At a glance
CleanCleaver food safety systematic review results
What happened?
88/ 100 · 12 points taken off
5 problems found · Routine county inspection · Apr 3, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. The Pho Cabin 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 The Pho Cabin?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Wiping cloths left out of sanitizer K40How to fixFix it
- Time as a control not marked or logged K08How to fixFix it
- Pests seen inside: roaches K23How 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 The Pho Cabin's team
Is this your place?
Welcome, The Pho Cabin. We'll walk through this together, one item at a time. To log the fixes, claim The Pho Cabin 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 The Pho CabinWe'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: Wiping cloths left out of sanitizerThe county found: “Observed multiuse wiping cloths stored on the food preparation counters outside of a sanitizer solution between uses.…”
First step: Keep the bucket strong
Then the next one: Time as a control not marked or logged
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 3-304.14, Food Code 3-501.19, Food Code 6-501.112, Food Code 3-501.13.
Try it yourself
Fix and log it: Wiping cloths left out of sanitizer
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Keep the bucket strong
From Food Code 3-304.14
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 The Pho CabinWe'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 · 2 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Fewer points taken off than last time (22 → 12). That takes a team.
Every visit
LatestApr 3, 2026Routine inspection88 out of 100 (Green placard)
This one: 88 out of 100 (Green placard), inspected Apr 3, 2026.
5 violations listed, 0 marked critical.
Not critical (5)
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed multiuse wiping cloths stored on the food preparation counters outside of a sanitizer solution between uses. [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.
Are you The Pho Cabin? Fix it
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Facility is following TPHC procedures for vermicelli noodles, spring rolls, and egg rolls (11 AM to 3 PM, then discard any unused food) as denoted on the TPHC form, but do not have a timer tracking when the food was initially removed from temperature control OR cooked. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control and discarded if not consumed or served within 4 hours. [COS] PIC started timer for foods held under TPHC plan.
Food Code 3-501.19
How can a restaurant or home fix this?
The 4-hour option
- Start with food at 41°F or below, or 135°F or above.
- Mark the container with the discard time: 4 hours after it left temperature control.
- Cook and serve, serve, or throw it out by that time.
- Throw out any container with no time marked.
From Food Code 3-501.19
The 6-hour option (cold food only)
2 more steps in the full guide Read the free guide
Time as a public health control (the 4-hour rule)
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you The Pho Cabin? Fix it
The department's words
K23 No rodents, insects, birds, or animals
Observed two dead adult oriental cockroaches on the floor below the coolers in the back storage area. No live activity or other evidence of cockroach activity was observed at this time. [CA]: The premises of each food facility must be maintained free of vermin. [COS] The cockroaches were removed at this time and area sanitized.
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 The Pho Cabin? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed sections of the flooring in the back preparation area to be chipped/damaged. [CA] The floor surfaces shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable.
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 The Pho Cabin? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed the gasket of the right door for the two door upright cooler in the main preparation area torn. [CA] Maintain equipment in good repair and ensure all refrigeration equipment is able to maintain PHF's at or below 41F.
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 The Pho Cabin? Fix it
EarlierJul 24, 2025Routine inspection78 out of 100 (Green placard)
7 violations listed, 1 marked critical.
Critical (1)
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
Three containers of beef broth (2 full, one half full) measured 48F-49F in the right-most 2 door upright cooler in the same room as the 2 compartment prep sink. Per the PIC, beef broth had been cooked yesterday and placed into the right-most upright to cool. [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/smaller containers. [COS] Beef broth that had been cooked last night was VC&D. See VC&D report. ____________ Minor violation: Two full containers of beef broth measured 56F in the left-most 2 door upright cooler in the same room as the 2 compartment prep sink. Per the PIC, beef broth had been cooked this morning (approximately 1-2 hours prior) and placed into the right-most upright to cool. [CA] Cool foods using approved containers which facilitate heat transfer, such as metal. Properly cool PHF's using shallow/smaller containers. [COS] Beef broth cooked this morning was transferred into smaller portioned containers and placed into ice baths to facilitate rapid cooling.
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)
The department's words
K26 Approved thawing methods used; frozen food
Frozen raw meat observed to be thawing in a bucket on a cart adjacent to the meat slicer. [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.
The department's words
K23 No rodents, insects, birds, or animals
Cockroaches observed in the following locations: - 1 live adult oriental cockroach under the 2 door freezer upright in the kitchen area adjacent to the hand sink - 2 dead adult oriental cockroaches under a metal shelving unit directly to the left of the cook-line - 15+ dead oriental cockroaches in a sticky trap underneath the left-most 2-door upright cooler in the same room as the 2 compartment prep sink *PIC states that the facility gets a monthly pest control service *No other live cockroach activity observed* [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. [COS] PIC caught and killed cockroach. *Strongly recommend getting a more frequent pest control service
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Facility is following TPHC procedures for vermicelli noodles, bean sprouts, summer rolls, and egg rolls (11 AM to 3 PM, then discard any unused food) as denoted on the TPHC form, but do not have a timer tracking when the food was initially removed from temperature control OR cooked. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control and discarded if not consumed or served within 4 hours. [COS] PIC started timer for foods.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. Large amount of food buildup on walls behind the 2 compartment prep sink and the 2 compartment dish washing sink, as well as on the walls/floors behind and around the cook-line. [CA] Clean regularly to prevent the buildup of food and thus preclude attraction of vermin. 2. Floor is peeling in the room with the 2 compartment sink. Tile is chipped on the side of the mop sink. [CA] Repair and maintain to ensure that surfaces are cleanable, and to prevent the harborage of vermin.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw meat stored directly next to vegetables in the left-most 2 door upright reach-in in the same room as the 2 compartment prep sink. Raw meat stored directly over lettuce in the same refrigeration unit. [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.
Show 1 more
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1. Ice scoop handle stored in direct contact with ice. Dry storage scoop handle stored directly in contact with flour. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. 2. Scissors stored in the crack between the wall and the 2 compartment prep sink. [CA] Utensils meant for food preparation shall be stored in a sanitary manner.
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 The Pho Cabin, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Wiping cloths left out of sanitizer Read the free guide
- Time as a control not marked or logged Read the free guide
- Pests seen inside: roaches Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
Call The Pho Cabin
Ask for the manager. The Pho Cabin 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 The Pho Cabin?
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
- 88 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.