At a glance
CleanCleaver food safety systematic review results
What happened?
49/ 100 · 51 points taken off
13 problems found · 4 marked critical · Routine county inspection · Sep 14, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Pho Ha Noi 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 Ha Noi?
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: Food in poor condition K13How to fixFix it
- Marked critical: Hot food below 135°F K07How to fixFix it
- Marked critical: Hands not washed when needed K05How 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 Ha Noi's team
Is this your place?
Welcome, Pho Ha Noi. We'll walk through this together, one item at a time. To log the fixes, claim Pho Ha Noi 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.
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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: Food in poor conditionThe county found: “Observed raw beef falling into container of cooked meatballs during food preparation. [CA] Cooked food is…”
First step: Reject it if you see
Then the next one: Hot food below 135°F
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 6-501.111, Food Code 2-301.14, Food Code 3-501.19, Food Code 3-304.14.
Try it yourself
Fix and log it: Food in poor condition
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Reject it if you see
From Food Code 6-501.111
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
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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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What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
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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
LatestSep 14, 2026Routine inspection49 out of 100 (Yellow placard)
This one: 49 out of 100 (Yellow placard), inspected Sep 14, 2026.
13 violations listed, 4 marked critical.
Critical (4)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K13 Food in good condition, safe, unadulterated
Observed raw beef falling into container of cooked meatballs during food preparation. [CA] Cooked food is contaminated if it contains any raw meat contamination and shall be properly cooked and reheated or discarded. [COS] Employee reheated container of cooked meatballs to 165F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-101.11
How can a restaurant or home fix this?
Reject it if you see
- Frozen food with big ice crystals, frozen liquid in the bottom, or water stains (thawed and refrozen)
- A time-temperature indicator showing it got too warm, even if the food looks fine
- Cans that are swollen, leaking, rusty, deeply dented at the seams, or missing labels
From Food Code 6-501.111
Approved sources only
2 more steps in the full guide Read the free guide
Receiving deliveries
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Pho Ha Noi? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Measured multiple PHF's between 49F-68F including ham, pork, and chicken in cold insert table above the two door under counter cooler. Per PIC, these items were placed in cold inserts less than 2 hours prior. Measured ambient air temperature at 52F. Measured additional PHFs between 45F-86F including brisket, cooked beef, raw beef, chicken organs, beef tendon, meatballs, hot meatballs, and hot tendon on the cold inserts on top of three door under counter cooler. Measured ambient air temperature at 68F. Towards the kitchen exit, measured bean sprouts at 58F in the three door under counter cooler. [CA] PHFs shall be held cold at 41F and below or held hot at 135F and above. [COS] PIC facilitated proper holding temperatures using an ice bath beneath the PHFs on the cold insert table. By the cookline, all PHFs stored within the two door undercounter refrigerator and three door undercounter refrigerator moved to the walk-in cooler to facilitate proper holding temperatures. The table top items were placed on TPHC and educated PIC to throw away items after 4 hours.
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 Ha Noi? Fix it
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 preparing raw meat and switch to preparing ready to eat vegetables with the same gloves. [CA] Properly wash hands with soap, warm water and dry using single use paper towels. Change gloves when switching from handling raw meat to handling ready to eat vegetables. [COS] Employee removed gloves and properly washed hands before returning to food preparation.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 2-301.12
How can a restaurant or home fix this?
When to wash
- Before you start food work and before you put on gloves
- After the restroom (wash twice; see below)
- After touching your face, hair, nose or body
From Food Code 2-301.14
How to wash
4 more steps in the full guide Read the free guide
Handwashing
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Pho Ha Noi? 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
To the left of the cookline, measured bean sprouts at 80F and beef ribs at 120F. Per PIC, PHFs maintained being maintained using TPHC. No time label was placed on PHFs. [CA] When time only is used as a public health control, potentially hazardous foods such as bean sprouts and cooked meat shall be time marked to indicate when item is removed from temperature control and served within 4 hours or discard. [COS] PIC time marked PHF's to be served within 4 hours from when removed from temperature control or discard.
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.
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Not critical (9)
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
In the walk-in cooler, measured 3-4 large containers of beef ribs covered in plastic wrap at 90F. Per PIC, beef ribs cooling for less than 2 hours. [CA] Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Avoid cooling large pieces of meat in large containers and leave uncovered during cooling process to allow hot air to ventilate.
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 Pho Ha Noi? Fix it
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed a leak in plumbing below the hand wash sink by the warewash station. [CA] Repair hand wash station plumbing fixture and maintain in good repair.
Food Code 5-205.15
How can a restaurant or home fix this?
In CleanCleaver: Backflow device test
Backflow test on file
In CleanCleaver: Backflow device test
Are you Pho Ha Noi? 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 back door to storage area propped open. [CA] Keep back door closed at all times to prevent an entrance for vermin and harborage of vermin.
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 Ha Noi? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed blue and grey containers stored in the kitchen area. Per PIC, containers used for soup storage. No distinguishable marking as a food safe container. Unable to properly verify container as food safe. [CA] All utensils and equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). Discontinue use of unapproved containers for food storage.
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 Ha Noi? Fix it
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed wiping cloths throughout the facility stored on equipment, counters, and food prep counters. [CA] Used wiping cloths shall be stored in sanitizing solution of an approved concentration when not in use. The solution should follow either of these concentration guidelines: either 100 ppm chlorine OR 200 ppm quaternary ammonium.
Food Code 3-304.14
How can a restaurant or home fix this?
Keep the bucket strong
- Wet cloths sit in sanitizer between uses: chlorine 50–99 ppm, or quat at label strength.
- Test with the cloths in the bucket when you mix it and every 2 hours.
- Remake it at once if it tests low or has food or dirt in it. Never just add more sanitizer to a dirty bucket.
From Food Code 3-304.14
Keep cloths apart
3 more steps in the full guide Read the free guide
Wiping cloths and sanitizer buckets
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Pho Ha Noi? Fix it
Show 4 more
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed holes in the ceilings in the food storage area by the front service area. Multiple broken tiles and damaged flooring throughout the facility. In the walk-in freezer, observed floor was lifting. [CA] Replace broken flooring with tiles that are smooth, durable, and constructed of nonabsorbent material that is easily cleanable. Seal all openings throughout the facility to prevent an entrance for vermin.
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 Ha Noi? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed bowls for food service stored on shelving immediately to the left of the mop sink. [CA] Install a splash guard or barrier near mop sink to prevent clean equipment from possible contamination.
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 Ha Noi? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed container of cooked soup stored on the ground in the kitchen area. [CA] Food shall be stored at least 6 inches above the floor on approved shelving to prevent contamination.
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.
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Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed unapproved food preparation of dry ingredients in the office. [CA] Food preparation shall only occur in approved areas.
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 Ha Noi? Fix it
EarlierJun 9, 2025Follow-up inspectionGreen placard
3 violations listed, 1 marked critical.
Critical (1)
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
Sanitizer concentration on the mechanical dish machine in the main kitchen measured at 0 PPM during active ware washing. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] Temporarily utilize the three-compartment sink for manual ware washing until mechanical dish machine is repaired. - 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] Instructed employee to rewash and sanitize already washed utensils and equipment.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water at the three-compartment ware wash sink measured at 107F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient temperature of the food preparation refrigerator across from the soup preparation line measured at 47F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Investigate cause and repair in an approved manner.
EarlierJun 4, 2025Routine inspection62 out of 100 (Yellow placard)
9 violations listed, 3 marked critical.
Critical (3)
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
Sanitizer concentration at the mechanical dish machine in the main kitchen measured at 0 PPM during active ware washing. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS/SA] All dishes were rewashed and sanitized. Temporarily utilize the three-compartment sink for manual ware washing. Technician arrived on site and serviced dish washer. Chlorine sanitizer at the dish washer measured between 50-100 PPM. ** 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).
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
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Numerous PHF items subjected to TPHC were not labeled with color coded stickers. Observed employees frantically placing labels upon this Division's arrival. [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] Labels were provided for all items subjected to TPHC. *** Repeat violation. Failure to comply will result in TPHC approval revoked, and all items subjected to temperature control only.
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
Par-cooked pork chops and pork belly maintained at the grill station measured between 70F to 80F. Employee stated that small portions of the pork chops are grilled at a time and is kept out in ambient temperature. Pork chops are fully cooked on the grill upon orders. Employee stated that the pork chops have been out for approximately one hour. Large hotel pan of cooked pork maintained in the same area measured at 90F. PIC stated that the pork was grilled to be used at another station where the pork is subjected to time as a public health control (TPHC). PIC stated that pork was prepared about an hour prior when the station opened. [CA] PHFs shall be held at 41°F or below or at 135°F or above. - This Division recommended maintained pork chops and pork inside the refrigerator and prepared upon orders or maintain items subjected to TPHC. [COS] Pork chops were grilled for an order. Hotel pan of pork was returned into the walk-in refrigerator to immediately cool.
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)
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Observed hotel pan of cooked red rice cooling in ambient temperature kept covered. [CA] Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. [COS] Lid was partially uncovered to expedite cooling process.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Side door and rear doors of the kitchen maintained opened during inspection. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin. Employees' personal belongings observed stored in areas of food preparation and/or 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. Employees' personal beverages observed stored in areas of food preparation and opened food. [CA] Provide designated location for employees to store personal food and beverages, separated and protected from facility food, food preparation, food storage, and/or food contact surfaces.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Warm water not provided at the hand wash sink across from the ware washing area. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Hot water faucet observed inoperable at the hand wash sink in ware washing area. Observed faucets at the three-compartment sink completely moved and replaced with a long hose. [CA] Repair plumbing fixture and maintain in clean and good repair.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility lacks test strips to measure sanitizer concentration. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
Show 1 more
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed cutting board previously used inside the kitchen maintained outside of the facility on a storage rack. [CA] Equipment shall be stored within an approved facility to prevent contamination. All cleaned utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least six inches above the floor.
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 Ha Noi, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Food in poor condition Read the free guide
- Hot food below 135°F Read the free guide
- Hands not washed when needed Read the free guide
- Time as a control not marked or logged Read the free guide
- Cooked food not cooled in time Read the free guide
- No backflow test on file In CleanCleaver: Backflow device test
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Wiping cloths left out of sanitizer Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Food on the floor or under drips Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
Call Pho Ha Noi
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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.
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
- 49 out of 100 (Yellow 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.