Follow-Up Inspection
Jul 16, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jul 16, 2026 · Original Source
Santa Clara County, CA
Pho Lien Noodle House
1460 Oakland Rd # D
Last inspected Jul 16, 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
4 inspectionsRoutine Inspection
Jul 13, 2026
Conditional Pass
13 recorded violations
minorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Observed working food stored directly on the floor of the kitchen. [CA] Food shall be stored at least six inches above the floor to prevent contamination and facilitate ease of cleaning.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed personal belongings (purse) stored directly on top of packaged foods. [CA] Employee's personal effects shall be stored in employee lockers or other designated areas for employee storage.
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 insectscriticalCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed improper handwashing practices by employees, including employee handling raw beef with gloved hands, then handling ready-to-eat produce without an intermediate handwashing step or changing gloves. [CA] Employees are required to wash their hands: 1) before beginning work, 2) before handling food or clean equipment, 3) as often as necessary during food preparation to remove soil and contamination, 4) when switching from raw to ready to eat foods, 5) after touching body parts, 6) after coughing, sneezing, eating, or drinking, 7) after using the restroom, and 8) any time when contamination may occur. [COS] Specialist requested employees to change gloves and wash hands as required. Discussed handwashing and glove use policy with PIC.
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 K39Equipment and utensils
Official wording
Thermometers provided, accurate
Inspector’s notes
Observed refrigeration units are missing thermometers for monitoring ambient temperatures. [CA] A thermometer (accurate to +/- 2°F) shall be provided and correctly located in each hot and cold holding unit containing Potentially Hazardous Foods.
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 K13Contamination
Official wording
Food in good condition, safe, unadulterated
Inspector’s notes
Observed large bowl of ready-to-eat basil stored on the floor of the kitchen. The ready-to-eat basil is stored in standing water that is contaminated with raw pieces of beef. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] Basil was voluntarily condemned and discarded at the time of inspection. See VC&D report.
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 K27Other
Official wording
Food separated and protected
Inspector’s notes
1) Observed raw meats stored directly above ready-to-eat produce inside refrigeration units. [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. 2) Observed dry ingredients and ginger stored directly adjacent to the handwash sink without a splash guard. [CA] Store food items away from the handwash sink to prevent splash contamination. 3) Observed clean dishes were stored on the 3-compartment sink, directly adjacent to the preparation sink without a splash guard. [CA] Install a minimum 6" high metal splash guard between the 3-compartment sink and preparation sink to prevent splash contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K19Food temperature
Official wording
Consumer advisory for raw or undercooked foods
Inspector’s notes
Facility menu lacks consumer advisory warning marking raw or undercooked animal-derived foods (raw beef in pho and homemade mayonnaise for banh mi). [CA] Raw or undercooked animal-derived foods on the menu shall be identified with a designated marking (i.e. asterisk) and provided with a consumer warning.
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 K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed standing water and accumulation of food debris beneath the cook line. [CA] Floors, walls, and ceilings shall be routinely cleaned and sanitized.
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 K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Measured the chlorine sanitizer solution in the 3-compartment sink at 25 ppm during active warewashing. [CA] 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.
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 K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility lacks appropriate sanitizer test strips for chlorine. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual warewashing.
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
Observed soiled cardboard and working tray stored directly on top of clean equipment. No active contamination of equipment observed. [CA] Equipment shall be stored in clean and sanitary condition.
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) Measured beansprouts stored on the preparation counter at 71F. Per PIC, beansprouts were relocated from the upright cooler to the preparation counter less than 30 minutes prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Ice was added directly to the container of beansprouts during inspection. Remeasured beansprouts at 41F. 2) Measured chicken pho broth stored on the preparation counter at 120F. Per PIC, broth was recently cooked and should be kept hot throughout the service period. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Specialist directed employee to reheat the chicken pho broth to 165F before keeping it on the stovetop for hot holding.
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
Observed employee drinking from open beverage stored in the food preparation area. [CA] Employees shall not eat or drink in any area where contamination of non-prepackaged food, clean equipment, clean utensils, clean linens, unwrapped single-use articles, or other items may result. Beverages shall be fully closed with lid.
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, Jul 13, 2026 · Original Source
Follow-Up Inspection
Mar 3, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Mar 3, 2025 · Original Source
Routine Inspection
Feb 24, 2025
Conditional Pass
13 recorded violations
minorCode K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Observed soiled wiping cloths stored on food preparation counters. [CA] Wiping cloths shall be stored in an approved sanitizing concentration when not in use. Observed employees using sponges to clean meat cutter and dishes. [CA] Sponges shall not be used in contact with cleaned and sanitized or in-use food-contact surfaces.
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 K29Chemicals
Official wording
Toxic substances properly identified, stored, used
Inspector’s notes
Observed household insecticide stored inside the kitchen. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use may be stored in the food facility.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyminorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Observed dry ingredients and ginger stored directly adjacent to the handwash sink without a splash guard. [CA] Store food items away from the handwash sink to prevent splash contamination. Observed clean dishes were stored on the 3-compartment sink, directly adjacent to the preparation sink without a splash guard. [CA] Install a minimum 6" high metal splash guard between the 3-compartment sink and preparation sink to prevent splash contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed accumulation of grease and food debris underneath the cookline. [CA] Premises shall be kept clean to prevent pest harborage.
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 K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Observed employees actively washing dishes and skipping the sanitization step. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds. [COS] PIC set up the 3-compartment sink with sanitizing solution of chlorine. Dirty dishes were cleaned and properly sanitized.
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 menu lacks consumer advisory warning for raw beef served in pho dishes and raw egg served in banh mi. [CA] Provide consumer warning for the sale of raw or undercooked animal-derived foods. The consumer warning shall state: "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions."
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 K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
**REPEAT VIOLATION** Observed gaps between the filters in the hood above the cook line. [CA] All hood filters shall be in place and maintained in good repair to ensure adequate ventilation.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuescriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured multiple Potentially Hazardous Foods (PHFs) including raw beef and beansprouts between 50-60F. Raw beef and beansprouts were stored on the preparation counters. Per PIC, foods were removed from temperature control during opening (less than 2 hours ago). Observed four containers of beef pho broth stored on the preparation counter measuring at 130F. Per PIC, pho broth was cooked less than 2 hours ago. [CA] PHFs shall be kept at 41F or below and 135F or above. [COS] Raw beef was relocated to under counter refrigeration. Ice was added to the container of beansprouts. Pho broth will be kept warm on the stove.
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 K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility lacks appropriate sanitizer test strips for chlorine. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual warewashing.
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 K49Permits, training, and postings
Official wording
Permits available
Inspector’s notes
Observed health permit was not posted in the facility. Permit unavailable for review. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.
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 K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Observed cooked beef cooling inside the under counter refrigeration unit covered with plastic wrapping. Measured cooked beef at 70F. Per PIC, beef was cooked less than 30 minutes ago. [CA] Cooling foods shall have adequate space for cold air to circulate, be loosely covered or uncovered, and stirred frequently as needed.
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
Facility employee lacks food handler card. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment. Food handler cards shall be available for review.
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 K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed employee using the same gloves to handle dirty dishes, then touching ready-to-eat meat without changing gloves. Observed another employee using the same gloves to touch raw meat, then touching ready-to-eat meat without changing gloves. Hot pho broth was added to the bowls. [CA] Employees are required to wash their hands: 1) before beginning work, 2) before handling food or clean equipment, 3) as often as necessary during food preparation to remove soil and contamination, 4) when switching from raw to ready to eat foods, 5) after touching body parts, 6) after coughing, sneezing, eating, or drinking, 7) after using the restroom, and 8) any time when contamination may occur. [SA] Specialist requested employees to change gloves and wash hands as required. Discussed handwashing and glove use policy with PIC.
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 problemsOfficial record from Santa Clara County Department of Environmental Health, Feb 24, 2025 · Original Source