At a glance
CleanCleaver food safety systematic review results
What happened?
79/ 100 · 21 points taken off
7 problems found · 1 marked critical · Routine county inspection · Jul 15, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Pho Dang 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 Pho Dang?
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
- Equipment in poor repair K35How to fixFix it
- Utensils or dishes stored wet or unwashed K36How 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 Pho Dang's team
Is this your place?
Welcome, Pho Dang. We'll walk through this together, one item at a time. To log the fixes, claim Pho Dang 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 Pho DangWe'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: “1. MAJOR. Bean sprouts on top of the 2 door reach-in cooler was measured at 60 degrees Fahrenheit. Per PIC, bean…”
First step: If food is out of range
Then the next one: Equipment in poor repair
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 3-501.13, Food Code 3-302.11, Food Code 2-301.15, Food Code 2-301.14.
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.
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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.
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Inspections
From County of Santa Clara Department of Environmental Health · 3 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Every visit
LatestJul 15, 2026Routine inspection79 out of 100 (Green placard)
This one: 79 out of 100 (Green placard), inspected Jul 15, 2026.
7 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
1. MAJOR. Bean sprouts on top of the 2 door reach-in cooler was measured at 60 degrees Fahrenheit. Per PIC, bean sprouts were taken out of refrigeration at 11:00 AM and are normally discarded after 2.5 hours and are replaced. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. If maintaining bean sprouts on time, provide a timer or discard time. [Suitable Alternative] Employee voluntarily discarded bean sprouts into the trash bin. 2. Multiple food items in the 2 door prep cooler were measured above 41 degrees Fahrenheit. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit.
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 Pho Dang? Fix it
Not critical (6)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Observed rust inside the ice machine. Equipment may not be NSF or ANSI certified. [Corrective Action] Ensure restaurant equipments are commercial quality and is certified NSF or ANSI. 2. Sugarcane machine does not appear to be commercial quality. [Corrective Action] Ensure restaurant equipments are commercial quality and is certified NSF or ANSI.
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 Pho Dang? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1. Observed cardboards used to line shelvings. [Corrective Action] Discontinue using cardboards to line shelvings. 2. Vietnamese style foam boxes used to store products in the kitchen, dry storage room and walk-in freezer. [Corrective Action] Discontinue using Vietnam style foam boxes to store products. Use commercial grade containers that are durable, smooth and cleanable. 3. Observed deteriorated plastic protective lining on the shelvings in the kitchen. [Corrective Action] Remove the remaining plastic protective lining from the shelvings.
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 Pho Dang? 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
Observed the dry storage room to be unorganized and many boxes stacked and stored directly on the floor. [Corrective Action] Re-organize the dry storage room so that items can be easily reached and retrieved.
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 Pho Dang? Fix it
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
Lack of consumer advisory for raw meat items on the menu. [Corrective Action] Provide a consumer advisory for meat items that are raw or undercooked.
The department's words
K26 Approved thawing methods used; frozen food
Observed meat defrosting in a container of water. [Corrective Action] 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 Pho Dang? Fix it
Show 1 more
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
1. Observed packages of raw chicken and raw beef stored above condiments and vegetables in the walk-in cooler. [Corrective Action] Store raw meat at the bottom shelving. 2. Observed bags of sugar stored directly on the floor near the dry storage room. [Corrective Action] Store all foods at least 6 inches above the floor on approved shelving.
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 Pho Dang? Fix it
EarlierJun 5, 2025Routine inspection84 out of 100 (Green placard)
6 violations listed, 0 marked critical.
Not critical (6)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Rear door of the facility maintained opened during inspection. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed raw food items maintained above ready-to-eat foods: - Plate of sliced raw beef maintained above green onions at the food preparation refrigerator. - Raw shelled eggs maintained above sugarcane in the walk-in refrigerator. [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.
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
Facility offers rare steak on menu. Menu and/or facility lacks consumer advisory. [CA] Consumer advisory shall be provided on menus, brochures, deli case, label statements, table tents, placards, or other effective written means with a disclosure and reminder. (1) Disclosure: clearly written statement that includes either a description of the animal-derived foods, such as “rare steak, or identification of animal derived foods marked by an asterisk (*) directing to a footnote that items are served raw or undercooked, or contain raw or undercooked ingredients (2) Reminder: clearly written statement that identifies animal-derived foods by asterik that marks a food note includes one of the following: "Written information regarding the safety of these food items is available upon request " or "Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness, especially if you have certain medical conditions.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hand wash sink in the kitchen lacks warm water. Water measured at 77F. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
The department's words
K06 Adequate handwash facilities supplied, accessible
Hand wash sink in the front waiter station is partially obstructed with rolling card for dirty dishes. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
Show 1 more
The department's words
K07 Proper hot and cold holding temperatures
Numerous plates of cooked beef maintained on top of the refrigerated inserts at the food preparation sink. Items measured between 45F to 48F. Employee stated that beef was cut less than an hour prior in preparation for an order. [CA] PHFs shall be held at 41°F or below or at 135°F or above. - Discontinue storing PHF items above the load limit of the preparation refrigerator. Utilize inserts to maintain cold holding temperature.
EarlierNov 13, 2024Routine inspection72 out of 100 (Green placard)
9 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed employee entering into kitchen from the outside of the facility and began donning on gloves to start food preparation without washing hands. Observed dish washing employee handling soiled utensils and then handling cleaned and sanitized utensils without washing hands. [CA] Ensure employees are properly washing hands as required. Employees shall wash their hands in all of the following instances: (1) Immediately before engaging in food preparation, including working with non-prepackaged 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) Immediately after using the toilet room and again when returning into the kitchen. (4) After caring for or handling any animal allowed in a food facility in 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 foods. (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. Properly wash hands with soap, warm water and dry using single use paper towels as required. Single-use gloves shall be removed prior to washing hands. [COS] Instructed employees to properly wash hands as required.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (8)
The department's words
K07 Proper hot and cold holding temperatures
Cooked bean sprouts maintained out in ambient temperature measured at 80F. Employees stated that the bean sprouts were blanched about 20 minutes prior in preparation for customers orders. Container of bean sprouts maintained out in ambient temperature measured at 60F. Employee stated that the bean sprouts were just taken out less 30 minutes prior. Only small portions are taken out to prepare for orders. [CA] PHFs shall be held at 41°F or below or at 135°F or above. * Note: this Division suggests utilizing time as a public health control (TPHC). Written procedures reviewed and provided to PIC.
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
Facility offers rare steak on menu. Menu and/or facility lacks consumer advisory. [CA] Consumer advisory shall be provided on menus, brochures, deli case, label statements, table tents, placards, or other effective written means with a disclosure and reminder. (1) Disclosure: clearly written statement that includes either a description of the animal-derived foods, such as “rare steak, or identification of animal derived foods marked by an asterisk (*) directing to a footnote that items are served raw or undercooked, or contain raw or undercooked ingredients (2) Reminder: clearly written statement that identifies animal-derived foods by asterik that marks a food note includes one of the following: "Written information regarding the safety of these food items is available upon request " or "Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness, especially if you have certain medical conditions.
The department's words
K26 Approved thawing methods used; frozen food
Observed beef tendon thawing in ambient temperature in tub of standing warm water at the food preparation sink. Tendon measured between 30F to 37F, water measured at 80F. [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.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Warm water at the hand wash sink in the kitchen measured at 74F. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Employees' opened beverages observed stored on shelves and counters in food preparation areas. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area. Provide designated location for employees to store personal food and beverages, separated and protected from restaurant food, food storage, and food contact surfaces.
Show 3 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
Back door of the facility maintained opened during the inspection. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin. Observed employees personal jacket stored on top of boxes inside the dry storage area. [CA] No person shall store clothing or personal effects (cell phone, car keys, and jackets) in any area used for the storage and preparation of food or food contact surfaces. Employee's personal effects shall be stored in employee lockers or other designated areas for employee storage.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed kitchen employee utilizing food preparation sink to conduct ware washing of tea strainer. [CA] Ensure sinks are utilize for their designated purposes. All ware washing shall be conducted at the three-compartment ware wash sink.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed raw shelled eggs maintained above ready-to-eat cooked tendon inside the food preparation refrigerator. Observed raw shelled eggs maintained above ready-to-eat cut watermelon inside the three-door upright refrigerator in the beverage preparation area. [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. Observed cases and bags of food stored directly on the floor inside the walk-in refrigerator. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
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 Pho Dang, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Food thawed the wrong way Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
Call Pho Dang
Ask for the manager. Pho Dang can only fix what it knows about.
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Complain directly to the health department
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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
- Routine inspection
- Result
- 79 out of 100 (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.