At a glance
CleanCleaver food safety systematic review results
What happened?
61/ 100 · 39 points taken off
12 problems found · 2 marked critical · Routine county inspection · Feb 24, 2026
At the routine inspection on Feb 24, 2026. The latest visit, on Feb 25, 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 Khang 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 Khang?
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: Pests seen inside: roaches K23How to fixFix it
- Marked critical: Hot food below 135°F K07How to fixFix it
- Thermometer missing or reading wrong K39How 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 Khang's team
Is this your place?
Welcome, Pho Khang. We'll walk through this together, one item at a time. To log the fixes, claim Pho Khang 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 KhangWe'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: Pests seen inside: roachesThe county found: “1. Observed Vermin activity at the following locations: - One live adult cockroach in the electrical outlet behind…”
First step: What to do
Then the next one: Hot food below 135°F
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 2-301.15, Food Code Part 5-5.
Try it yourself
Fix and log it: Pests seen inside: roaches
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?
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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).
Nice work, Pho Khang. At the follow-up one day later, the county listed no items still open.
You cleared the re-check in one day. We're proud of you.
Every visit
LatestFeb 25, 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 Feb 25, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Feb 24, 2026: 61 out of 100 (Red placard).
EarlierFeb 24, 2026Routine inspection61 out of 100 (Red placard)
12 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
1. Observed Vermin activity at the following locations: - One live adult cockroach in the electrical outlet behind the small preparation cooler near the kitchen entrance - One live adult cockroach on the preparation table between the small preparation cooler and preparation sink - One dead adult cockroach on the preparation table between the small preparation cooler and preparation sink - One dead adult cockroach on the upper shelf of the small preparation cooler - One live adult cockroach on the floor below the small preparation cooler near the kitchen entrance - One live adult cockroach in the electrical outlet at the back storage area 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: [name] 4. Notification: The person in charge during inspection and owner [name], have been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Khang? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
1. Measured multiple foods in the walk in cooler out of compliance at their respective temperatures: - Peanut sauce at 45F - Noodles at 53F - Sprouts at 53F - Pho at 51F - Tofu at 44F The person in charge stated that the cooler would lower its temperature after about 30 minutes of measurement. At the time of measurement, the ambient temperature of the unit was 61F (thermapen).After approximately 1 hour, the ambient temperature of this unit via thermapen measured at 39F. [CA] Re-evaluate the unit so that the defrost cycle does not impeded on regular operations and that all potentially hazardous foods are maintained at 41F or below. 2. Measured the following foods at their respective temperatures in the small preparation cooler at the main preparation area: - Mayonnaise at 50F placed in the unit approximately 3 hours prior - Sprouts at 51F placed in the unit approximately 3 hours prior - Sprouts in the cold top insert at 55F placed in the unit less than 1 hour prior The preparation cooler was determined to be inoperable at the time of this inspection and unable to maintain potentially hazardous foods at or below 41F. The ambient temperature taken via Thermapen measured at 54F. [CA] PHFs shall be held at 41°F or below while cold holding. [COS] The above food items were relocated to an operable reach in cooler.
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 Khang? Fix it
Not critical (10)
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
A probe thermometer was not available at the facility at the time of inspection. [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.
Food Code 4-203.11
How can a restaurant or home fix this?
Ice-water method
- 1. Fill a large glass with crushed ice, then add cold water to the top. Stir.
- 2. Put the probe in the center, not touching the sides or bottom. A dial thermometer goes at least 2 inches deep, past the dimple.
- 3. Wait 30 seconds, or until the reading stops moving.
- 4. It should read 32°F. If not, adjust it (dial: turn the nut under the head with a wrench; digital: press reset per the maker). Replace it if it can't be adjusted.
Using and cleaning it
3 more steps in the full guide Read the free guide
Thermometers and calibration
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Pho Khang? Fix it
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
1. Measured one container of cooked tofu in a cold top preparation insert at the main preparation cooler at 112F. The person in charge stated the tofu was cooked and subsequently placed into the cold top insert approximately 1 hour prior. [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] The violation was corrected by relocating the tofu to the walk in cooler to rapidly cool. 2. Observed one large pot of pho cooling at ambient temperature in front of the walk in cooler (measured at 176F). [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.
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 Khang? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
Not all food handlers possess a valid food handler card. [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.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
*Repeated Violation* Observed a leak below the middle compartment of the three compartment sink and at the mechanical dish machine [CA] Repair plumbing fixture and maintain in clean and good repair. Observed the waste water pipe outlet for the preparation sink and the drain line for the ice machine at the front service area to sit below the rim of the floor sink. [CA] Provide an air gap of 1 inch or twice the diameter of the piping above the pipe outlet and rim of the floor sink.
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 Khang? Fix it
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
Observed the floor sink below the mechanical dishmachine and preparation sink to be slowly draining, where wastewater was being discharged onto the floors after running a partial cycle of the dish machine. [CA] Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system. Ensure the floor sink is able to drain properly when running the dish machine. [SA] Discontinue using the dish machine until the floor sink has the capacity to fully drain without discharging water onto the floors. Only conduct manual warewashing until repaired. The three compartment sink was set up for manual warewashing at this time.
Show 5 more
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. Remove/clean the accumulation of grime from the floors at the following areas: - Below the preparation coolers - Below the dry storage shelving - Below the three compartment sink [CA] Walls and/or floors in food preparation area shall be kept clean. 2. Observed missing ceiling tiles around the exhaust hood. [CA] Ceilings of all rooms where nonprepackaged food is handled shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable.
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 Khang? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
*Repeated Violation* Observed knives wedged between the preparation tables and cold top coolers. [CA] Store equipment and utensils in a sanitary manner to prevent cross contamination.
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 Khang? Fix it
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
1. Test strips were unavailable for measuring chlorine sanitizer were not available at the time of inspection. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing. 2. The faucet for the three compartment sink was unable to reach all compartments. A bucket was required to fill the third compartment of the sink. [CA] Maintain the faucet so that it is capable of filling all compartments of the three compartment sink.
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 Khang? 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
1. Observed missing outlet cover plates at the main food preparation area and at the back dry storage area which is contributing to the harborage of vermin. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin. 2. Observed the front door propped open at the beginning of this inspection. [CA] Keep door closed at all times to prevent the entrance and harborage of vermin. 3. Observed a jacket hung at the dry food storage rack and a purse stored on the upper shelf above the food preparation table. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. 4. Observed an uncovered personal beverage stored on the slicer [CA] Stored personal beverages covered and in an area to prevent cross contamination of food or equipment. *Repeated Violation* 5. Observed an inoperable ice machine at the back preparation area. [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. 6. Observed cardboard installed on the back door. [CA] Install a doorsweep or similar device to eliminate the gap below the back screen door.
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 Khang? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
*Repeated Violation* 1. The small preparation cooler at the main preparation line near the kitchen entrance was determined to be unable to maintain potentially hazardous foods at or below 41F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. 2. Discontinue using cardboard to line shelving. [CA] Maintain equipment durable, nonabsorbent, and easily cleanable.
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 Khang? Fix it
EarlierAug 7, 2025Routine inspection79 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
Shrimp and bean sprouts in the single door prep cooler in the kitchen was measured at 55 degrees Fahrenheit. Shrimp has been inside since yesterday and bean sprouts has been placed inside since this morning. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. [Suiutable Alternative] The bag of shrimp was voluntarily discarded. The remaining bean sprouts will be discarded by 2:00 PM.
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)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Broken ice machine observed in the kitchen. Per employee, someone will take it away soon. [Corrective Action] Remove unused or broken equipments from the premise.
The department's words
K06 Adequate handwash facilities supplied, accessible
1. Handwash sink at the kitchen lacked paper towels in the paper towel dispenser and a container of water was stored in the handwash sink. Loose paper towels nearby and another suitable handwashing station nearby without opening doors. [Corrective Action] Store paper towels inside of the paper towel dispenser. Do not store anything in the handwash sink. 2. Paper towels observed stored outside of the paper towel dispenser in the restrooms. [Corrective Action] Store paper towels inside of the paper towel dispenser.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed knives stored in the crevice between work table and prep coolers in the kitchen. [Corrective Action] Do not store knives in the crevice. Store knives in a clean and dry area.
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 $ 1,975.00. 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.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Ambient air and foods in the single door prep cooler were measured at 55 degrees Fahrenheit. [Corrective Action] Ensure refrigeration unit is able to maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. 2. Water leak from the bottom of the dishwasher. Per employee, the dishwasher is rarely used due to the leak. [Corrective Action] Ensure dishwasher is working properly.
Show 1 more
Garbage uncovered or not taken out
The department's words
K42 Garbage & refuse properly disposed; facilities maintained
One of the restrooms is out-of-order. Per employee, the toilet flushes slowly. [Corrective Action] Ensure toilet is properly flushing.
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 Khang, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Pests seen inside: roaches Read the free guide
- Hot food below 135°F Read the free guide
- Thermometer missing or reading wrong Read the free guide
- Cooked food not cooled in time Read the free guide
- No backflow test on file In CleanCleaver: Backflow device test
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- 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
Call Pho Khang
Ask for the manager. Pho Khang 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.