PHO GA NHA

Contact & location

Address

930 STORY RD
San Jose, CA 95122

Phone

+14082981688

Email

phoganha@gmail.com

Licenses & credentials

On-Sale Beer & Wine - Eating Place

active 00583127 Issued 19-SEP-2017 · Expires 31-AUG-2026 · Source: California ABC

Compliance history

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

• 2026-04-24 ROUTINE INSPECTION Passed
  10 items noted

  • K35 Equipment, utensils: Approved, in good repair, adequate capacity
  • K30 Food storage: food storage containers identified
    Crates of onions stored directly on floor and placed on a garbage can. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination and away from refuse receptacles.
  • K45 Floor, walls, ceilings: built,maintained, clean
    Floors are heavily accumulated with grease and debris. [CA] Walls and/or floors in food preparation area shall be kept clean.
  • K09 Proper cooling methods
    Placing lids on cooked chicken before fully cooled and placing in walk-in to cool. Discussed with PIC to not place lids until items are fully cooled. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.
  • K27 Food separated and protected
    Unshelled raw eggs stored above sliced tomatoes in walk-in cooler. [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.
  • K23 No rodents, insects, birds, or animals
    Several flies swarming around frozen chicken prep. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
  • Critical K07 Proper hot and cold holding temperatures
    1. Boiled chicken in prep insert was measured at 55F. Per PIC it was taken out within the last two hours for lunch rush. 2. Bean sprouts found in front service area and back prep area measuring at 60F. Per PIC, they were removed from refrigeration for lunch rush 2 hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Chicken and bean sprouts were was placed back into walk-in
  • K26 Approved thawing methods used; frozen food
    1. Several frozen ducks defrosting in standing water in a barrel. 2. Per PIC, frozen chicken is thawed by sitting out. [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.
  • K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
    Back left wide open to facility. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.
  • K36 Equipment, utensils, linens: Proper storage and use
    Several items in walk-in stored in grocery bags. [CA] Use food grade plastic bags to store food in.
  View public record →
• 2025-10-27 ROUTINE INSPECTION Passed Score 83
  5 items noted

  • K26 Approved thawing methods used; frozen food
    Observed numerous frozen ducks defrosting in standing water in a barrel. [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.
  • K27 Food separated and protected
    Containers of raw shelled eggs maintained above ready-to-eat food items inside the walk-in refrigerator. [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.
  • K07 Proper hot and cold holding temperatures
    Case of bean sprouts maintained out in ambient temperature at the front service area meaning at 50F. Manager stated that the bean sprouts were taken out of the walk-in refrigerator and that the employee had kept it out during the lunch rush. Bean sprouts are blanched prior to serving to customers. Container of raw shelled eggs maintained out in ambient temperature at the rice place preparation area measured at 49F. Employee stated that the eggs were brought out to prepare orders. [CA] PHFs shall be held at 41°F or below or at 135°F or above. This Division recommended maintaining bean sprouts and eggs inside the refrigerators and/or maintaining items subjected to time as a public health control (TPHC). [COS] Both items were returned into refrigerators to immediately cool.
  • Critical K06 Adequate handwash facilities supplied, accessible
    The only hand wash sink in the kitchen lacked paper towels. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. Ensure hand soap and paper towels are readily available and easily accessible at all times. [COS] Employee refilled towel dispenser. Hand wash station at the front service area obstructed with pitchers and other equipment. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
  • K45 Floor, walls, ceilings: built,maintained, clean
    Build up of grime and debris observed on floors, especially underneath dry storage racks and preparation tables. [CA] Walls and/or floors in food preparation area shall be kept clean. Regularly clean under equipment to prevent accumulation of debris.
  View public record →
• 2024-06-11 ROUTINE INSPECTION Passed Score 78
  9 items noted

  • K36 Equipment, utensils, linens: Proper storage and use
    Ice scoop maintained inside ice machine observed with handle in direct contact with consumable ice. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
  • K35 Equipment, utensils: Approved, in good repair, adequate capacity
    Observed wooden cutting boards used to prepare raw chicken heavily scored.[CA] Surfaces of equipment such as cutting blocks and boards that are scratched and scored so that they can no longer be effectively be cleaned and sanitized shall be resurfaced or replaced.
  • K07 Proper hot and cold holding temperatures
    Medium sized pot of porridge maintained out in ambient temperature measured at between 125F to 130F. Manager stated that porridge was prepared about an hour prior and that due to quality, item is unable to be maintained hot. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Porridge was placed on time as a public health control (TPHC) and will be discarded if not used within 4 hours.
  • K27 Food separated and protected
    Container of raw shelled eggs maintained directly above ready-to-eat food items. [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.
  • K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
    Employees' keys, cellphones, slippers, etc. were observed in areas food storage and/or food preparation. [CA] No person shall store clothing or personal effects (cell phone, car keys, and jackets) in any area used for the storage and preparation of food or food contact surfaces. Employee's personal effects shall be stored in employee lockers or other designated areas for employee storage. Side entrance into facility maintained opened at time of inspection. [CA] Keep side door closed at all times to prevent the entrance and harborage of vermin.
  • K26 Approved thawing methods used; frozen food
    Observed large barrel of prepackaged duck thawing in standing water. [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.
  • K23 No rodents, insects, birds, or animals
    10+ old rodent droppings were observed on floor behind the ice machine at the front service counter. Per manager, facility is serviced once per month. No other activity was observed. No contamination of food or food contact surfaces observed. [CA] Clean and sanitize area of old droppings.
  • K14 Food contact surfaces clean, sanitized
    Minor build up of black growth matter observed on the white baffle inside the ice machine. Soiled surface was not in contact with consumable ice. [CA] Clean, sanitize, and maintain ice machine.
  • K08 Time as a public health control; procedures & records
    Numerous PHF items subjected to TPHC, but were not included in written procedures. Items were properly labeled and/or documented. [CA] Provide updated written procedures and time marking for PHFs utilizing time as a public health control (TPHC). * Discussed with manager recommendations for food items to be subjected to TPHC. New written procedure form was provided to manager. * Complete form and email district inspector to be reviewed and approved.
  View public record →

Other details

Cuisine

vietnamese

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
• overture — verified 2026-05-03 · view source
• osm — verified 2026-05-03 · view source

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