Follow-Up Inspection
May 7, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, May 7, 2026 · Original Source
Santa Clara County, CA
Pho Queen Noodle House
1133 Tasman Dr
Last inspected May 7, 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
5 inspectionsRoutine Inspection
May 5, 2026
Conditional Pass
6 recorded violations
criticalCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
1)Pho broth in large pot measured to be 112F. Per operator pho broth was made about 2 hours prior and placed on was placed on the floor to cool and then when cool to the touch, soup will be placed in freezer [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. Recommend: Facility split soup into smaller container to cool faster and then place into freezer or facility place into ice bath to rapidly cool soup. Facility shall stir frequently for even cooling, [COS] Soup was reheated to 165F and cooling was restarted. Employee split soup into two portions and then placed into freezer
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 K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Pan and lid observed to be stacked on handwash sink in back to drain. Employee was going to put pan and lid away. [CA] Facility shall store clean pots and pans out of areas of contamination. [CA] Pan and lid were placed back into dishwasher with dirty dishes to be washed.
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
Pork skin measured to be 50F. Beef bones measured to be 62F. Both observed to be kept in plastic container in kitchen area. Per employee pork skins and beef bones were taken out and will be cooked soon. Per employee beef bones had been taken out about 3 hours prior and pork skins were taken out 1 hour prior. Both items were out during inspection without prep for about 30 minutes. [CA] Keep PHFs at 41F and below for cold holding. Keep PHFs inside cooler until facility is ready to prep. [COS] Both items were placed in 1 door upright cooler to cool down and items will be kept in the cooler until ready to cook.
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 K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Gasket observed to be fraying on 2 door upright cooler. [CA] Replace gasket.
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
Containers and bags of raw meat, noodles, and soup observed to be stored on floor. [CA] Keep all food at least 6" off of the ground. Recommend getting a cart or table to place food on. [COS] Raw meat was moved into upright cooler. Noodles were moved into prep cooler and soup was reheated and then placed into freezer.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K26Food temperature
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
Soup observed on floor measured to be 32F. Per operator soup was taken out of freezer to thaw. [CA] [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. [COS] Soup was returned to freezer and will be defrosted on stove top during reheating.
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, May 5, 2026 · Original Source
Follow-Up Inspection
Sep 22, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Sep 22, 2025 · Original Source
Routine Inspection
Sep 17, 2025
Conditional Pass
8 recorded violations
minorCode K26Food temperature
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
REPEAT VIOLATION: Raw meat observed to be thawing in container on floor. [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 K27Other
Official wording
Food separated and protected
Inspector’s notes
Raw chicken on tray observed to be stored inside 2 door upright freezer above raw beef and shrimp. [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. Ensure raw poultry is below all other raw animal product 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 K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Old metal cans observed to be used to scoop rice. [CA] Provide scoops with handles in bulk food storage. 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 issuescriticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Handwash sink in kitchen observed to have non operational handsoap dispenser. [CA] Provide accessible liquid soap at handwash sink at all times. [COS] Operator purchased loose pump handsoap and placed at 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.
More about handwashing problemsminorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Containers of meat and broth observed to be stored directly on floor of kitchen. [CA] Store foods 6" off of the floor 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 K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Broth observed in large plastic bucket by shelving across from cookline measured to be 140F. Per operator, soup was moved from stove about 45 minutes prior and shall be held there until needed or shall be cooled. [CA] Use active cooling techniques to rapidly cool PHFs. Spread the broth out into smaller containers, stir frequently, or use ice paddle to actively cool. [COS] Broth was placed into shallow containers by fan and shall be placed into freezer to rapidly cool in 1 hour.
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 temperaturecriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Prep cooler to side of cookline measured to have: -Sliced cooked pork at 63F -Bean sprouts at 64F -Raw eggs at 60F -Noodles at 69F Other grilled PHFs in cooler observed to be 93F - 105F(see measured observations). Per operator PHFs were cooked within the last hour and prep cooler was stocked in the last 1.5 hour for lunch service and refrigeration repair technician will be repairing unit today. [CA] PHFs shall be held at 41°F or below for cold holding. When cooler is known to be broken and unable to maintain 41F temperature, discontinue use of unit and ensure PHFs are held 41F or colder. [COS] Grilled PHFs were removed from cooler and placed into other prep cooler. Employees were instructed to make an ice bath and all other PHFs where placed into ice bath to keep PHFs cold.
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
Some food handler cards observed to have been expired. [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 issuesOfficial record from Santa Clara County Department of Environmental Health, Sep 17, 2025 · Original Source
Routine Inspection
Mar 5, 2025
Pass
6 recorded violations
minorCode K26Food temperature
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
REPEAT VIOLATION: Raw meat observed to be thawing in container on floor. [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 K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
1) Cardboard and newspaper observed to be used to line work benches and shelves.[CA] Discontinue use of cardboard and newspaper to line shelves and prep shelves and provide nonabsorbent shelf liners. 2) Old metal cans observed to be used to scoop rice. [CA] Provide scoops with handles in bulk food storage. 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 K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Cooked beef measured to be 47F in a bowl above prep cooler insert. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Keep PHFs inside prep cooler inserts. [COS] Beef was moved to prep unit insert.
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 K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Large pile of cooked beef in 2 door cooler by register area measured to be 137F. Per operator beef was taken out of pot about 30 minutes prior. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. Keep PHFs in smaller container to efficiently cool PHFs. [COS] Beef was moved into a single layer on multiple trays.
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 temperaturecriticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
MAJOR: 1) Only handwash station observed to be missing paper towels. [CA] Provide paper towels from handwash station. Enure handwash station is fully stocked at all times. [COS] Operator refilled paper towel dispenser. MINOR: 2) Handwash sink next to clean drainboard side of upright dishwasher. [CA] Provide 6" splash guard to prevent cross contamination. 3) Handwash sink in back area observed to have baskets and containers inside. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Baskets and containers were moved.
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
1) Raw chicken on tray observed to be stored inside 2 door upright cooler above parcooked meats and raw beef. [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. Ensure raw poultry is below all other raw animal product to prevent cross contamination. REPEAT VIOLATION: 2)Meat observed to be stored in 2 door upright cooler without container or bag directly on shelf. [CA] Store raw meat in containers and not directly on shelves.
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, Mar 5, 2025 · Original Source