PHO TICK TOCK

Contact & location

Address

399 N CAPITOL AV
San Jose, CA 95133

Phone

+16504839454

Website

http://www.photicktock.com/

Email

info@photicktock.com

Licenses & credentials

On-Sale Beer & Wine - Eating Place

active 00555461 Issued 23-JUL-2015 · Expires 30-JUN-2026 · Source: California ABC

Compliance history

Public regulatory record from authoritative sources. 2 actions on file. See how we present this data.

• 2025-11-03 FOLLOW-UP INSPECTION Passed View public record →
• 2025-10-29 ROUTINE INSPECTION Conditional Score 62
  12 items noted

  • K40 Wiping cloths: properly used, stored
    Several wiping cloths are stored on counter tops with 0.0 ppm chlorine. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). [COS] Employee set up sanitizer bucket.
  • K33 Nonfood contact surfaces clean
    Encrusted grease observed on shelves above the hand sink. Food residue observed on exterior of equipment. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
  • K30 Food storage: food storage containers identified
    Pot of chicken broth is stored on the floor under the refrigerated prep unit. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. [COS] Broth was relocated to stove.
  • K01 Demonstration of knowledge; food safety certification
    Food safety certificate and food handler cards are not available; per PIC, they are unsure of where the folder is located. [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. 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.
  • K45 Floor, walls, ceilings: built,maintained, clean
    1. Grease and food residue observed throughout facility on floors and walls. [CA] Walls and/or floors in food preparation area shall be kept clean. 2. 1 wall panel is missing near the hand sink. [CA] Provide missing panel.
  • Critical K07 Proper hot and cold holding temperatures
    Cooked chicken and cooked pork are measured between 115F - 118F inside separate containers stored on the counter. Per staff, food was cooked about 1 hour ago and will be reheated upon receiving orders. Shrimp rolls are measured at 69F inside the prep unit, per staff shrimp rolls were prepared about 5 mins ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Beef and chicken were relocated in the hot holding unit.
  • K04 Proper eating, tasting, drinking, tobacco use
    Employee is drinking without a lid in the food preparation area. Another employee is eating in the food preparation area during break. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area. [SA] Employee placed a lid on the cup.
  • K42 Garbage & refuse properly disposed; facilities maintained
    Trash and boxes observed outside of the dumpster, dumpster lid is left open. [CA] Refuse containers shall be covered at all times when not in use. Outside refuse enclosure shall be kept clean and free of debris. Refuse containers shall be collected or cleaned frequently enough to minimize the development of objectionable odors or conditions that attract or harbor insects or rodents.
  • K38 Adequate ventilation/lighting; designated areas, use
    1. 1 induction cooker on a table is being used to maintain beef broth hot creating vapor and grease on the wall behind. Induction cooker is not under the hood. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Discontinue using induction cooker for beef broth. 2. Fryer and wok are extended about 2 inches outside of hood. [CA] Place equipment fully under hood to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. 3. Grease accumulation observed on hood. [CA] Clean hood and maintain clean.
  • K35 Equipment, utensils: Approved, in good repair, adequate capacity
    1. Observed unapproved equipment at front of facility. Per staff equipment is used to make sugarcane water but is no longer being used. No NSF certification observed. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
  • K41 Plumbing approved, installed, in good repair; proper backflow devices
    Ice bin plumbing is leaking in the front service area. [CA] Repair plumbing.
  • Critical K14 Food contact surfaces clean, sanitized
    1. Dish machine is dispensing 0.0 ppm chlorine during active ware washing. Staff checked chlorine and replaced empty bottle, 0.0 ppm chlorine obtained after. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] By end of inspection dish machine was dispensing approx. 200 ppm chlorine. Use 3 comp sink to manually sanitize wares using 100 ppm chlorine. 2. Meat slicer has encrusted food residue around blade and nearby components. [CA] Meat slicer shall be washed, rinsed and sanitized every 4 hours or less after initial use. Disassemble meat slicer and thoroughly wash, rinse and sanitize every part.
  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
• ca_abc — 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.