PHO HA NOI SAN JOSE

Employee at the prep and cook line for pho handles cooked foods (noodles, chicken, beef) with his gloved hands to prepare menu items that contains broth. That same employee was observed handling raw meat with his hands instead of using the designated tongs and did not wash their hands afterwards. [CA] Employees shall properly wash their hands with warm water, soap, and paper towels after handling raw meat and prior to handling ready-to-eat foods or food contact surfaces. [COS] Employee was stopped and asked to properly wash their hands before continuing to work.

Cooked chicken at the food prep unit insert was over stacked with the over stacked chicken measuring at 47F to 49F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. Do not stacked potentially hazardous foods over the fill line on containers when using the prep unit . [SA] Per employee, the chicken was filled within the hour and will be used within the next hour.

1) In the reach-in cooler by the grill - observed raw shell eggs stored above cooked chicken. 2) In the reach-in cooler located soup cook tops - observed raw beef stored above tofu and cooked beef. [CA] Raw food items shall be stored separately or below ready-to-eat foods to prevent cross-contamination.

Grilled pork inside the reach-in cooler at the cold prep line was cooling while in fully covered container. [CA] Potentially hazardous foods when cooling shall kept uncovered or loosely covered to allow for rapid cooling.

Potentially hazardous foods inside prep unit inserts located at both cold and hot prep line were measured at improper cold holding temperatures. Bean sprouts, shrimp, raw beef, and cooked beef were measured at 44 - 49F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F.

Knife stored with it's blade in crevice of food prep unit and it's cover. [CA] Utensils shall be stored where the food contact portion of the utensil is in a clean area and protected from contamination.

Floor tiles located by the three compartment sink are in disrepair allowing standing water to sit in areas where the tiles are damaged or missing. [CA] Repair and replace floor tiles and maintain in good repair.

One live American cockroach observed on glue trap located behind the front counter. One dead American cockroach observed in upstairs storage area. [CA] Food facility shall be kept free of vermin and vermin debris. Clean and sanitize affected areas. [COS] Employee removed glue trap with live cockroach. Did not observed vermin activity elsewhere in the facility. Operator was not able to provide the most recent pest control service report for review at time of inspection. The service report shall be provided to the district specialist via email by 5/8/26. A follow-up inspection may be conducted for failure to provide service report or depending on information on the service report. Facility may be subject to enforcement action if additional vermin activity is observed at time of the follow-up inspection

Employee's personal items (Cell phones) observed stored above food prep surfaces. [CA] Employees' personal items shall be stored in a location separate or below food contact or food prep surfaces.

Food Safety Certificate for Manager is expired. [CA[]Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available.

Cooked beef ribs measured at 50F are cooling inside the walk-in cooler while in a container that is covered with plastic wrap. [CA] Potentially hazardous foods when cooling shall be kept uncovered or loosely covered to facilitate rapid cooling.

Container of cooked pork is stored on the drain board of the dishwasher. [CA] Food shall be stored in a location and manner where it is protected from contamination.

Black mold-like substance observed on the inside panels of the ice machine. [CA] Frequently clean and sanitize the inside panels of the ice machine.

Observed wiping towels 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).

Single-use take-out containers are used as scoops and stored inside of bulk food containers. [CA] Use approved utensils with a handle for use with bulk foods and store in a manner where the handle is not in contact with food.

Potentially hazardous foods measured at improper holding temperatures. Major violation: Cooked pork by the food prep unit is measured at 85F. Per employee the food was cooked at 11 AM. Minor violation: Pork and cooked chicken in the food prep unit was measured at 48F. [CA] When holding, potentially hazardous foods either be cold holding at or below 41F; or hot holding at or above 135F. [COS] Employee relocated the food items into the reach-in cooler.

Lack of proper handwashing observed by employees who would change or put on disposable gloves to handle food without first washing their hands. [CA] Employees shall properly wash their hands with warm water, soap, and single-use paper towels prior to putting on gloves to handle food.

Observed two dead adult cockroaches on a glue trap located in the upstairs storage room. [CA] A food facility shall be kept free of vermin and vermin activity. Did not observed other evidence of a vermin infestation elsewhere in the facility. Reviewed most recent pest control service report dated, 6/5/25. Service report does not note any infestation and only states "treated for roach and rodent control"

1) Chlorine sanitizer for dishwasher located behind the front counter is measured at 0 ppm. Dishwasher was not in use at time of inspection. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. 2) Black mold-like substance observed on the inside panel of the ice machine. [CA] Frequently clean and sanitize the inside panel of the ice machine.

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).

Employee observed handling raw beef with their hand and then proceeded to handle cooked meats with same hand. [CA] Employee shall not adulterate food by cross-contaminating ready-to-eat foods with raw meat. Employee shall wash hands after handling raw meats or use designated tongs to prevent cross-contamination. [COS] The bowl with the cook meats prepared by employee was discarded.

Cloth towel is observed used and stored in direct contact with mint in the food prep unit used for spring rolls. [CA] Discontinue the use of cloth towels in direct with food, used approved, single use materials.

Potentially hazardous foods measured at improper cold holding temperatures. In the food prep unit located across the cook top, cooked beef measured at 47F. Inside the food prep unit used for spring rolls: rice noodles, cooked shrimp, and cooked pork is measured at 46 - 49F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F.

Bags of spices are adulterated with 10+ rodent droppings on the bags. [CA] Food shall not be adulterated or contaminated by vermin. [COS] Employee discarded the bags of spices.

Chlorine sanitizer at the front dishwasher is measured at 25 ppm. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.

Improper handwashing observed by employee where hands were washed without the use of soap and did not remove disposable gloves. [CA] Employees shall properly wash hands using warm water, soap, and single-use paper towel prior to putting on disposable gloves. [COS] Employee was stopped and asked to properly wash hands.

Gasket on reach-in cooler by the cook line is in disrepair. [CA] Replace or repair gasket on refrigeration units and maintain in good repair.

Fresh and old rodent droppings observed in the facility. Droppings observed on the dishwasher, on containers of sanitizer and detergents by the dishwasher, in different sections of the upstairs dry storage room, in boxes of dry foods, in box of single-use food containers/cups. [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.

Gap observed on bottom seal of back door. [CA] Repair and eliminate any gaps, openings, or crevices in the facility that would allow vermin to enter the facility or harbor in the facility.