PHO PASTEUR

Contact & location

Address

1818 TULLY RD STE 132
San Jose, CA 95122

Phone

+14088412718

Website

http://www.phopasteurboston.net/

Compliance history

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

• 2025-07-14 ROUTINE INSPECTION Passed Score 73
  9 items noted

  • K38 Adequate ventilation/lighting; designated areas, use
    Ventilation hood was not on during times of cooking. [CA] Mechanical exhaust ventilation shall be on while cooking is taking place.
  • K05 Hands clean, properly washed; gloves used properly
    Employee observed reusing single-use gloves. No contamination of food or food contact surfaces observed. [CA] Single-use gloves shall be discarded once removed. Discontinue reusing single-use gloves.
  • K27 Food separated and protected
    Observed deep fried tofu and fish cake maintained directly on newspaper inside a container in the food preparation refrigerator in the back of the kitchen. [CA] All food shall be separated and protected from possible contamination. Discontinue the use of newspaper. Utilized food safe/food grade equipment/utensils.
  • K07 Proper hot and cold holding temperatures
    Observed numerous containers of PHF items (pre-cooked and sliced flour cakes, cooked beef, ground pork with crab, etc.) measuring between 44F to 47F. Items were maintained above the the top inserts of the two food preparation refrigerators. Employee stated that all items were prepared and/or was used less than 2 hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Discontinue storing food items above the load limits. Maintain PHF items inside the inserts itself.
  • K39 Thermometers provided, accurate
    Walk-in refrigerator lacks thermometer. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
  • K06 Adequate handwash facilities supplied, accessible
    The only hand wash sink in the kitchen is partially obstructed with two makeshift rails protruding out from the adjacent storage shelve to provide space to hold a manual pump soap bottle and napkin holder. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
  • K36 Equipment, utensils, linens: Proper storage and use
    Observed equipment stored outside of the facility by the back door. [CA] Equipment shall be stored within an approved facility to prevent contamination.
  • K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
    Back door of the facility maintained opened during time of inspection. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.
  • Critical K09 Proper cooling methods
    8 five-gallon buckets of pho broth maintained inside the walk-in refrigerator, dated from 7/11, 7/12, and 7/13 measuring between 46F to 51F. Ambient temperature of the walk-in refrigerator measured between 41F to 42F. [CA] Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F 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] Soups were VC&D due to improper cooling.
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Other details

Cuisine

vietnamese;noodle

Sources

This record was assembled from these open data sources, each verified on the date shown.

• sccgov_deh — 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.