PHO GA TAN DINH

Contact & location

Address

929 STORY RD # 2066
San Jose, CA 95122

Licenses & credentials

On-Sale Beer & Wine - Eating Place

active 00667177 Issued 30-MAR-2026 · Expires 28-FEB-2027 · Source: California ABC

Compliance history

Public regulatory record from authoritative sources. 1 action on file. See how we present this data.

• 2026-03-24 ROUTINE INSPECTION Passed Score 72
  8 items noted

  • Critical K09 Proper cooling methods
    One container of pork soup maintained inside the three-door reach-in refrigerator measured at 77F. Manager stated that the soup was prepared the night before and allowed to cool overnight in ambient temperature before it was relocated into the refrigeration unit in the morning, approximately 2 hours 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. 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. [COS] Container of pork soup (approximately 3-4 gallons) was VC&D due to improper cooling.
  • K27 Food separated and protected
    Basket of onions and case of lemons maintained directly on the floor in the kitchen. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
  • K16 Compliance with shell stock tags, condition, display
    Live oysters, razor clams, and scallops lack shellstock tags. Manager did not know requirements for maintaining tags, however, invoice for items was provided. [CA] The identity of the source of shellstock that are sold or served shall be maintained for 90 calendar days from the dates of harvest by using an approved recordkeeping system that keeps the tags or labels in chronological order correlated to the date or dates the shellstock are sold or served.
  • K21 Hot and cold water available
    Hand wash sink in the men's restroom lacked warm water. Water measured at 73F. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
  • K19 Consumer advisory for raw or undercooked foods
    Menu lacks consumer advisory and disclosure statement for raw and/or undercooked items - rare beef. [CA] Consumer advisory shall be provided on menus, brochures, deli case, label statements, table tents, placards, or other effective written means with a disclosure and reminder. (1) Disclosure: clearly written statement that includes either a description of the animal-derived foods, such as “oysters on the half shell (raw oysters), or identification of animal derived foods marked by an asterisk (*) directing to a footnote that items are served raw or undercooked, or contain raw or undercooked ingredients (2) Reminder: clearly written statement that identifies animal-derived foods by asterik that marks a food note includes one of the following: "Written information regarding the safety of these food items is available upon request " or "Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness, especially if you have certain medical conditions.
  • K22 Sewage and wastewater properly disposed
    Minor leak observed below the right basin by the ware wash sink at the waste drain. [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 and repair in an approved manner.
  • K05 Hands clean, properly washed; gloves used properly
    Observed employee starting shift don on gloves prior to washing hands and entering into the kitchen. This Division intervened and instructed employee to remove gloves and wash hands. No contamination of food or food contact surface was observed. [CA] Ensure employees are properly washing hands as required. Employees shall wash their hands in all of the following instances: (1) Immediately before engaging in food preparation, including working with non-prepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) Immediately after using the toilet room and again when returning into the kitchen. (4) After caring for or handling any animal allowed in a food facility in pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat foods. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. Properly wash hands with soap, warm water and dry using single use paper towels as required. Single-use gloves shall be removed prior to washing hands.
  • 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.
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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.