At a glance
CleanCleaver food safety systematic review results
What happened?
3problems found
3 problems found · 1 marked critical · County inspection, Follow-up inspection · Mar 19, 2026
Is that a lot?
Too few food places here for ranges. Colours show points.
Most food places here got 2 to 15 points taken off. Pho Ha Noi got more than most. That's from the last routine visit, on Mar 16, 2026.
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: Time as a control not marked or logged K08How to fixFix it
- Equipment in poor repair K35How to fixFix it
- Hot food below 135°F K07How 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.
This is my place: claim Pho Ha NoiWe'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: Time as a control not marked or loggedThe county found: “Observed raw bean sprouts in plastic bags inside a cardboard box at ambient room temperature. Sprouts measured 65F and…”
First step: The 4-hour option
Then the next one: Equipment in poor repair
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 2-301.14, Food Code 3-302.11, Food Code 4-603.16.
Try it yourself
Fix and log it: Time as a control not marked or logged
A practice run. Nothing is saved. Tap each step when it's done.
0 of 4 done
The 4-hour option
From Food Code 3-501.19
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
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 · 5 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
Every visit
LatestMar 19, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Mar 19, 2026.
3 violations listed, 1 marked critical.
Critical (1)
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 raw bean sprouts in plastic bags inside a cardboard box at ambient room temperature. Sprouts measured 65F and lacked time-marking. PIC stated the sprouts are usually on TPHC, and had been held since 10:30am (less than 3 hours prior). [CA] When using TPHC, foods must be IMMEDIATELY time-labeled. [SA] PIC time-marked sprouts with a red dot sticker to be discarded by the 4-hour time mark.
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 Ha Noi? Fix it
Not critical (2)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
The small prep unit near the cookline was still unable to keep foods at 41F and below. [CA] Repair/adjust unit until it can keep foods at 41F and below even during busy times. Do not store PHFs in this unit until it is repaired.
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
The department's words
K07 Proper hot and cold holding temperatures
Inside the right large prep unit near the cookline: measured internal temperatures of multiple cooked meats inside prep inserts to be 45 -47F. The large lids were observed to be open. Ambient temperature of lower section measured 41F. Inside the left small prep unit near the cookline: measured internal temperatures of sliced tomatoes and cooked meat to be 47F. Ambient temperature of lower section measured 55 - 60F. PIC stated all foods had been stored in these units since 10:30am today. [CA] Keep potentially hazardous foods at 41F and below or 135F and above. [COS] The large prep unit's lids were closed to maintain cold temperatures during lunch rush. PHFs in the small prep unit were moved to a different refrigerator.
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
EarlierMar 16, 2026Routine inspection52 out of 100 (Yellow placard)
10 violations listed, 4 marked critical.
Critical (4)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Three pots of beef short rib measured 93F, 97F, and 129F while maintained on the stove. Burners under all pots observed turned off. Per staff, items had been cooked this morning, approximately 1.5 hours prior. Tofu and cooked pork chops measured 53F while maintained in the one-door prep cooler at the end of the cook-line. Ambient of the unit measured 52F via probe. Per staff, items had been relocated to the unit from the walk-in cooler 2 hours prior. Cooked pork in pork broth measured 103F while maintained in a deep container kept tightly covered with plastic wrap on top of cases of produce on a rolling cart near the back door. Per staff, it had been cooked at Pho Ha Noi (story road), then brought to this facility. Manager called the other location, which stated that it had been cooked 1.5 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] Beef short rib reheated to 165F and maintained hot. Tofu and cooked pork chops relocated to the walk-in cooler. Manager elected to cool the pork using an ice bath. Pork remeasured at 68F within the two hour allowable time interval.
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 potentially hazardous items subjected to time as a public health control were not labeled with color-coded stickers, including cooked pork chops, egg rolls, pork sausage, pork meatballs, fried eggs, flat rice noodles, kimchi, and raw shell eggs. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Items properly time labeled. *Note: Facility utilizes red stickers for lunch service, and green stickers for dinner service. Some containers observed to have old, faded red stickers on them. Ensure that the correct color sticker is being used for each service, per the facility's posted/written policy for TPHC.
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
K05 Hands clean, properly washed; gloves used properly
Employee observed moving a trash can (by handling the insides/outsides with their hands), then attempted to resume food preparation before being stopped. Employee observed loading soiled dishes into the large, conveyor style mechanical dishwasher in the kitchen, then proceeded to handle numerous clean dishes. Per the manager, this not the usual practice. Manager states that they have two employees designated to dishwashing; one who loads the soiled dishes, and another who handles clean dishes. Employee stated that he forgot about the requirement to not handle clean dishes after handling dirty dishes. [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] Employees properly washed hands. Affected dishes re-ran through the mechanical dishwasher.
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
Cooked, bone-in yellow chicken measured 49F while maintained a container kept tightly wrapped with plastic in the lower portion of the prep cooler at the corner of the kitchen. Per staff, it had been cooked yesterday, and maintained in the unit to cool overnight. Beef ribs measured between 94F and 96F while maintained in two large, deep containers kept tightly covered with plastic wrap on a rack in the walk-in cooler. Per the manager and the cook, items had been cooked between 3.5 and 4 hours prior, earlier this morning, and then placed into the walk-in cooler to cool down. [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 of the aforementioned were 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 (6)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Container of cooked beef observed stored outside the back door of the facility on a wooden pallet. Per staff, it had been delivered from Pho Ha Noi (San Jose) approximately 1 hour prior, and they had forgotten to take it inside. [CA] Food shall be stored inside the fully enclosed, approved facility to prevent contamination.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient of the one-door prep cooler at the cook-line measured 52F via probe. [CA] Refrigeration shall be capable of maintaining potentially hazardous foods at 41F or below.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Cleaned, wet containers observed stacked up on drying racks in a way that does not facilitate air drying. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
7+ flies observed in the kitchen area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies. Ensure back door is kept closed where possible to prevent the intrusion of flies into the kitchen.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot and cold water knobs of the handwashing sink in the dishwashing area observed to be inoperable. Faucet is unable to output hot or cold water. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
Show 1 more
The department's words
K01 Demonstration of knowledge; food safety certification
Facility could not provide a valid, 5-year food safety certificate. Per the Manager, the individual who had the food safety certificate no longer works at the facility. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
EarlierJul 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.
EarlierJul 16, 2025Routine inspection89 out of 100 (Green placard)
5 violations listed, 0 marked critical.
Not critical (5)
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
Lack of handwashing signage at the handwash sink in the restrooms. [Corrective Action] A sign or poster that notifies food employees to wash their hands shall be posted at all handwashing stations used by food employees.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Heavy dust accumulation on the exhaust vent in the women's restroom. [Corrective Action]Thoroughly clean and maintain clean.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Bowl used as scoop in the fish sauce (nuoc cham) container, bulk rice container, and the fried shallots container. [Corrective Action] Use a scoop with a handle.
The department's words
K07 Proper hot and cold holding temperatures
Multiple Potentially Hazardous Foods in the walk-in cooler were measured between 46 - 49 degrees Fahrenheit. Beef stew was brought to the facility from the SJ facility at 10:45 AM. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. Ensure walk-in cooler is properly maintain cold holding temperature of 41 degrees Fahrenheit or below. Use the remainder of the beef stew by the end of the day.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. Old food splatter observed on the wall by the food prep sink in the kitchen. [Corrective Action] Thoroughly clean and maintain clean. 2. Black/gray soot observed on the wall by the sauces in the kitchen. [Corrective Action] Thoroughly clean and maintain clean.
EarlierNov 25, 2024Routine inspection82 out of 100 (Green placard)
5 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
Kitchen employee observed putting away personal belongings (jackets, backpack, shoes) upon this Division's arrival. Employee removed first layer of gloves and began donning on another pair of gloves and then attempting to continue onto food preparation. When instructed to wash hands before donning on gloves, employee observed drying hands on their shirt and back of their pants. [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 employee to properly wash hands with hand soap, warm water, and dry with paper towels before donning on gloves.
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)
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Two or three items subjected to time as a public health control (TPHC) were not labeled with a color coded sticker. Employees all stated that the entire food service line with the exception of soups is subjected to TPHC. [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. TPHC written procedures were unavailable for review. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC). * Written procedures were provided to manager to complete. - Complete form and return to district inspector.
Garbage uncovered or not taken out
The department's words
K42 Garbage & refuse properly disposed; facilities maintained
Observed cardboard boxes and bags of garbage thrown outside on the side of the facility. [CA] Outside refuse enclosure shall be kept clean and free of debris.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Employees' personal belongings observed stored in dry storage area. [CA] Employee's personal effects (cell phone, car keys, and jackets) shall be stored in employee lockers or other designated areas for employee storage. Observed mops stored inside mop buckets, which were stored outside on the side of the facility. [CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
The department's words
K06 Adequate handwash facilities supplied, accessible
Paper towels at the dispenser next to the food preparation sink and inside the restroom were available, however, was difficult to dispense. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers that are easily accessible and readily available at all times.
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.
- Time as a control not marked or logged Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Hot food below 135°F Read the free guide
Call Pho Ha Noi
Ask for the manager. Pho Ha Noi 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.
About this record
Opens the county's own page for this place.
Most people don't know what a normal result looks like for a place that's open every day. The ranges use each place's last routine inspection in this area. No other county is mixed in.
100 means the inspector found no problems. Santa Clara County takes points off for each problem. Big ones take off more.
The county posts a green, yellow or red placard after each inspection, and gives routine inspections a score. In the county's data, a routine inspection with no violations listed scored 100, and the score drops as violations are found. The county's page does not say which scores or findings give each color: ask the department.
- Inspection type
- Follow-up inspection
- Result
- Green placard
- Source
- County of Santa Clara Department of Environmental Health
This is not an official ranking or grade. See the official source: County of Santa Clara Department of Environmental Health (opens the department's site) .
Information on this page may be out of date. Check the original source to confirm.