At a glance
CleanCleaver food safety systematic review results
What happened?
69/ 100 · 31 points taken off
8 problems found · 2 marked critical · Routine county inspection · Sep 25, 2026
At the routine inspection on Sep 25, 2026. The latest visit, on Sep 28, 2026, was a follow-up inspection. No notes were taken at it.
Is that a lot?
Most food places here got 2 to 15 points taken off. Pho Hoa Restaurant @ 1834 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 Restaurant @ 1834?
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
- Marked critical: Time as a control not marked or logged K08How 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 Hoa Restaurant @ 1834's team
Is this your place?
Welcome, Pho Hoa Restaurant @ 1834. We'll walk through this together, one item at a time. To log the fixes, claim Pho Hoa Restaurant @ 1834 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 Restaurant @ 1834We'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. Tray of eggs were held at room temperature on the shelf under the work table at the cook line. Per operator, eggs…”
First step: If food is out of range
Then the next one: Time as a control not marked or logged
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 4-603.16, Food Code 2-301.14, Food Code 2-304.11.
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
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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 · 3 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
Nice work, Pho Hoa Restaurant @ 1834. At the follow-up three days later, the county listed no items still open.
You cleared the re-check in three days. We're proud of you.
Every visit
LatestSep 28, 2026Follow-up inspection
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.
This one: a follow-up inspection on Sep 28, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Sep 25, 2026: 69 out of 100 (Yellow placard).
EarlierSep 25, 2026Routine inspection69 out of 100 (Yellow placard)
8 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
1. Tray of eggs were held at room temperature on the shelf under the work table at the cook line. Per operator, eggs were brought out this morning. [corrective action] Eggs shall be kept cold at 41F or below. [correction] Eggs were moved to a refrigerator. 2. Observed bean sprouts stored in a container of water at room temperature. [corrective action] Bean sprouts shall be kept at 41F or below. [correction] Operator added ice to the bean sprouts.
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 Hoa Restaurant @ 1834? 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
Boba at the Jazen Tea counter were held at room temperature with no time marking. [corrective action] Boba may be held at room temperature for a maximum of 4 hours. Any leftovers after 4 hours must be discarded. Boba must be marked with time it was done cooking or time to be discarded. [correction] Per operator, boba was done cooking at 9:45 AM this morning. A label with discard time was placed on the container of boba. Boba takes 45 minutes to cook. The next batch will begin cooking at 1 PM and be ready for service by 1:45 PM.
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 Hoa Restaurant @ 1834? Fix it
Not critical (6)
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
1. Observed one large pot of beef pho broth and one large pot of chicken pho broth cooling in the kitchen. Each pot appeared to be over 5 gallons in volume. [corrective action] Broth must be rapidly cooled from 135F to 70F within 2 hours and from 70F to 41F within the next 4 hours. Broth must be split into smaller portions to facilitate more rapid cooling. [correction] Operator opted to place the pots back onto the stock pot burners to reheat and hot hold. 2. Observed cooked shrimp cooling in a container covered with plastic wrap in the 3-door reach-in cooler. [corrective action] Keep food uncovered when it is still cooling to facilitate more rapid cooling. [correction] Container was uncovered.
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 Restaurant @ 1834? Fix it
Plan review
The department's words
K48 Plan review
Observed a ventless "Auto Fry" fryer installed in the kitchen without prior approval from this department. Operator was previously directed by this department to submit plans to the Plan Check Unit for plan review but has not done so. [corrective action] Remove the fryer by 09/27/2026. Note: Fryer is available at the cook line under exhaust hood.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Observed both ice machines to have hard water and brown residue building up on interior panels. [corrective action] Remove the ice and thoroughly clean and sanitize the interior of the ice bin.
Food Code 4-602.11
How can a restaurant or home fix this?
Clean first, then sanitize
- 1. Scrape off food.
- 2. Wash with detergent and warm water.
- 3. Rinse off the soap (soap weakens sanitizer).
From Food Code 4-603.16
When to clean food-contact surfaces
4 more steps in the full guide Read the free guide
Cleaning vs sanitizing, and sanitizer strengths
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Pho Hoa Restaurant @ 1834? Fix it
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
1. Observed heavy grease building up on the table for the mixer at the back of the kitchen. [corrective action] Clean the table to remove excessive grease. 2. Observed mold and food debris building up on the racks inside the walk-in cooler. [corrective action] Thoroughly clean the racks. 3. Observed heavy grease build up on the under shelf of the work table at the cook line. [corrective action] Clean the shelf to remove excessive grease. 4. Observed debris and plastic peeling off the walk mounted shelf above the food preparation sink. [corrective action] Clean the wall mounted shelf.
Food Code 4-602.13
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Shelves, handles and outsides of equipment clean
In CleanCleaver: Check a room top to bottom
Are you Pho Hoa Restaurant @ 1834? Fix it
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed kitchen employee handle raw beef with gloved hands. Employee continued to handle utensils to cook the beef and obtained to go containers without changing gloves. [corrective action] When gloves are contaminated, ensure to change gloves prior to handling clean equipment or other food items to prevent cross contamination. [correction] Operator was informed of proper glove usage and informed employee during time of this inspection.
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 Hoa Restaurant @ 1834? Fix it
Show 1 more
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed heavy syrup residue and debris on the floor under the soda machine. [corrective action] Remove the equipment and thoroughly clean the floor in this area.
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 Restaurant @ 1834? Fix it
EarlierJul 16, 2025Routine inspection77 out of 100 (Green placard)
9 violations listed, 0 marked critical.
Not critical (9)
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Open employee drink with straw observed in Jazen Tea area. [CA] Employees drinks shall have tight fitting lids to preclude possible contamination of adjacent food/food prep areas.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Brown/yellowish buildup observed on interior panels of both ice machines (in drink bar area, and in Jazen Tea area). Panels were not in contact with ice. [CA] Clean and sanitize. Food contact surfaces shall be kept clean.
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Fried eggrolls measured 102F in a fryer basket above fryer at the cook-line. Per the PIC, eggrolls are fried once, left in the basket, and then fried a second time (double-fried) in response to customer orders. PIC stated that fried eggrolls are maintained on TPHC and referenced nearby timer, but they are not listed on TPHC form. [CA] All food items utilizing TPHC shall be listed on TPHC form. [COS] PIC added "fried eggrolls" to TPHC form.
Plan review
The department's words
K48 Plan review
Facility has recently installed a new autofryer and it is currently in use. [CA] A person proposing to build or remodel a food facility or add new equipment shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at [phone] or at www.ehinfo.org to obtain plan check requirements. Cease and desist all operations of new equipment, until final plan check approval has been received from this department.
The department's words
K26 Approved thawing methods used; frozen food
Partially frozen beef tripe observed to be thawing in a plastic container in the back of the kitchen area. Beef tripe measured 32F. [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.
Show 4 more
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Beef measured 60F in a greater than 3 inch layer in bowl covered in plastic wrap in the walk-in. Per the PIC, it had been cooked 2 hours ago. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Numerous food items stored on the floor in walk-in refrigerator and walk-in freezer. [CA] Food shall be stored a minimum of 6 inches off the floor.
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
Prep sink in the Jazen Tea area observed to be slow draining. [CA] Wastewater shall be disposed of via properly draining sinks.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Handles of scoops for both ice machines (ice machine at drink bar area, and ice machine at Jazen tea area) observed to be in contact with the ice. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
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 Restaurant @ 1834, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F 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
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Hands not washed when needed Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
Let Pho Hoa Restaurant @ 1834 know
Ask for the manager. Pho Hoa Restaurant @ 1834 can only fix what it knows about.
The department lists no phone for this place.
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Complain directly to the health department
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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 Restaurant @ 1834?
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
- 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.