At a glance
CleanCleaver food safety systematic review results
What happened?
3problems found
3 problems found · 1 marked critical · County inspection, Follow-up inspection · Apr 15, 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 Huong got more than most. That's from the last routine visit, on Apr 10, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Pho Huong?
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
- Dish sink or dish machine not set up right K34How to fixFix it
- Food-contact surfaces not cleaned or sanitized right K14How 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 Huong's team
Is this your place?
Welcome, Pho Huong. We'll walk through this together, one item at a time. To log the fixes, claim Pho Huong 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 HuongWe'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: “Bean sprouts observed maintained in a colander with ice on the bottom of a separate container. Bean sprouts were…”
First step: If food is out of range
Then the next one: Dish sink or dish machine not set up right
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 4-301.12, Food Code 4-603.16, Food Code 2-301.15, 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
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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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 visited 2 times in the last 12 months (1 routine, 1 follow-up).
Every visit
LatestApr 15, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Apr 15, 2026.
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
Bean sprouts observed maintained in a colander with ice on the bottom of a separate container. Bean sprouts were measured at 63F. Rice maintained inside both rice cookers measured between 120F and 122F. Owner stated that rice was cooked in the morning at approximately 10:30 to 11:00 AM. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Ice was added directly on top of the bean sprouts to immediately cool. Rice was reheated in the microwave to above 165F before being returned into the rice cooker to hot hold at 135F and above.
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 Huong? Fix it
Not critical (2)
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility utilizes chlorine beach as sanitizer but have pH test strips. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing. Obtain chlorine test strips.
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.
Are you Pho Huong? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Chlorine sanitizer at the three-compartment sink measured at 25 PPM. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Chlorine bleach was added to sanitizing bringing the concentration to 100 PPM.
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 Huong? Fix it
EarlierApr 10, 2026Routine inspection67 out of 100 (Yellow placard)
9 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
Bean sprouts maintained in ambient temperature measuring at 63F. Employee stated that bean sprouts were taken out 15 minutes prior from the refrigerator. Two colanders of cooked vermicelli maintained out in ambient temperature measuring between 70F to 94F. Manager stated that noodles were prepared about an hour prior and is maintained out until orders. Plate of sliced tomatoes maintained above the top inserts of the food preparation refrigerator measuring at 56F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Discontinue storing food items on top of the inserts. Place food directly into the containers intended to be used for the preparation refrigerator. [COS] Ice was added to bean sprouts to immediately cool. Colanders of vermicelli were relocated into the walk-in refrigerator to immediately cool. ** 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
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Plastic container of cooked red rice maintained inside the walk-in refrigerator measured at 47F. Employee stated that rice was from the night before and has not been taken out of the refrigerator since. Four bowls portioned bowls of red rice maintained inside the food preparation refrigerator measured between 45F to 48F. Manager stated that rice was also prepared from the night before and has been kept inside the refrigerator since. Plate of cooked white rice maintained inside the preparation refrigerator measured at 52F. Manager stated that the white rice was also from the night before. Two plastic containers of pho broth maintained inside the walk-in refrigerator measured at 56F. Manager stated that the broth was prepared the previous day. [CA] Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F or below within 2 hours and from 70°F to 41°F or below within and additional 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 PHF items were VC&D due to improper cooling.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Accumulation of grime observed on handles of the food preparation refrigerators. Accumulation of grime and food residues observed on and around the food preparation table close to the rear door of the facility. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
The department's words
K06 Adequate handwash facilities supplied, accessible
Observed employee removing utensils from the only hand wash station in the kitchen upon this Division's entry into the kitchen. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. A handwashing facility shall not be used for purposes other than handwashing.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Green cutting board at the cook line observed heavily scored and stained. [CA] Surfaces of equipment such as cutting blocks and boards that are scratched and scored so that they can no longer be effectively be cleaned and sanitized shall be resurfaced or replaced. Observed cardboard and newspaper lining floors throughout the kitchen. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Walk-in refrigerator lacks thermometer. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Observed employees actively eating and employees half eaten food stored in areas of open food and/or food preparation areas. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area. Provide designated location for employees to store personal food and beverages that is separated and protected from facility food, food contact surfaces, and food storage areas. ** Repeat violation
Show 2 more
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water at the three-compartment sink measured between 117F and 118F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed 5+ plastic bags of cooked beef bones cooling on top of flatten cardboard boxes on the floor. Observed bulk ingredient bags and bag of rice maintained directly on the floor. Cases and bags of food maintained directly on the floor inside the walk-in freezer. Container of spices maintained directly on the floor underneath the food preparation table. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Box of shallots maintained inside the void on the backside of the food preparation refrigerator. [CA] All food shall be separated and protected from possible contamination.
EarlierJun 11, 2025Routine inspection77 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
Cooked rice inside both rice cookers measured between 120F to 125F. Employee stated that the rice was prepared today at approximately 12:00 PM at which the rice was hot. Bean sprouts maintained out in ambient temperature in an inadequate ice bath with ice only touching the bottom of the strainer. Bean sprouts measured at 60F via IR. Employee stated that a new bag of bean sprouts was just brought out. Numerous PHF items stored above the top inserts of both preparation refrigerators measured as follows: - Sliced tomatoes - 52F - employee stated that the tomatoes was sliced less than one hour prior. - Plates of cooked beef - 46F to 51F - employee stated that beef was just used for orders less than one hour prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Cooked rice was immediately removed from the rice cooker to cool. Bags of ice was placed directly on top of bean sprouts to immediately cool. * Discontinue storing food items above the refrigerated top inserts. Place food inside containers. Place containers directly into the designated areas of the preparation refrigerator.
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)
The department's words
K01 Demonstration of knowledge; food safety certification
Employees' three-year food handler cards are all 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.
The department's words
K23 No rodents, insects, birds, or animals
Observed one live fly inside the kitchen. [CA] Use any and all approved methods to abate live flies.
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Observed employees eating inside the kitchen in areas of food preparation; half eaten tangerine placed on food contact surface. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area. Provide designated location for employees to store personal food and beverages, separated and protected from restaurant food.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed tongs used to handle raw marinated cornish hen stored inside the container with the handle in direct contact with food item. [CA] Store utensil handle in such a way that the handle does not come in direct contact with food to prevent contamination.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Containers of food maintained directly on the floor: - Barrel of raw beef during active preparation. - Pots of soup inside the walk-in refrigerator. - Numerous containers of food inside the walk-in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Show 1 more
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Accumulation of grime observed on door handles of preparation refrigerators in the kitchen. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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 Huong, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Dish sink or dish machine not set up right Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
Call Pho Huong
Ask for the manager. Pho Huong 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.