PHO 21

Contact & location

Address

2569 S KING RD C9
San Jose, CA 95122

Phone

+16692759099

Licenses & credentials

On-Sale Beer & Wine - Eating Place

active 00627187 Issued 28-AUG-2021 · Expires 31-JUL-2026 · Source: California ABC

Compliance history

Public regulatory record from authoritative sources. 3 actions on file. See how we present this data.

• 2025-09-05 ROUTINE INSPECTION Passed Score 72
  10 items noted

  • K27 Food separated and protected
    1. Boxes of green onions observed stored under and near the handwash sink. [Corrective Action] Do not store foods near handwash sink. 2. Bucket of squid observed stored under the 3 compartment sink. [Corrective Action] Do not store foods under the 3 compartment sink.
  • K19 Consumer advisory for raw or undercooked foods
    Lack of consumer advisory for rare beef on the menu. [Corrective Action] Provide consumer warning for the sale of raw or undercooked animal-derived foods.
  • K41 Plumbing approved, installed, in good repair; proper backflow devices
    1. Missing drain pipe under the 3 burner wok station. Water is dumping straight onto the floor. [Corrective Action] Install the drain pipe. 2. Leak observed under the prep sink. [Corrective Action] Repair to stop the leak.
  • Critical K07 Proper hot and cold holding temperatures
    Large bags of bean sprouts at the shelf by the bean sprout dipper measured at 65 degrees Fahrenheit. Raw shell eggs measured at 72 degrees Fahrenheit at the shelf by pick up window. Beef ribs on the food cart next to the 3 door prep cooler measured at 67 degrees Fahrenheit. Multiple items in the 3 door prep cooler measured at 59 degrees Fahrenheit. Bean sprouts packaged for to-go at the service counter measured at 65 degrees Fahrenheit. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. [Suitable Alternative] Large bags of bean sprouts placed into refrigeration. Raw shell eggs cooked. Beef ribs placed into boiling broth. Items in the 3 door prep cooler to be used within 3 hours. Packaged bean sprouts returned to refrigeration.
  • K01 Demonstration of knowledge; food safety certification
    1. Lack manager Food Safety Certification. [Corrective Action] 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. 2. Some employees lack Food Handler's Card. [Corrective Action] Ensure all employees obtain Food Handler's Card.
  • K33 Nonfood contact surfaces clean
    Heavy grime accumulation inside the oven that roast yellow onions. [Corrective Action] Thoroughly clean inside and maintain clean.
  • K26 Approved thawing methods used; frozen food
    Meat balls thawing at room temperature by the meat slicer. Squid thawing in water in a bucket under the 3 compartment sink. [Corrective Action] 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.
  • K47 Signs posted; last inspection report available
    Lack of handwashing signs at handwash sinks. [Corrective Action] A sign or poster that notifies food employees to wash their hands shall be posted at all handwashing stations used by food employees.
  • K35 Equipment, utensils: Approved, in good repair, adequate capacity
    Bricks observed used to elevate the 3 burner wok unit. [Corrective Action] Use longer legs to elevate the 3 burner wok unit.
  • K45 Floor, walls, ceilings: built,maintained, clean
    Broken floor tiles at the warewash area. Missing and broken floor tiles under the 3 burner wok unit. [Corrective Action] Maintain floors in good condition.
  View public record →
• 2024-09-09 ROUTINE INSPECTION Passed Score 80
  8 items noted

  • K09 Proper cooling methods
    Observed numerous PHF items cooling inside the walk-in refrigerator kept covered and/or tightly packaged. - Portioned bowls of red rice. - Portioned bowls of fried rice. - Portioned cooked macaroni. - Plastic containers of cooked white rice. - Plastic bags of various types of proteins. Observed cooked tendon cooling at the top insert of the food preparation refrigerator across from the cook line. Tendon measured at 94F . [CA] Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F and below within 2 hours and from 70°F to 41°F and below within an additional 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. Discontinue cooling items inside the food preparation refrigerator to prevent raising ambient temperature of refrigerator and surrounding food items. ** Repeat violation.
  • K39 Thermometers provided, accurate
    Facility lacks probe thermometer to measure food. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
  • K27 Food separated and protected
    Observed portioned raw beef stored on top of ready-to-eat food items. Bag of cooked beef balls observed with beef blood on the outside. [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.
  • K45 Floor, walls, ceilings: built,maintained, clean
    Heavy accumulation of grease and food debris on floors around the cook line, especially underneath cooking equipment. [CA] Walls and/or floors in food preparation area shall be kept clean. Regularly clean under equipment to prevent accumulation of debris.
  • K07 Proper hot and cold holding temperatures
    Numerous PHF items maintained inside the food preparation refrigerator measured between 44F to 49F. - Food preparation refrigerator lacked any type of cover to maintain cold holding temperature during down time. - Observed cooling of PHF items at the top insert of the food preparation refrigerator. [CA] PHFs shall be held at 41°F or below or at 135°F or above. - Discontinue cooling PHF items at the food preparation refrigerator.
  • K26 Approved thawing methods used; frozen food
    Observed cooked beef balls thawing in tub of standing water. Employee was observed intermittently changing out the water with hot water from the food preparation sink. [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.
  • K04 Proper eating, tasting, drinking, tobacco use
    Employee's opened beverage cup stored on meat slicer across from the food preparation sink. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area. Provide designated location for employees to store personal food and beverages.
  • K01 Demonstration of knowledge; food safety certification
    Employees' three-year food handlers are 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. ** Repeat violation.
  View public record →
• 2024-05-14 ROUTINE INSPECTION Passed Score 75
  8 items noted

  • K01 Demonstration of knowledge; food safety certification
    Five-year Food Safety Certified (FSC) manager certificate unavailable for review. [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. Employees' three-year food handler cards unavailable for review. [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.
  • K45 Floor, walls, ceilings: built,maintained, clean
    Heavy accumulation of food debris observed on floors throughout the kitchen, especially underneath the food preparation sink and cook line. [CA] Walls and/or floors in food preparation area shall be kept clean. Regularly clean under equipment to prevent accumulation of debris.
  • Critical K07 Proper hot and cold holding temperatures
    Various PHF meats at the food preparation refrigerator by the cook measured as follows: - Sliced beef brisket - 44F at the bottom to 58F at the top. - Sliced beef flank meat - 45F at the bottom to 58F at the top. Items were stored about 2-3 inches above the top of the top inserts. Employee stated that items were sliced and prepared today. Portioned bowls of cooked red rice and container of bean sprouts maintained at the food preparation table across from the wok burner measured at 75F and 68F respectively. Employee stated that items were usually kept out during the lunch rush and that bean sprouts are usually used within 15 to 30 minutes and is refilled from the front of the cook line. Container of cooked bean sprouts maintained out in ambient temperature measured at 75F at the front of the cook line. Label above the bean sprouts stated that new bean sprouts are replaced every hour, however, employee was unsure about the label. He stated that the bean sprouts are usually used up within 15 minutes. Numerous cases of raw beef, raw pork, and bean sprouts maintained out in ambient temperature measured between 55F to 60F. Employee stated that all items were delivered in the morning at approximately 10:00 AM and that all the proteins will be relocated into the walk-in refrigerator by night time. Two five gallon buckets of chicken broth maintained out in ambient temperature measured at 60F. Employee stated that buckets were taken out from the walk-in freezer and will be reheated now. [CA] PHFs shall be held at 41°F or below or at 135°F or above. - Discontinue storing PHF items above food preparation refrigerator's load limit. Maintain small amounts of PHF inside refrigerator in order to maintain cold holding temperatures. - Discontinue cooling PHF items using the food preparation refrigerator. - Use only small portions of food during preparation so that it does not exceed the maximum amount of time allowed for diligent prep. [COS] PHF items stored above the load limit of the food preparation refrigerator were separated in half and relocated inside to immediately cool. Bowls of cooked rice and bean sprouts at the wokline were relocated into food preparation refrigerator to immediately cool. Cooked bean sprouts at the front of the line were VC&D. All PHF items that were delivered in the morning were relocated into the walk-in refrigerator to immediately cool. Chicken broth was immediately reheated to be hot held for service.
  • K09 Proper cooling methods
    10+ plastic buckets of soup broth cooling about in ambient temperature on the metal storage rack. Each bucket was stored next to each other with each row of four buckets with limited space above to allow for proper cooling. Soup measured at between 133F to 137F. Employee stated that once items are cooled, items will be relocated into the walk-in freezer to continue the cooling process. Observed numerous cooked PHF items cooling at the top insert of the food preparation refrigerator across from the cook line. Items measured between 90F to 105F. Employee stated that items were blanched less than one hour prior. [CA] Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F or below within 2 hours and from 70°F to 41°F or below within an additional 4 hours. - Cool foods using approved containers which facilitate heat transfer, such as metal. - Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 4 inches for liquids. - When cooling PHF's, stir frequently to facilitate rapid cooling. - Properly store cooling foods in such a way to allow proper air flow. - Use ice paddles and/or ice bath and stir frequently. - Discontinue using food preparation refrigerator to cool PHF items to prevent raising ambient temperature of refrigerator.
  • K36 Equipment, utensils, linens: Proper storage and use
    Observed ice scoops stored with handles in direct contact with ice. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
  • K24 Person in charge present and performing duties
    Manager and/or "person in charge" not present at time of inspection. [CA] A “person in charge” who is responsible for operation of facility shall be present at the food facility during all hours of operation.
  • K27 Food separated and protected
    Observed containers and buckets of food stored directly on the floor: - Underneath the center food preparation area. - Inside walk-in refrigerator and walk-in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Observed metal container of ingredients stored directly on top of basket of fried chicken with the bottom of the metal container in direct contact with food. [CA] All food shall be separated and protected from possible contamination. Discontinue practice. Utilize lids and/or food grade wraps to protect food from contamination.
  • K22 Sewage and wastewater properly disposed
    Janitorial sink observed clogged and unable to drain. No back up of sewage or waste water observed on all floor sinks. Employee stated that at the end of the night, all mop water is disposed on down the floor drain located below the cook line. [CA] Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system. Investigate cause for backup and repair in an approved manner. Food facility shall not operate if there is sewage overflowing or backing up in the food facility. The food facility, or impacted areas, shall remain closed until all plumbing problems have been corrected and all contaminated surfaces have been cleaned and sanitized.
  View public record →

Sources

This record was assembled from these open data sources, each verified on the date shown.

• sccgov_deh — verified 2026-05-03 · view source
• ca_abc — verified 2026-05-03 · view source

Last verified: 2026-05-03. See something wrong? Submit a correction.