PHO MAI 1

Contact & location

Address

3074 LANDESS AV
San Jose, CA 95132

Phone

+14082634323

Licenses & credentials

On-Sale Beer

active 00351232 Issued 08-JUN-1999 · Expires 31-MAY-2027 · Source: California ABC

Compliance history

Public regulatory record from authoritative sources. 8 actions on file. See how we present this data.

• 2026-03-11 FOLLOW-UP INSPECTION Passed
  3 items noted

  • K05 Hands clean, properly washed; gloves used properly
    An employee working in the front service area was observed washing hand with gloves on. [CA] Employees must remove their glove before washing hand and replace it with a new one after washing.
  • K22 Sewage and wastewater properly disposed
    There was very slow drain from the floor sink located the mechanical dishwasher. [CA] Please clean the floor sink regularly and address if the issue is with the sewer line system of the facility.
  • K23 No rodents, insects, birds, or animals
    Couple of drain flies were observed back in the kitchen area. [CA] Eliminate flies from the facility by a legal method.
  View public record →
• 2026-02-24 ROUTINE INSPECTION Passed Score 74
  10 items noted

  • K40 Wiping cloths: properly used, stored
    Many wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).
  • K39 Thermometers provided, accurate
    There was no functional thermometer inside of the under-counter fridges. [CA] To monitor the ambient air temperature of the units, please install a functional thermometer on all refrigeration units.
  • Critical K07 Proper hot and cold holding temperatures
    Some potentially hazardous foods stored on the preparation table including noodle were measured between 50 °F and 60°F. The chef said the noodle was boiled an hour ago. [CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced tomatoes shall always be held at 41°F or below or at 135°F or above. If any of these food products are going to be stored at room temperature, time might be used as a public health control method with implementing a proper time/temperature control mechanism. The chef relocated both food products into the preparation fridge (COS).
  • K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
    Heavy clutter was observed on the janitorial sink. [CA] Clear the clutter and keep the janitorial sink clean and neat.
  • K27 Food separated and protected
    Repeated violation: Many open bag food products were stored on the shelf of in the dry storage, walk-in cooler, and walk-in freezer areas. [CA] Store all open bag food products in properly labeled bulk containers. Raw food products including beef and shell eggs were stored above ready to eat food products inside the walk-in cooler. [CA] To prevent possible contamination, ready to eat food products and produce must be stored above or by the said of raw food products.
  • K36 Equipment, utensils, linens: Proper storage and use
    Many utensils were stored below the soap and paper towel dispensers of the front handwash station. [CA] Please do not store any utensil or equipment on or below the soap and paper towel dispensers and below a sink.
  • K45 Floor, walls, ceilings: built,maintained, clean
    Heavy grease, food, and dirt buildup were observed on the floor below the cook-line, the equipment storage shelf, and inside the storage room. [CA] Conduct a regular thorough cleaning on the floor area.
  • K35 Equipment, utensils: Approved, in good repair, adequate capacity
    Heavy food residue and grim buildup on handles and surfaces of the equipment including the ice machine and the refrigeration units. [CA] Conduct a thorough cleaning on the surfaces and handles of the equipment.
  • K30 Food storage: food storage containers identified
    Repeated violation: Many food products on boxes were stored directly on the floor or on milk crate back in the storage areas. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.
  • K33 Nonfood contact surfaces clean
    Repeated violation: An abundant grease and oil accumulation was observed on the screens of the exhaust hood and the restroom's exhaust vent. [CA] Conduct a regular cleaning on the exhaust hood. There is an abundant dust accumulation on the restroom’s exhaust vent. [CA] Conduct a regular cleaning of the exhaust vent.
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• 2025-08-07 FOLLOW-UP INSPECTION Passed
  3 items noted

  • K36 Equipment, utensils, linens: Proper storage and use
    Some clean working utensils including a slicer were stored in unclean container/surface. [CA] All reusable utensils including the ice scoop must be stored on clean surface/container in between use.
  • K27 Food separated and protected
    Raw food products like pork and beef were were stored above ready to eat food products inside the walk-in cooler. [CA] To prevent possible contamination, ready-to-eat food products and produce must be stored above or by the said of raw food products.
  • K30 Food storage: food storage containers identified
    Many food products on boxes were stored directly on the floor or on milk crate back in the storage area. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on an approved shelf or dunnage rack.
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• 2025-07-29 ROUTINE INSPECTION Passed Score 73
  10 items noted

  • K36 Equipment, utensils, linens: Proper storage and use
    Many utensils were stored below the soap and paper towel dispensers of the front handwash station. [CA] Please do not store any utensil or equipment on or below the soap and paper towel dispensers and below a sink.
  • K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
    Heavy clutter was observed on the janitorial sink. [CA] Clear the clutter and keep the janitorial sink clean and neat.
  • K27 Food separated and protected
    Repeated violation: Many open bag food products were stored on the shelf of in the dry storage, walk-in cooler, and walk-in freezer areas. [CA] Store all open bag food products in properly labeled bulk containers. Raw food products including beef and shell eggs were stored above ready to eat food products inside the walk-in cooler. [CA] To prevent possible contamination, ready to eat food products and produce must be stored above or by the said of raw food products.
  • K40 Wiping cloths: properly used, stored
    Many wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).
  • K30 Food storage: food storage containers identified
    Repeated violation: Many food products on boxes were stored directly on the floor or on milk crate back in the storage areas. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.
  • K33 Nonfood contact surfaces clean
    Repeated violation: An abundant grease and oil accumulation was observed on the screens of the exhaust hood and the restroom's exhaust vent. [CA] Conduct a regular cleaning on the exhaust hood.
  • Critical K07 Proper hot and cold holding temperatures
    Some potentially hazardous foods stored on the preparation table including noodle were measured between 50 °F and 60°F. The chef said the noodle was boiled an hour ago. [CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced tomatoes shall always be held at 41°F or below or at 135°F or above. If any of these food products are going to be stored at room temperature, time might be used as a public health control method with implementing a proper time/temperature control mechanism. The chef relocated both food products into the preparation fridge (COS).
  • K35 Equipment, utensils: Approved, in good repair, adequate capacity
    Heavy food residue and grim buildup on handles and surfaces of the equipment including the ice machine and the refrigeration units. [CA] Conduct a thorough cleaning on the surfaces and handles of the equipment.
  • K45 Floor, walls, ceilings: built,maintained, clean
    Heavy grease, food, and dirt buildup were observed on the floor below the cook-line, the equipment storage shelf, and inside the storage room. [CA] Conduct a regular thorough cleaning on the floor area.
  • K23 No rodents, insects, birds, or animals
    Couple of house and drain flies were observed in the kitchen and some in the dining areas. [CA] Eliminate vermin from the facility by a legal method.
  View public record →
• 2024-12-30 FOLLOW-UP INSPECTION Passed
  4 items noted

  • K27 Food separated and protected
    Repeated: Some open bag food products were stored on the shelf of in the dry storage, walk-in cooler, and walk-in freezer areas. [CA] Store all open bag food products in properly labeled bulk containers.
  • K33 Nonfood contact surfaces clean
    Repeated violation: Re-used cardboard (from shipping boxes) used to line shelves in the kitchen and the storage areas. [CA] Do not use cardboards to line shelves or cover the floor area.
  • K30 Food storage: food storage containers identified
    Repeated violation: Some food products on boxes were stored directly on the floor or on milk crate back in the storage areas. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.
  • Critical K05 Hands clean, properly washed; gloves used properly
    Repeated violation: Servers working in the front area were observed collecting soiled dishes and cleaning tables and serve open food for customers without washing hands. [CA] Employee must be trained to wash hand in between touching unclean surface and ready to eat food products, after cleaning or handling chemicals, after picking up something off of the floor, after handling the register/money, after handling garbage, after touching face, hair or body, after eating, drinking, smoking, and chewing gum, after using the bathroom, and after sneezing, coughing, or using a tissue. Employee was told to wash his hand and change his gloves (COS).
  View public record →
• 2024-12-18 ROUTINE INSPECTION Conditional Score 62
  10 items noted

  • Critical K06 Adequate handwash facilities supplied, accessible
    There was no paper towel supply on the front handwash sink. [CA] Refill the wall-mounted paper towel dispenser immediately. Until the wall-mounted paper towel dispenser is refilled, a roll-type paper supply may be used. The person in charge provided a roll-type paper towel (SA).
  • K33 Nonfood contact surfaces clean
    An abundant grease and oil accumulation was observed on the screens of the exhaust hood. [CA] Conduct a regular cleaning on the exhaust hood.
  • K27 Food separated and protected
    Many open bag food products were stored on the shelf of in the dry storage, walk-in cooler, and walk-in freezer areas. [CA] Store all open bag food products in properly labeled bulk containers. Raw food products including beef and shell eggs were stored above ready to eat food products inside the walk-in cooler. [CA] To prevent possible contamination, ready to eat food products and produce must be stored above or by the said of raw food products.
  • Critical K05 Hands clean, properly washed; gloves used properly
    Servers working in the front area were observed collecting soiled dishes and cleaning tables and serve open food for customers without washing hands. [CA] Employee must be trained to wash hand in between touching unclean surface and ready to eat food products, after cleaning or handling chemicals, after picking up something off of the floor, after handling the register/money, after handling garbage, after touching face, hair or body, after eating, drinking, smoking, and chewing gum, after using the bathroom, and after sneezing, coughing, or using a tissue. Employee was told to wash his hand and change his gloves (COS).
  • Critical K07 Proper hot and cold holding temperatures
    Some potentially hazardous foods stored on the preparation table including diced tomato and beef were measured between 50 °F and 60°F. The chef said both food products were diced an hour ago. [CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced tomatoes shall always be held at 41°F or below or at 135°F or above. If any of these food products are going to be stored at room temperature, time might be used as a public health control method with implementing a proper time/temperature control mechanism. The chef relocated both food products into the preparation fridge (COS).
  • K36 Equipment, utensils, linens: Proper storage and use
    Compressed gas cylinders used for the soda dispenser were not chained to a secure stand. [CA] To prevent possible accident from falling compressed gas cylinder, all the cylinders must restrain to a secure stand.
  • K30 Food storage: food storage containers identified
    Many food products on boxes were stored directly on the floor or on milk crate back in the storage areas. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.
  • K26 Approved thawing methods used; frozen food
    Frozen beef and steak were being defrosted on the three compartment warewash sink at room temperature. [CA] Defrosting of frozen food may only be done inside the walk-in cooler/fridge, microwave oven, or under cold running water on the preparation fridge. No defrosting may be done in the utensil warewash sink as well.
  • K35 Equipment, utensils: Approved, in good repair, adequate capacity
    Heavy food residue and grim buildup on handles and surfaces of the equipment including the ice machine and the refrigeration units. [CA] Conduct a thorough cleaning on the surfaces and handles of the equipment.
  • K40 Wiping cloths: properly used, stored
    Many wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).
  View public record →
• 2024-05-24 ROUTINE INSPECTION Passed Score 89
  5 items noted

  • K45 Floor, walls, ceilings: built,maintained, clean
    Food residue and slime buildup was observed on the floor and the floor sinks located below the preparation and wash sinks. [CA] Conduct a thorough and regular cleaning on the floor areas. Heavy slime and mold-like growth was observed on the floor sink located below the undercounter fridge. [CA] Conduct a thorough and regular cleaning on the floor areas.
  • K42 Garbage & refuse properly disposed; facilities maintained
    A trash can was stored near the ice machine. [CA] To prevent possible contamination, please relocate the trash can into a different area.
  • K27 Food separated and protected
    Repeated violation: Some open bag food products were stored on the shelf of in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers. Raw food products including beef and shell eggs were stored above ready to eat food products inside the preparation fridge. [CA] To prevent possible contamination, ready to eat food products and produce must be stored above or by the said of raw food products.
  • K21 Hot and cold water available
    There was very slow water flow on the handwash station located back in the preparation area. [CA] Improve the slow drain on the handwash station immediately.
  • K35 Equipment, utensils: Approved, in good repair, adequate capacity
    Heavy food residue accumulation was observed on some of the equipment surfaces and handles including the microwave oven. [CA] Conduct a thorough cleaning on surfaces and handles of working equipment.
  View public record →
• 2024-05-07 ROUTINE INSPECTION Conditional Score 62
  9 items noted

  • K38 Adequate ventilation/lighting; designated areas, use
    The light bulbs inside the walk-in cooler and freezer do not have shatterproof covers. [CA] To prevent any physical hazard duet to broken light bulb, install a shatterproof cover on the light bulbs.
  • K39 Thermometers provided, accurate
    There was not a functional prob thermometer to measure the internal temperature of the cold and hot food products. [CA] Provide an approved prob type thermometer and use it with a regular calibration and sanitization.
  • K30 Food storage: food storage containers identified
    Some food products on boxes were stored directly on the floor or on milk crate back in the storage areas. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.
  • Critical K05 Hands clean, properly washed; gloves used properly
    Employees returning from lunch break and from outside were not washing hand before touching food products and clean utensils. [CA] Employee must be trained that they need to wash hand when returning to the kitchen, after cleaning or handling chemicals, after picking up something off of the floor, after handling the register/money, after handling garbage, after touching face, hair or body, after eating, drinking, smoking, and chewing gum, after using the bathroom, and after sneezing, coughing, or using a tissue. Employee were told to wash their hand (COS)
  • K21 Hot and cold water available
    Repeated violation: There was no water provided at the handwash sink located in the kitchen. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
  • K01 Demonstration of knowledge; food safety certification
    Couple of the employees do not have food handler cards. [CA] Employee engaged in food preparation, storage, and service and who do not have food safety certificate must take food handler cards within a month of hire. California approved Food Handler Card (FHC) class providers All Directory Listing (ahttps://anabpd.ansi.org/Accreditation/credentialing/certificate-issuers/AllDirectoryListing?prgID=228,238&statusID=4nsi.org)
  • Critical K07 Proper hot and cold holding temperatures
    Case of raw shelled egg placed on top of the food preparation refrigerator measured at 55 oF. [CA] All potentially hazardous foods like garlic in oil, cut melons, raw sprouts; cooked foods of plant origin; foods of animal origin and any other food capable of supporting the rapid and progressive growth of infectious or toxigenic microorganisms or the slower growth of Clostridium botulinum shall always be held at 41°F or below or at 135°F or above. The chef said the eggs were delivered half an hour ago. He is advised to open the case and rapid chill the shell eggs. He open the container and store the eggs on an ice bath (COS).
  • Critical K09 Proper cooling methods
    Temperature of freshly cooked bunch of egg rolls stored inside the walk-in cooler were measured at 85 oF. They were being cooled wrapped in plastic wraps. [CA] All potentially hazardous food products must be cooled from 135 OF to 70 OF within the first two hours and from 70 OF to 41 OF with another four hours using ice bath, rapid chiller, or smaller portions. The manager portioned the egg rolls into smaller portion on flat panes and store them on the top shelf of the walk-in cooler (COS).
  • K27 Food separated and protected
    Some open bag food products were stored on the shelf of in the dry storage, walk-in cooler, and walk-in freezer areas. [CA] Store all open bag food products in properly labeled bulk containers. Raw food products including beef and shell eggs were stored above ready to eat food products inside the walk-in cooler. [CA] To prevent possible contamination, ready to eat food products and produce must be stored above or by the said of raw food products.
  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.