At a glance
CleanCleaver food safety systematic review results
What happened?
90/ 100 · 10 points taken off
4 problems found · Routine county inspection · Mar 30, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Pho Tran Vu Restaurant got about the same as most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Pho Tran Vu Restaurant?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Shelves and surfaces need cleaning K33How to fixFix it
- Cooked food not cooled in time K09How to fixFix it
- No menu note about raw or undercooked food K19How 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 Tran Vu Restaurant's team
Is this your place?
Welcome, Pho Tran Vu Restaurant. We'll walk through this together, one item at a time. To log the fixes, claim Pho Tran Vu 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 Tran Vu 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: Shelves and surfaces need cleaningThe county found: “Build-up of food debris under shelves and in the corners of the dry storage room. [CA] Nonfood-contact surfaces of…”
Then the next one: Cooked food not cooled in time
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 2-301.15, Food Code 4-603.16, Food Code 3-305.11, Food Code 7-201.11.
Try it yourself
Fix and log it: Cooked food not cooled in time
A practice run. Nothing is saved. Tap each step when it's done.
0 of 2 done
If you miss a stage
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 Tran Vu RestaurantWe'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.
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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 (1 routine, 1 other).
Fewer points taken off than last time (21 → 10). That takes a team.
Every visit
LatestMar 30, 2026Routine inspection90 out of 100 (Green placard)
This one: 90 out of 100 (Green placard), inspected Mar 30, 2026.
4 violations listed, 0 marked critical.
Not critical (4)
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Build-up of food debris under shelves and in the corners of the dry storage room. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Food Code 4-602.13
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Shelves, handles and outsides of equipment clean
In CleanCleaver: Check a room top to bottom
Are you Pho Tran Vu Restaurant? Fix it
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Measured pho broth at 62 F within deep plastic containers cooling within the walk in refrigerator. PIC stated that the pho broth was removed from cooking 2-3 hours prior. [CA] Cool foods using approved containers which facilitate heat transfer, such as metal. [COS] Pho placed within an ice bath to allow for rapid cooling.
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 Tran Vu Restaurant? Fix it
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
Menu lacks a consumer advisory for the sale of raw beef pho. [CA] Provide consumer disclosure and reminder for the sale of raw or undercooked animal-derived foods.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. The ambient air temperature of the 1 door reach in refrigerator measured at 45 F. The door gaskets are in disrepair. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Replace refrigerator door gaskets. [COS] Thermostat to the unit turned down. Ambient temperature remeasured at 40 F. 2. Single use garlic and yogurt containers re-used to store food within the dry storage and refrigeration areas. [CA] Food containers intended for single use shall not be reused. Store open bulk foods in approved NSF containers with tight fitting lids.
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 Tran Vu Restaurant? Fix it
EarlierMar 23, 2026Risk Factor InspectionYellow placard
5 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Sliced raw beef measured at 48 F, noodles at 46 F and tripe at 47 F within overfilled containers at the preparation refrigerator. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Discontinue the practice of filling the preparation refrigerator past the fill line. [COS] Items relocated to the reach in portion of the unit to be cooled to and held at 41 F or below. Measured spring rolls at 63 F and bean sprouts at 67 F stored at room temperature at the preparation line. PIC stated that the items were removed from refrigeration 1 hour prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Items relocated to the upright refrigerator to be cooled to and held at 41 F or below.
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
K06 Adequate handwash facilities supplied, accessible
The restroom hand wash sink lacks a supply of paper towels. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Paper towel dispenser refilled.
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
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Measured the chlorine sanitizer concentration of the warewashing machine at 0ppm. Observed sanitizer dispenser tube to be placed within the wrong container. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] Sanitizer dispenser line placed within chlorine sanitizer. Remeasured concentration at 50 ppm chlorine.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
The department's words
K01 Demonstration of knowledge; food safety certification
Food safety certificate and employee food handler cards not available. [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. 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.
Permits available
The department's words
K49 Permits available
Facility is operating under a new ownership. New owner stated that the assumed ownership three months prior. --48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit. A facility evaluation request/ change of ownership shall be submitted immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. A facility that submits the request within 48 hours (2 business days) of this notice will be contacted by this department for further inspections and permitting. 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.
EarlierJul 28, 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
Measured cooked egg rolls at 79 F in a basket at the cook line. PIC stated that the egg rolls were removed from cooking 1 hour prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Egg rolls relocated to refrigeration to be cooled to and held at 41 F or below. Sliced pork measured at 48 F within a bag above the fill line at the preparation refrigerator. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Pork relocated into the lower portion of the fridge to be cooled to and held at 41 F or below. PHF's within the two door reach in refrigerator measured at 52 F to 56 F (see measured observations) Ambient temperature of the unit measured at 54 F. PIC stated that the items were prepared and placed within the unit less than 2 hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHF's within the unit relocated to the walk in refrigerator to be cooled to and held at 41 F or below.
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)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Open bulk dry food containers (sugar, salt, etc) within the dry storage area. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed the re-use of single use food containers to store open food within refrigerators and dry storage areas. [CA] Single use food container (e.g. soy sauce container, milk carton, apple juice container, can food, wine bottle) shall not be reused to store food.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Facility is using non-food grade, died red mulch wood chips to add smoke flavor at the grill. [CA] Discontinue the use of non-food grade food wood chips for cooking purposes. 2. The two door glass front reach in refrigerator ambient temperature measured at 52 F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Discontinue use of the unit to hold PHF's until it can maintain 41 F or below.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Household insecticide spray container stored above dry food storage within the storage room. [CA] Store chemicals separate and away from the storage and preparation of food or food contact surfaces and linens. Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Build-up of food debris below dry food storage shelfs within the storage room. [CA] Regularly clean under equipment to prevent accumulation of debris.
Show 1 more
The department's words
K06 Adequate handwash facilities supplied, accessible
The paper towel dispenser at the hand wash sink in the rear preparation area was in disrepair. The hand wash sink was partially blocked by the storage of pans and containers. [CA] Repair or replace paper towel dispenser.
EarlierJan 13, 2025Routine inspection82 out of 100 (Green placard)
6 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
Measured egg rolls at 56 F within a basket at the preparation line. Measured fresh noodles at 61 F within a bag at the cook line. PIC stated that the items were removed from temperature control 3 hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHF's discarded following a total service time of four hours. Measured bean sprouts at 53 F within a water bath in the 2 door upright fridge. PIC stated that water was added to the bean sprouts 2 hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Ice added to bean sprouts to maintain them at 41 F or below. Consider utilizing TPHC for PHF's held outside of temperature control.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed open bulk salt, flour, etc. within the dry storage room. [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
Observed the build-up of food and debris under dry storage shelfs within the dry storage room and hallway storage area. [CA] Regularly clean under equipment to prevent accumulation of debris. Observed the floor baseboard to be in disrepair adjacent to the customer restroom. [CA] Replace baseboard with a smooth and of durable construction and nonabsorbent material that is easily cleanable.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw chicken stored on top of green onions within the walk in refrigerator. [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.
The department's words
K26 Approved thawing methods used; frozen food
Observed raw beef and pork thawing at room temperature on the food preparation table (measured at 30 F). [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.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
The 3 compartment sink cold water faucet handle is in disrepair. [CA] Repair plumbing fixture and maintain in clean and good repair.
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 Tran Vu Restaurant, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Cooked food not cooled in time Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
Call Pho Tran Vu Restaurant
Ask for the manager. Pho Tran Vu 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 Tran Vu 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
- 90 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.