At a glance
CleanCleaver food safety systematic review results
What happened?
3problems found
3 problems found · 1 marked critical · Routine county inspection · Feb 10, 2025
Is that a lot?
Too few food places here for ranges. Colours show points.
Most food places here got 2 to 15 points taken off. Pho Viet got more than most. That's from the last routine visit, on Jan 23, 2025.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Pho Viet?
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
- Cooked food not cooled in time K09How to fixFix it
- Equipment in poor repair K35How 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 Viet's team
Is this your place?
Welcome, Pho Viet. We'll walk through this together, one item at a time. To log the fixes, claim Pho Viet 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 VietWe'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: “Inside the walk-in refrigerator: measured internal temperatures of multiple PHFs (rice, shrimp, rice noodles, sprouts,…”
First step: If food is out of range
Then the next one: Cooked food not cooled in time
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 3-501.13.
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 VietWe'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 · 2 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
Every visit
LatestFeb 10, 2025Routine inspectionGreen placard
This one: Green placard, inspected Feb 10, 2025.
3 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
Inside the walk-in refrigerator: measured internal temperatures of multiple PHFs (rice, shrimp, rice noodles, sprouts, beef, fresh pho noodles, tofu) to be 49F - 53F. Some foods were held for more than 4 hours. [CA] Keep potentially hazardous foods at 41F and below or 135F and above. [COS] Foods that were held for 4 hours or more were voluntarily discarded. Foods that were held for less than 4 hours were moved to a different refrigerator. See VC&D form.
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 Viet? Fix it
Not critical (2)
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Inside the reach-down section of the prep unit: observed cooked chicken (46F) was cooling inside a closed plastic bag (employee stated she fried it at 11am (about 4 hours prior), and that they usually fry the chicken, cool it, then grill again to order. [CA] After cooking food, leave it uncovered until it reaches 41F in order to help it cool rapidly. Note: other PHFs in the prep unit measured 41F or below.
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 Viet? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
The walk-in refrigerator was unable to keep potentially hazardous foods at 41F and below; ambient temperature of the refrigerator measured 50F after a metal probe thermometer was left inside with the door closed for over 30 minutes. [CA] Repair refrigerator so that it can keep foods at 41F and below.
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 Viet? Fix it
EarlierJan 23, 2025Routine inspection84 out of 100 (Green placard)
6 violations listed, 0 marked critical.
Not critical (6)
The department's words
K07 Proper hot and cold holding temperatures
1) Inside the walk-in refrigerator: measured internal temperature of various foods (beef, shrimp, tofu) to be 45 - 48F. Employees stated foods had been stored for less than 4 hours. 2) Inside the prep unit: measured temperature of beef, tripe, chicken, and uncooked eggrolls to be 45F. Employee stated foods had been held for 10 minutes. [CA] Keep potentially hazardous foods at 41F and below or 135F and above. Adjust refrigerator temperature setting so that foods stay at 41F and below even during busy times. *Note: ambient temperature of the refrigerator measured 41F after leaving a metal probe thermometer inside with the door closed for 25 minutes.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed several heavily damaged floor tiles in the kitchen. [CA] Repair/replace damaged floor tiles.
The department's words
K01 Demonstration of knowledge; food safety certification
Some employees' food handler cards were expired. [CA] Obtain valid food handler cards.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Measured chlorine in dishwasher to be 0ppm. Machine was run 3 times. No active dishwashing was occurring. [CA] Repair dishwasher so that it can sanitize dishes at 50ppm. *Until the dishwasher is repaired, the dishwasher can be used to wash dishes, but dishes must be manually sanitized in the 3-compartment sink in 100ppm chlorine.
The department's words
K26 Approved thawing methods used; frozen food
Observed raw chicken thawing in the prep sink; the water was turned on but not at sufficient velocity. [CA] Frozen potentially hazardous food shall be thawed using one of the following methods: 1) Under refrigeration 2) Completely submerged under cold running water of sufficient velocity to flush loose particles 3) In a microwave oven 4) During the cooking process
Show 1 more
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
Observed the menu offered rare sliced beef, but no consumer advisory was present. [CA] When offering raw or undercooked animal products, a consumer advisory must be provided. 1) Clearly indicated WHICH menu items contain undercooked animal products. 2) Have the following statement: "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions."
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 Viet, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- 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 Viet
Ask for the manager. Pho Viet 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
- 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.