At a glance
CleanCleaver food safety systematic review results
What happened?
75/ 100 · 25 points taken off
8 problems found · 1 marked critical · Routine county inspection · Sep 14, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Pho Hoa & Jazen Tea 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 Hoa & Jazen Tea?
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: Cooked food not cooled in time K09How to fixFix it
- Pests seen inside: fruit flies K23How to fixFix it
- Floors, walls or ceilings need cleaning or repair K45How 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 Hoa & Jazen Tea's team
Is this your place?
Welcome, Pho Hoa & Jazen Tea. We'll walk through this together, one item at a time. To log the fixes, claim Pho Hoa & Jazen Tea 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 Hoa & Jazen TeaWe'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: Cooked food not cooled in timeThe county found: “1) Fried chicken on cooling rack measured to be 90F. Per employee chicken was fried around 10:00AM about 4 hours…”
First step: If you miss a stage
Then the next one: Pests seen inside: fruit flies
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 4-301.12, Food Code 3-302.11, Food Code 2-301.15.
Try it yourself
Fix and log it: Cooked food not cooled in time
A practice run. Nothing is saved. Tap each step when it's done.
0 of 2 done
If you miss a stage
Logged
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What people see now
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What people see after you fix and log it
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What people see next
Under each item here, people see what you fixed, in your words.
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Inspections
From County of Santa Clara Department of Environmental Health · 6 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (2 routine, 1 follow-up).
Every visit
LatestSep 14, 2026Routine inspection75 out of 100 (Green placard)
This one: 75 out of 100 (Green placard), inspected Sep 14, 2026.
8 violations listed, 1 marked critical.
Critical (1)
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
1) Fried chicken on cooling rack measured to be 90F. Per employee chicken was fried around 10:00AM about 4 hours prior. Fried chicken observed to be in deep baskets. [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. Recommend: Using sheet pans and spreading out fried chicken into thin layers to quickly cool down chicken. [COS] Chicken was VC&D.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.14
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 Hoa & Jazen Tea? Fix it
Not critical (7)
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Flies observed in back prep area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
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 Hoa & Jazen Tea? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1) Walls by door frames observed to have finish peeling. [CA] Repair wall finishes. 2) Back door observed to be kept open when not in use. [CA] Keep back door close to prevent vermin entry.
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 Hoa & Jazen Tea? Fix it
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
3-comp dish sink observed to used to be thawing containers of soup base. [CA] Use 2-compartment prep sink for thawing foods. Keep 3-comp sink exclusively for dishwashing to prevent cross contamination.
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.
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Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1) Soup cookline prep cooler observed to have one door held down with tape [CA] Repair the door. 2) Sprinkler arm in ventilation hood observed to be held with string. [CA] Repair sprinkler arm.
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 Hoa & Jazen Tea? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Containers of dry bulk seasonings in dry storage room observed to be kept without lids.[CA] Keep dry bulk seasonings covered with tight fitting lids when not in use to prevent cross contamination.
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 Hoa & Jazen Tea? Fix it
Show 2 more
The department's words
K06 Adequate handwash facilities supplied, accessible
1) Handwash sink in drinks area observed to be blocked by ice bucket. Handwash sink by prep sink observed to have equipment inside [CA] Keep handwash sink clear and easily accessible. [COS] Handwash sink was clear. 2) Handwash sink in drinks area observed to be missing splash guard. [CA] Install 6 inch splash guard to prevent cross contamination of clean equipment and food stored near handwash sink.
Food Code 5-205.11
How can a restaurant or home fix this?
Hand sinks are for hands only
- Wash only at a handwashing sink.
- Never wash hands in the dish sink, a food prep sink, a mop sink, or a drink cooler.
- Never dump drinks, rinse utensils or fill pitchers at the hand sink.
From Food Code 2-301.15
Soap and hand sanitizer
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.
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The department's words
K07 Proper hot and cold holding temperatures
1) Prep cooler by cookline insert measured to have: -Tripe -44F -Raw Sliced beef -46F -Cooked sliced beef -48F -Tofu -49F -Tendon - 49F Reach in portion of cooler measured to have PHFs at 41F or under (see measured observations). Per operator cooler has had minor issues due to current heat wave and is being monitored . Insert observed to have some meats in ice bath with ice just at the bottom. 2) Milk in drink area in two ice bath measured to be -Milk at 46F -Milk at 48F Per operator milk was about for about 1.5 hours. Ice bath observed to only have ice covering the bottom inch of milk containers. [CA] Ensure PHFs are maintained at 41F and below for cold holding. Ice baths shall have ice AND water that reaches partially up sides of PHF container. [COS] Per employee beef was just restocked at the end of lunch. Tofu and tendon were there mid lunch. Tofu and Tendon were VC&D. New PHFs were placed out and ice bath was prepared with ice water to effectively hold temperature. Milk was returned to reach in coolers.
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 Hoa & Jazen Tea? Fix it
EarlierMar 31, 2026Follow-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.
EarlierMar 24, 2026Routine inspection80 out of 100 (Green placard)
6 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
MAJOR: 1) Sandwich prep cooler at side of cookline observed to have PHFs stored above the fill line. PHFs measured to be: -Bean sprouts at 50F -Cubed tofu at 54F -Cut tomatoes at 53F [CA] Keep PHFs at 41F and below for cold holding. Keep PHFs below fill line of prep cooler insert portion. 2) Pho cookline prep cooler inserts measured to be: -Chicken at 51F -Fried tofu at 67F (per employee tofu was made about 2 hours prior) Other PHFs in cold holding insert on the left side measured to be below 41F. Only PHFs on right side measured to be out of temperature. [CA] Keep PHFs at 41F and below for cold holding. 3) Boba measured to be 68F. No label observed. [CA] Keep PHFs at 41F and below for cold holding. MINOR: 4) Eggs and bean sprouts observed to be on shelf by walk in cooler. Per employee, PHFs were just delivered in the last 20 minutes. No employee observed to be working on moving PHFs into walk in cooler. Bean sprouts measured to be 47F and eggs measured to be 46F. [CA]PHF recieved may be received at =45°F if cooled to =41°F within 4 hours. Move PHFs into coolers to immediately to cool foods. [COS] 1)Excess PHFs from sandwich prep cooler were moved into cooler reach in. Whole avocados and were removed from prep cooler insert and replaced with PHFs. 2)PHFs in pho cookline cold holding had ice added to them. 3)Boba will be kept on TPHC(time as public health control). Train in employees at boba bar with TPHC SOPs. TPHC allows PHFs to be stored out of temperature control for immediate service use for up to 4 hours and must be discarded if not consumed. PHFs under TPHC will have time tracked. Boba had time label retroactively added for 10:20-14:20
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)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Cooked shrimp in sealed plastic bag observed to be stored inside same container as raw salmon in prep cooler. [CA] Store ready to eat foods and produce above and separated from raw meat to prevent cross contamination. [COS] Bag was cleaned and removed from raw salmon container
The department's words
K06 Adequate handwash facilities supplied, accessible
Paper towels at handwash sink by entry way to kitchen by rice cookers observed to be missing paper towels. [CA] Handwash sinks shall be fully stocked at all times. [COS] Operator restocked handwash sink with paper towels.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Walk in freezer observed to have ice around seal and gasket of door [CA] Maintain freezer door in good repair.
The department's words
K01 Demonstration of knowledge; food safety certification
2 food handler card observed to be expired. [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.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Wall finish observed to be bubbling and gapping at corner behind cooklikne. [CA] Repair wall finish and maintain in good repair.
EarlierSep 22, 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.
EarlierSep 18, 2025Routine inspection87 out of 100 (Green placard)
3 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
MAJOR: 1) Prep cooler across from cookline measured to have: -Sliced chicken at 51F -Sliced cooked brisket at 51F -Tendon at 55F -Rice noodles at 50F -Sliced chicken (inside reach in portion) at 49F -Fried tofu at 50F -Ambient temperature at 49F -Cooked duct at 53F. -Cooked shrimp at 63F (per employee shrimp was cooked within the last hour) Per employee prep cooler is kept empty over night and was stocked from walk in cooler prior to opening within the last 30-40 minutes. 2) Bean sprouts measured to have been 56F. Bean sprouts in ice bath with not enough ice. 3) Side cookline prep cooler inserts measured to have: -Cut tofu at 50F -Cut tomatoes at 52F (per employee tomatoes were cut within the last 15 minutes) -Bean sprouts at 53F -Sliced cooked chicken at 53F PHFs in cookline prep cooler inserts observed to be stocked on top of cold holding inserts. Inserts observed to be full of ice and all PHFs observed to be stocked on top of ice above the fill line. PHFs inside cooler reach in portion measured to be 39F and below. MINOR: 4) Milks in ice bath measured to be: -Coconut milk at 43F -Milk at 42F -Condensed milk at 48F Ice bath observed to not have water. and all PHFs were sitting ontop of ice. [CA] Keep PHFs at 41F and below for cold holding. Keep PHFs inside prep cooler fill line to keep PHFs cold. Ensure ice baths have enough ice and water to submerge sides of containers of PHFs. [COS] 1)All PHFs were returned to walk in cooler and PHFs left in prep unit cold inserts were labeled with time to be discarded within 4 hours. Facility has preexisting TPHC procedures and shall temporary add these PHFs to TPHC procedures until cooler is repaired. After about 1.5 hours cooler measured to be 45F. 2)Per employee bean sprouts were just stocked from walk in cooler in the last 30 minutes. More ice was added to bean sprouts containers and water measured to be 32F. 3)Per employee cooler was stocked about 1 hour prior. All ice was empty from the containers in cold holding insert and PHFs were placed directly into inserts. Any extra PHFs over the fill line was placed in reach in drawer portion of cooler. 4)Ice was added to ice bath at boba bar to keep ice water level to submerge sides of containers.
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)
The department's words
K26 Approved thawing methods used; frozen food
Thawing shrimp observed on bottom of cart. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
The department's words
K06 Adequate handwash facilities supplied, accessible
Handwash sink in back kitchen by ice machine observed to be missing soap. Other fully stocked and functional handwash sink available in back kitchen area. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [COS] Employee refilled soap.
EarlierMay 14, 2025Routine 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
K07 Proper hot and cold holding temperatures
1) Collagen stock measured to be 54F and 56F. Per chef, stock is being used throughout day for making stock and has been out for 2 hours. Tofu being actively measured to be 56F. Per employee she was prepping tofu between cooking. [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 (2 hours). [COS] Employee placed broth and tofu into reach in cooler. MINOR: Beans sprouts out for use measured to be 48F. [CA] Maintain PHFs at 41F and below for cold holding. [COS] Employee added more ice to ice bath.
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)
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Meat bones measured to be 68F in walk in cooler. Per employee meat bones cooked 3-4 hours prior. [CA] Keep PHFs in small containers to cool PHFs faster.
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 door observed to be kept open at time of inspection [CA] Keep front and back door closed when not in use to prevent entry of vermin.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wet wiping cloths observed to be on food prep surfaces. [CA] Wiping clothes shall be stored in sanitizer solution between uses.
The department's words
K06 Adequate handwash facilities supplied, accessible
Handwash sink by exit door observed to be missing paper towels. Other handwash stations are fully stocked in kitchen area. [CA] Single-use sanitary towels shall be provided in dispensers.
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 Hoa & Jazen Tea, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Cooked food not cooled in time Read the free guide
- Pests seen inside: fruit flies Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Dish sink or dish machine not set up right Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Raw food not kept apart from ready-to-eat food Read the free guide
- Hand sink not ready to use Read the free guide
- Hot food below 135°F Read the free guide
Let Pho Hoa & Jazen Tea know
Ask for the manager. Pho Hoa & Jazen Tea can only fix what it knows about.
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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 Hoa & Jazen Tea?
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
- 75 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.