At a glance
CleanCleaver food safety systematic review results
What happened?
84/ 100 · 16 points taken off
7 problems found · Routine county inspection · Jun 8, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Pho Nam Restaurant 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 Nam Restaurant?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Thermometer missing or reading wrong K39How to fixFix it
- Food thawed the wrong way K26How to fixFix it
- No person in charge on duty K01How 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 Nam Restaurant's team
Is this your place?
Welcome, Pho Nam Restaurant. We'll walk through this together, one item at a time. To log the fixes, claim Pho Nam Restaurant 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 Nam RestaurantWe'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: Thermometer missing or reading wrongThe county found: “2 door prep coolers missing thermometer [CA] A thermometer +/- 2°F shall be provided and correctly located in each…”
First step: Ice-water method
Then the next one: Food thawed the wrong way
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 3-501.13, Food Code 7-201.11, Food Code 2-301.14, Food Code 3-302.11.
Try it yourself
Fix and log it: Thermometer missing or reading wrong
A practice run. Nothing is saved. Tap each step when it's done.
0 of 4 done
Ice-water method
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 · 4 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
Fewer points taken off than last time (31 → 16). That takes a team.
Every visit
LatestJun 8, 2026Routine inspection84 out of 100 (Green placard)
This one: 84 out of 100 (Green placard), inspected Jun 8, 2026.
7 violations listed, 0 marked critical.
Not critical (7)
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
2 door prep coolers missing thermometer [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing 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 Nam Restaurant? Fix it
The department's words
K26 Approved thawing methods used; frozen food
Raw pork and frozen meat balls measured to be 39F and 40F on countertop thawing. [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.
Food Code 3-501.13
How can a restaurant or home fix this?
4 safe ways
- 1. In the fridge (best): on the bottom shelf in a pan, at 41°F or below. Plan about 1 day per 4–5 pounds.
- 2. Under cold running water: fully covered by water that is 70°F or colder, in a clean sink. Cook right away.
- 3. In the microwave: then cook right away.
- 4. As part of cooking: cook straight from frozen. Allow about 50% more time and probe to the usual temperature.
From Food Code 3-501.13
Never
2 more steps in the full guide Read the free guide
Thawing frozen food
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Pho Nam Restaurant? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
FSC observed to be expired. [CA] Obtain new FSC. Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
The department's words
K07 Proper hot and cold holding temperatures
Bean sprouts on counter measured to be 48F. Per employee he was working on platting vegetables about 40 minutes prior. [CA] Keep PHFs at 41F and below for cold holding [COS] Bean sprouts were placed into under counter cooler.
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 Nam Restaurant? 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
Screen door observed to have large gaps underneath. [CA] Repair gaps under door 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 Nam Restaurant? Fix it
Show 2 more
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1)Cardboard used in several areas to line shelves, vents and on top of chest freezer. Egg cartons observed to be used to rest spoons and cooking utensils.[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. **REPEAT VIOLATION* * 2)3 Walk in freezer observed to have ice build up around side of the door. [CA] Defrost and remove ice from cooler and ensure gasket has a tight seal to prevent additional icing over of cooler.
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 Nam Restaurant? Fix it
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Sticky fly trap observed above dishwashing area. [CA] Ensure fly traps are away from food prep and dishwasing area.
Food Code 7-201.11
How can a restaurant or home fix this?
Store them away from food
- Store chemicals below and away from food, dishes, utensils, linens and single-use items. Never on a shelf above food.
- Separate them by space or a partition.
- Keep only the chemicals the kitchen needs.
From Food Code 7-201.11
Label every container
3 more steps in the full guide Read the free guide
Chemicals and Safety Data Sheets (SDS)
Are you Pho Nam Restaurant? Fix it
EarlierJan 5, 2026Routine inspection69 out of 100 (Green placard)
11 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee observed to be rinsing hands in 2-compartment sink after handling floor debris. [CA] Employees shall wash hands with soap, warm water, and wipe with a single use paper towel. [COS] Employee washed their hands in 3-comp sink properly with soap and warm water.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (10)
The department's words
K26 Approved thawing methods used; frozen food
Frozen tripe and frozen meat balls measured to be 32F and 21F on countertop thawing. [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.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Large container of frozen meat balls observed to kept on drainboard of dishwasher. [CA] Keep foods away from sources of contamination.
The department's words
K01 Demonstration of knowledge; food safety certification
FSC observed to have expired last October. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1) Large holes in the wall near the mop sink. Corners observed to have finish peeling off. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage. **REPEAT VIOLATION** 2) Floors observed to have food debris. Walls observed to have food debris. [CA] Keep floors, walls, and ceiling clean and free of debris.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Show 5 more
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1)Cardboard used in several areas to line shelves, vents and on top of chest freezer. Egg cartons observed to be used to rest spoons and cooking utensils.[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. **REPEAT VIOLATION* * 2) Facility observed to be using old plastic containers that observed to be scratched and rough. [CA] Discard old food containers that are no longer smoother durable and easily cleanable. Ensure food containers are commercial food grade containers. 3) Walk in freezer observed to have ice build up around side of the door. [CA] Defrost and remove ice from cooler and ensure gasket has a tight seal to prevent additional icing over of cooler.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
1) Grilled pork ribs inside 2 door upright reach in cooler measured to be 46F. Per operator pork ribs were cooked earlier this morning around 7-8AM (4-5 hours prior). Ribs observed to be in closed plastic container stacked on top of each other. [CA] Keep cooling PHFs unstacked, uncovered or loosely covered while cooling to allow for effective air circulation. [COS] Cooked pork was moved and spread out on to top rack of 2-door reach in cooler. 2)Whole boiled chickens measured to be 101F-92F stacked inside plastic bin next to upright cooler. Per operator chickens started cooking at 9AM and were roughly finished at 10:00AM (roughly about 1.25 hours prior). [CA] Keep cooling PHFs unstacked, uncovered or loosely covered while cooling to allow for effective air circulation. Ensure PHFs are able to cool down from 135F to 70F within the first 2 hours of cooling. Recommend ice bath or placing PHFs on top rack of walk in cooler to rapidly cool.[COS] Operator split chickens into two containers to prevent stacking and placed chicken inside walk in freezer for rapid cooling.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1) Cutting board and knife observed to be stored under paper towel dispenser next to handwash sink. [CA] Store utensils away form sources of contamination.
The department's words
K23 No rodents, insects, birds, or animals
Rodent droppings observed: -On hallway floor under shelves of food and equipment. -Inside walk in cooler room. Facility provided evidence that pest control company provides service twice a month for rodents and cockroaches. [CA] Clean and sanitize area of dead cockroaches or old droppings. Monitor traps placed throughout facility and for any signs of new rodent activity.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Screen door observed to have large gaps underneath. [CA] Repair gaps under door to prevent vermin entry.
EarlierJul 28, 2025Routine inspection70 out of 100 (Green placard)
11 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
2-door under counter cooler measured an ambient temperature of 58F, with PHFs measured above 41F (cucumbers 52F, tomatoes 51F, egg rolls 55F). [CA] PHFs shall be held at 41°F or below. [COS] Potentially hazardous foods were removed from cooler and placed in second 2-door inder counter cooler with ambient temperature of 38F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (10)
The department's words
K01 Demonstration of knowledge; food safety certification
No food handler cards were available during inspection. [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.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
1. Frozen meats uncovered and stacked in chest freezer. [CA] Store meat in freezer covered and in approved NSF containers. 2. Frozen raw beef container placed over cooked beef in prep-line cold-insert above fill line. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Large holes in the wall near the mop sink and warewash laundry facilities. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1. Towels used to cover cut produce at prep-line. [CA] Linen shall not be used in contact with food unless they are used to line a container for the service of foods and are replaced each time the container is refilled for a new consumer and laundered prior to reuse. 2. Rice scoop was stored in rice with handle touching rice. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Cardboard used in several areas to line shelves, vents and on top of chest freezer. [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.
Show 5 more
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wiping cloths stored on prep surfaces. [CA] Dry or wet cloths that are used with raw foods of animal origin shall be kept separate from cloths used for other purposes, and wet cloths used with raw foods of animal origin shall be kept in a separate sanitizing solution.
The department's words
K23 No rodents, insects, birds, or animals
Multiple areas where old droppings are accumulated, on top of dishwasher, under warewash sink, on floor in dry storage, next to laundry facilities. No adulteration of food or food contact surfaces at time of inspection. [CA] Clean and sanitize area of dead cockroaches or old droppings.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
1. Accumulation of grease and debris on ventilation hood filters. [CA] Ventilation hood filters shall be maintained clean and good repair. 2. Toaster oven roasting ginger under prep-table. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
1. Food stored on floor in walk-in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
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 and screen door to kitchen left wide-open. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.
EarlierMar 10, 2025Routine inspection84 out of 100 (Green placard)
7 violations listed, 0 marked critical.
Not critical (7)
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Type 2 hood observed over dishwasher observed to be boarded up and not in use. [CA] Repair type 2 hood and use ventilation when using dishwasher. **REPEAT VIOLATION**
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
1) Handles and doors to coolers, shelving, and shelf under prep tables observed to be grimey with accumulated debris. Fans in walk in cooler observed to be dusty [CA] Clean non-food contact surfaces and ensure equipment is free from dirt and debris. **REPEAT VIOLATION** 2) Fan guards in walk in cooler observed to have build up dust and debris. [CA] Clean fan guards in walk in cooler.
The department's words
K07 Proper hot and cold holding temperatures
Bean sprouts and eggs on counter top measured to be 46F and 49F. Per operator bean sprouts 30 minutes prior were just washed and were draining in basket. Per operator eggs were taken out for use during lunch. [CA] Keep PHFs at 41F and below for cold holding. [COS] Both eggs and sprouts were placed into under the counter cooler. Sprouts were kept in basket to continue draining inside cooler and eggs shall be taken out as needed.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1) Plastic foam boards and cardboard observed to be used as liners for shelves. [CA] Discontinue use of plastic foam boards for liners. Provide durable, nonabsorbent, smooth, multiuse liners that may be washed, cleaned and sanitized. **REPEAT VIOLATION** 2) Single use to-go containers without handles use as scoops in rice and dry bulk foods. [CA] Provide durable multiuse scoops with handles. Ensure handles are stored such that they are not in contact with food to prevent cross contamination. **REPEAT VIOLATION**
The department's words
K26 Approved thawing methods used; frozen food
Large bones observed to be thawing in standing water in 2-comp sink. Bones measured to be 48F and meat on bones measured to be 32F. Meat on bones felt partially frozen still. [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 2 more
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) Fly paper observed to be on ceiling over dishwashing area. [CA] Fly zapper and other pest control devices shall be kept away from areas of food prep, food storage, and equipment storage. **REPEAT VIOLATION** 2) Empoloyees' open drinks observed to be kept in kitchen prep. [CA] Provide drinks with lids and straws to prevent cross contamination. Provide separate area to store employees drinks in kitchen.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Dishwasher measured to have 10ppm chlorine. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.
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 Nam Restaurant, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Thermometer missing or reading wrong Read the free guide
- Food thawed the wrong way Read the free guide
- Hot food below 135°F Read the free guide
- 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
- Chemicals unlabeled or stored near food Read the free guide
Call Pho Nam Restaurant
Ask for the manager. Pho Nam Restaurant 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.
Do you work at or run Pho Nam Restaurant?
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
- 84 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.