cockroach directly underneath the cook-line - 3+ live, fully lucid cockroaches crawling on the floor/wall behind the 2-door upright unit at the left-side cook-line - 1 live, staggering cockroach in the raised metal circular platform anchored to the floor directly underneath the left-side cook-line - 2 dead cockroaches inside the upper inserts of the prep unit across from the left-side cook-line - 20+ dead cockroaches on the floor and on various surfaces throughout the left-side cook-line and surrounding areas 2. Photographs: Taken for documentation purposes. 3. Supervisors Notified: S. Lew, J. Rubingh 4. Notification: The person in charge during inspection, [name], has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

   Not critical (1)

   • Permits available

     The department's words

     K49 Permits available

     Note: Facility has paid for their overdue invoice (48-hr notice) of $2153.75. Receipt provided to this division: 3906294550

6. EarlierSep 15, 2025Routine inspection44 out of 100 (Red placard)

   15 violations listed, 4 marked critical.

   Critical (4)

   • Marked critical by County of Santa Clara Department of Environmental Health

     Pests seen inside: roaches

     The department's words

     K23 No rodents, insects, birds, or animals

     *REPEAT VIOLATION* 1. Cockroaches observed in the following areas: - 1 live on the floor under the 3-door upright near the left-side cook-line - 1 live on the floor next to the left-side cook-line - 2 live in a pile of cardboard boxes next to the hallway exit door - 1 live on the wall behind the ice machine - 5+ dead on various clean food containers on a storage rack, including inside of plastic buckets and plastic strainers - 1 dead inside of a plastic strainer on the floor - 4+ dead on the floor next to the trash can adjacent to the left-side cook-line - 1 ootheca (cockroach egg sac) inside of a plastic strainer on the floor - 1 ootheca on top of the cardboard situated on top of the microwave - 10+ dead on various counter surfaces or on the sides of food contact containers at the left-side cook-line - 15+ dead on the floor throughout the left-side cook-line PIC provided a report from Ecolab from the previous month, which stated that treatment was performed and no cockroach activity was observed. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: [name]. 4. Notification: The person in charge during inspection, [name], has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

   • Marked critical by County of Santa Clara Department of Environmental Health

     Hot food below 135°F

     The department's words

     K07 Proper hot and cold holding temperatures

     *REPEAT VIOLATION* The following potentially hazardous foods (PHFs) measured at improper holding temperatures: - Eggrolls (120F) in a hotel pan on a lower shelf next to the cook-line. Per an employee, they cooked them an hour prior and leave them there until customers order. - Bean sprouts (72F) on a storage shelf to the right of the ice machine. Per an employee, they had been taken out during the last hour. - Numerous potentially hazardous foods (tofu, raw chicken, beef intestine, beef tripe, raw beef, eggrolls, hot dogs, ground pork, etc.) measured 54F-59F inside of the 3-door prep unit directly across from the left-side cook-line (when oriented facing into the kitchen). Ambient of the unit measured 58F. Per staff, all items had been inside of the unit since the previous day. - Hot dogs, raw shrimp (49F-52F) in the upper inserts of the middle prep unit at the right-side cook-line (when oriented facing into the kitchen). Ambient of the unit measured 49F. Per staff, items had been moved from the walk-in to the prep unit less than 2 hours prior. - Raw beef and hot dogs (47F-51F) filled over the fill-limit in the upper inserts of the left-side prep unit at the right-side cook-line (when oriented facing into the kitchen). Per staff, items had been inside of the unit for less than 1 hour. - Bean sprouts (67F) filled over the fill-limit in the upper insert of the right-side prep unit at the right-side cook-line. Per staff, bean sprouts had been inside of the unit since the previous day. - Sliced tomatoes (54F) out on the counter. Per staff, tomatoes had been taken out of the walk-in 2 hours prior. [CA] Potentially hazardous foods shall be held at or below 41F, or at or above 135F to prevent the growth of bacteria. [COS] Numerous PHFs VC&D. See VC&D report. Other PHF's relocated to working refrigeration units.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

   • Marked critical by County of Santa Clara Department of Environmental Health

     Hands not washed when needed

     The department's words

     K05 Hands clean, properly washed; gloves used properly

     1. Employee observed pushing the door open to exit into the hallway leading to the dumpster area to take out trash, then came back into the kitchen and handled bean sprouts. 2. Employees abated cockroach presence, and proceeded to touch cutting boards and/or cleaned food contact containers/equipment afterward without changing gloves or washing hands. [CA] Employees must change their gloves and wash their hands after touching potentially contaminated surfaces or performing actions that may serve to contaminate their hands. [COS] Bean sprouts VC&D. See VC&D report. Cutting boards and food containers taken to the three compartment sink/mechanical dishwasher to be properly cleaned and sanitized. All employees changed gloves and properly washed hands.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

   • Marked critical by County of Santa Clara Department of Environmental Health

     Food-contact surfaces not cleaned or sanitized right

     The department's words

     K14 Food contact surfaces clean, sanitized

     1. Dead cockroaches observed on the insides/outsides of various clean buckets, containers, and strainers on the storage shelves or on the ground underneath at the left-side cook-line. [CA] Food contact surfaces shall be kept clean and free of contamination from vermin. [COS] Contaminated items taken over to the three compartment sink/mechanical dishwasher to be cleaned and sanitized. 2. *REPEAT VIOLATION* Black and pink mold-like growth observed inside of the ice machine. Direct contamination observed. [CA] Clean and sanitize regularly to prevent buildup. [COS] Employees cleaned and sanitized upper panel. Ice VC&D.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

   Not critical (11)

   • No person in charge on duty

     The department's words

     K01 Demonstration of knowledge; food safety certification

     Food handler cards could not be provided. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire. Ensure that food handler cards are available for review at all times.

   • No hot or cold water at a sink

     The department's words

     K21 Hot and cold water available

     Handwash sink in the front kitchen lacked hot water (74F). Hand sink in the back kitchen lacked cold water (147F). [CA] Handwashing facilities shall be equipped to provide 100F-108F water under pressure for a minimum of 15 seconds. Employees are unable to adequately wash hands if hot water is not available, or if water is too hot for comfortable bare-hand contact. [COS] Employee turned on diverter valves under both hand sinks. Employee attempted to turn off diverter valve once handwashing had been complete, but was instructed to keep valves on so that warm water is capable of being provided at all handwash sinks.

   • Garbage uncovered or not taken out

     The department's words

     K42 Garbage & refuse properly disposed; facilities maintained

     Dumpster lids maintained open. [CA] Keep lids closed to prevent the attraction of vermin.

   • Floors, walls or ceilings need cleaning or repair

     The department's words

     K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

     Front door maintained open. [CA] Keep doors closed to prevent the intrusion of vermin.

   • Permits available

     The department's words

     K49 Permits available

     --48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $ 2153.75. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. A facility that submits payment of the outstanding balance within 48 hours (2 business days) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees. A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit. [COS] Operator paid for permit invoice while on-site, and showed a screenshot of receipt.

   Show 6 more

   • Floors, walls or ceilings need cleaning or repair

     The department's words

     K45 Floor, walls, ceilings: built,maintained, clean

     1. Large amounts of food buildup on floors and walls throughout the facility. [CA] Clean regularly to prevent the attraction of vermin. 2. Open ceiling panel to the attic in dry storage room. [CA] Close panel to prevent the intrusion of vermin.

   • Thermometer missing or reading wrong

     The department's words

     K39 Thermometers provided, accurate

     Many cold holding units lack thermometers. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

   • Wiping cloths left out of sanitizer

     The department's words

     K40 Wiping cloths: properly used, stored

     Multiple dry, soiled wiping cloths maintained out on counters. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

   • Raw food not kept apart from ready-to-eat food

     The department's words

     K27 Food separated and protected

     Numerous raw meats 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.

   • Food on the floor or under drips

     The department's words

     K30 Food storage: food storage containers identified

     1. Large amounts of food and/or food containers stored on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination, especially in the presence of cockroaches. 2. Various uncovered/open containers of food. [CA] Food shall be stored in rigid containers with tight fitting lids to prevent contamination, especially in the presence of cockroaches.

   • Equipment in poor repair

     The department's words

     K35 Equipment, utensils: Approved, in good repair, adequate capacity

     1. Ambient of the 3-door prep unit at the left-side cook-line measured 58F. Large amounts of water buildup observed inside the bottom of the unit. Ambient of the middle prep unit at the right-side cook-line measured 49F. [CA] Equipment must be capable of maintaining potentially hazardous foods at or below 41F. 2. Cardboard used to line various shelves. [CA] Discontinue the use of cardboard, as it is not easily cleanable and provides potential harborage for vermin. 3. To-go bags used to store food. [CA] Discontinue the use of to-go bags to store food.

7. EarlierJan 18, 2025Follow-up inspectionGreen placard

   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.
8. EarlierJan 17, 2025Follow-up inspectionRed placard

   1 violation listed, 1 marked critical.

   Critical (1)

   • Marked critical by County of Santa Clara Department of Environmental Health

     Pests seen inside: roaches

     The department's words

     K23 No rodents, insects, birds, or animals

     Live cockroaches found: 1) on plate underneath microwave, 2) underside of two compartment sink next to ice machine, 3) on ceilings (above microwave and above ice machine), 4) on walls (behind and side of ice machine). Dead cockroaches found: 1) on edges of metal containers, 2) on edge of plastic container, 3) on floor in front of walk in freezer, 4) on wall next to walk in freezer, 5) underside of warewash machine drainboard. [CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). Facility shall no longer have evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved. *FOOD FACILITY SHALL CEASE AND DESIST FOOD SALES AND ALL FOOD PREP*

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

9. EarlierJan 16, 2025Routine inspection55 out of 100 (Red placard)

   12 violations listed, 3 marked critical.

   Critical (3)

   • Marked critical by County of Santa Clara Department of Environmental Health

     Pests seen inside: roaches

     The department's words

     K23 No rodents, insects, birds, or animals

     Several live cockroaches found: two at cook line near window, one in middle of prep area across walk in freezer, one on floor next to rice cookers. Several (over 20) dead cockroaches found: 1) near prep cooler for spring rolls, 2) on floor next to rice cookers, 3) on underside and underneath two compartment sink next to ice machines, 4) underneath both handwash sinks, 5) in front of three door cooler, 6) in front of two door cooler, 7) on floor between walk in cooler and walk in freezer, 8) in containers underneath three compartment sink, 9) on containers of sanitizer and detergent underneath warewash machine, 10) in storage room 11) underside and underneath warewash machine. [CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). Facility shall no longer have evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved. *FOOD FACILITY SHALL CEASE AND DESIST FOOD SALES*

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

   • Marked critical by County of Santa Clara Department of Environmental Health

     Food-contact surfaces not cleaned or sanitized right

     The department's words

     K14 Food contact surfaces clean, sanitized

     Employee washed blender container with soap and water. Employee did not sanitize prior to putting blender away. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] Employee was directed to wash, rinse, and sanitize. Minor: Measured chlorine at 25 ppm in warewash machine. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. Accumulation of black and pink mold-like substance on inner panel of ice machine. [CA] Clean and sanitize interior of ice machine regularly.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

   • Marked critical by County of Santa Clara Department of Environmental Health

     Hot food below 135°F

     The department's words

     K07 Proper hot and cold holding temperatures

     *REPEAT VIOLATION* Measured: - egg roll at 70F on shelf - shrimp at 51F in prep cooler - bean sprouts at 69F on shelf - tomatoes at 66F and pasta at 58F on counter - tofu at 53F in inserts - vermicelli noodles at 63F and pork at 84F in three door cooler Per employees, food has been out for about 2-3 hours. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] All foods that have been out longer than two hours will be discarded. All other foods will be placed into coolers.

     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)

   • Hood filters need cleaning

     The department's words

     K38 Adequate ventilation/lighting; designated areas, use

     *REPEAT VIOLATION* Heavy accumulation of grease and debris on hood and hood filters. Ceilings around hoods are stained from what appears to be smoke. [CA] Clean mechanical exhaust hood and filters of accumulations. Ensure hood is working properly.

   • Shelves and surfaces need cleaning

     The department's words

     K33 Nonfood contact surfaces clean

     Accumulation of debris on shelving and exterior of cooking equipment and refrigeration. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

   • Equipment in poor repair

     The department's words

     K35 Equipment, utensils: Approved, in good repair, adequate capacity

     *REPEAT VIOLATIONS* Plastic "to-go" bags are used to store meats and vegetables. [CA] Equipment and utensils shall be designed and constructed to be durable and retain characteristic qualities under normal use conditions. Single use containers are reused to store food. [CA] Food containers intended for single use shall not be reused. Cardboard used to line shelving throughout prep area and floor at cook line. [CA] Discontinue the use of cardboard boxes to line shelves and flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent. Sugar cane extractor does not appear to be ANSI/NSF certified. [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).

   • Floors, walls or ceilings need cleaning or repair

     The department's words

     K45 Floor, walls, ceilings: built,maintained, clean

     Accumulation of debris on floors, walls, and ceilings. [CA] Floors, walls, and ceilings in food preparation area shall be kept clean.

   • Hands not washed when needed

     The department's words

     K05 Hands clean, properly washed; gloves used properly

     Employee washed gloved hands. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Gloves shall be properly used and changed when required.

   Show 4 more

   • Raw food not kept apart from ready-to-eat food

     The department's words

     K27 Food separated and protected

     Eggs stored above ready to eat noodles in three door 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. Food stored direclty on the floor throughout prep area. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

   • Sewage or wastewater not disposed of right

     The department's words

     K22 Sewage and wastewater properly disposed

     Three compartment sink is leaking from drain line. Containers are stored underneath three compartment sink for leaking water. [CA] Repair plumbing fixture to ensure liquid waste be disposed of through the approved plumbing system and shall discharge into the public sewerage.

   • Cooked food not cooled in time

     The department's words

     K09 Proper cooling methods

     *REPEAT VIOLATION* Pork is cooling in a deep, plastic container. [CA] Cool foods using approved containers which facilitate heat transfer, such as metal. Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 4 inches for liquids. Cooling pork was tightly wrapped in plastic. Containers of cooling pork were covered with a lid. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.

   • Utensils or dishes stored wet or unwashed

     The department's words

     K36 Equipment, utensils, linens: Proper storage and use

     *REPEAT VIOLATIONS* Scoop handles stored in direct contact with bulk foods. Cups and bowls with no handles used as scoops for bulk foods. [CA] Provide scoop with handle and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. Cloth towel used in direct contact with food. [CA] Linen shall not be used in contact with food. Cooking equipment (pans, pots, sheet trays) stored directly on floor. [CA] Properly store utensils and equipment in a clean and sanitary manner in a clean, dry location where they are not exposed to splash, dust, or other contamination. Tongs that are used for egg rolls are stored on bottom shelf near floor. [CA] Multi-use utensils will be stored in a way that the working part of the utensil may not become contaminated.

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) ↗