Follow-Up Inspection
Aug 20, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Aug 20, 2026 · Original Source
Santa Clara County, CA
Pho Ga An Nam
740 Story Rd 8
Last inspected Aug 20, 2026 · View Map ↗ · Compare ↗
Pass
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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
4 inspectionsRoutine Inspection
Aug 14, 2026
Conditional Pass
9 recorded violations
minorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Back screen door found with gap at the bottom that is 2 to 3 inches high. [corrective action] Eliminate the gap to prevent entrance of vermin. Gap can not be greater than 1/4 inch.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsminorCode K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Heavy grime and food debris observed in the following areas: - Metal shelves above the 3-compartment sink - Floor under under both 3-compartment sinks - Around the water heater [corrective action] Thoroughly clean these areas.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Large stock pots were found to be stored outside behind this facility. [corrective action] Store all equipment inside of this facility.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. Ambient temperature of the food preparation refrigerator measured 55F. [corrective action] Repair the refrigerator so that it can hold food at 41F or below. [suitable alternative] Do not store any potentially hazardous foods (such as meat, cooked noodles) in this refrigerator until it is repaired. 2. The cabinet door of the food preparation unit does not properly close. Latch was observed to be missing. [corrective action] Replace the latch so that door can close properly. Note: Box is kept in front of the door to help keep it closed. 3. The far left door of the 3-coor reach-in cooler did not close properly. The gasket was found to be severely deteriorated. [corrective action] Replace the gasket and ensure the door can properly closed. Note: Box is kept in front of the door to help keep it closed.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuescriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
1. Cooked pork and cooked in the cabinet of the food preparation unit measured 60F. [corrective action] Maintain potentially hazardous foods at 41F or below. [correction] Food was moved to another reach-in cooler. 2. Bean sprouts held in a pan with ice water measured 47F. [corrective action] Bean sprouts must be maintained at 41F or below. [correction] More ice was added to the pan.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureminorCode K22Water, plumbing, and sewage
Official wording
Sewage and wastewater properly disposed
Inspector’s notes
Mop sink and hand sink at the front service area was found to be clogged. Standing water was observed in both sinks. [corrective action] Repair plumbing so that both sinks can drain without water backing up. [suitable alternative] Discard wastewater in the toilet until the mop sink is repaired. Use the hand sink in the kitchen until the hand sink at the front service area is repaired. Note: All other sinks and mechanical dishwasher were found to be draining properly at this time.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsminorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
All food storage containers (for rice, sugar, etc.) were lacking lids. [corrective action] Provide lids for all bulk storage containers.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Observed employee preparing chicken at the back 3-compartment sink. This sink appears to have direct connection to the sewer and mechanical dishwasher is also located under this sink. [corrective action] Food preparation shall be performed at the designated food preparation sink.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemscriticalCode K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
Observed cooked beef and lemon grass stored in a metal pan at room temperature. Per manager, food was cooked just prior to this inspection and will be used by 2 PM. The metal pan had no time marking. [corrective action] Ensure all food that are subject to time as a public health control are properly labeled with the production time or discard time. [correction] Manager placed label on the container with discard time of 2 PM. Recommend hot holding this product with a food warmer.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Santa Clara County Department of Environmental Health, Aug 14, 2026 · Original Source
Follow-Up Inspection
May 20, 2025
Pass
4 recorded violations
criticalCode K13Contamination
Official wording
Food in good condition, safe, unadulterated
Inspector’s notes
Observed employee scooping soup into sauce cup to taste, and then pouring the remaining of the soup from the sauce cup back into pot. [CA] No employee shall commit any act that may cause the contamination or adulteration of food, food-contact surfaces, or utensils. [COS] Pot of spicy beef soup, approximately 4-5 gallons, was VC&D due to contamination.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationminorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Rear door of the facility maintained opened during the inspection. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsminorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Container of bean sprouts at the food preparation line in an adequate ice bath, with ice only touching the bottom of the container. Bean sprouts measured at 49F at the top and 44F at the bottom of the container. [CA] PHFs shall be held at 41°F or below or at 135°F or above. - This Division recommends utilizing time as a public health control (TPHC).
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureminorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed 2-3 live flies inside kitchen hovering over uncovered food items. Rear door of the facility was maintained opened at time of inspection. [CA] Use any and all approved methods to abate live flies.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial record from Santa Clara County Department of Environmental Health, May 20, 2025 · Original Source
Routine Inspection
May 14, 2025
Conditional Pass
8 recorded violations
minorCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Cooked beef shank cooling inside the food preparation refrigerator kept covered. PHF item measured at 60F. Employee stated that beef was prepared approximately 4 hours prior. Numerous large pots and plastic buckets of soup and sauces cooling in ambient temperature. PHF items measured varying between 90F to 126F. Employee stated that all items were cooked and is cooling for less than 2 hours. Plastic container of cooked beef cooling on the storage rack kept tightly covered. Beef measured at 158F and had has not yet reached cooling temperatures. [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. [COS] Instructed employees to separate PHF items into separate portions to immediately cool or utilize ice baths to expedite the cooling process.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureminorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Large 2-3 inch gap observed below the metal screen door in the back of the kitchen. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin. Observed employees' personal belongings stored in areas of food preparation and food storage. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsminorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
To-go containers used as scoops for bulk ingredients. Observed scoops with handles in direct contact with ingredient itself. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food. Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesminorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Heavy build up of grime observed on walls and floor around the water heater. [CA] Walls and/or floors in food preparation area shall be kept clean.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Only three employee food handler cards were available for review. [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.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuescriticalCode K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
At time of inspection, observed food still being served past the maximum four hour allowance. At the same time, observed employees replacing time labels on numerous items on the cook line. - Container of cooked beef shank in soup. - Cooked chicken. - Various tubs of vermicelli and rice noodles. - Bean sprouts Employee stated that items were just prepare and that they had not have the chance to change the labels. [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, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] New time labels were provided.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Observed two cases of raw beef bones and two cases of raw duck maintained out in ambient temperature measuring between 50F to 54F. Employee stated that items were removed from the refrigerator approximately 3 hours prior and that items will be cooked within the next hour. Observed bags of cooked chicken hearts maintained above the load limited of the preparation refrigerator measuring at 60F. Chicken hearts at the bottom of the preparation container measured at 48F. Pot of porridge maintained on the cook line measured at 151F at the bottom and 117F at the top. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Use only small portions of food during preparation so that it does not exceed the maximum amount of time allowed for diligent prep. [COS] Beef bones were immediate used for food preparation. Cases of ducks were relocated into the three-door upright refrigerator to immediately cool. Cooked chicken hearts were placed on time as a public health control (TPHC).
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureminorCode K04Employee health and hygiene
Official wording
Proper eating, tasting, drinking, tobacco use
Inspector’s notes
Employee's opened beverage observed stored above opened food in the food preparation area. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area. Provide designated location for employees to store personal food and beverages, separated and protected from
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesOfficial record from Santa Clara County Department of Environmental Health, May 14, 2025 · Original Source