PHO NO 2

Contact & location

Address

1560 N 4TH ST # 103
San Jose, CA 95112

Phone

+14089667728

Licenses & credentials

On-Sale Beer & Wine - Eating Place

active 00674003 Issued 24-NOV-2025 · Expires 31-OC · Source: California ABC

Compliance history

Public regulatory record from authoritative sources. 6 actions on file. See how we present this data.

• 2026-02-11 ROUTINE INSPECTION Passed Score 72
  9 items noted

  • Critical K14 Food contact surfaces clean, sanitized
    Employee skips sanitization as the final step in warewashing. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] Bits of meat found on slicer. Per PIC, slicer is cleaned at the end of the day.[CA] Meat slicer shall be washed, rinsed and sanitized every 4 hours or less after initial use.
  • K23 No rodents, insects, birds, or animals
    Old rodent droppings found on floor of dry storage room. [CA] Clean and sanitize area of old droppings.
  • K07 Proper hot and cold holding temperatures
    Various PHF held in preparation refrigerator measured >41F,<135F. [CA] PHFs shall be held at 41°F or below or at 135°F or above.
  • K40 Wiping cloths: properly used, stored
    wet/soiled wiping cloths found stored on preparation tables. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
  • K35 Equipment, utensils: Approved, in good repair, adequate capacity
    Ambient temperature of preparation refrigerator measured at 49F.[CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Butane burners found stored in dry storage room. [CA] All utensils and equipment shall be approved, installed properly, & meet applicable standards.
  • K06 Adequate handwash facilities supplied, accessible
    Hand wash sink by warewash station is obstructed by stored items. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
  • K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
    Rear door propped open at time of inspection. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin. Opening larger than 1/4" found at ceiling in kitchen. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.
  • K01 Demonstration of knowledge; food safety certification
    Food handler cards are not available for review at time of inspection. [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.
  • K30 Food storage: food storage containers identified
    Open bulk bags of food found in dry storage room. [CA] Store open bulk foods in approved NSF containers with tight fitting lids. Boxed food found stored directly on the floor of the walk-in refrigerator. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
  View public record →
• 2025-10-14 ROUTINE INSPECTION Passed
  1 item noted

  • K38 Adequate ventilation/lighting; designated areas, use
    lights above food storage and food preparation are not shielded. [CA] Light bulbs shall be shielded, coated or otherwise shatter-resistant in areas where there is unpackaged foods, clean equipment, utensils, linens, or unwrapped single use articles.
  View public record →
• 2025-09-30 ROUTINE INSPECTION Passed Score 73
  9 items noted

  • K30 Food storage: food storage containers identified
    Food in containers/boxes stored directly on the floor of the dry storage room. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Open bulk food containers found in walk-in refrigerator. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.
  • K35 Equipment, utensils: Approved, in good repair, adequate capacity
    Ambient temperature of preparation refrigerator measured at 43F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
  • K45 Floor, walls, ceilings: built,maintained, clean
    Grease and food debris found under floor of preparation refrigerator. [CA] Regularly clean under cooking equipment to prevent accumulation of debris.
  • K07 Proper hot and cold holding temperatures
    Cooked pork held in preparation refrigerator measured 49F. [CA] PHFs shall be held at 41°F or below or at 135°F or above.
  • K01 Demonstration of knowledge; food safety certification
    Repeat violation: FSC is not available for review at time of inspection. [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.
  • K33 Nonfood contact surfaces clean
    Grime/grease buildup found on non-food contact surfaces throughout facility. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
  • K23 No rodents, insects, birds, or animals
    Old rodent droppings found on the floor of dry storage room. [CA] Clean and sanitize area of dead cockroaches or old droppings.
  • K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
    Rear storage area is cluttered and unorganized. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used. Wet/used mops found stored in standing water.[CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
  • Critical K06 Adequate handwash facilities supplied, accessible
    Lack of liquid hand cleanser at the only hand wash station in kitchen. [CA] Handwashing cleanser shall be provided in dispensers; heated-air hand drying device may be substituted for single-use sanitary towels.
  View public record →
• 2025-05-07 ROUTINE INSPECTION Passed Score 77
  8 items noted

  • K01 Demonstration of knowledge; food safety certification
    Repeat violation: Lack of FSC available for review at time of inspection.[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. Food handler cards presented have 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.
  • K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
    Storage room is unorganized and cluttered. [CA] Storage room shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.
  • K45 Floor, walls, ceilings: built,maintained, clean
    Food and grease buildup found on floor in kitchen and storage rooms. [CA] Regularly clean under cooking equipment to prevent accumulation of debris.
  • Critical K07 Proper hot and cold holding temperatures
    Various PHF held in preparation refrigerator in kitchen measured >41F,<135F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PHF held for less than 4 hrs was moved to walk-in refrigerator
  • K35 Equipment, utensils: Approved, in good repair, adequate capacity
    Ambient temperature of preparation refrigerator measured at 49F [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Cutting board at food preparation table does not appear to be clean to sight and touch[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.
  • K33 Nonfood contact surfaces clean
    Food storage containers do not appear to be clean to sight and touch. [CA] Equipment food-contact surfaces and utensils shall be clean to sight and touch.
  • K30 Food storage: food storage containers identified
    Food in containers stored directly on the floor of dry storage room and kitchen. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Uncovered cooked food found in walk-in refrigerator. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.
  • K40 Wiping cloths: properly used, stored
    Wet/used wiping towels stored on food preparation tables. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
  View public record →
• 2024-07-12 FOLLOW-UP INSPECTION Passed View public record →
• 2024-07-09 ROUTINE INSPECTION Conditional Score 67
  10 items noted

  • K01 Demonstration of knowledge; food safety certification
    Lack of food safety certificate for review at time of inspection.[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. The majority of food handler cards presented have 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.
  • K35 Equipment, utensils: Approved, in good repair, adequate capacity
    Ambient temperature of preparation refrigerator measured at 46F.[CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Repeat violation: In use table top fryer found on preparation table. [CA] All utensils and equipment shall be approved, installed properly, & meet applicable standards. [COS] Table top fryer removed from service. Plastic strainers used for food preparation are not durable. [CA] Equipment and utensils shall be designed and constructed to be durable and retain characteristic qualities under normal use conditions. Grease/grime found on equipment throughout the facility. [CA] Maintain equipment clean and in good repair.
  • Critical K07 Proper hot and cold holding temperatures
    Bean sprouts held in a bucket at cook line measured 90F. Various PHF held in preparation refrigerator measured >41F,<135F,<4hrs. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Bean sprouts were voluntarily condemend and destroyed. PHF in preparation refrigerator was relocated to a refrigerator measuring <k41F.
  • K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
    Storage room is cluttered and unorganized.[CA] Storage room shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.
  • K40 Wiping cloths: properly used, stored
    Wet/used wiping towels held on preparation table. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
  • K45 Floor, walls, ceilings: built,maintained, clean
    Debris buildup found on the floor throughout the facility. [CA] Regularly clean under cooking equipment to prevent accumulation of debris.
  • K27 Food separated and protected
    Raw eggs stored above ready to eat food in 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.
  • Critical K14 Food contact surfaces clean, sanitized
    Employee skips sanitization as the last step in warewashing. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM).
  • K26 Approved thawing methods used; frozen food
    Raw meat found thawing in 3 compartment 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.
  • K30 Food storage: food storage containers identified
    Uncovered cooked food in containers found in walk-in refrigerator [CA] Store open bulk foods in approved NSF containers with tight fitting lids. Boxed/bagged food found stored directly on the floor of the walk-in refrigerator. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
  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.