PHO NAM RESTAURANT, 1205 Wildwood Avenue, Sunnyvale, CA 94089 - Restaurant inspection findings and violations

  1. California small cities
  2. California smaller cities
  3. California
  4. Santa Clara County, CA Restaurants

Business Info

Restaurant: PHO NAM RESTAURANT
Address: 1205 Wildwood Avenue, Sunnyvale, CA 94089
Type: Restaurant 0-5 Employees
Total inspections: 8
Last inspection: Jul 19, 2013
Score
(the higher the better)
98
Add photo of this business Description:

Restaurant representatives - add corrected or new information about PHO NAM RESTAURANT, 1205 Wildwood Avenue, Sunnyvale, CA 94089 »


Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • Adequate ventilation and lighting designated area
  • Equipment/Utensils - approved installed, clean
  • Food in good condition, safe and unadultera...
Routine Inspection Jan 20, 2010 97
  • Equipment/Utensils - approved installed, clean
  • Food in good condition, safe and unadultera...
  • Proper hot and cold holding temperatures
Routine Inspection Jun 9, 2010 97
  • Food separated and protected
  • Plumbing-proper backflow devices
Routine Inspection Apr 5, 2011 98
  • Adequate handwash facilities supplied & acc...
  • Adequate ventilation and lighting designated area
  • Demonstration of knowledge food mgr certification
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Food contact surfaces: clean and sanitized
  • Food storage containers identified
  • Hands clean & properly washed gloves used p...
  • Hands clean & properly washed gloves used properly...
  • Proper cooling methods
  • Proper cooling methods
  • Proper hot and cold holding temperatures
  • Toilet facilities: properly constructed, supplied,...
  • Wiping cloths: properly used and stored
Routine Inspection Dec 17, 2012 78
  • Hands clean & properly washed gloves used p...
  • Proper cooling methods
Follow-up Inspection Dec 31, 2012 98
  • Equipment, utensils - Unapproved, unclean, not in good repair, inadequate capacity
  • Food storage containers are not identified
  • Improper cooling methods
  • Improper hot and cold holding temperatures
  • Inadequate demonstration of knowledge; food manager certification
  • Inadequate handwash facilities: supplied or accessible
  • Sewage and wastewater improperly disposed
  • Thermometers missing or inaccurate
Routine Inspection Jul 1, 2013 92
No violation noted during this evaluation. Enforcement Action Jul 1, 2013 100
  • Improper cooling methods
  • Improper hot and cold holding temperatures
Follow-up Inspection Jul 19, 2013 98

Violation descriptions and comments

Jan 20, 2010

All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. (113967, 113976, 113980, 113988, 113990, 114035, 114254(c), 114254.3,)
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)

Jun 9, 2010

All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. (113967, 113976, 113980, 113988, 113990, 114035, 114254(c), 114254.3,)

Apr 5, 2011

All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269)

Dec 17, 2012

All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft. establishments offering on-site liquor consumption. (114250, 114250.1, 114276)
Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
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. 114002, 114002.1
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
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. 114002, 114002.1
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)
Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)

Dec 31, 2012

Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
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. 114002, 114002.1

OBSERVED EMPLOYEE WASH HANDS 5 SECONDS.
OBSERVED FRESHLY COOKED PORK CHOPS MEASURED 76F STORED COVERED ON MIDDLE SHELF.

Jul 1, 2013

All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
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. 114002, 114002.1
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
All liquid waste must drain to an approved fully functioning sewage disposal system. (114197)
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 °F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))

165F PROVIDE A REFRIGERATOR THERMOMETER IN EVERY REFRIGERATOR. KEEP DAILY REFRIGERATION LOG FAX.
COOKED CHICKEN OBSERVED TO MEASURE 85F, 2 HOURS, AFTER COOLING IN UNCOVERED PLASTIC CONTAINER.
OBSERVED COOKED CHICKEN AND PORK PLACED IN SMALL DEEP RECTANGULAR PLASTIC CONTAINERS IN TALL REACH IN REFRIGERATOR. COOKED CHICKEN OBSERVED TO MEASURE 85F, 2 HOURS, AFTER COOLING IN UNCOVERED PLASTIC CONTAINER.
OBSERVED COOKED CHICKEN AND PORK PLACED IN SMALL DEEP RECTANGULAR PLASTIC CONTAINERS IN TALL REACH IN REFRIGERATOR. COOKED CHICKEN OBSERVED TO MEASURE 85F, 2 HOURS, AFTER COOLING IN UNCOVERED PLASTIC CONTAINER.
OBSERVED COOKED CHICKEN AND PORK PLACED IN SMALL DEEP RECTANGULAR PLASTIC CONTAINERS IN TALL REACH IN REFRIGERATOR. COOKED CHICKEN OBSERVED TO MEASURE 85F, 2 HOURS, AFTER COOLING IN UNCOVERED PLASTIC CONTAINER.
OBSERVED COOKED CHICKEN AND PORK PLACED IN SMALL DEEP RECTANGULAR PLASTIC CONTAINERS IN TALL REACH IN REFRIGERATOR. COOKED CHICKEN OBSERVED TO MEASURE 85F, 2 HOURS, AFTER COOLING IN UNCOVERED PLASTIC CONTAINER.
OBSERVED COOKED CHICKEN AND PORK PLACED IN SMALL DEEP RECTANGULAR PLASTIC CONTAINERS IN TALL REACH IN REFRIGERATOR. COOKED CHICKEN OBSERVED TO MEASURE 85F, 2 HOURS, AFTER COOLING IN UNCOVERED PLASTIC CONTAINER.
OBSERVED COOKED CHICKEN AND PORK PLACED IN SMALL DEEP RECTANGULAR PLASTIC CONTAINERS IN TALL REACH IN REFRIGERATOR. COOKED CHICKEN OBSERVED TO MEASURE 85F, 2 HOURS, AFTER COOLING IN UNCOVERED PLASTIC CONTAINER.
OBSERVED COOKED CHICKEN AND PORK PLACED IN SMALL DEEP RECTANGULAR PLASTIC CONTAINERS IN TALL REACH IN REFRIGERATOR.
NO PROBE THERMOMETER OBSERVED ON SITE NOR THERMOMETERS INSIDE REFRIGERATION UNITS.
OBSERVED BOX OF GINGER ON FLOOR OF DRY STORAGE.
OBSERVED CONTAINER OF BEAN SPROUTS 64F ON TOP OF ICE.
OBSERVED DUMPSTER HALF FULL WITH LID OPEN.
PERSON IN CHARGE APPEARS TO NOT BE FAMILIAR WITH COOLING PRINCIPLES.

Jul 19, 2013

Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
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. 114002, 114002.1

OBSERVED BEAN SPROUTS IN PLASTIC CONTAINER WITH SMALL 4" RADIUS BAG OF ICE MEASURED 40F BOTTOM, 52F TOP. MEASURED BRISKET ON TOP REGION OF GRILL REACH IN FRIDGE 42F BOTTOM, 52F TOP.
HALF COOKED BBQ CHICKEN MEASURED 55F (COOKED 3 HOURS AGO). OBSERVED BEAN SPROUTS IN PLASTIC CONTAINER WITH SMALL 4" RADIUS BAG OF ICE MEASURED 40F BOTTOM, 52F TOP. MEASURED BRISKET ON TOP REGION OF GRILL REACH IN FRIDGE 42F BOTTOM, 52F TOP.
HALF COOKED BBQ CHICKEN MEASURED 55F (COOKED 3 HOURS AGO). OBSERVED BEAN SPROUTS IN PLASTIC CONTAINER WITH SMALL 4" RADIUS BAG OF ICE MEASURED 40F BOTTOM, 52F TOP. MEASURED BRISKET ON TOP REGION OF GRILL REACH IN FRIDGE 42F BOTTOM, 52F TOP.
HALF COOKED BBQ CHICKEN MEASURED 55F (COOKED 3 HOURS AGO). OBSERVED BEAN SPROUTS IN PLASTIC CONTAINER WITH SMALL 4" RADIUS BAG OF ICE MEASURED 40F BOTTOM, 52F TOP. MEASURED BRISKET ON TOP REGION OF GRILL REACH IN FRIDGE 42F BOTTOM, 52F TOP.
HALF COOKED BBQ CHICKEN MEASURED 55F (COOKED 3 HOURS AGO). OBSERVED BEAN SPROUTS IN PLASTIC CONTAINER WITH SMALL 4" RADIUS BAG OF ICE MEASURED 40F BOTTOM, 52F TOP. MEASURED BRISKET ON TOP REGION OF GRILL REACH IN FRIDGE 42F BOTTOM, 52F TOP.
HALF COOKED BBQ CHICKEN MEASURED 55F (COOKED 3 HOURS AGO). OBSERVED BEAN SPROUTS IN PLASTIC CONTAINER WITH SMALL 4" RADIUS BAG OF ICE MEASURED 40F BOTTOM, 52F TOP. MEASURED BRISKET ON TOP REGION OF GRILL REACH IN FRIDGE 42F BOTTOM, 52F TOP.
HALF COOKED BBQ CHICKEN MEASURED 55F (COOKED 3 HOURS AGO). OBSERVED BEAN SPROUTS IN PLASTIC CONTAINER WITH SMALL 4" RADIUS BAG OF ICE MEASURED 40F BOTTOM, 52F TOP. MEASURED BRISKET ON TOP REGION OF GRILL REACH IN FRIDGE 42F BOTTOM, 52F TOP.
HALF COOKED BBQ CHICKEN MEASURED 55F (COOKED 3 HOURS AGO). OBSERVED BEAN SPROUTS IN PLASTIC CONTAINER WITH SMALL 4" RADIUS BAG OF ICE MEASURED 40F BOTTOM, 52F TOP. MEASURED BRISKET ON TOP REGION OF GRILL REACH IN FRIDGE 42F BOTTOM, 52F TOP.
HALF COOKED BBQ CHICKEN MEASURED 55F (COOKED 3 HOURS AGO). OBSERVED BEAN SPROUTS IN PLASTIC CONTAINER WITH SMALL 4" RADIUS BAG OF ICE MEASURED 40F BOTTOM, 52F TOP. MEASURED BRISKET ON TOP REGION OF GRILL REACH IN FRIDGE 42F BOTTOM, 52F TOP.
HALF COOKED BBQ CHICKEN MEASURED 55F (COOKED 3 HOURS AGO). OBSERVED BEAN SPROUTS IN PLASTIC CONTAINER WITH SMALL 4" RADIUS BAG OF ICE MEASURED 40F BOTTOM, 52F TOP. MEASURED BRISKET ON TOP REGION OF GRILL REACH IN FRIDGE 42F BOTTOM, 52F TOP.
HALF COOKED BBQ CHICKEN MEASURED 55F (COOKED 3 HOURS AGO). OBSERVED BEAN SPROUTS IN PLASTIC CONTAINER WITH SMALL 4" RADIUS BAG OF ICE MEASURED 40F BOTTOM, 52F TOP. MEASURED BRISKET ON TOP REGION OF GRILL REACH IN FRIDGE 42F BOTTOM, 52F TOP.
HALF COOKED BBQ CHICKEN MEASURED 55F (COOKED 3 HOURS AGO). OBSERVED BEAN SPROUTS IN PLASTIC CONTAINER WITH SMALL 4" RADIUS BAG OF ICE MEASURED 40F BOTTOM, 52F TOP. MEASURED BRISKET ON TOP REGION OF GRILL REACH IN FRIDGE 42F BOTTOM, 52F TOP.
HALF COOKED BBQ CHICKEN MEASURED 55F (COOKED 3 HOURS AGO). OBSERVED BEAN SPROUTS IN PLASTIC CONTAINER WITH SMALL 4" RADIUS BAG OF ICE MEASURED 40F BOTTOM, 52F TOP. MEASURED BRISKET ON TOP REGION OF GRILL REACH IN FRIDGE 42F BOTTOM, 52F TOP.
HALF COOKED BBQ CHICKEN MEASURED 55F (COOKED 3 HOURS AGO). OBSERVED BEAN SPROUTS IN PLASTIC CONTAINER WITH SMALL 4" RADIUS BAG OF ICE MEASURED 40F BOTTOM, 52F TOP. MEASURED BRISKET ON TOP REGION OF GRILL REACH IN FRIDGE 42F BOTTOM, 52F TOP.
HALF COOKED BBQ CHICKEN MEASURED 55F (COOKED 3 HOURS AGO). OBSERVED BEAN SPROUTS IN PLASTIC CONTAINER WITH SMALL 4" RADIUS BAG OF ICE MEASURED 40F BOTTOM, 52F TOP. MEASURED BRISKET ON TOP REGION OF GRILL REACH IN FRIDGE 42F BOTTOM, 52F TOP.
HALF COOKED BBQ CHICKEN MEASURED 55F (COOKED 3 HOURS AGO). OBSERVED BEAN SPROUTS IN PLASTIC CONTAINER WITH SMALL 4" RADIUS BAG OF ICE MEASURED 40F BOTTOM, 52F TOP. MEASURED BRISKET ON TOP REGION OF GRILL REACH IN FRIDGE 42F BOTTOM, 52F TOP.
HALF COOKED BBQ CHICKEN MEASURED 55F (COOKED 3 HOURS AGO). OBSERVED BEAN SPROUTS IN PLASTIC CONTAINER WITH SMALL 4" RADIUS BAG OF ICE MEASURED 40F BOTTOM, 52F TOP. MEASURED BRISKET ON TOP REGION OF GRILL REACH IN FRIDGE 42F BOTTOM, 52F TOP.
HALF COOKED BBQ CHICKEN MEASURED 55F (COOKED 3 HOURS AGO). OBSERVED BEAN SPROUTS IN PLASTIC CONTAINER WITH SMALL 4" RADIUS BAG OF ICE MEASURED 40F BOTTOM, 52F TOP. MEASURED BRISKET ON TOP REGION OF GRILL REACH IN FRIDGE 42F BOTTOM, 52F TOP.
HALF COOKED BBQ CHICKEN MEASURED 55F (COOKED 3 HOURS AGO). OBSERVED BEAN SPROUTS IN PLASTIC CONTAINER WITH SMALL 4" RADIUS BAG OF ICE MEASURED 40F BOTTOM, 52F TOP. MEASURED BRISKET ON TOP REGION OF GRILL REACH IN FRIDGE 42F BOTTOM, 52F TOP.
HALF COOKED BBQ CHICKEN MEASURED 55F (COOKED 3 HOURS AGO). OBSERVED BEAN SPROUTS IN PLASTIC CONTAINER WITH SMALL 4" RADIUS BAG OF ICE MEASURED 40F BOTTOM, 52F TOP. MEASURED BRISKET ON TOP REGION OF GRILL REACH IN FRIDGE 42F BOTTOM, 52F TOP.
HALF COOKED BBQ CHICKEN MEASURED 55F (COOKED 3 HOURS AGO). OBSERVED BEAN SPROUTS IN PLASTIC CONTAINER WITH SMALL 4" RADIUS BAG OF ICE MEASURED 40F BOTTOM, 52F TOP. MEASURED BRISKET ON TOP REGION OF GRILL REACH IN FRIDGE 42F BOTTOM, 52F TOP.
HALF COOKED BBQ CHICKEN MEASURED 55F (COOKED 3 HOURS AGO). OBSERVED BEAN SPROUTS IN PLASTIC CONTAINER WITH SMALL 4" RADIUS BAG OF ICE MEASURED 40F BOTTOM, 52F TOP. MEASURED BRISKET ON TOP REGION OF GRILL REACH IN FRIDGE 42F BOTTOM, 52F TOP.
HALF COOKED BBQ CHICKEN MEASURED 55F (COOKED 3 HOURS AGO). OBSERVED BEAN SPROUTS IN PLASTIC CONTAINER WITH SMALL 4" RADIUS BAG OF ICE MEASURED 40F BOTTOM, 52F TOP. MEASURED BRISKET ON TOP REGION OF GRILL REACH IN FRIDGE 42F BOTTOM, 52F TOP.
HALF COOKED BBQ CHICKEN MEASURED 55F (COOKED 3 HOURS AGO). OBSERVED BEAN SPROUTS IN PLASTIC CONTAINER WITH SMALL 4" RADIUS BAG OF ICE MEASURED 40F BOTTOM, 52F TOP. MEASURED BRISKET ON TOP REGION OF GRILL REACH IN FRIDGE 42F BOTTOM, 52F TOP.
HALF COOKED BBQ CHICKEN MEASURED 55F (COOKED 3 HOURS AGO). OBSERVED BEAN SPROUTS IN PLASTIC CONTAINER WITH SMALL 4" RADIUS BAG OF ICE MEASURED 40F BOTTOM, 52F TOP. MEASURED BRISKET ON TOP REGION OF GRILL REACH IN FRIDGE 42F BOTTOM, 52F TOP.
HALF COOKED BBQ CHICKEN MEASURED 55F (COOKED 3 HOURS AGO). OBSERVED BEAN SPROUTS IN PLASTIC CONTAINER WITH SMALL 4" RADIUS BAG OF ICE MEASURED 40F BOTTOM, 52F TOP. MEASURED BRISKET ON TOP REGION OF GRILL REACH IN FRIDGE 42F BOTTOM, 52F TOP.
HALF COOKED BBQ CHICKEN MEASURED 55F (COOKED 3 HOURS AGO). OBSERVED BEAN SPROUTS IN PLASTIC CONTAINER WITH SMALL 4" RADIUS BAG OF ICE MEASURED 40F BOTTOM, 52F TOP. MEASURED BRISKET ON TOP REGION OF GRILL REACH IN FRIDGE 42F BOTTOM, 52F TOP.
HALF COOKED BBQ CHICKEN MEASURED 55F (COOKED 3 HOURS AGO). OBSERVED BEAN SPROUTS IN PLASTIC CONTAINER WITH SMALL 4" RADIUS BAG OF ICE MEASURED 40F BOTTOM, 52F TOP. MEASURED BRISKET ON TOP REGION OF GRILL REACH IN FRIDGE 42F BOTTOM, 52F TOP.
HALF COOKED BBQ CHICKEN MEASURED 55F (COOKED 3 HOURS AGO). OBSERVED BEAN SPROUTS IN PLASTIC CONTAINER WITH SMALL 4" RADIUS BAG OF ICE MEASURED 40F BOTTOM, 52F TOP. MEASURED BRISKET ON TOP REGION OF GRILL REACH IN FRIDGE 42F BOTTOM, 52F TOP.
HALF COOKED BBQ CHICKEN MEASURED 55F (COOKED 3 HOURS AGO). OBSERVED BEAN SPROUTS IN PLASTIC CONTAINER WITH SMALL 4" RADIUS BAG OF ICE MEASURED 40F BOTTOM, 52F TOP. MEASURED BRISKET ON TOP REGION OF GRILL REACH IN FRIDGE 42F BOTTOM, 52F TOP.
HALF COOKED BBQ CHICKEN MEASURED 55F (COOKED 3 HOURS AGO). OBSERVED BEAN SPROUTS IN PLASTIC CONTAINER WITH SMALL 4" RADIUS BAG OF ICE MEASURED 40F BOTTOM, 52F TOP. MEASURED BRISKET ON TOP REGION OF GRILL REACH IN FRIDGE 42F BOTTOM, 52F TOP.
HALF COOKED BBQ CHICKEN MEASURED 55F (COOKED 3 HOURS AGO). OBSERVED BEAN SPROUTS IN PLASTIC CONTAINER WITH SMALL 4" RADIUS BAG OF ICE MEASURED 40F BOTTOM, 52F TOP. MEASURED BRISKET ON TOP REGION OF GRILL REACH IN FRIDGE 42F BOTTOM, 52F TOP.
HALF COOKED BBQ CHICKEN MEASURED 55F (COOKED 3 HOURS AGO). OBSERVED BEAN SPROUTS IN PLASTIC CONTAINER WITH SMALL 4" RADIUS BAG OF ICE MEASURED 40F BOTTOM, 52F TOP. MEASURED BRISKET ON TOP REGION OF GRILL REACH IN FRIDGE 42F BOTTOM, 52F TOP.
HALF COOKED BBQ CHICKEN MEASURED 55F (COOKED 3 HOURS AGO). OBSERVED BEAN SPROUTS IN PLASTIC CONTAINER WITH SMALL 4" RADIUS BAG OF ICE MEASURED 40F BOTTOM, 52F TOP. MEASURED BRISKET ON TOP REGION OF GRILL REACH IN FRIDGE 42F BOTTOM, 52F TOP.
HALF COOKED BBQ CHICKEN MEASURED 55F (COOKED 3 HOURS AGO). OBSERVED BEAN SPROUTS IN PLASTIC CONTAINER WITH SMALL 4" RADIUS BAG OF ICE MEASURED 40F BOTTOM, 52F TOP. MEASURED BRISKET ON TOP REGION OF GRILL REACH IN FRIDGE 42F BOTTOM, 52F TOP.
HALF COOKED BBQ CHICKEN MEASURED 55F (COOKED 3 HOURS AGO). OBSERVED BEAN SPROUTS IN PLASTIC CONTAINER WITH SMALL 4" RADIUS BAG OF ICE MEASURED 40F BOTTOM, 52F TOP. MEASURED BRISKET ON TOP REGION OF GRILL REACH IN FRIDGE 42F BOTTOM, 52F TOP.
HALF COOKED BBQ CHICKEN MEASURED 55F (COOKED 3 HOURS AGO). OBSERVED BEAN SPROUTS IN PLASTIC CONTAINER WITH SMALL 4" RADIUS BAG OF ICE MEASURED 40F BOTTOM, 52F TOP. MEASURED BRISKET ON TOP REGION OF GRILL REACH IN FRIDGE 42F BOTTOM, 52F TOP.
HALF COOKED BBQ CHICKEN MEASURED 55F (COOKED 3 HOURS AGO). OBSERVED BEAN SPROUTS IN PLASTIC CONTAINER WITH SMALL 4" RADIUS BAG OF ICE MEASURED 40F BOTTOM, 52F TOP. MEASURED BRISKET ON TOP REGION OF GRILL REACH IN FRIDGE 42F BOTTOM, 52F TOP.
HALF COOKED BBQ CHICKEN MEASURED 55F (COOKED 3 HOURS AGO). OBSERVED BEAN SPROUTS IN PLASTIC CONTAINER WITH SMALL 4" RADIUS BAG OF ICE MEASURED 40F BOTTOM, 52F TOP. MEASURED BRISKET ON TOP REGION OF GRILL REACH IN FRIDGE 42F BOTTOM, 52F TOP.
HALF COOKED BBQ CHICKEN MEASURED 55F (COOKED 3 HOURS AGO). OBSERVED BEAN SPROUTS IN PLASTIC CONTAINER WITH SMALL 4" RADIUS BAG OF ICE MEASURED 40F BOTTOM, 52F TOP. MEASURED BRISKET ON TOP REGION OF GRILL REACH IN FRIDGE 42F BOTTOM, 52F TOP.
HALF COOKED BBQ CHICKEN MEASURED 55F (COOKED 3 HOURS AGO). OBSERVED BEAN SPROUTS IN PLASTIC CONTAINER WITH SMALL 4" RADIUS BAG OF ICE MEASURED 40F BOTTOM, 52F TOP. MEASURED BRISKET ON TOP REGION OF GRILL REACH IN FRIDGE 42F BOTTOM, 52F TOP.
HALF COOKED BBQ CHICKEN MEASURED 55F (COOKED 3 HOURS AGO). OBSERVED BEAN SPROUTS IN PLASTIC CONTAINER WITH SMALL 4" RADIUS BAG OF ICE MEASURED 40F BOTTOM, 52F TOP. MEASURED BRISKET ON TOP REGION OF GRILL REACH IN FRIDGE 42F BOTTOM, 52F TOP.
HALF COOKED BBQ CHICKEN MEASURED 55F (COOKED 3 HOURS AGO). OBSERVED BEAN SPROUTS IN PLASTIC CONTAINER WITH SMALL 4" RADIUS BAG OF ICE MEASURED 40F BOTTOM, 52F TOP. MEASURED BRISKET ON TOP REGION OF GRILL REACH IN FRIDGE 42F BOTTOM, 52F TOP.
HALF COOKED BBQ CHICKEN MEASURED 55F (COOKED 3 HOURS AGO). OBSERVED BEAN SPROUTS IN PLASTIC CONTAINER WITH SMALL 4" RADIUS BAG OF ICE MEASURED 40F BOTTOM, 52F TOP. MEASURED BRISKET ON TOP REGION OF GRILL REACH IN FRIDGE 42F BOTTOM, 52F TOP.
HALF COOKED BBQ CHICKEN MEASURED 55F (COOKED 3 HOURS AGO). OBSERVED BEAN SPROUTS IN PLASTIC CONTAINER WITH SMALL 4" RADIUS BAG OF ICE MEASURED 40F BOTTOM, 52F TOP. MEASURED BRISKET ON TOP REGION OF GRILL REACH IN FRIDGE 42F BOTTOM, 52F TOP.
HALF COOKED BBQ CHICKEN MEASURED 55F (COOKED 3 HOURS AGO). OBSERVED BEAN SPROUTS IN PLASTIC CONTAINER WITH SMALL 4" RADIUS BAG OF ICE MEASURED 40F BOTTOM, 52F TOP. MEASURED BRISKET ON TOP REGION OF GRILL REACH IN FRIDGE 42F BOTTOM, 52F TOP.
HALF COOKED BBQ CHICKEN MEASURED 55F (COOKED 3 HOURS AGO). OBSERVED BEAN SPROUTS IN PLASTIC CONTAINER WITH SMALL 4" RADIUS BAG OF ICE MEASURED 40F BOTTOM, 52F TOP. MEASURED BRISKET ON TOP REGION OF GRILL REACH IN FRIDGE 42F BOTTOM, 52F TOP.
HALF COOKED BBQ CHICKEN MEASURED 55F (COOKED 3 HOURS AGO). OBSERVED BEAN SPROUTS IN PLASTIC CONTAINER WITH SMALL 4" RADIUS BAG OF ICE MEASURED 40F BOTTOM, 52F TOP. MEASURED BRISKET ON TOP REGION OF GRILL REACH IN FRIDGE 42F BOTTOM, 52F TOP.
HALF COOKED BBQ CHICKEN MEASURED 55F (COOKED 3 HOURS AGO). OBSERVED BEAN SPROUTS IN PLASTIC CONTAINER WITH SMALL 4" RADIUS BAG OF ICE MEASURED 40F BOTTOM, 52F TOP. MEASURED BRISKET ON TOP REGION OF GRILL REACH IN FRIDGE 42F BOTTOM, 52F TOP.
HALF COOKED BBQ CHICKEN MEASURED 55F (COOKED 3 HOURS AGO). OBSERVED BEAN SPROUTS IN PLASTIC CONTAINER WITH SMALL 4" RADIUS BAG OF ICE MEASURED 40F BOTTOM, 52F TOP. MEASURED BRISKET ON TOP REGION OF GRILL REACH IN FRIDGE 42F BOTTOM, 52F TOP.
HALF COOKED BBQ CHICKEN MEASURED 55F (COOKED 3 HOURS AGO). OBSERVED BEAN SPROUTS IN PLASTIC CONTAINER WITH SMALL 4" RADIUS BAG OF ICE MEASURED 40F BOTTOM, 52F TOP. MEASURED BRISKET ON TOP REGION OF GRILL REACH IN FRIDGE 42F BOTTOM, 52F TOP.
HALF COOKED BBQ CHICKEN MEASURED 55F (COOKED 3 HOURS AGO). OBSERVED BEAN SPROUTS IN PLASTIC CONTAINER WITH SMALL 4" RADIUS BAG OF ICE MEASURED 40F BOTTOM, 52F TOP. MEASURED BRISKET ON TOP REGION OF GRILL REACH IN FRIDGE 42F BOTTOM, 52F TOP.
HALF COOKED BBQ CHICKEN MEASURED 55F (COOKED 3 HOURS AGO). OBSERVED BEAN SPROUTS IN PLASTIC CONTAINER WITH SMALL 4" RADIUS BAG OF ICE MEASURED 40F BOTTOM, 52F TOP. MEASURED BRISKET ON TOP REGION OF GRILL REACH IN FRIDGE 42F BOTTOM, 52F TOP.
HALF COOKED BBQ CHICKEN MEASURED 55F (COOKED 3 HOURS AGO). OBSERVED BEAN SPROUTS IN PLASTIC CONTAINER WITH SMALL 4" RADIUS BAG OF ICE MEASURED 40F BOTTOM, 52F TOP. MEASURED BRISKET ON TOP REGION OF GRILL REACH IN FRIDGE 42F BOTTOM, 52F TOP.
HALF COOKED BBQ CHICKEN MEASURED 55F (COOKED 3 HOURS AGO). OBSERVED BEAN SPROUTS IN PLASTIC CONTAINER WITH SMALL 4" RADIUS BAG OF ICE MEASURED 40F BOTTOM, 52F TOP. MEASURED BRISKET ON TOP REGION OF GRILL REACH IN FRIDGE 42F BOTTOM, 52F TOP.
HALF COOKED BBQ CHICKEN MEASURED 55F (COOKED 3 HOURS AGO). OBSERVED BEAN SPROUTS IN PLASTIC CONTAINER WITH SMALL 4" RADIUS BAG OF ICE MEASURED 40F BOTTOM, 52F TOP. MEASURED BRISKET ON TOP REGION OF GRILL REACH IN FRIDGE 42F BOTTOM, 52F TOP.
HALF COOKED BBQ CHICKEN MEASURED 55F (COOKED 3 HOURS AGO). OBSERVED BEAN SPROUTS IN PLASTIC CONTAINER WITH SMALL 4" RADIUS BAG OF ICE MEASURED 40F BOTTOM, 52F TOP. MEASURED BRISKET ON TOP REGION OF GRILL REACH IN FRIDGE 42F BOTTOM, 52F TOP.
HALF COOKED BBQ CHICKEN MEASURED 55F (COOKED 3 HOURS AGO). OBSERVED BEAN SPROUTS IN PLASTIC CONTAINER WITH SMALL 4" RADIUS BAG OF ICE MEASURED 40F BOTTOM, 52F TOP. MEASURED BRISKET ON TOP REGION OF GRILL REACH IN FRIDGE 42F BOTTOM, 52F TOP.
HALF COOKED BBQ CHICKEN MEASURED 55F (COOKED 3 HOURS AGO). OBSERVED BEAN SPROUTS IN PLASTIC CONTAINER WITH SMALL 4" RADIUS BAG OF ICE MEASURED 40F BOTTOM, 52F TOP. MEASURED BRISKET ON TOP REGION OF GRILL REACH IN FRIDGE 42F BOTTOM, 52F TOP.
HALF COOKED BBQ CHICKEN MEASURED 55F (COOKED 3 HOURS AGO). OBSERVED BEAN SPROUTS IN PLASTIC CONTAINER WITH SMALL 4" RADIUS BAG OF ICE MEASURED 40F BOTTOM, 52F TOP. MEASURED BRISKET ON TOP REGION OF GRILL REACH IN FRIDGE 42F BOTTOM, 52F TOP.
HALF COOKED BBQ CHICKEN MEASURED 55F (COOKED 3 HOURS AGO). OBSERVED BEAN SPROUTS IN PLASTIC CONTAINER WITH SMALL 4" RADIUS BAG OF ICE MEASURED 40F BOTTOM, 52F TOP. MEASURED BRISKET ON TOP REGION OF GRILL REACH IN FRIDGE 42F BOTTOM, 52F TOP.
HALF COOKED BBQ CHICKEN MEASURED 55F (COOKED 3 HOURS AGO). OBSERVED BEAN SPROUTS IN PLASTIC CONTAINER WITH SMALL 4" RADIUS BAG OF ICE MEASURED 40F BOTTOM, 52F TOP. MEASURED BRISKET ON TOP REGION OF GRILL REACH IN FRIDGE 42F BOTTOM, 52F TOP.
HALF COOKED BBQ CHICKEN MEASURED 55F (COOKED 3 HOURS AGO). OBSERVED BEAN SPROUTS IN PLASTIC CONTAINER WITH SMALL 4" RADIUS BAG OF ICE MEASURED 40F BOTTOM, 52F TOP. MEASURED BRISKET ON TOP REGION OF GRILL REACH IN FRIDGE 42F BOTTOM, 52F TOP.
HALF COOKED BBQ CHICKEN MEASURED 55F (COOKED 3 HOURS AGO). OBSERVED BEAN SPROUTS IN PLASTIC CONTAINER WITH SMALL 4" RADIUS BAG OF ICE MEASURED 40F BOTTOM, 52F TOP. MEASURED BRISKET ON TOP REGION OF GRILL REACH IN FRIDGE 42F BOTTOM, 52F TOP.
HALF COOKED BBQ CHICKEN MEASURED 55F (COOKED 3 HOURS AGO). OBSERVED BEAN SPROUTS IN PLASTIC CONTAINER WITH SMALL 4" RADIUS BAG OF ICE MEASURED 40F BOTTOM, 52F TOP. MEASURED BRISKET ON TOP REGION OF GRILL REACH IN FRIDGE 42F BOTTOM, 52F TOP.
HALF COOKED BBQ CHICKEN MEASURED 55F (COOKED 3 HOURS AGO). OBSERVED BEAN SPROUTS IN PLASTIC CONTAINER WITH SMALL 4" RADIUS BAG OF ICE MEASURED 40F BOTTOM, 52F TOP. MEASURED BRISKET ON TOP REGION OF GRILL REACH IN FRIDGE 42F BOTTOM, 52F TOP.
HALF COOKED BBQ CHICKEN MEASURED 55F (COOKED 3 HOURS AGO). OBSERVED BEAN SPROUTS IN PLASTIC CONTAINER WITH SMALL 4" RADIUS BAG OF ICE MEASURED 40F BOTTOM, 52F TOP. MEASURED BRISKET ON TOP REGION OF GRILL REACH IN FRIDGE 42F BOTTOM, 52F TOP.
HALF COOKED BBQ CHICKEN MEASURED 55F (COOKED 3 HOURS AGO). OBSERVED BEAN SPROUTS IN PLASTIC CONTAINER WITH SMALL 4" RADIUS BAG OF ICE MEASURED 40F BOTTOM, 52F TOP. MEASURED BRISKET ON TOP REGION OF GRILL REACH IN FRIDGE 42F BOTTOM, 52F TOP.
HALF COOKED BBQ CHICKEN MEASURED 55F (COOKED 3 HOURS AGO). OBSERVED BEAN SPROUTS IN PLASTIC CONTAINER WITH SMALL 4" RADIUS BAG OF ICE MEASURED 40F BOTTOM, 52F TOP. MEASURED BRISKET ON TOP REGION OF GRILL REACH IN FRIDGE 42F BOTTOM, 52F TOP.
HALF COOKED BBQ CHICKEN MEASURED 55F (COOKED 3 HOURS AGO). OBSERVED BEAN SPROUTS IN PLASTIC CONTAINER WITH SMALL 4" RADIUS BAG OF ICE MEASURED 40F BOTTOM, 52F TOP. MEASURED BRISKET ON TOP REGION OF GRILL REACH IN FRIDGE 42F BOTTOM, 52F TOP.
HALF COOKED BBQ CHICKEN MEASURED 55F (COOKED 3 HOURS AGO).

Do you have any questions you'd like to ask about PHO NAM RESTAURANT? Post them here so others can see them and respond.

×
PHO NAM RESTAURANT respresentatives - respond and add information

Write your review!

Your Ratings

You can rate this restaurant in different categories from 1 star (worst) to 5 stars (best) or leave category unrated

Food:
Service:
Price:
Ambience:
Cleanliness:

Your Review


Would you recommend PHO NAM RESTAURANT to others? (optional)
  
Add photo of PHO NAM RESTAURANT (optional)
Add more info about the restaurant »

About You

Your nickname:

Optional Verification

(additional info to increase the weight and the placement of your review and ratings)

Log in»  |   Register - it's free and very quick!
Real Name:
Email (won't be published):
Date and time of your visit to this restaurant:
Phone number (won't be published):
Leave your signature»

Recently added reviews

Name City Users' Rating
STARBUCKS #6859Commerce, CA
**
OLIVE DELL RANCHColton, CA
*
VALLEY FOOD CENTERKERMAN, CA
LA PLACITA DEL D.F RESTAURANTLos Angeles, CA
*****
WIENERSCHNITZEL #293Orange, CA
****•
STARBUCKS COFFEE #10997Escalon, CA
*****
BURGER KING #14581Sloughhouse, CA
*
SUBWAY #2758San Marcos, CA
*****
BIG BEND RESORTParker Dam, CA
****
PAPA JOHN'S PIZZA #2873Los Angeles, CA
**•

Restaurants in neighborhood

Name

Address

Distance
7-ELEVEN FOOD STORE #16189 1201 Wildwood Avenue, Sunnyvale 0.02 miles
BOGART'S LOUNGE & TECH PUB 1209 Wildwood Avenue, Sunnyvale 0.03 miles
INFUSE TRI BURGER 1217 Wildwood Avenue, Sunnyvale 0.14 miles
GIOVANNI'S PIZZERIA 1127 Lawrence Ex, Sunnyvale 0.35 miles
MING TASTY, LLC 1129 Lawrence Ex, Sunnyvale 0.36 miles
PARRANDA 1131 N Lawrence Ex, Sunnyvale 0.37 miles
HOMI JAPANESE RAMEN 1133 Lawrence Ex, Sunnyvale 0.37 miles
QUICKLY SUNNYVALE 1149 Lawrence Ex, Sunnyvale 0.40 miles
BETTER BENTO 550 Lakeside Drive 1, Sunnyvale 0.44 miles
RESIDENCE INN SILICON VALLEY I 750 Lakeway Drive, Sunnyvale 0.48 miles

Create your own business profile on city-data.com. It's completely free!
Business Search - 14 Million verified businesses
Search for:  near:   

  1. California small cities
  2. California smaller cities
  3. California
  4. Santa Clara County, CA Restaurants