At a glance
CleanCleaver food safety systematic review results
What happened?
69/ 100 · 31 points taken off
9 problems found · 2 marked critical · Routine county inspection · Aug 14, 2026
At the routine inspection on Aug 14, 2026. The latest visit, on Aug 20, 2026, 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. Pho Ga An Nam 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 Ga An Nam?
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
- Floors, walls or ceilings need cleaning or repair K44How 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 Ga An Nam's team
Is this your place?
Welcome, Pho Ga An Nam. We'll walk through this together, one item at a time. To log the fixes, claim Pho Ga An Nam 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 Ga An NamWe'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. Cooked pork and cooked in the cabinet of the food preparation unit measured 60F. [corrective action] Maintain…”
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 3-305.11, Food Code 4-301.12, Food Code 6-501.111.
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?
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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 · 4 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
Nice work, Pho Ga An Nam. At the follow-up six days later, the county listed no items still open.
You cleared the re-check in six days. We're proud of you.
Every visit
LatestAug 20, 2026Follow-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 Aug 20, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Aug 14, 2026: 69 out of 100 (Yellow placard).
EarlierAug 14, 2026Routine inspection69 out of 100 (Yellow placard)
9 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
1. Cooked pork and cooked in the cabinet of the food preparation unit measured 60F. [corrective action] Maintain potentially hazardous foods at 41F or below. [correction] Food was moved to another reach-in cooler. 2. Bean sprouts held in a pan with ice water measured 47F. [corrective action] Bean sprouts must be maintained at 41F or below. [correction] More ice was added to the pan.
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 Ga An Nam? 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 cooked beef and lemon grass stored in a metal pan at room temperature. Per manager, food was cooked just prior to this inspection and will be used by 2 PM. The metal pan had no time marking. [corrective action] Ensure all food that are subject to time as a public health control are properly labeled with the production time or discard time. [correction] Manager placed label on the container with discard time of 2 PM. Recommend hot holding this product with a food warmer.
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 Pho Ga An Nam? Fix it
Not critical (7)
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 screen door found with gap at the bottom that is 2 to 3 inches high. [corrective action] Eliminate the gap to prevent entrance of vermin. Gap can not be greater than 1/4 inch.
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 Ga An Nam? Fix it
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Heavy grime and food debris observed in the following areas: - Metal shelves above the 3-compartment sink - Floor under under both 3-compartment sinks - Around the water heater [corrective action] Thoroughly clean these areas.
Food Code 4-602.13
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Shelves, handles and outsides of equipment clean
In CleanCleaver: Check a room top to bottom
Are you Pho Ga An Nam? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Large stock pots were found to be stored outside behind this facility. [corrective action] Store all equipment inside of this facility.
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 Ga An Nam? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Ambient temperature of the food preparation refrigerator measured 55F. [corrective action] Repair the refrigerator so that it can hold food at 41F or below. [suitable alternative] Do not store any potentially hazardous foods (such as meat, cooked noodles) in this refrigerator until it is repaired. 2. The cabinet door of the food preparation unit does not properly close. Latch was observed to be missing. [corrective action] Replace the latch so that door can close properly. Note: Box is kept in front of the door to help keep it closed. 3. The far left door of the 3-coor reach-in cooler did not close properly. The gasket was found to be severely deteriorated. [corrective action] Replace the gasket and ensure the door can properly closed. Note: Box is kept in front of the door to help keep it closed.
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 Ga An Nam? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
All food storage containers (for rice, sugar, etc.) were lacking lids. [corrective action] Provide lids for all bulk storage containers.
Food Code 3-305.11
How can a restaurant or home fix this?
Where food may never be stored
- Keep food at least 6 inches off the floor.
- Never in restrooms, locker or dressing rooms, garbage rooms, or mechanical rooms (furnace, water heater, electrical).
- Never under stairs, or under sewer lines, leaking water lines or fire sprinkler lines.
From Food Code 3-305.11
Top to bottom
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 Ga An Nam? Fix it
Show 2 more
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Observed employee preparing chicken at the back 3-compartment sink. This sink appears to have direct connection to the sewer and mechanical dishwasher is also located under this sink. [corrective action] Food preparation shall be performed at the designated food preparation sink.
Food Code 4-301.12
How can a restaurant or home fix this?
Set up
- 1. Wash your hands at the hand sink (never at this sink).
- 2. Clean and sanitize all three sinks and both drainboards.
- 3. Sink 1 (WASH): detergent and water at 110°F or hotter.
From Food Code 4-301.12
Washing, step by step
3 more steps in the full guide Read the free guide
The three-compartment sink, step by step
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Pho Ga An Nam? Fix it
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
Mop sink and hand sink at the front service area was found to be clogged. Standing water was observed in both sinks. [corrective action] Repair plumbing so that both sinks can drain without water backing up. [suitable alternative] Discard wastewater in the toilet until the mop sink is repaired. Use the hand sink in the kitchen until the hand sink at the front service area is repaired. Note: All other sinks and mechanical dishwasher were found to be draining properly at this time.
EarlierMay 20, 2025Follow-up inspectionGreen placard
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K13 Food in good condition, safe, unadulterated
Observed employee scooping soup into sauce cup to taste, and then pouring the remaining of the soup from the sauce cup back into pot. [CA] No employee shall commit any act that may cause the contamination or adulteration of food, food-contact surfaces, or utensils. [COS] Pot of spicy beef soup, approximately 4-5 gallons, was VC&D due to 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 (3)
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 the inspection. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.
The department's words
K07 Proper hot and cold holding temperatures
Container of bean sprouts at the food preparation line in an adequate ice bath, with ice only touching the bottom of the container. Bean sprouts measured at 49F at the top and 44F at the bottom of the container. [CA] PHFs shall be held at 41°F or below or at 135°F or above. - This Division recommends utilizing time as a public health control (TPHC).
The department's words
K23 No rodents, insects, birds, or animals
Observed 2-3 live flies inside kitchen hovering over uncovered food items. Rear door of the facility was maintained opened at time of inspection. [CA] Use any and all approved methods to abate live flies.
EarlierMay 14, 2025Routine inspection69 out of 100 (Yellow placard)
8 violations listed, 2 marked critical.
Critical (2)
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
At time of inspection, observed food still being served past the maximum four hour allowance. At the same time, observed employees replacing time labels on numerous items on the cook line. - Container of cooked beef shank in soup. - Cooked chicken. - Various tubs of vermicelli and rice noodles. - Bean sprouts Employee stated that items were just prepare and that they had not have the chance to change the labels. [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] New time labels were provided.
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
The department's words
K07 Proper hot and cold holding temperatures
Observed two cases of raw beef bones and two cases of raw duck maintained out in ambient temperature measuring between 50F to 54F. Employee stated that items were removed from the refrigerator approximately 3 hours prior and that items will be cooked within the next hour. Observed bags of cooked chicken hearts maintained above the load limited of the preparation refrigerator measuring at 60F. Chicken hearts at the bottom of the preparation container measured at 48F. Pot of porridge maintained on the cook line measured at 151F at the bottom and 117F at the top. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Use only small portions of food during preparation so that it does not exceed the maximum amount of time allowed for diligent prep. [COS] Beef bones were immediate used for food preparation. Cases of ducks were relocated into the three-door upright refrigerator to immediately cool. Cooked chicken hearts were placed on time as a public health control (TPHC).
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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
Large 2-3 inch gap observed below the metal screen door in the back of the kitchen. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin. Observed employees' personal belongings stored in areas of food preparation and food storage. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Cooked beef shank cooling inside the food preparation refrigerator kept covered. PHF item measured at 60F. Employee stated that beef was prepared approximately 4 hours prior. Numerous large pots and plastic buckets of soup and sauces cooling in ambient temperature. PHF items measured varying between 90F to 126F. Employee stated that all items were cooked and is cooling for less than 2 hours. Plastic container of cooked beef cooling on the storage rack kept tightly covered. Beef measured at 158F and had has not yet reached cooling temperatures. [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] Instructed employees to separate PHF items into separate portions to immediately cool or utilize ice baths to expedite the cooling process.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
To-go containers used as scoops for bulk ingredients. Observed scoops with handles in direct contact with ingredient itself. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food. Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Heavy build up of grime observed on walls and floor around the water heater. [CA] Walls and/or floors in food preparation area shall be kept clean.
The department's words
K01 Demonstration of knowledge; food safety certification
Only three employee food handler cards were available for review. [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.
Show 1 more
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Employee's opened beverage observed stored above opened food in the food preparation area. [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
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 Ga An Nam, 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
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Food on the floor or under drips Read the free guide
- Dish sink or dish machine not set up right Read the free guide
Call Pho Ga An Nam
Ask for the manager. Pho Ga An Nam can only fix what it knows about.
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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.
Do you work at or run Pho Ga An Nam?
See the plan to fix each item and show what you did.
Address thisAbout 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.