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Business Info

Restaurant: PHO VIET
Address: 2557 N 1st Street, San Jose, CA 95131
Type: Restaurant 0-5 Employees
Total inspections: 7
Last inspection: Mar 28, 2013

Score
(the higher the better)
100

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Violation descriptions and comments

Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1)
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))

No employees shall eat, drink, or smoke in any work area. (113977)
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)

Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1)
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)
Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash hands after using the restroom (113953.5) (b) No smoking signs shall be posted in food preparation, food storage, warewashing, and utensil storage areas (113978). (c) Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. (d) Any food facility constructed before January 1, 2004 without public toilet facilities, shall prominently post a sign within the food facility in a public area stating that toilet facilities are not provided (113725.1, 114381 (e)).
Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))

Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1)
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)

Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269)
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))

Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
All potentially hazardous food shall be RAPIDLY cooled from 135�°F to 70�°F, within 2 hours, and then from 70�°F to 41 �°F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)

HOT WATER AT 109F AT START OF INSPECTION HEATER TURNED UP AT 120F BY END OF INSPECTION.
LIGHTING INSIDE DRY STORAGE MUST BE SHATTER RESISTANT.
OBSERVED SEVERAL 20 GALLON PAT CONTAINERS OF HOT PHO COOLING INSIDE WALK IN.
TENDON NOT HELD COLD AT REQUIRED 41F AND BELOW AT CHEF PREP FRIDGE.
NUMEROUS FOODS OUT OF TEMPERATURE INSIDE WALK IN COOLER. TENDON NOT HELD COLD AT REQUIRED 41F AND BELOW AT CHEF PREP FRIDGE.
NUMEROUS FOODS OUT OF TEMPERATURE INSIDE WALK IN COOLER. TENDON NOT HELD COLD AT REQUIRED 41F AND BELOW AT CHEF PREP FRIDGE.
NUMEROUS FOODS OUT OF TEMPERATURE INSIDE WALK IN COOLER. TENDON NOT HELD COLD AT REQUIRED 41F AND BELOW AT CHEF PREP FRIDGE.
NUMEROUS FOODS OUT OF TEMPERATURE INSIDE WALK IN COOLER. TENDON NOT HELD COLD AT REQUIRED 41F AND BELOW AT CHEF PREP FRIDGE.
NUMEROUS FOODS OUT OF TEMPERATURE INSIDE WALK IN COOLER. TENDON NOT HELD COLD AT REQUIRED 41F AND BELOW AT CHEF PREP FRIDGE.
NUMEROUS FOODS OUT OF TEMPERATURE INSIDE WALK IN COOLER. TENDON NOT HELD COLD AT REQUIRED 41F AND BELOW AT CHEF PREP FRIDGE.
NUMEROUS FOODS OUT OF TEMPERATURE INSIDE WALK IN COOLER. TENDON NOT HELD COLD AT REQUIRED 41F AND BELOW AT CHEF PREP FRIDGE.
NUMEROUS FOODS OUT OF TEMPERATURE INSIDE WALK IN COOLER. TENDON NOT HELD COLD AT REQUIRED 41F AND BELOW AT CHEF PREP FRIDGE.
NUMEROUS FOODS OUT OF TEMPERATURE INSIDE WALK IN COOLER. TENDON NOT HELD COLD AT REQUIRED 41F AND BELOW AT CHEF PREP FRIDGE.
NUMEROUS FOODS OUT OF TEMPERATURE INSIDE WALK IN COOLER. TENDON NOT HELD COLD AT REQUIRED 41F AND BELOW AT CHEF PREP FRIDGE.
NUMEROUS FOODS OUT OF TEMPERATURE INSIDE WALK IN COOLER. TENDON NOT HELD COLD AT REQUIRED 41F AND BELOW AT CHEF PREP FRIDGE.
NUMEROUS FOODS OUT OF TEMPERATURE INSIDE WALK IN COOLER. TENDON NOT HELD COLD AT REQUIRED 41F AND BELOW AT CHEF PREP FRIDGE.
NUMEROUS FOODS OUT OF TEMPERATURE INSIDE WALK IN COOLER. TENDON NOT HELD COLD AT REQUIRED 41F AND BELOW AT CHEF PREP FRIDGE.
NUMEROUS FOODS OUT OF TEMPERATURE INSIDE WALK IN COOLER. TENDON NOT HELD COLD AT REQUIRED 41F AND BELOW AT CHEF PREP FRIDGE.
NUMEROUS FOODS OUT OF TEMPERATURE INSIDE WALK IN COOLER. TENDON NOT HELD COLD AT REQUIRED 41F AND BELOW AT CHEF PREP FRIDGE.
NUMEROUS FOODS OUT OF TEMPERATURE INSIDE WALK IN COOLER. TENDON NOT HELD COLD AT REQUIRED 41F AND BELOW AT CHEF PREP FRIDGE.
NUMEROUS FOODS OUT OF TEMPERATURE INSIDE WALK IN COOLER. TENDON NOT HELD COLD AT REQUIRED 41F AND BELOW AT CHEF PREP FRIDGE.
NUMEROUS FOODS OUT OF TEMPERATURE INSIDE WALK IN COOLER. TENDON NOT HELD COLD AT REQUIRED 41F AND BELOW AT CHEF PREP FRIDGE.
NUMEROUS FOODS OUT OF TEMPERATURE INSIDE WALK IN COOLER. TENDON NOT HELD COLD AT REQUIRED 41F AND BELOW AT CHEF PREP FRIDGE.
NUMEROUS FOODS OUT OF TEMPERATURE INSIDE WALK IN COOLER. TENDON NOT HELD COLD AT REQUIRED 41F AND BELOW AT CHEF PREP FRIDGE.
NUMEROUS FOODS OUT OF TEMPERATURE INSIDE WALK IN COOLER. TENDON NOT HELD COLD AT REQUIRED 41F AND BELOW AT CHEF PREP FRIDGE.
NUMEROUS FOODS OUT OF TEMPERATURE INSIDE WALK IN COOLER. TENDON NOT HELD COLD AT REQUIRED 41F AND BELOW AT CHEF PREP FRIDGE.
NUMEROUS FOODS OUT OF TEMPERATURE INSIDE WALK IN COOLER. TENDON NOT HELD COLD AT REQUIRED 41F AND BELOW AT CHEF PREP FRIDGE.
NUMEROUS FOODS OUT OF TEMPERATURE INSIDE WALK IN COOLER. TENDON NOT HELD COLD AT REQUIRED 41F AND BELOW AT CHEF PREP FRIDGE.
NUMEROUS FOODS OUT OF TEMPERATURE INSIDE WALK IN COOLER. TENDON NOT HELD COLD AT REQUIRED 41F AND BELOW AT CHEF PREP FRIDGE.
NUMEROUS FOODS OUT OF TEMPERATURE INSIDE WALK IN COOLER. TENDON NOT HELD COLD AT REQUIRED 41F AND BELOW AT CHEF PREP FRIDGE.
NUMEROUS FOODS OUT OF TEMPERATURE INSIDE WALK IN COOLER. TENDON NOT HELD COLD AT REQUIRED 41F AND BELOW AT CHEF PREP FRIDGE.
NUMEROUS FOODS OUT OF TEMPERATURE INSIDE WALK IN COOLER. TENDON NOT HELD COLD AT REQUIRED 41F AND BELOW AT CHEF PREP FRIDGE.
NUMEROUS FOODS OUT OF TEMPERATURE INSIDE WALK IN COOLER. TENDON NOT HELD COLD AT REQUIRED 41F AND BELOW AT CHEF PREP FRIDGE.
NUMEROUS FOODS OUT OF TEMPERATURE INSIDE WALK IN COOLER. TENDON NOT HELD COLD AT REQUIRED 41F AND BELOW AT CHEF PREP FRIDGE.
NUMEROUS FOODS OUT OF TEMPERATURE INSIDE WALK IN COOLER. TENDON NOT HELD COLD AT REQUIRED 41F AND BELOW AT CHEF PREP FRIDGE.
NUMEROUS FOODS OUT OF TEMPERATURE INSIDE WALK IN COOLER. TENDON NOT HELD COLD AT REQUIRED 41F AND BELOW AT CHEF PREP FRIDGE.
NUMEROUS FOODS OUT OF TEMPERATURE INSIDE WALK IN COOLER. TENDON NOT HELD COLD AT REQUIRED 41F AND BELOW AT CHEF PREP FRIDGE.
NUMEROUS FOODS OUT OF TEMPERATURE INSIDE WALK IN COOLER. TENDON NOT HELD COLD AT REQUIRED 41F AND BELOW AT CHEF PREP FRIDGE.
NUMEROUS FOODS OUT OF TEMPERATURE INSIDE WALK IN COOLER. TENDON NOT HELD COLD AT REQUIRED 41F AND BELOW AT CHEF PREP FRIDGE.
NUMEROUS FOODS OUT OF TEMPERATURE INSIDE WALK IN COOLER. TENDON NOT HELD COLD AT REQUIRED 41F AND BELOW AT CHEF PREP FRIDGE.
NUMEROUS FOODS OUT OF TEMPERATURE INSIDE WALK IN COOLER. TENDON NOT HELD COLD AT REQUIRED 41F AND BELOW AT CHEF PREP FRIDGE.
NUMEROUS FOODS OUT OF TEMPERATURE INSIDE WALK IN COOLER.

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Takes reservations:

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Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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2. California smaller cities
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4. Santa Clara County, CA Restaurants