At a glance
CleanCleaver food safety systematic review results
What happened?
64/ 100 · 36 points taken off
13 problems found · 1 marked critical · Routine county inspection · Aug 31, 2026
At the routine inspection on Aug 31, 2026. The latest visit, on Sep 8, 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 Tick Tock 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 Tick Tock?
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
- Equipment in poor repair K35How to fixFix it
- Food in poor condition K13How 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 Tick Tock's team
Is this your place?
Welcome, Pho Tick Tock. We'll walk through this together, one item at a time. To log the fixes, claim Pho Tick Tock 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 Tick TockWe'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: “FOUND THE POTENTIALLY HAZARDOUS FOOD IN THE SERVICE REFRIGERATOR NEAR THE BACK DOOR BETWEEN 52F AND 67F. [CA] KEEP…”
First step: If food is out of range
Then the next one: Equipment in poor repair
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 6-501.111, Food Code 2-301.15, Food Code 3-304.14, Food Code 3-302.11.
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.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
Claim Pho Tick TockWe'll set it up with you. 25 days free.
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.
Not your place?
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 · 4 inspections on record · Last checked Oct 6, 2026
The county visited 4 times in the last 12 months (2 routine, 2 follow-up).
Nice work, Pho Tick Tock. At the follow-up eight days later, the county listed no items still open.
You cleared the re-check in eight days. We're proud of you.
Fewer points taken off than last time (38 → 36). That takes a team.
Every visit
LatestSep 8, 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 8, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Aug 31, 2026: 64 out of 100 (Green placard).
EarlierAug 31, 2026Routine inspection64 out of 100 (Green placard)
13 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
FOUND THE POTENTIALLY HAZARDOUS FOOD IN THE SERVICE REFRIGERATOR NEAR THE BACK DOOR BETWEEN 52F AND 67F. [CA] KEEP COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. NOTE: PER OPERATOR THE FOOD HAS BEEN HERE LESS THAN 4 HRS. RELOCATE THE FOOD TO A WORKING REFRIGERATOR.
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 Tick Tock? Fix it
Not critical (12)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
THE SERVICE REFRIGERATOR NEAR THE BACK DOOR IS UNABLE TO KEEP THE POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. [CA] REPAIR REFRIGERATOR.
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 Tick Tock? Fix it
The department's words
K13 Food in good condition, safe, unadulterated
FOUND TWO PLASTIC WATER BOTTLES STORED IN THE ICE MACHINE SUBMERGED. [CA] DO NOT STORE ANY BOTTLES INSIDE THE CONSUMABLE ICE.
Food Code 3-101.11
How can a restaurant or home fix this?
Reject it if you see
- Frozen food with big ice crystals, frozen liquid in the bottom, or water stains (thawed and refrozen)
- A time-temperature indicator showing it got too warm, even if the food looks fine
- Cans that are swollen, leaking, rusty, deeply dented at the seams, or missing labels
From Food Code 6-501.111
Approved sources only
2 more steps in the full guide Read the free guide
Receiving deliveries
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Pho Tick Tock? Fix it
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
FOUND WASTE WATER IN THE MOP BUCKET. [CA] DISCARD THE WASTE WATER IN THE SANITARY SEWER.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
THE HOOD BAFFLES HAVE EXCESS GREASE. [CA] CLEAN THE BAFFLES MORE OFTEN.
Food Code 6-501.14
How can a restaurant or home fix this?
In CleanCleaver: Hood filters
Hood filters clean
In CleanCleaver: Hood filters
Are you Pho Tick Tock? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
FOUND A PLASTIC CONTAINER INSIDE THE HAND WASH SINK IN THE FRONT SERVICE AREA. FOUND WATER JUGS IN CLOSE PROXIMITY TO THE HAND WASH SINK IN THE FRONT SERVICE AREA. [CA] KEEP THE HAND WASH SINK ACCESSIBLE AT ALL TIMES. REMOVE THE WATER JUGS OR PROVIDE A MINIMUM 6" HIGH METAL SPLASH GUARD SPANNING THE FULL LENGTH OF THE SINK.
Food Code 5-205.11
How can a restaurant or home fix this?
Hand sinks are for hands only
- Wash only at a handwashing sink.
- Never wash hands in the dish sink, a food prep sink, a mop sink, or a drink cooler.
- Never dump drinks, rinse utensils or fill pitchers at the hand sink.
From Food Code 2-301.15
Soap and hand sanitizer
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 Tick Tock? Fix it
Show 7 more
The department's words
K01 Demonstration of knowledge; food safety certification
MISSING THE FOOD SAFETY CERTIFICATE FOR MANAGERS AND THE FOOD HANDLER'S CARDS. [CA] PROVIDE THE FOOD SAFETY CERTIFICATE AND THE FOOD HANDLER'S CARDS FOR THE FOOD EMPLOYEES.
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
MISSING THE HAND WASH SIGN IN THE RESTROOM. [CA] PROVIDE SIGN.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
FOUND A WIPING CLOTH STORED ON THE COUNTER IN THE KITCHEN. [CA] STORE WIPING CLOTHS IN A SANITIZER SOLUTION WHILE NOT IN USE.
Food Code 3-304.14
How can a restaurant or home fix this?
Keep the bucket strong
- Wet cloths sit in sanitizer between uses: chlorine 50–99 ppm, or quat at label strength.
- Test with the cloths in the bucket when you mix it and every 2 hours.
- Remake it at once if it tests low or has food or dirt in it. Never just add more sanitizer to a dirty bucket.
From Food Code 3-304.14
Keep cloths apart
3 more steps in the full guide Read the free guide
Wiping cloths and sanitizer buckets
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Pho Tick Tock? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
FOUND A FEW FOOD ITEMS UNCOVERED IN THE WALK IN COOLER. [CA] COVER FOOD.
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 Tick Tock? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
FOUND MOLD LIKE SUBSTANCE ON THE WALL ABOVE THE 3 COMPARTMENT SINK. [CA] REMOVE THE MOLD.
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 Tick Tock? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
FOUND A RICE SAC AND CONTAINER WITH SUGAR STORED ON THE FLOOR IN THE DRY STORAGE AREA. [CA] STORE FOOD 6 INCHES ABOVE THE FLOOR.
Food Code 3-305.11
How can a restaurant or home fix this?
Where food may never be stored
- Keep food at least 6 inches off the floor.
- Never in restrooms, locker or dressing rooms, garbage rooms, or mechanical rooms (furnace, water heater, electrical).
- Never under stairs, or under sewer lines, leaking water lines or fire sprinkler lines.
From Food Code 3-305.11
Top to bottom
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 Tick Tock? 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
FOUND THE MOP STORED IN THE MOP BUCKET. [CA] HANG THE MOP TO AIR DRY. FOUND EXCESSIVE CLUTTER STORED IN THE MOP SINK. [CA] REMOVE THE CLUTTER FROM THE MOP SINK. FOUND THE FRONT DOOR OPEN. [CA] CLOSE THE DOOR TO DENY ENTRANCE TO VERMIN.
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 Tick Tock? Fix it
EarlierNov 3, 2025Follow-up inspectionGreen placard
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.
EarlierOct 29, 2025Routine inspection62 out of 100 (Yellow placard)
12 violations listed, 2 marked critical.
Critical (2)
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
1. Dish machine is dispensing 0.0 ppm chlorine during active ware washing. Staff checked chlorine and replaced empty bottle, 0.0 ppm chlorine obtained after. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] By end of inspection dish machine was dispensing approx. 200 ppm chlorine. Use 3 comp sink to manually sanitize wares using 100 ppm chlorine. 2. Meat slicer has encrusted food residue around blade and nearby components. [CA] Meat slicer shall be washed, rinsed and sanitized every 4 hours or less after initial use. Disassemble meat slicer and thoroughly wash, rinse and sanitize every part.
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
The department's words
K07 Proper hot and cold holding temperatures
Cooked chicken and cooked pork are measured between 115F - 118F inside separate containers stored on the counter. Per staff, food was cooked about 1 hour ago and will be reheated upon receiving orders. Shrimp rolls are measured at 69F inside the prep unit, per staff shrimp rolls were prepared about 5 mins ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Beef and chicken were relocated in the hot holding unit.
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)
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Several wiping cloths are stored on counter tops with 0.0 ppm chlorine. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). [COS] Employee set up sanitizer bucket.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Encrusted grease observed on shelves above the hand sink. Food residue observed on exterior of equipment. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Observed unapproved equipment at front of facility. Per staff equipment is used to make sugarcane water but is no longer being used. No NSF certification observed. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Ice bin plumbing is leaking in the front service area. [CA] Repair plumbing.
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Employee is drinking without a lid in the food preparation area. Another employee is eating in the food preparation area during break. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area. [SA] Employee placed a lid on the cup.
Show 5 more
Garbage uncovered or not taken out
The department's words
K42 Garbage & refuse properly disposed; facilities maintained
Trash and boxes observed outside of the dumpster, dumpster lid is left open. [CA] Refuse containers shall be covered at all times when not in use. Outside refuse enclosure shall be kept clean and free of debris. Refuse containers shall be collected or cleaned frequently enough to minimize the development of objectionable odors or conditions that attract or harbor insects or rodents.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
1. 1 induction cooker on a table is being used to maintain beef broth hot creating vapor and grease on the wall behind. Induction cooker is not under the hood. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Discontinue using induction cooker for beef broth. 2. Fryer and wok are extended about 2 inches outside of hood. [CA] Place equipment fully under hood to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. 3. Grease accumulation observed on hood. [CA] Clean hood and maintain clean.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Pot of chicken broth is stored on the floor under the refrigerated prep unit. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. [COS] Broth was relocated to stove.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. Grease and food residue observed throughout facility on floors and walls. [CA] Walls and/or floors in food preparation area shall be kept clean. 2. 1 wall panel is missing near the hand sink. [CA] Provide missing panel.
The department's words
K01 Demonstration of knowledge; food safety certification
Food safety certificate and food handler cards are not available; per PIC, they are unsure of where the folder is located. [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. 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.
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 Tick Tock, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Food in poor condition Read the free guide
- Hood filters need cleaning In CleanCleaver: Hood filters
- Hand sink not ready to use Read the free guide
- Wiping cloths left out of sanitizer Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Food on the floor or under drips Read the free guide
Call Pho Tick Tock
Ask for the manager. Pho Tick Tock can only fix what it knows about.
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Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
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 Tick Tock?
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.