Santa Clara County, CA

Pho To Chau

Name: Pho To Chau
Address: 853 Villa St, Santa Clara County, CA

853 Villa St

Last inspected Aug 18, 2026 · View Map ↗ · Compare ↗

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

4 inspections

Routine Inspection

Aug 18, 2026

Pass

5 recorded violations

minorCode K01Permits, training, and postings

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

expired manager's food safety certificate [CA]renew/obtain a valid FSC

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 issues

minorCode K41Water, plumbing, and sewage

Official wording

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

Inspector’s notes

loose handsink faucet [CA]properly secure loose fixtures

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 K23Pests

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

flying insects in dry storage room [CA]maintain facility free of flying insects

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 K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

chlorine residue in dishwashing machine rinse water below 25 PPM. corrected on site [CA]maintain dishwashing machine in good repair

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

grime build up on wall and counter junction at handsink [CA]maintain facility free of grime build up

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, Aug 18, 2026 · Original Source

Follow-Up Inspection

Oct 14, 2025

Pass

0 recorded violations

No violations recorded in this inspection.

Official record from Santa Clara County Department of Environmental Health, Oct 14, 2025 · Original Source

Routine Inspection

Aug 19, 2025

Pass

5 recorded violations

minorCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

only handsink in kitchen inconveniently located from food prep area. install wall mounted soap and paper towel dispenser to 2 compartment sink [CA]make handsinks easily accessible at all time

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

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

Inspector’s notes

single food prep sink without integrated drain board completely covered with a cutting board [CA]replace existing food prep sink with adequate size sink.

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 K44Pests

Official wording

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

Inspector’s notes

kitchen screen window mesh big enough to allow flying insect entry [CA]properly prevent pest entry

In plain English

More about signs of rodents or insects

minorCode K40Cleaning and sanitizing

Official wording

Wiping cloths: properly used, stored

Inspector’s notes

several wiping clothes on cutting boards [CA]maintain wiping clothes in sanitizing solution when 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 problems

minorCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

cabbage, eggs and garlic oil in 2 door reach in cooler next to 2 door reach in freezer at 45F [CA]maintain perishable food under 41F (or 45F for dairy products)

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

Official record from Santa Clara County Department of Environmental Health, Aug 19, 2025 · Original Source

Routine Inspection

Nov 7, 2024

Pass

7 recorded violations

minorCode K05Handwashing

Official wording

Hands clean, properly washed; gloves used properly

Inspector’s notes

Improper handwashing practices observed by employees. Employees observed washing hands without the use of soap. Employees observed washing hands while still wearing disposable gloves. Employee observed changing tasks from putting away cleaned dishes back to food preparation without washing hands. [CA] Employees shall properly wash hands with warm water, soap, and single-use paper towels as required. This includes changing tasks prior to handling of food and before putting on disposable gloves. [COS] Employees were stopped and asked to properly wash hands.

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

Wiping cloths: properly used, stored

Inspector’s notes

Wiping towels are observed used, reused, and stored 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 problems

minorCode K27Other

Official wording

Food separated and protected

Inspector’s notes

Inside upright reach-in coolers and inside the food prep unit, observed raw beef stored above ready-to-eat foods. [CA] Store raw food items separate or below ready-to-eat foods 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 finding

minorCode K30Other

Official wording

Food storage: food storage containers identified

Inspector’s notes

Containers and boxes of food are stored on the floor inside the kitchen under prep tables and inside the walk-in cooler. [CA] Food shall be stored a minimum of 6 inches off the floor to protect from contamination and to allow for ease of frequent cleaning.

In plain English

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

More about other finding

minorCode K36Equipment and utensils

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

Observed cardboard reused to line shelves in the kitchen and by the cook line. Cardboard is has visible stains and debris. [CA] Discontinue the reuse of card to line shelves and instead use material that is smooth, durable, nonabsorbent, and easily cleanable.

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 K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Lack of soap at only handwash sink located in the kitchen. [CA] All handwash sinks shall be able to provide warm water, soap, and single-use paper towels for employees to properly wash hands. [COS] Employee refilled soap dispenser 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.

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

A valid food handler card is not available for all employees. [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 issues

Official record from Santa Clara County Department of Environmental Health, Nov 7, 2024 · Original Source