At a glance
CleanCleaver food safety systematic review results
What happened?
77/ 100 · 23 points taken off
7 problems found · 1 marked critical · Routine county inspection · Aug 20, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Pho No 2 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 No 2?
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
- Hands not washed when needed K05How 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 No 2's team
Is this your place?
Welcome, Pho No 2. We'll walk through this together, one item at a time. To log the fixes, claim Pho No 2 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 No 2We'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 held at service line and raw chicken held at food preparation table measured >41F,<135F,<4hrs. [CA] PHFs…”
First step: If food is out of range
Then the next one: Hands not washed when needed
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 2-301.14, Food Code 3-302.11, Food Code 6-501.112, Food Code 4-603.16.
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.
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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CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
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Inspections
From County of Santa Clara Department of Environmental Health · 5 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 (28 → 23). That takes a team.
Every visit
LatestAug 20, 2026Routine inspection77 out of 100 (Green placard)
This one: 77 out of 100 (Green placard), inspected Aug 20, 2026.
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
Bean sprouts held at service line and raw chicken held at food preparation table measured >41F,<135F,<4hrs. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Raw chicken cooked and held at 135F. Ice added to 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 No 2? Fix it
Not critical (6)
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee observed rinsing gloved hands in 3 compartment sink. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on gloves.
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 No 2? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
Food handler cards are not available for all working employees. [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
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Wet/Soiled mop stored in mop bucked/water [CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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 No 2? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Cooked chicken and clean utensils found stored next to hand wash sink. [CA] All food shall be separated and protected from possible 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 No 2? Fix it
The department's words
K23 No rodents, insects, birds, or animals
Old rodent droppings and dead cockroaches found in shelf at front service area. [CA] Clean and sanitize area of dead cockroaches or old droppings.
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 No 2? Fix it
Show 1 more
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient temperature of walk-in refrigerator measured at 49F.[CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Cutting board is heavily scored and does not appear to be clean [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.
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 No 2? Fix it
EarlierFeb 11, 2026Routine inspection72 out of 100 (Green placard)
9 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Employee skips sanitization as the final step in warewashing. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] Bits of meat found on slicer. Per PIC, slicer is cleaned at the end of the day.[CA] Meat slicer shall be washed, rinsed and sanitized every 4 hours or less after initial use.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (8)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Open bulk bags of food found in dry storage room. [CA] Store open bulk foods in approved NSF containers with tight fitting lids. Boxed food found stored directly on the floor of the walk-in refrigerator. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
The department's words
K01 Demonstration of knowledge; food safety certification
Food handler cards are not available for review at time of 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.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Rear door propped open at time of inspection. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin. Opening larger than 1/4" found at ceiling in kitchen. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.
The department's words
K06 Adequate handwash facilities supplied, accessible
Hand wash sink by warewash station is obstructed by stored items. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
wet/soiled wiping cloths found stored on preparation tables. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Show 3 more
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient temperature of preparation refrigerator measured at 49F.[CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Butane burners found stored in dry storage room. [CA] All utensils and equipment shall be approved, installed properly, & meet applicable standards.
The department's words
K23 No rodents, insects, birds, or animals
Old rodent droppings found on floor of dry storage room. [CA] Clean and sanitize area of old droppings.
The department's words
K07 Proper hot and cold holding temperatures
Various PHF held in preparation refrigerator measured >41F,<135F. [CA] PHFs shall be held at 41°F or below or at 135°F or above.
EarlierOct 14, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
lights above food storage and food preparation are not shielded. [CA] Light bulbs shall be shielded, coated or otherwise shatter-resistant in areas where there is unpackaged foods, clean equipment, utensils, linens, or unwrapped single use articles.
EarlierSep 30, 2025Routine inspection73 out of 100 (Green placard)
9 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
Lack of liquid hand cleanser at the only hand wash station in kitchen. [CA] Handwashing cleanser shall be provided in dispensers; heated-air hand drying device may be substituted for single-use sanitary towels.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (8)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient temperature of preparation refrigerator measured at 43F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Food in containers/boxes stored directly on the floor of the dry storage room. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Open bulk food containers found in walk-in refrigerator. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Grease and food debris found under floor of preparation refrigerator. [CA] Regularly clean under cooking equipment to prevent accumulation of debris.
The department's words
K07 Proper hot and cold holding temperatures
Cooked pork held in preparation refrigerator measured 49F. [CA] PHFs shall be held at 41°F or below or at 135°F or above.
The department's words
K01 Demonstration of knowledge; food safety certification
Repeat violation: FSC is not available for review at time of inspection. [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.
Show 3 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
Rear storage area is cluttered and unorganized. [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. Wet/used mops found stored in standing water.[CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
The department's words
K23 No rodents, insects, birds, or animals
Old rodent droppings found on the floor of dry storage room. [CA] Clean and sanitize area of dead cockroaches or old droppings.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Grime/grease buildup found on non-food contact surfaces throughout facility. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
EarlierMay 7, 2025Routine inspection77 out of 100 (Green placard)
8 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
Various PHF held in preparation refrigerator in kitchen measured >41F,<135F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PHF held for less than 4 hrs was moved to walk-in 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 (7)
The department's words
K01 Demonstration of knowledge; food safety certification
Repeat violation: Lack of FSC available for review at time of inspection.[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. Food handler cards presented have 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
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Storage room is unorganized and cluttered. [CA] Storage room 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.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wet/used wiping towels stored on food preparation tables. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient temperature of preparation refrigerator measured at 49F [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Cutting board at food preparation table does not appear to be clean to sight and touch[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.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Food storage containers do not appear to be clean to sight and touch. [CA] Equipment food-contact surfaces and utensils shall be clean to sight and touch.
Show 2 more
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Food in containers stored directly on the floor of dry storage room and kitchen. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Uncovered cooked food found in walk-in refrigerator. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Food and grease buildup found on floor in kitchen and storage rooms. [CA] Regularly clean under cooking equipment to prevent accumulation of 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 No 2, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Hands not washed when needed Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Raw food not kept apart from ready-to-eat food Read the free guide
- Pests seen inside: roaches Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
Call Pho No 2
Ask for the manager. Pho No 2 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
- Routine inspection
- Result
- 77 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.