At a glance
CleanCleaver food safety systematic review results
What happened?
28/ 100 · 72 points taken off
22 problems found · 4 marked critical · Routine county inspection · Sep 4, 2025
At the routine inspection on Sep 4, 2025. The latest visit, on Sep 9, 2025, 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 Van 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 Van Restaurant?
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
- Marked critical: Food-contact surfaces not cleaned or sanitized right K14How to fixFix it
- Marked critical: 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 Van Restaurant's team
Is this your place?
Welcome, Pho Van Restaurant. We'll walk through this together, one item at a time. To log the fixes, claim Pho Van 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 Van 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: Hot food below 135°FThe county found: “The following potentially hazardous foods measured in the temperature danger zone (greater than 41F, but less than…”
First step: If food is out of range
Then the next one: Food-contact surfaces not cleaned or sanitized right
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 4-603.16, Food Code 6-501.111, Food Code 2-301.14, 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 Van 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 · 5 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
Nice work, Pho Van Restaurant. At the follow-up five days later, the county listed no items still open.
You cleared the re-check in five days. We're proud of you.
Every visit
LatestSep 9, 2025Follow-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 9, 2025. A follow-up visit re-checks earlier items. The last routine inspection was Sep 4, 2025: 28 out of 100 (Yellow placard).
EarlierSep 4, 2025Routine inspection28 out of 100 (Yellow placard)
22 violations listed, 4 marked critical.
Critical (4)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
The following potentially hazardous foods measured in the temperature danger zone (greater than 41F, but less than 135F): - Meat in broth (107F) stored in a plastic bucket on the floor to the right of the cook-line. Per an employee, she had finished cooking it an hour ago and was storing the meat in broth there until it was time to cook it. - Crispy pork (95F) while maintained inside of a turned off toaster oven to the left of the cook-line on a lower-counter. Per staff, they had heated it up one hour prior and were storing it in the oven, and they were just about to begin cooking it to crisp the skin a second time. - A raw shell egg (83F) maintained inside of a plastic container directly on top of fried vermicelli noodles. Per staff, they had taken the egg out 1 hour prior to cook it. - Rice (107F) while maintained in a turned-on rice warmer on a counter in the kitchen area. Per the PIC, rice had been cooked more than 4 hours prior. - Vermicelli noodles (packaging states: Keep refrigerated) measured 74F while maintained in a plastic bucket on the floor next to the cook-line. Per an employee, it had been taken out of the walk-in 1 hour prior. [CA] Potentially hazardous foods (PHF) shal be held at or below 41F, or at or above 135F to prevent the growth of bacteria. [COS] Meat in broth was reheated to 165F and subsequently cooked. Crispy pork cooked inside of the toaster oven. Raw shell egg VC&D (and ready-to-eat fried vermicelli - See K13M). Rice VC&D. See VC&D report. Vermicelli noodles relocated to walk-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 Van Restaurant? Fix 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
1. Meat slicer observed to have meat buildup while not in use. Employee was asked to wash the meat slicer. Employee proceeded to run a clean wiping towel under hot water, then wiped down the meat slicer. While in the process of wiping down meat slicer, employee touched the inside of a garbage can with the wiping towel, then continued to wipe meat slicer. [CA] Meat slicer must be properly washed (with soap and water), rinsed, and sanitized. Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Employee was instructed to change the now contaminated wiping towel. Employee instructed to properly wash and sanitize the meat slicer. Meat slicer was disassembled for warewashing. 2. Employee observed cleaning the wok in the 3 compartment sink (109F max output) by using hot water and a steel wool. [CA] Wok shall be cleaned via immersion in hot water of 171F for at minimum 30 seconds, OR via wash, rinse, sanitize. [COS] Employee filled the wok with hot water, turned on a burner, and proceeded to sanitize the wok via immersion in hot water on the stove. 3. Ant observed directly inside of a scoop inside of the sugar bulk storage bin [CA] Keep food containers covered with tight fitting lids to prevent the intrusion and possible contamination of food by pests. [COS] Scoop taken to the 3 compartment sink for wash, rinse, sanitize. 4. Cutting board observed to be heavily scored, with black mold-like debris on the interior of cervices/scratches. 1/2 sliced tomato observed on top of contaminated cutting board. [CA] Equipment contacting food shall be maintained in good repair. Replace cutting boards when they become too scratched/scored to be easily cleanable. [COS] Cutting board discarded. Tomato VC&D. See VC&D report.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 4-602.11
How can a restaurant or home fix this?
Clean first, then sanitize
- 1. Scrape off food.
- 2. Wash with detergent and warm water.
- 3. Rinse off the soap (soap weakens sanitizer).
From Food Code 4-603.16
When to clean food-contact surfaces
4 more steps in the full guide Read the free guide
Cleaning vs sanitizing, and sanitizer strengths
The full guide has 4 more parts. Sign up to open the full guide in the app.
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Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K13 Food in good condition, safe, unadulterated
1. Fly observed landing on a plate of bean sprouts. 2. Fly observed landing on a leaf of lettuce. [CA] Food shall be adequately protected from contamination by the use of rigid containers, tight fitting lids, and abatement of pests (flies) within the facility. [COS] Plate of bean sprouts VC&D. See VC&D report. Lettuce leaf washed in the prep sink. 3. Fried, ready-to-eat vermicelli stored in the same container as a raw shell egg. [CA] Raw products of animal origin may not be stored in contact with ready-to-eat foods in order to prevent contamination. [COS] Fried vermicelli noodles VC&D. See VC&D report.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-101.11
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.
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Marked critical by County of Santa Clara Department of Environmental Health
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Two and a half 5 gallon buckets of chicken broth measured 44F-45F while maintained on lower shelves inside of the walk-in cooler. Per the PIC, they had been in the process of cooling since yesterday. [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. Cool foods using approved containers which facilitate heat transfer, such as metal Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. [COS] Two and a half 5 gallon buckets of chicken broth VC&D. See VC&D report.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.14
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 Van Restaurant? Fix it
Not critical (18)
The department's words
K05 Hands clean, properly washed; gloves used properly
1. Employee observed handling raw meat with gloved hands, then attempted to touch lettuce prior to being stopped by this division. 2. Employee observed touching raw shell egg with bare hands, then proceeded to use ice scoop to scoop ice intended for customer consumption, as well as grab the handle of a water pitcher and a customer's cup. [CA] Employees shall change gloves and properly wash their hands using soap, warm water, and paper towels after touching surfaces that may be contaminated. [COS] Employees were instructed to change gloves and properly wash their hands.
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.
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No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
1. Prep sink drains directly. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an airgap of minimum one inch into a floor sink or other approved type of receptor. 2. Three compartment sink is leaking. Plumbing underneath the urinal in the men's restroom is exposed. [CA] Maintain plumbing in good repair.
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 Van Restaurant? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw shell eggs stored over ready-to-eat meat in the walk-in cooler. [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.
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.
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Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Knife stored on dirty wiping cloth on the counter directly across from the cook-line. [CA] Equipment contacting food shall be stored in a sanitary location.
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 Van Restaurant? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
1. Various instances of food stored in the floor observed throughout the kitchen and walk-in (container of meat in broth on floor next to cook-line, carrots on floor in walk-in, boxes of noodles on floor, etc.) [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. 2. Numerous opened containers missing lids, with lids off, or twisted shut observed throughout the kitchen. [CA] Food shall be stored in rigid containers with tight fitting lids to preclude contamination, particularly in the presence of flies. 3. Container of crystalline white substance not labeled in the back storage area. [CA] Bulk food items shall be labeled with common name if not easily distinguishable.
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.
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Show 13 more
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Large, white upright freezer in the back storage area observed to have a deteriorated interior/seal. Freezer is unable to keep all food frozen. [CA] Maintain equipment in good repair. When eventually replacing non-commercial equipment (i.e. fridges, freezers, etc.) 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), and shall go through DEH Plan Check at [email]. 2. Home Depot plastic buckets are being used to store food. [CA] Discontinue the use of home depot buckets. Food containers shall be food grade and ANSI approved. 3. Rice cooker is unable to maintain rice at or above 135F. [CA] Replace or repair rice cooker.
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 Van Restaurant? Fix it
Plan review
The department's words
K48 Plan review
Facility has installed a handwash sink without approval from plan check. Per the last routine inspection, facility was instructed to install a dedicated food prep sink. Facility opted to turn the existing handwash sink (which is structurally a food prep sink with a single drainboard on the left side of dimensions 10x22) into a prep sink (which it was originally designed for), and install the new handwash sink directly next to the mop sink in the same room as the water heater. [CA] Submit plans for BOTH the new handsink, and the prep sink (owing to the fact that the function of the prep sink has changed from being a hand sink to now being a prep sink) to DEH Plan Check at [email] Facility has added a Wolf fryer underneath the vent-hood at the cook-line. Per the PIC, the Wolf fryer does not work and they plan on buying a new one. [CA] Submit plans when obtaining the new fryer to DEH Plan Check at [email] PRIOR to using fryer.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
1. Three compartment sink is capable of outputting water at a maximum of 109F while fluctuating, as measured at the time of inspection. Prep sink is capable of outputting water at a maximum of 116F while fluctuating, as measured at the time of inspection. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. Note: PIC states that the mechanical dishwasher is currently broken, and they are working on fixing it. The presence of a mechanical dishwasher does not eliminate the requirement for having a three compartment sink that is capable of outputting water at 120F. 2. Hand wash sink in women's restroom measured 94F. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
Food Code 5-103.11
How can a restaurant or home fix this?
In CleanCleaver: Log hand sink and dish water temperatures
Hot and cold water at every sink
In CleanCleaver: Log hand sink and dish water temperatures
Are you Pho Van Restaurant? Fix it
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
1. One old, dried, dead cockroach observed on the shelving units directly outside of the office area in the back of the facility. Old cockroach droppings observed on the wall in the office area. No other evidence of cockroach activity observed. Note: PIC states that they receive monthly pest control services and provided an invoice from last month, but was unable to provide a report. [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. 2. Approximately 30 flies observed throughout the kitchen and storage area. 3. Ants observed on floor by the handwash sink and in the office by the kitchen. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
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 Van Restaurant? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
The PIC lacks a 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.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
4-burner cooktop + oven combo on the left side of the cook-line and 2-burner stock pot unit on the right side of the cook-line do not have the minimum required 6 inches of additional ventilation overhang to the left and right sides, respectively. PIC states that they plan to remove a broken burner unit in the middle of the cook-line, which may free up space under the vent hood for other equipment. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.
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 Van Restaurant? Fix it
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Unlabeled bottle of yellow chemical observed in a cabinet in the kitchen area. [CA] Containers containing chemicals shall be labeled with their common name.
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)
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Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Various shelving units and sides of equipment observed to have large amount of food debris buildup. [CA] Nonfood contact surfaces shall be kept clean.
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 Van Restaurant? Fix it
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility lacks chlorine test strips. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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.
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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. Open employee drink observed on the counter across from the cook-line. [CA] Employees shall drink from containers with tight fitting lids and straws in order to prevent contamination. 2. Facility lacks a mop rack to hang mops. [CA] Install mop rack.
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 Van Restaurant? Fix it
The department's words
K26 Approved thawing methods used; frozen food
Frozen raw beef covered in plastic wrap observed to be thawing on the counter across from the cook-line. Per staff, it had been taken out 30 minutes prior to thaw. [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. [COS] Employee placed frozen beef under cold, running water to thaw in the prep sink.
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
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Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Multiple wiping cloths maintained out on various counter surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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.
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Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Excessive buildup of food observed on floors, walls, and ceilings throughout food facility. [CA] Walls, floors, and ceilings in food preparation area shall be kept clean.
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 Van Restaurant? Fix it
EarlierApr 7, 2025Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
No food preparation sink in facility. [CA] All permanent food facilities that wash, rinse, soak, thaw, or similarly prepare foods shall be provided with a food preparation sink. Wooden shelving and particle boards/benches are present in dry storage room and kitchen. Particle board attachments are on steam tables (steam table not used for hot holding but as a counter). Particle board tables and wooden tables/shelving are installed in front counter area. [CA] All utensils and equipment shall be approved, installed properly, & meet applicable standards. Use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent. Cardboard used to line shelf in walk in cooler. [CA] Discontinue the use of cardboard boxes to line shelves, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent. Note: Facility will have three months to submit plans to this department regarding the addition of a three compartment sink. Facility will also have three months to remove unapproved materials from shelving and tables. COMPLY BY 07/02/2025
EarlierApr 2, 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
The department's words
K07 Proper hot and cold holding temperatures
Measured pork at 79F and 109F and beef at 66F on shelves across cook line. Per cook, food has been out for less than two hours. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Beef was moved to walk in cooler. Pork was served within two hours. Minor: Measured beef at 43F, fried tofu at 43F, and eggs at 43F in walk in cooler. Per PIC, cooler has been opened frequently for the last hour. [CA] PHFs shall be held at 41°F or below or at 135°F or above.
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 chlorine at 0 ppm in dishwashing machine. Dishes were in dishwasher at time of measurement. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] Employee adjusted chemicals and measured chlorine at 25 ppm in dishwashing machine. Minor: Heavy accumulation of debris on underside of cleaned equipment (bowls, plates, metal bowls). [CA] The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.
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)
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Two broiler cooker is at edge of exhaust hood and does not have a six inch overhang. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment. Counter top deep fryer is not underneath exhaust hood. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Measured hot water at 109F at three compartment sink. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Accumulation of debris on walls in food preparation area and on floors near walls. [CA] Walls and floors in food preparation area shall be kept clean. Regularly clean under cooking equipment to prevent accumulation of debris. Walls in prep area are textured. [CA] The wall surfaces shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Accumulation of grease and debris on hood and hood filters. [CA] Clean mechanical exhaust hood and filters of accumulations. Accumulation of debris on shelving and 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
No food preparation sink in facility. [CA] All permanent food facilities that wash, rinse, soak, thaw, or similarly prepare foods shall be provided with a food preparation sink. Wooden shelving and particle boards/benches are present in dry storage room and kitchen. Particle board attachments are on steam tables (steam table not used for hot holding but as a counter). Particle board tables and wooden tables/shelving are installed in front counter area. [CA] All utensils and equipment shall be approved, installed properly, & meet applicable standards. Use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent. Cardboard used to line shelf in walk in cooler. [CA] Discontinue the use of cardboard boxes to line shelves, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent. Note: Facility will have three months to submit plans to this department regarding the addition of a three compartment sink. Facility will also have three months to remove unapproved materials from shelving and tables.
Show 5 more
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw foods (beef, eggs) are stored above vegetables and ready to eat foods in walk in cooler. [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.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Open containers of food on shelving. [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
Container holding noodles is in disrepair; container has hole on side. [CA] Equipment and utensils shall be designed and constructed to be durable and retain characteristic qualities under normal use conditions. Single-use containers and bags (soy sauce containers, noodle bags) are re-used to store food. [CA] Food containers intended for single use shall not be reused. Pots and utensils stored hanging next to mop sink. [CA] Properly store utensils and equipment in a clean and sanitary manner.
The department's words
K23 No rodents, insects, birds, or animals
Cockroach droppings present on walls in office area. [CA] Clean and sanitize area of cockroach droppings.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
No mop rack available. [CA] Mop rack or other devices shall be made available to hang and store cleaning tools.
EarlierMar 3, 2025Routine inspection75 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
In the kitchen area, at the prep sink, measured a container of raw shrimp at 62F. Per operator, raw shrimp has been stored at the prep sink area for 30 minutes. On the counter-top, measured spring rolls at 60F. Per operator, spring rolls was prepared 30 minutes prior. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. [SA] Operator moved container of raw shrimp and spring rolls to refrigeration to facilitate proper holding temperatures.
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
K05 Hands clean, properly washed; gloves used properly
Directed operator to wash hands multiple times after handling dirty equipment/conducting tasks that contaminate hands. Observed operator improperly washing hands at handwash station using a wiping cloth to dry hands. [CA] When switching tasks where hands may become contaminated, wash hands at the handwash station using warm water, hand soap, and paper towels.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
In the kitchen and dry storage room, observed unapproved wooden shelving and particle board benches/storage benches. At the front counter, observed unapproved particle board tables and wooden tables/shelving installed in the area. [CA] Ensure only approved materials and equipment are used within the facility. Use only approved materials such as stainless steel that is smooth, durable, and easily cleanable. At the front counter, observed non-commercial refrigeration installed. [CA] Ensure only approved commercial equipment is used in the facility.
The department's words
K23 No rodents, insects, birds, or animals
Observed accumulation of cockroach droppings and dead cockroaches in the following areas: 1. Kitchen area, to the left of the cookline, around shelving 2. Kitchen area, by the walk-in refrigerator door, around shelving 3. Warewash area, underneath the phone/ethernet cables 4. Warewash area, around storage shelving 5. Dry storage room, around storage shelving Ensure facility is kept free of cockroach activity. Clean and sanitize all areas with activity. Seal all cracks and crevices to prevent possible harborage of vermin. Contact pest control to provide service as necessary.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
In the mop sink room, observed unused cooking equipment stored including pans and strainer baskets. [CA] Ensure all equipment and utensils used for food are stored away from areas that may cause contamination. Stored equipment in designated clean utensil and equipment storage areas.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
In the kitchen area, on the wall to the left of the cookline, observed accumulation of grease and debris. In the dry storage rooms, around shelving, observed cracks and crevices present. At the front counter, observed wooden wall covers installed in the area. [CA] Ensure facility is frequently cleaned and maintained. Seal all cracks and crevices to prevent possible harborage of vermin.
Show 2 more
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
In the dry storage room, observed open bags of flour and salt stored. [CA] Ensure all open bags of dry food are placed in containers or transferred to food grade containers and covered with a fitted lid.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
At the warewash machine, measured chlorine sanitizer between 10 PPM and 25 PPM. [CA] Ensure chlorine sanitizer provided at the warewash machine is maintained at 50 PPM to allow for adequate cleaning and sanitizing of utensils and equipment. [COS] Wareawsh machine was primed and remeasured chlorine sanitizer 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 Van Restaurant, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Food in poor condition Read the free guide
- Cooked food not cooled in time Read the free guide
- Hands not washed when needed Read the free guide
- No backflow test on file In CleanCleaver: Backflow device test
- Raw food not kept apart from ready-to-eat food Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Food on the floor or under drips Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Pests seen inside: fruit flies Read the free guide
- Hood filters need cleaning In CleanCleaver: Hood filters
- Chemicals unlabeled or stored near food Read the free guide
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Dish sink or dish machine not set up right Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Food thawed the wrong way Read the free guide
- Wiping cloths left out of sanitizer Read the free guide
Call Pho Van Restaurant
Ask for the manager. Pho Van 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.
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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.