At a glance
CleanCleaver food safety systematic review results
What happened?
72/ 100 · 28 points taken off
10 problems found · 1 marked critical · Routine county inspection · Sep 3, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Pho Ha Noi Palo Alto 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 Palo Alto?
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
- Cooked food not cooled in time K09How 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 Palo Alto's team
Is this your place?
Welcome, Pho Ha Noi Palo Alto. We'll walk through this together, one item at a time. To log the fixes, claim Pho Ha Noi Palo Alto 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 Noi Palo AltoWe'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. Measured sliced pork at 50 F, raw flank steak at 44 F and fried tofu at 50 F within the top portion of the 3 door…”
First step: If food is out of range
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 3-302.11, Food Code 6-301.11, Food Code 6-501.112, Food Code 2-301.15.
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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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 · 2 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Every visit
LatestSep 3, 2026Routine inspection72 out of 100 (Green placard)
This one: 72 out of 100 (Green placard), inspected Sep 3, 2026.
10 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. Measured sliced pork at 50 F, raw flank steak at 44 F and fried tofu at 50 F within the top portion of the 3 door preparation refrigerator (containers were stacked above the units fill line). PIC meat items were sliced and prepped and hour prior to putting inside unit. 2. Measured PHF's within the cook line walk in refrigerator at 47 F to 54 F (see measured observations). Ambient temperature of the unit measured at 53 F. PIC stated that the unit was measured 38 F 1 hour prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHF's within the preparation refrigerator were time marked via TPHC stickers with a discard time of 2pm. Door to the walk in refrigerator kept closed. Ambient temperature of the unit remeasured at 40F to allow foods to be cooled to and held at 41 F or below.
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 Palo Alto? Fix it
Not critical (9)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Measured the ambient temperature of the cook line walk in refrigerator at 54 F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below at all times. Adjust units thermostat so that it maintains 41 f or below during high usage.
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 Palo Alto? Fix it
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Whole cooked chickens in still water in food prep sink measured at 83F. PIC said it was done cooking at 11am and placed within the preparation sink. [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] Ice added to the cooked chicken to allow for rapid cooling.
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 Palo Alto? Fix it
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
The hose bib with a hose attached below the three compartment sink lacks a vacuum breaker to prevent back flow. [CA] The potable water supply shall be protected with a backflow or back siphonage protection device. The water discharge pipe from the of the double oven is leaking onto the floor at the cook line. [CA] Repair plumbing fixture and maintain in clean and 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 Palo Alto? Fix it
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
The hand wash sink near dish washing room measured at 115F, no mixing valve present in this unit. The water temperature measured at 128 F though an automatic mixing valve from the hand wash sink at the secondary cook line. [CA] Hand washing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F. Other hand wash sinks available in kitchen
Food Code 5-103.11
How can a restaurant or home fix this?
In CleanCleaver: Log hand sink and dish water temperatures
Hot and cold water at every sink
In CleanCleaver: Log hand sink and dish water temperatures
Are you Pho Ha Noi Palo Alto? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
The preparation of waffles on the customer bar top within the dining area. [CA] Food preparation shall only occur in approved areas. Relocate waffle preparation behind the behind the bar or within the kitchen.
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 Palo Alto? Fix it
Show 4 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
Observed a gap of larger than 1/4 inch below and between the rear double doors leading into the facility. [CA] Eliminate gap greater than 1/4" to prevent the entrance 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 Palo Alto? Fix it
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
Toilet paper stored on the toilet back within the employee restroom. [CA] Toilet tissue shall be provided in a permanently installed dispenser at each toilet.
Food Code 6-302.11
How can a restaurant or home fix this?
Check the restroom
- Soap, paper towels or a dryer, toilet paper and warm water at every restroom sink.
- The door closes by itself.
- After the toilet: wash in the restroom, then wash again at the kitchen sink.
From Food Code 6-301.11
Clean it on a schedule
5 more steps in the full guide Read the free guide
Restrooms, mops and rags
The full guide has 5 more parts. Sign up to open the full guide in the app.
Are you Pho Ha Noi Palo Alto? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Cooked rice at the cook line and raw veggies in the walk in refrigerator were stored in non-food grade bag(stored in plastic grocery bags) . [CA] Instructed PIC to transfer food in container or bag that was food-grade approved.
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 Palo Alto? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed the wall FRP to be in disrepair at the hallway leading to the downstairs storage area. Observed broken FRP corners at the hallway adjacent to the walk in refrigerator. [CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface. Holes in the wall of the downstairs storage room. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
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 Palo Alto? Fix it
EarlierJun 9, 2025Routine inspection78 out of 100 (Green placard)
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
Measured cooked egg rolls at 49 F and cooked beef at 48 F on plates stored within the top portion of the preparation refrigerator. PIC stated that the items were cooked the night before. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Discontinue the practice of placing food above the refrigerators fill line. [COS] Egg rolls and beef voluntarily discarded. Measured pate at 65 F, cooked tofu at 67 F and sliced beef at 54 F within a turned of under grill refrigerator. PIC stated that the pate and tofu were placed within the unit the night before. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Pate and tofu were voluntarily discarded. Sliced beef relocated to the walk in to be cooled to and held at 41 F or below. PHF's within the walk in refrigerator measured at 47 F to 52 F. Observed walk in door left open during preparation. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Keep door closed as much as possible to maintain foods at 41 F or below. [COS] Walk in fridge door kept closed for 10 minutes. Ambient temperature of the unit remeasured at 39 F.
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)
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
The drain pipe for the secondary cook line hand wash sink was misaligned, causing water to flow onto the floor. [CA] Repair plumbing fixture and maintain in clean and good repair. [COS] Drain pipe adjusted to flow into the floor sink.
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Observed drain fly activity within the bar area and front serving area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies. Observed dead oriental cockroaches on the floor of the downstairs miscellaneous storage area. [CA] Clean and sanitize area of dead cockroaches.
The department's words
K06 Adequate handwash facilities supplied, accessible
The front area and rear cook line hand wash sinks lacked paper towels. [CA] Single-use sanitary towels shall be provided in dispensers at all times. [COS] Paper towel dispensers refilled.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Measured the ambient temperature of the under grill refrigerator at 65 F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. [COS] Unit turned on and thermostat decreased. Ambient temperature remeasured at 38 F. Measured the ambient air temperature of the walk in refrigerator at 52 F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. [COS] Door kept closed. Ambient temperature remeasured at less than 41 F.
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 clutter and unused equipment stored in the basement of the facility. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.
Show 1 more
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Cook lacked a metal probe thermometer to measured food temperatures. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
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 Palo Alto, 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
- Cooked food not cooled in time Read the free guide
- No backflow test on file In CleanCleaver: Backflow device test
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Raw food not kept apart from ready-to-eat food Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Restroom not stocked or needs cleaning Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
Call Pho Ha Noi Palo Alto
Ask for the manager. Pho Ha Noi Palo Alto 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 Ha Noi Palo Alto?
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
- Routine inspection
- Result
- 72 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.