PHO PASSION & MINT TEA CO

Contact & location

Address

301 E SANTA CLARA ST STE A
San Jose, CA 95113

Phone

+14086744260

Licenses & credentials

On-Sale Beer & Wine - Eating Place

active 00649287 Issued 28-SEP-2023 · Expires 31-AUG-2026 · Source: California ABC

Compliance history

Public regulatory record from authoritative sources. 10 actions on file. See how we present this data.

• 2025-10-17 FOLLOW-UP INSPECTION Passed
  1 item noted

  • K23 No rodents, insects, birds, or animals
    Old rodent droppings were observed on white glue traps. Some hard to reach areas under the water heater and under in place refrigeration units have old droppings. A couple droppings were observed behind the ice machine and near the rear black gate door. Note: Neighboring facility has caught a rodent. [CA] Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies. Follow up inspection to occur next week.
  View public record →
• 2025-10-08 ROUTINE INSPECTION Passed Score 87
  5 items noted

  • K14 Food contact surfaces clean, sanitized
    The undercounter dishwasher measured at 10 PPM of chlorine while not in active use. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] Staff primed the machine and chlorine measured at 50 ppm.
  • K39 Thermometers provided, accurate
    A metal probe thermometer capable of measuring cold temperatures was not available. [CA] Obtain a metal probe thermometer capable of measuring cold temperatures.
  • K23 No rodents, insects, birds, or animals
    Third Repeat Violation: Under the service counter, near the water heater, and near the dishwasher there were rodent droppings. [CA] Clean and sanitize area of dead cockroaches or old droppings. Per permitholder they recently switched pest control service provider about a month ago to Crane Pest Control and are scheduled to return on 10/10/25.
  • K06 Adequate handwash facilities supplied, accessible
    The front service area handwash station lacks a dispenser for the paper towels and soap. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers.
  • K34 Warewash facilities: installed/maintained; test strips
    Second Repeat Violation: Facility lacks testing materials for their choice of sanitizer at the three compartment sink and dishwasher, chlorine. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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• 2025-04-21 FOLLOW-UP INSPECTION Passed View public record →
• 2025-04-18 FOLLOW-UP INSPECTION Failed
  2 items noted

  • Critical K22 Sewage and wastewater properly disposed
    The floor sink that the prep sink and front of house hand sink dispense to was not draining. The floor sink under the built in metal shelves had black standing water. Per Hong, her workers informed her this morning. Note: One of the owners came with a snake to attempt to clear it but it didn't work. [CA] 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. Contact District Specialist once issue has been resolved.
  • K36 Equipment, utensils, linens: Proper storage and use
    Observed the hand sink in the kitchen being used to thaw chicken. [CA] The hand washing sink shall be used to wash hands only. The food preparation sink shall be used to thaw, cool, and wash food.
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• 2025-04-15 ROUTINE INSPECTION Passed
  1 item noted

  • K23 No rodents, insects, birds, or animals
    Second Repeat Violation: Old rodent droppings observed along the wall behind the ice machine, the wall on the dishwasher, and two old rodent droppings on the floor in between equipment at the cookline. [CA] Ensure to maintain the facility free of animals, pests, and vermin. Failure to correct repeat violations will result in further enforcement from this department.
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• 2025-03-12 FOLLOW-UP INSPECTION Passed
  1 item noted

  • K09 Proper cooling methods
    Vegetarian broth was measured at 76F at around 3:00 pm. Per PIC, they finished cooking it at around 12:30 pm. [CA] All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. [SA] Broths were moved to walkin freezer and used ice paddle to rapidly chill to 70F.
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• 2025-03-07 ROUTINE INSPECTION Conditional
  3 items noted

  • Critical K09 Proper cooling methods
    Chicken broth was found cooling in a large plastic container with the lid on. The lid had a hole punched out in the center. Per PIC, the chicken broth had already been made and was cooling when they entered work at 1:00 pm. Broth measured at 86°F at 3:30 pm. [CA] All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer [COS] PIC discarded the broth through an approved drain.
  • Critical K07 Proper hot and cold holding temperatures
    REPEAT VIOLATION: In the kitchen area, on the lower shelf of a table, raw eggs were measured at 64°F. Per staff, it was placed there about an hour prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC discarded the eggs. See VC&D report.
  • K23 No rodents, insects, birds, or animals
    REPEAT VIOLATION: Rodent droppings were observed near the water heater and in the ware washing area near the chemicals of the dishwasher. [CA] Ensure to maintain the facility free of animals, pests, or vermin. Clean and sanitize the affected areas from rodent droppings.
  View public record →
• 2025-02-18 FOLLOW-UP INSPECTION Passed
  1 item noted

  • K48 Plan review
    Facility was actively removing the hand wash stations directly outside of the two new restrooms. Each restroom has its own hand wash station inside. [CA] A person proposing to build or remodel a food facility shall submit plans for approval before starting any new construction or remodeling of any facility for use as a retail food facility.
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• 2025-02-12 ROUTINE INSPECTION Conditional Score 46
  14 items noted

  • K05 Hands clean, properly washed; gloves used properly
    Staff were observed changing gloves to change task without washing their hands. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on gloves. [COS] Inspector instructed staff to wash their hands prior to changing gloves.
  • Critical K08 Time as a public health control; procedures & records
    Facility is using TPHC for their bean sprouts but they were not time marked. There is a written procedure for their bean sprouts. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [SA] Items were measured at 59F. Per staff they were removed from refrigeration about 20 minutes prior. Items were moved to the cooler.
  • K41 Plumbing approved, installed, in good repair; proper backflow devices
    The drain pipe to the hand sink in the kitchen lacks an air gap. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an airgap into a floor sink or other approved type of receptor.
  • Critical K07 Proper hot and cold holding temperatures
    In the kitchen area, on the lower shelf of a table, raw eggs were measured at 64F. Per staff, it was placed there about an hour prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Eggs were moved to the walk in cooler to rapidly cool.
  • K43 Toilet facilities: properly constructed, supplied, cleaned
    The left restroom door lacks a self closer. [CA] Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust, or odors.
  • K30 Food storage: food storage containers identified
    1. In the walk in freezer, beef was found stored on the floor. 2. Upon entering the kitchen area observed chicken and pork thawing on the floor. Raw chicken was thawing under the drain pipe of the hand sink. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Cease storing food under drain lines.
  • K23 No rodents, insects, birds, or animals
    1. Under the service counter there were rodent droppings. 2. Near the water heater rodent droppings were observed. 3. On the shelf near the rice cooker rodent droppings were observed. 4. On the shelf near the restrooms a dead cockroach was observed. No other evidence of cockroaches were observed. [CA] Clean and sanitize area of dead cockroaches or old droppings. Provide pest control as required.
  • Critical K14 Food contact surfaces clean, sanitized
    Staff were observed skipping the sanitizing step of ware washing when manually washing a small wok and spoon. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Inspector instructed to sanitize the pan in the dishwasher.
  • K26 Approved thawing methods used; frozen food
    Facility was found thawing chicken and pork at ambient temperatures. [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.
  • K34 Warewash facilities: installed/maintained; test strips
    REPEAT VIOLATION: Facility lacks the testing materials for their choice of sanitizer, chlorine. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
  • K33 Nonfood contact surfaces clean
    REPEAT VIOLATION: The sides of the deep fryer have an accumulation of grease and food debris. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
  • Critical K06 Adequate handwash facilities supplied, accessible
    1. In the kitchen area, at the only hand sink, there were no paper towels available. 2. In the kitchen area, at the only hand sink, there was no soap or soap dispenser available. 3. In the kitchen area, at the only hand sink, the basin was blocked off by dirty dishes, dish soap, and a metal scrubber. [CA] Handwashing facility shall be clean, fully stocked, unobstructed, and accessible at all times. [SA] Staff were able to remove the obstructions, refill the paper towel dispenser, and provided a pump bottle of soap for use. 4. REPEAT VIOLATION: In the front service area there is no soap or paper towel dispenser available. A pump bottle of soap and a stack of paper towels were available. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
  • K48 Plan review
    Facility has recently remodeled its restrooms to change the layout and finishes. Per PIC, they completed work about 3 weeks ago and knocked down a wall in the process. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements.
  • K38 Adequate ventilation/lighting; designated areas, use
    Light bulbs in the kitchen area lack covers. [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 →
• 2024-06-19 ROUTINE INSPECTION Passed Score 76
  10 items noted

  • K14 Food contact surfaces clean, sanitized
    Measured 0ppm chlorine in the mechanical dishwasher. No active warewashing observed at the time. [CA] Ensure the mechanical dishwasher is able to sanitize dishes at 50ppm chlorine, or per manufacturer directions.
  • K39 Thermometers provided, accurate
    A metal probe thermometer capable of measuring cold temperatures was not available. [CA] Obtain a metal probe thermometer capable of measuring cold temperatures.
  • K35 Equipment, utensils: Approved, in good repair, adequate capacity
    The ambient temperature of the front prep refrigerator measured to be 47F. PHFs observed to be stored in the prep insert (raw sprouts); per employee, she had just washed the sprouts and placed them in the insert a few minutes prior. [CA] Repair/adjust refrigerator so that it is able to keep potentially hazardous foods at 41F and below.
  • K33 Nonfood contact surfaces clean
    Observed accumulation of grease/food debris on sides of cooking equipment. [CA] Keep equipment clean.
  • K36 Equipment, utensils, linens: Proper storage and use
    Observed aluminum foil and cardboard was being used to line shelves. [CA] Discard foil and cardboard. All surfaces must be smooth, durable, and easily cleanable.
  • K45 Floor, walls, ceilings: built,maintained, clean
    Observed accumulation of food debris on floors, especially against the wall in the warewashing area. [CA] Keep floors clean. Observed damaged floor tiles in the walk-in refrigerator. [CA] Repair/replace floor tiles.
  • K23 No rodents, insects, birds, or animals
    Observed approximately 5 flies in the kitchen. [CA] Keep facility clear of flies.
  • K34 Warewash facilities: installed/maintained; test strips
    Sanitizer test strips were not available. [CA] Keep sanitizer test strips available at all times.
  • K06 Adequate handwash facilities supplied, accessible
    At the handwash sink in the front prep area: observed paper towels were stored on the counter behind various items, and not in a dispenser. [CA] Store paper towels in a dispenser. At the rear handwash sink: Observed the soap dispenser was not mounted on the wall, and was instead stored on a shelf above the sink. Per employees, the soap dispenser was damaged and will be reattached to the wall. [CA] Repair dispenser and reattach to the wall.
  • K01 Demonstration of knowledge; food safety certification
    A manager's food safety certificate was not available. [CA] Obtain a manager's food safety certificate. *REPEAT VIOLATION*
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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.