Follow-Up Inspection
Sep 8, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Sep 8, 2026 · Original Source
Santa Clara County, CA
Pho Tick Tock
399 N Capitol Av
Last inspected Sep 8, 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
4 inspectionsRoutine Inspection
Aug 31, 2026
Pass
13 recorded violations
minorCode K13Contamination
Official wording
Food in good condition, safe, unadulterated
Inspector’s notes
FOUND TWO PLASTIC WATER BOTTLES STORED IN THE ICE MACHINE SUBMERGED. [CA] DO NOT STORE ANY BOTTLES INSIDE THE CONSUMABLE ICE.
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 K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
THE SERVICE REFRIGERATOR NEAR THE BACK DOOR IS UNABLE TO KEEP THE POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. [CA] REPAIR REFRIGERATOR.
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 K22Water, plumbing, and sewage
Official wording
Sewage and wastewater properly disposed
Inspector’s notes
FOUND WASTE WATER IN THE MOP BUCKET. [CA] DISCARD THE WASTE WATER IN THE SANITARY SEWER.
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 problemsminorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
THE HOOD BAFFLES HAVE EXCESS GREASE. [CA] CLEAN THE BAFFLES MORE OFTEN.
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 K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
FOUND A PLASTIC CONTAINER INSIDE THE HAND WASH SINK IN THE FRONT SERVICE AREA. FOUND WATER JUGS IN CLOSE PROXIMITY TO THE HAND WASH SINK IN THE FRONT SERVICE AREA. [CA] KEEP THE HAND WASH SINK ACCESSIBLE AT ALL TIMES. REMOVE THE WATER JUGS OR PROVIDE A MINIMUM 6" HIGH METAL SPLASH GUARD SPANNING THE FULL LENGTH OF THE 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 K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
FOUND A WIPING CLOTH STORED ON THE COUNTER IN THE KITCHEN. [CA] STORE WIPING CLOTHS IN A SANITIZER SOLUTION WHILE NOT IN USE.
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 K47Permits, training, and postings
Official wording
Signs posted; last inspection report available
Inspector’s notes
MISSING THE HAND WASH SIGN IN THE RESTROOM. [CA] PROVIDE SIGN.
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 K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
MISSING THE FOOD SAFETY CERTIFICATE FOR MANAGERS AND THE FOOD HANDLER'S CARDS. [CA] PROVIDE THE FOOD SAFETY CERTIFICATE AND THE FOOD HANDLER'S CARDS FOR THE FOOD EMPLOYEES.
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 K27Other
Official wording
Food separated and protected
Inspector’s notes
FOUND A FEW FOOD ITEMS UNCOVERED IN THE WALK IN COOLER. [CA] COVER FOOD.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
FOUND A RICE SAC AND CONTAINER WITH SUGAR STORED ON THE FLOOR IN THE DRY STORAGE AREA. [CA] STORE FOOD 6 INCHES ABOVE THE FLOOR.
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
FOUND THE MOP STORED IN THE MOP BUCKET. [CA] HANG THE MOP TO AIR DRY. FOUND EXCESSIVE CLUTTER STORED IN THE MOP SINK. [CA] REMOVE THE CLUTTER FROM THE MOP SINK. FOUND THE FRONT DOOR OPEN. [CA] CLOSE THE DOOR TO DENY ENTRANCE TO 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 insectscriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
FOUND THE POTENTIALLY HAZARDOUS FOOD IN THE SERVICE REFRIGERATOR NEAR THE BACK DOOR BETWEEN 52F AND 67F. [CA] KEEP COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. NOTE: PER OPERATOR THE FOOD HAS BEEN HERE LESS THAN 4 HRS. RELOCATE THE FOOD TO A WORKING REFRIGERATOR.
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
FOUND MOLD LIKE SUBSTANCE ON THE WALL ABOVE THE 3 COMPARTMENT SINK. [CA] REMOVE THE 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 problemsOfficial record from Santa Clara County Department of Environmental Health, Aug 31, 2026 · Original Source
Follow-Up Inspection
Nov 3, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Nov 3, 2025 · Original Source
Routine Inspection
Oct 29, 2025
Conditional Pass
12 recorded violations
minorCode K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Several wiping cloths are stored on counter tops with 0.0 ppm chlorine. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). [COS] Employee set up sanitizer bucket.
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 K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Encrusted grease observed on shelves above the hand sink. Food residue observed on exterior of equipment. [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 problemscriticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
1. Dish machine is dispensing 0.0 ppm chlorine during active ware washing. Staff checked chlorine and replaced empty bottle, 0.0 ppm chlorine obtained after. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] By end of inspection dish machine was dispensing approx. 200 ppm chlorine. Use 3 comp sink to manually sanitize wares using 100 ppm chlorine. 2. Meat slicer has encrusted food residue around blade and nearby components. [CA] Meat slicer shall be washed, rinsed and sanitized every 4 hours or less after initial use. Disassemble meat slicer and thoroughly wash, rinse and sanitize every part.
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 K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Ice bin plumbing is leaking in the front service area. [CA] Repair plumbing.
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 problemsminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. Observed unapproved equipment at front of facility. Per staff equipment is used to make sugarcane water but is no longer being used. No NSF certification observed. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
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 K04Employee health and hygiene
Official wording
Proper eating, tasting, drinking, tobacco use
Inspector’s notes
Employee is drinking without a lid in the food preparation area. Another employee is eating in the food preparation area during break. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area. [SA] Employee placed a lid on the cup.
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 issuesminorCode K42Facility maintenance
Official wording
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
Trash and boxes observed outside of the dumpster, dumpster lid is left open. [CA] Refuse containers shall be covered at all times when not in use. Outside refuse enclosure shall be kept clean and free of debris. Refuse containers shall be collected or cleaned frequently enough to minimize the development of objectionable odors or conditions that attract or harbor insects or rodents.
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 K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
1. 1 induction cooker on a table is being used to maintain beef broth hot creating vapor and grease on the wall behind. Induction cooker is not under the hood. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Discontinue using induction cooker for beef broth. 2. Fryer and wok are extended about 2 inches outside of hood. [CA] Place equipment fully under hood to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. 3. Grease accumulation observed on hood. [CA] Clean hood and maintain clean.
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 K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Pot of chicken broth is stored on the floor under the refrigerated prep unit. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. [COS] Broth was relocated to stove.
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
Cooked chicken and cooked pork are measured between 115F - 118F inside separate containers stored on the counter. Per staff, food was cooked about 1 hour ago and will be reheated upon receiving orders. Shrimp rolls are measured at 69F inside the prep unit, per staff shrimp rolls were prepared about 5 mins ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Beef and chicken were relocated in the hot holding 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 safety certificate and food handler cards are not available; per PIC, they are unsure of where the folder is located. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. 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 issuesminorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
1. Grease and food residue observed throughout facility on floors and walls. [CA] Walls and/or floors in food preparation area shall be kept clean. 2. 1 wall panel is missing near the hand sink. [CA] Provide missing panel.
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, Oct 29, 2025 · Original Source