At a glance
CleanCleaver food safety systematic review results
What happened?
87/ 100 · 13 points taken off
5 problems found · Routine county inspection · Jun 9, 2025
Is that a lot?
Most food places here got 2 to 15 points taken off. Pho Ha Noi San Jose got about the same as 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 San Jose?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- No plan for a special process K18How to fixFix it
- Equipment in poor repair K35How to fixFix it
- No hot or cold water at a sink K21How 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 San Jose's team
Is this your place?
Welcome, Pho Ha Noi San Jose. We'll walk through this together, one item at a time. To log the fixes, claim Pho Ha Noi San Jose 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 San JoseWe'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: No plan for a special processThe county found: “Facility is currently reduced-oxygen packaging PHF items without a HACCP plan. [CA] The food facility shall obtain a…”
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 6-501.112, Food Code 2-301.15, Food Code 2-301.14, Food Code 2-304.11.
Try it yourself
Fix and log it: Pests seen inside: droppings
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
What to do
From Food Code 6-501.112
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?
Claim Pho Ha Noi San JoseWe'll set it up with you. 25 days free.
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 lists no visits in the last 12 months.
Fewer points taken off than last time (37 → 13). That takes a team.
Every visit
LatestJun 9, 2025Routine inspection87 out of 100 (Green placard)
This one: 87 out of 100 (Green placard), inspected Jun 9, 2025.
5 violations listed, 0 marked critical.
Not critical (5)
No plan for a special process
The department's words
K18 Compliance with variance/ROP/HACCP Plan
Facility is currently reduced-oxygen packaging PHF items without a HACCP plan. [CA] The food facility shall obtain a HACCP plan approval prior to packaging PHFs using a reduced-oxygen packaging (ROP) method and/or provide written standard operating procedures (SOPs) for ROP without HACCP approval. Note: - ROP activities at food facility do not require a HACCP plan if ALL the conditions below are satisfied: 1) Food is labeled with produce date AND time. 2) Food is held at 41F or below during refrigeration storage. 3) Food is removed from its package in the food facility within 48 hours after packaging.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed numerous non-certified equipment in use or stored in the facility: - Viet Dong vegetable slicer. - No-name brand vegetable slicer with conveyor belt. - No-name brand large vegetable recirculating washer. - No-name brand bag sealer. - 3x - no-name brand stainless steel induction stock pot stove with water faucet. [CA] New and/or replacement food 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). Ambient temperature of the two-door upright refrigerator used to store creams and milk measured at 45F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
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 San Jose? Fix it
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Warm water at the hand was sink in the kitchen measured at 73F. [CA] Handwashing 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.
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 San Jose? Fix it
The department's words
K23 No rodents, insects, birds, or animals
Old rodent dropping observed in the following areas: - On floor next to the two-door upright refrigerator storing milk and various types of creams directly outside of the kitchen. - On floor along the wall directly left once entering into the facility from the main entrance. No contamination of food or food contact surfaces observed. [CA] Clean and sanitize area of old droppings.
Food Code 6-501.111
How can a restaurant or home fix this?
What to do
- Any sign of mice, rats or roaches: act now. Protect or throw out affected food, clean the area, and call the pest control operator the same day.
- Flies or ants in food areas: act within 24 hours.
- Insects in food: throw that food out and check the stock around it.
From Food Code 6-501.112
What NOT to do
3 more steps in the full guide Read the free guide
Signs of pests and what to do
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Pho Ha Noi San Jose? 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 heavy clutter of unused equipment stored inside 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.
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 San Jose? Fix it
EarlierJun 9, 2025Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Warm water at the hand was sink in the kitchen measured at 73F. [CA] Handwashing 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.
EarlierJun 4, 2025Routine inspection63 out of 100 (Yellow placard)
8 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
No plan for a special process
The department's words
K18 Compliance with variance/ROP/HACCP Plan
Observed 7+ bags of raw marinated pork inside the walk-in freezer that was vacuum packaged. Item was not labeled with date and time at which item was packaged. Facility does not have an approved Hazard Analysis Critical Control Point Plan (HACCP Plan) for conduct reduced-oxygen packaging. Manager stated that items were special ordered from a customer. [CA] The food facility shall obtain a HACCP plan approval prior to packaging PHFs using a reduced-oxygen packaging method. [COS] Items were relocated to food preparation facility, FA0281433 - Pho Ha Noi, to be cut opened.
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
K06 Adequate handwash facilities supplied, accessible
Water at the hand wash sink in the kitchen measured at 117F and is not readily adjustable. Water observed too hot to conduct hand washing without scalding hands. [CA] Handwashing 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. [SA] Temporarily utilize the three-compartment sink to conduct hand washing until temperature is adjusted. Hand soap is not provided at the hand wash stations inside the men and women's restroom. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [COS] Hand soap was provided at hand wash stations. ** Repeat violation
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
Kitchen employee observed drinking from water bottle at the cook line, cough onto hands, and then attempted to continue onto peeling shallots. [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 wash hands.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Observed employee eating on top of cooking equipment at the cook line. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water at the hand wash station inside the kitchen measured at 117F. [CA] Handwashing 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.
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 into the kitchen maintained opened during inspection. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin. Employee's purse observed stored on top of food equipment. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
Permits available
The department's words
K49 Permits available
--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $ 2,153.75. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. A facility that submits payment of the outstanding balance within 48 hours (2 business days) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees. A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit. *** PIC stated that La Barrique Corporation was officially closed 5/22/2025. New owners are to submit Facility Evaluation Request and Permit application before comply-by date. Failure to submit within time will result in permit suspension, facility closure, and penalties applied.
The department's words
K23 No rodents, insects, birds, or animals
Old rodent droppings observed on the floor next to the two-door upright refrigerator storing various types of creams and milk outside of the kitchen. No other signs of rodent activity was observed. [CA] Clean and sanitize area of old droppings.
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 San Jose, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Pests seen inside: droppings Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
Call Pho Ha Noi San Jose
Ask for the manager. Pho Ha Noi San Jose can only fix what it knows about.
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Families clean together. Chores and food dates for everyone at home.
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 San Jose?
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
- 87 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.