Santa Clara County, CA

Pho Nhat Minh

Name: Pho Nhat Minh
Address: 951 Mclaughlin Av, Santa Clara County, CA

951 Mclaughlin Av

Last inspected Nov 18, 2025 · 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 inspections

Routine Inspection

Nov 18, 2025

Pass

3 recorded violations

minorCode K44Pests

Official wording

Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

Inspector’s notes

Observed employee's personal cellphone maintained inside serving bowl. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Employee's personal effects (cell phone, car keys, and jackets) 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 insects

minorCode K09Food temperature

Official wording

Proper cooling methods

Inspector’s notes

Large pot of chicken soup cooling inside the walk-in refrigerator kept covered. PHF item measured at 109F. Employee stated that pot of soup was cooled for approximately one hour. [CA] Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F or below within 2 hours and from 70°F to 41°F or below within an additional 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.

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 temperature

minorCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Container of bean sprouts maintained in inadequate ice bath with ice only touching the bottom. Bean sprouts measured at 41F at the bottom to 51F at the top.

In plain English

More about food kept at an unsafe temperature

Official record from Santa Clara County Department of Environmental Health, Nov 18, 2025 · Original Source

Follow-Up Inspection

Jan 22, 2025

Pass

4 recorded violations

minorCode K22Water, plumbing, and sewage

Official wording

Sewage and wastewater properly disposed

Inspector’s notes

Observed heavy leaking at the waste drain pipe below the right most basin of the three-compartment sink. [CA] Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system. Investigate cause and repair in an approved manner.

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 problems

minorCode K45Cleaning and sanitizing

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

Numerous broken coved base tiles observed at the corners outside of the walk-in freezer. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable. The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches.

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 problems

minorCode K35Equipment and utensils

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

Food preparation sink lacks integral drain board. [CA] Make plans to replace food preparation sink with one that includes an integral drain board, and/or provide adjacent preparation table. * Note: A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements.

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 issues

minorCode K41Water, plumbing, and sewage

Official wording

Plumbing approved, installed, in good repair; proper backflow devices

Inspector’s notes

Observed water at the faucet of the hand wash sink in the kitchen spraying outward onto the back wall and outside of sink. [CA] Repair plumbing fixture and maintain in clean and good repair.

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 problems

Official record from Santa Clara County Department of Environmental Health, Jan 22, 2025 · Original Source

Routine Inspection

Jan 16, 2025

Closed

The health department recorded a closure at this inspection.

2 recorded violations

minorCode K35Equipment and utensils

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

Ambient temperature of the walk-in refrigerator measured at 53F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F 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 issues

criticalCode K23Pests

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

Live cockroach nymph observed on floor behind the FridCon two-door food preparation refrigerator. Two live cockroach observed on the top left corner above the door hinge of the same refrigerator. Facility was serviced three times since closure. Last service was conducted yesterday. Pest control report was provided for review. [CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall cease operation of the food facility immediately. The food facility shall remain closed until: there is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved.

In plain English

More about signs of rodents or insects

Official record from Santa Clara County Department of Environmental Health, Jan 16, 2025 · Original Source

Follow-Up Inspection

Dec 19, 2024

Closed

The health department recorded a closure at this inspection.

3 recorded violations

criticalCode K23Pests

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

Cockroach activity observed at the following locations: - 2+ dying cockroaches observed crawling on floor at the entrance into the kitchen. - 2+ live cockroaches observed at the back right leg of the domestic toaster over by the grill. - 5+ dead cockroaches observed on the floor underneath the preparation table in front of the grill. - 1 live cockroach observed crawling on floor from the stock pot range to underneath the food preparation refrigerator in the middle of the kitchen. - 2 dead cockroaches observed inside the soap dispenser at the hand wash station. - 1 dead cockroach observed inside the water boiler for cooking noodles. - 1 live cockroach observed inside the components of the boiler for cooking noodles. - 1 dead cockroach observed in the water of the mechanical dish machine. - 2+ live cockroaches observed crawling underneath the three-compartment sink behind the three bus tubs stored on the floor for utensils. - Numerous live and dead cockroaches observed on the base of the water heater. Facility was serviced by pest control company on 12/17/2024. [CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall cease operation of the food facility immediately. The food facility shall remain closed until: there is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved.

In plain English

More about signs of rodents or insects

minorCode K33Cleaning and sanitizing

Official wording

Nonfood contact surfaces clean

Inspector’s notes

Heavy accumulation of grease and food debris observed in-between cooking equipment at the cook line, underneath the preparation table in front of the grill, etc. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

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 problems

minorCode K45Cleaning and sanitizing

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

Heavy accumulation of grease and food debris observed on floors underneath the cook line. Heavy accumulation of debris observed at the corner below the preparation table outside of the walk-in freezer. [CA] Clean under equipment to remove accumulation of debris.

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 problems

Official record from Santa Clara County Department of Environmental Health, Dec 19, 2024 · Original Source

Routine Inspection

Dec 17, 2024

Closed

The health department recorded a closure at this inspection.

6 recorded violations

criticalCode K05Handwashing

Official wording

Hands clean, properly washed; gloves used properly

Inspector’s notes

Observed employee using cash register and handling ready-to-eat beansprouts with bare hands without washing hands. [CA] Employees are required to wash hands any time contamination may occur. Minimize bare hand contact by using utensils such as scoops, tongs, or gloves to transfer beansprouts.

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.

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Only handwash sink in the facility was obstructed by bowls and a chair. [CA] Handwash sink shall be unobstructed and accessible at all times. [COS] Employee moved bowls and chair away from handwash sink.

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.

Official wording

Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

Inspector’s notes

Observed back door that opens to outside was kept propped open. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin Observed employee's personal belongings (cell phone) stored in bowls in the kitchen. [CA] Personal items shall not be stored in food preparation areas.

In plain English

More about signs of rodents or insects

minorCode K30Other

Official wording

Food storage: food storage containers identified

Inspector’s notes

Observed food stored on the floor throughout the kitchen and in the freezer. [CA] Food shall be stored six inches above the floor to prevent contamination.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

In the walk-in cooler, measured various PHFs from 45-49F. The ambient temperature of the walk-in cooler measured at 47F. In the 2-door reach-in prep cooler adjacent to the cook line, measured various PHFs at 46F. Per PIC, foods were transferred from the freezer to the walk-in cooler and prep cooler less than 4 hours ago. [CA] Repair refrigeration unit. Potentially hazardous foods shall be kept at 41F or below.

In plain English

More about food kept at an unsafe temperature

criticalCode K23Pests

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

Observed numerous live and dead cockroaches in the following areas: - 15+ crawling around the water heater - 5+ crawling in between the condensers of the prep line cooler - 2+ live inside the wall mount for the shelves at the front of the kitchen - 10+ dead underneath counter next to water heater - 2 dead in the soap dispenser at handwash sink Per PIC, facility has monthly pest control services. Pest control service reports were unavailable upon request. [CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall cease operation of the food facility immediately. The food facility shall remain closed until: there is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved.