Follow-Up Inspection
Sep 26, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Sep 26, 2026 · Original Source
Santa Clara County, CA
Pho Morgan Hill
16965 Monterey Rd 102b
Last inspected Sep 26, 2026 · View Map ↗ · Compare ↗
Pass
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
6 inspectionsRoutine Inspection
Sep 22, 2026
Closed
The health department recorded a closure at this inspection.
2 recorded violations
criticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed live and dead cockroaches in food prep area with built in wooden cabinets. Observed cockroaches in various life stages inside cabinets, on top of food prep surfaces and in traps. [CA] Eliminate vermin from facility; work with licensed pest control. 1. Observed Vermin: Documented in the following areas: Built in wooden cabinets/food prep area as well as in monitoring traps. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Elizabeth Tobin and Suzanne Lew. 4. Notification: The person in charge during inspection, Paul Dao, has been informed that the facility must close immediately. [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. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Facility must completely demo the built-in cabinet/prep area before requesting the reinspection and replace the flooring, cooler and shelves with approved materials/equipment. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
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 K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Observed potentially hazardous foods that measured in the temperature danger zone located on food prep surfaces (bean sprouts 69F, cooked rice 70F). [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Facility may consider using TPHC (Time as a Public Health Control) which would involve filling out the Departments TPHC form, time marking the PHFs for 4 hours and discarding the food at the end of the 4 hour mark. [COS] PIC voluntarily discarded the compromised PHFs.
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, Sep 22, 2026 · Original Source
Follow-Up Inspection
Feb 26, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Feb 26, 2026 · Original Source
Routine Inspection
Feb 25, 2026
Conditional Pass
5 recorded violations
minorCode K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Observed soiled wiping cloths on food prep surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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 K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed employee to balance bowl of raw meat directly on the garbage can and move the rolling garbage can while touching both the garbage edge and the bowl of raw meat. When instructed to wash hands, the employee rinsed hands in the 3 comp sink and wiped with a soiled rag. [CA] Ensure employees discontinue putting food on surfaces that can cause contamination and that they properly wash hands in the handwash sink with warm water and soap for 20 seconds, then dry with single use paper towels. [COS] PIC instructed employee to properly wash hands and discard any meat that may have been contaminated.
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 K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Lack of hood overhang for the deep fryer. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.
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 issuesminorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed holes and gaps in ceiling. [CA] Minimize/seal gaps to prevent vermin from entering.
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 potentially hazardous foods, that, according to PIC, were under time control but were not time-marked (noodles, bean sprouts, beef, boba, etc). [CA] When using time control, ensure PHFs are time marked for 4 hours and are discarded at the end of the 4 hour mark. [COS] PIC time marked all the food to be discarded at 3pm.
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, Feb 25, 2026 · Original Source
Follow-Up Inspection
Sep 2, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Sep 2, 2025 · Original Source
Routine Inspection
Aug 27, 2025
Conditional Pass
10 recorded violations
minorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Observed leak under handwash sink between cookline and counter cooler. [CA] Repair leak and maintain in good condition.
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 problemscriticalCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Observed potentially hazardous food located in the walk-in cooler that measured in the temperature danger zone (beef broth 46F) that had been improperly cooled after cooking the day prior. [CA] Ensure PHFs are properly cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. [COS] PIC voluntarily discarded broth.
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 K43Cleaning and sanitizing
Official wording
Toilet facilities: properly constructed, supplied, cleaned
Inspector’s notes
Observed roll of toilet paper on top of dispenser in employee restroom. [CA] Ensure toilet paper is properly installed in the dispensers.
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 K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Floors throughout the kitchen were wet and had several puddles. Observed missing cove base tiles and the walls to be in disrepair, particularly concentrated by mop sink. [CA] Thoroughly clean and sanitize floors, push excess water into floor drains or sinks. Repair/replace tiles and damaged wall.
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 K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Observed potentially hazardous foods that measured in the temperature danger zone located in on food prep surfaces, on the floor, in the food prep cold hold unit, and in the counter cold hold unit (see "measured violations"). [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, replace or remove units if necessary. [COS/SA] PIC had staff discard PHFs that were out longer than 4 hours like the rice. PIC time marked the food that was out of temperature to be discarded by 5pm.
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 K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Observed open bulk foods in dry storage areas. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Observed various PHFs on food prep surfaces and in the walk-in cooler uncovered. [CA] Protect food by covering.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Lack of hood overhang over cooking equipment. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.
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 issuesminorCode K26Food temperature
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
Observed raw beef thawing in standing water in the food prep sink.[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.
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
Observed an employee beverage in an open cup on a food prep surface next to handwash sink. [CA] Keep employee beverages covered and separate from food prep and food storage areas. Observed large gaps under a back delivery door. [CA] Minimize gaps to prevent entry 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 insectsOfficial record from Santa Clara County Department of Environmental Health, Aug 27, 2025 · Original Source