Follow-Up Inspection
Jul 14, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jul 14, 2026 · Original Source
Santa Clara County, CA
Pho Kitchen
5293 Prospect Rd # C
Last inspected Jul 14, 2026 · View Map ↗ · Compare ↗
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
5 inspectionsRoutine Inspection
Jul 7, 2026
Conditional Pass
9 recorded violations
criticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Lack of hand soap at handwash sink near the cook line and the handwash sink behind the front counter. Access to the handwash sink located in the back prep area is partially obstructed by equipment stored around the sink. [CA] All handwash sinks shall be able to provide warm water, soap, and single-use paper towels while being easily accessible for employees to properly wash their hands when required. [COS] Employee purposed hand soap to place at the hand wash sinks and obstructions were relocated.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsminorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Raw pork observed stored above vegetables inside the walk-in cooler. [CA] Store raw meats separate or below ready-to-eat foods to prevent cross-contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K39Equipment and utensils
Official wording
Thermometers provided, accurate
Inspector’s notes
Lack of suitable thermometer to accurately measure the temperature of potentially hazardous food (PHF).[CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) shall be provided and readily accessible to accurately measure the temperatures of potentially hazardous foods shall be available to the food handler.
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
Potentially hazardous foods measured at improper holding temperatures by the cook line. Bean sprouts and rice noodles on prep table measured at 70F to 83F. Tofu in a secondary container located in the prep unit insert measured at 53F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Ice was added to the bean sprouts; PIC agreed to use time for the rice noodles where it shall be discarded if not used within 4 hours; tofu was removed from secondary container and placed into the insert of the prep unit.
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 K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Food handler cards for employees are not available for review. [CA] All employees that handles, serves, or prepares food shall have a valid food handler card available within 30 days from their 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 issuesminorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Chlorine sanitizer for the dishwasher is measured at 0 ppm. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. No active warewashing at time of inspection.
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 K19Food temperature
Official wording
Consumer advisory for raw or undercooked foods
Inspector’s notes
Facility serves raw or undercooked food item on their menu but a consumer advisory is not available. [CA] When serving raw or undercooked food, a consumer advisory shall be available on the menu or visible to the consumer when ordering.
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
One dead adult cockroach observed on glue trap located by the water heater. [CA] Food facility shall be kept free of vermin and vermin debris. No other signs or evidence of vermin activity was observed in the facility. Facility receives regular pest control service and the most recent service report from 6/24/26 was reviewed. No live vermin activity was noted on service report.
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 K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Lacking chemical test strips to measure sanitizer. [CA] Means for adequately measuring the applicable sanitization method must be readily available (ex. Sanitizer test strips, thermal strips).
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 problemsOfficial record from Santa Clara County Department of Environmental Health, Jul 7, 2026 · Original Source
Routine Inspection
Oct 8, 2025
Pass
7 recorded violations
minorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Mold like substance observed on the inside panels of the ice machine. [CA] Frequently clean and sanitize the inside panels of the ice machine.
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 K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Cooked chicken is fully wrapped in plastic and placed in the food prep unit to be cooled. Chicken was measured at 109F and per employee, cooked within the hour. [CA] Potentially hazardous foods when cooling - shall be kept uncovered or partially uncovered to allow for rapid cooling.
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 K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee observed entering the kitchen and put on disposable gloves to handle food without washing their hands. [CA] Employees shall properly wash their hands with warm water, soap, and single-use paper towels prior to putting on disposable gloves to handle food. [COS] Employee properly washed their hands.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsminorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Boxes of take-out containers and disposable utensils are stored on the floor inside the dry storage room. [CA] Store food contact utensil and equipment a minimum of 6 inches off the floor to protect from contamination and to allow adequate space for ease of frequent cleaning.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Cardboard is reused to line the top of freezer chest by the cook line to be used as a table. [CA] Discontinue the reuse of cardboard and instead use material that is smooth, durable, nonabsorbent, and easily cleanable.
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 K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Lacking chemical test strips to measure sanitizer. [CA] Means for adequately measuring the applicable sanitization method must be readily available (ex. Sanitizer test strips, thermal strips).
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 K19Food temperature
Official wording
Consumer advisory for raw or undercooked foods
Inspector’s notes
Rare steak is served on a menu item but a consumer advisory is not provided. [CA] When serve raw or undercooked food items, a consumer advisory shall be available or visible to the consumer. Provided consumer advisory handout.
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 temperatureOfficial record from Santa Clara County Department of Environmental Health, Oct 8, 2025 · Original Source
Routine Inspection
Apr 7, 2025
Pass
2 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Food preparation unit is in disrepair. [CA] Repair or replace refrigeration unit so that it is capable of maintaining potentially hazardous foods at 41F or below.
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 K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Lack of hot water at the food preparation sink and the adjacent handwash sink. [CA] [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 where it shall reach a minimum of 100F.
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 problemsOfficial record from Santa Clara County Department of Environmental Health, Apr 7, 2025 · Original Source
Routine Inspection
Mar 12, 2025
Pass
6 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1) Ambient temperature of food prep unit is measured at 54F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. 2) Rubber gasket on upright reach-in cooler is in disrepair. [CA] Replace or repair gasket on refrigeration unit and maintain in good repair.
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 K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
The handwash sink located by the food prep sink was partially obstructed by equipment. [CA] All handwash sinks shall be kept unobstructed and easily accessible for employees to properly wash their hands when required. [COS] Employee moved the equipment
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsminorCode K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Accumulation of black mold-like substance on the side of the hose used to dispenser sanitizer at the three compartment sink. [CA] Frequently clean nonfood contact surfaces to prevent the accumulation of debris or mold.
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
1) Cardboard is reused to line shelf across from the deep fryers. Cardboard has visible debris and oil/grease stains. [CA] Discontinue the reuse of cardboard and instead use material that is smooth, durable, nonabsorbent, and easily cleanable. 2) Knives at observed stored with the blade in the crevice between food prep unit and prep table. [CA] Food contact equipment shall be stored in a manner and location that is clean.
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 K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
1) Containers of food are stored on the floor inside the walk-in cooler. [CA] Food shall be stored a minimum of 6 inches off the floor. 2) In the dry storage room, bulk food containers do not have lids and food are stored in opened bulk bags. [CA] Bulk foods shall be stored in an approved container with a tight fitting lid.
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
Potentially hazardous foods inside the food prep unit are measured at improper cold holding temperatures. In the top inserts: beef balls, fish cake, and quail eggs are measured at 55F. Inside the reach-in of the unit: Raw shrimp, squid, and fish are measured at 51F. [CA] Potentially hazardous foods that are cold holding shall be held at or below 41F. [COS] The items inside the insert will be subject to time and discarded if not used by the end of lunch service at 2 PM. The food inside the reach-in of the unit were relocated into the upright reach-in cooler.
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 temperatureOfficial record from Santa Clara County Department of Environmental Health, Mar 12, 2025 · Original Source