PHO TAU BAY

Contact & location

Address

454 KEYES ST
San Jose, CA 95112

Phone

+14089990345

Website

https://local.yahoo.com/info-21632989-pho-tau-bay-san-jose

Email

taubaynoodle@gmail.com

Compliance history

Public regulatory record from authoritative sources. 3 actions on file. See how we present this data.

• 2025-12-09 FOLLOW-UP INSPECTION Passed View public record →
• 2025-12-08 ROUTINE INSPECTION Failed Score 66
  10 items noted

  • K33 Nonfood contact surfaces clean
    Accumulation of food debris and grease observed on shelving throughout kitchen , kitchen floor, and walk in cooler floor. [CA] Routinely clean and sanitize nonfood contact surfaces to prevent buildup.
  • K35 Equipment, utensils: Approved, in good repair, adequate capacity
    1) Cardboard used to line kitchen shelves and walk in freezer floor. [CA] Discontinue use of unapproved materials to line shelves and floors. 2) Plastic grocery bags used to store food items in walk in cooler and walk in freezer. [CA] All utensils and equipment shall be food grade material.
  • Critical K21 Hot and cold water available
    1) Major: Water temperature measured 66F at 3 composition sink. 2) Minor: Water temperature measured between 66-67 at the hand wash sinks, preparation sink, and janitorial sink. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. Hand wash sinks shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds. Note: Technician arrived on site during the end of inspection to repair water heater.
  • K27 Food separated and protected
    In the walk in cooler, multiple food containers stored without lids. Pho broth pots are not covered with lids. [CA] All food shall be separated and protected from possible contamination. Ensure all food containers have lids.
  • K34 Warewash facilities: installed/maintained; test strips
    Facility is lacking chlorine sanitizer test strips. [CA] Test strips shall be provided to adequately measure the chlorine sanitizer concentration used during mechanical and manual warewashing.
  • Critical K06 Adequate handwash facilities supplied, accessible
    1) Major: No paper towels available at only hand wash sink in kitchen. [CA] Ensure paper towels are stocked at hand wash sink at all times. [COS] Paper towels were restocked. 2) Minor: Hand wash sink blocked by boxes of produce. [CA] Hand wash sinks shall be clean, unobstructed, and accessible at all times. 3) In the restroom, stack of paper towels stored on top of hand dryer. [CA] Ensure paper towels are stored in the dispenser at all times to prevent contamination.
  • K39 Thermometers provided, accurate
    1) Multiple refrigeration units are lacking thermometers. [CA] A thermometer +/- 2°F shall be provided and correctly located in each cold holding unit containing potentially hazardous foods. Place thermometer where it is easily visible while checking refrigerator temperature. 2) Facility is lacking a metal probe thermometer to measure internal food temperatures. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
  • K30 Food storage: food storage containers identified
    Bag of onions stored directly on floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
  • K14 Food contact surfaces clean, sanitized
    Accumulation of mold-like substance and observed on interior of ice machine. [CA] Routinely clean and sanitize ice machine to prevent buildup.
  • K23 No rodents, insects, birds, or animals
    Multiple drain flies observed throughout facility. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
  View public record →
• 2024-07-31 ROUTINE INSPECTION Passed Score 81
  6 items noted

  • K14 Food contact surfaces clean, sanitized
    Mold like buildup inside ice machine panel. [CA] Clean and sanitized ice machine routinely.
  • K26 Approved thawing methods used; frozen food
    Frozen pork and chicken thawing in standing water at room temperature. [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.
  • Critical K07 Proper hot and cold holding temperatures
    Measured the following PHFs at improper holding temperatures between 60F-79F : bean sprouts held in ice bath, cooked pork, cooked shrimp, cooked noodles. Per PIC cooked PHFs mentioned were made less than an 1 h prior and left on prep table to be cut later, bean sprouts were stored in ice less than 15min ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHFs were relocated to be stored under refrigeration.
  • K33 Nonfood contact surfaces clean
    Heavy accumulation of debris and grease in between and below equipment. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
  • K45 Floor, walls, ceilings: built,maintained, clean
    Missing ceiling panels above dry storage area. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage. Heavy grease accumulation on walls and floors throughout the kitchen. [CA] Walls and/or floors in food preparation area shall be kept clean.
  • K30 Food storage: food storage containers identified
    Boxed food is stored directly on the floor near dry storage area and inside walk in refrigerator. Large containers of vegetables stored in garbage bags inside walk in refrigerator. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. [CA] Discontinue use of garbage bags for food storage.
  View public record →

Other details

Cuisine

vietnamese

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.