At a glance
CleanCleaver food safety systematic review results
What happened?
33/ 100 · 67 points taken off
16 problems found · 5 marked critical · Routine county inspection · Aug 17, 2026
At the routine inspection on Aug 17, 2026. The latest visit, on Aug 18, 2026, was a follow-up inspection. No notes were taken at it.
Is that a lot?
Most food places here got 2 to 15 points taken off. Chili Garden got more than most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Chili Garden?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Marked critical: Hands not washed when needed K05How to fixFix it
- Marked critical: Food-contact surfaces not cleaned or sanitized right K14How to fixFix it
- Marked critical: Hot food below 135°F K07How to fixFix it
Source: County of Santa Clara Department of Environmental Health
We review Santa Clara County health data to make this report. We are not the County of Santa Clara Department of Environmental Health.
Visit them directly at deh.santaclaracounty.gov (opens the department's site) · How we review
For Chili Garden's team
Is this your place?
Welcome, Chili Garden. We'll walk through this together, one item at a time. To log the fixes, claim Chili Garden first; we check that you run it.
Your whole team can help. Each person gets one next step, and everyone can see what's done.
This is my place: claim Chili GardenWe'll help you get every item done. You don't have to do it alone.
We know an inspection can feel heavy, especially when it's busy.
Fix it together
Follow the steps for each item, with the rule beside it.
Next: Hands not washed when neededThe county found: “Employee observed chopping raw beef, then proceeded to handle a plate of cooked, ready-to-eat food intended for…”
First step: When to wash
Then the next one: Food-contact surfaces not cleaned or sanitized right
Log it
Your team logs the fix on their phones, with the time and who did it.
Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from the rule it names: Food Code 2-301.14, Food Code 4-603.16, Food Code 6-501.111, Food Code 3-501.19.
Try it yourself
Fix and log it: Hands not washed when needed
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
When to wash
From Food Code 2-301.14
Logged
That's one done. We'll be here for the next.
What people see now
Today, people see the department's words and nothing from you.
What people see after you fix and log it
Example reply
CleanCleaverBusiness reply
Your business replied to this with the public statement:
We fixed this the same day. Now our team logs it on their phones at open and close.
The date of your reply
This is not an official update to the health inspection report. The county's record is unchanged.
Most kitchens get something cited at some point. What people remember is that you fixed it.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
Claim Chili GardenWe'll set it up with you. 25 days free.
Replies are part of a paid plan. We read each one before it goes up. You can take it down any time. Only the department can change its record.
Do you work there, and someone else owns it? I work there
What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
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CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
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Inspections
From County of Santa Clara Department of Environmental Health · 4 inspections on record · Last checked Oct 6, 2026
The county visited 4 times in the last 12 months (2 routine, 2 follow-up).
Nice work, Chili Garden. At the follow-up one day later, the county listed no items still open.
You cleared the re-check in one day. We're proud of you.
Every visit
LatestAug 18, 2026Follow-up inspection
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
This one: a follow-up inspection on Aug 18, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Aug 17, 2026: 33 out of 100 (Yellow placard).
EarlierAug 17, 2026Routine inspection33 out of 100 (Yellow placard)
16 violations listed, 5 marked critical.
Critical (5)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee observed chopping raw beef, then proceeded to handle a plate of cooked, ready-to-eat food intended for customer service. Employee observed coughing directly into their closed fist, then attempted to continue food preparation before being stopped. Employee observed handling raw pork, then attempted to handle spinach before being stopped. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. [COS] Instructed employees to properly wash hands.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 2-301.12
How can a restaurant or home fix this?
When to wash
- Before you start food work and before you put on gloves
- After the restroom (wash twice; see below)
- After touching your face, hair, nose or body
From Food Code 2-301.14
How to wash
4 more steps in the full guide Read the free guide
Handwashing
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Chili Garden? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Dishwashing employee observed spraying down plastic tubs and lids used to store raw meat, then proceeded to stack them up to dry, thereby skipping the sanitizing step. Chlorine sanitizer measured 0 ppm in the mechanical dishwasher while not in active use to wash dishes. Three compartment sink is unable to be filled in the right compartment, due to a large leak in the pipe that causes all water filled in the basin to discharge onto the floor of the kitchen. *Note: See K34m. [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. Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] Instructed employees to set up the three compartment sink as a two compartment setup; Wash (with soap) in first compartment, rinse using sprayer nozzle at rinse sink located adjacent to mechanical dishwasher, and sanitize in the middle compartment. Owner states that pipe will be repaired by tonight.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 4-602.11
How can a restaurant or home fix this?
Clean first, then sanitize
- 1. Scrape off food.
- 2. Wash with detergent and warm water.
- 3. Rinse off the soap (soap weakens sanitizer).
From Food Code 4-603.16
When to clean food-contact surfaces
4 more steps in the full guide Read the free guide
Cleaning vs sanitizing, and sanitizer strengths
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Chili Garden? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
In the back meat preparation area, observed 30+ pieces of dried pork hanging on hooks that measured 72F. Per staff, they had been drying for the last 3 days. On a garbage can in the back storage area, observed two cases of raw shell eggs that measured 65F via probe. Per staff, they had been delivered less than 1.5 hours prior. On a prep table at the hallway leading into the kitchen, quail eggs, tomato egg stir fry, and cooked vegetable mix measured between 75F and 83F. Per staff, items had been uncanned or cooked within the last 30 minutes. Numerous potentially hazardous foods measured between 47F and 54F while maintained in the prep cooler furthest to the right at the cook-line, including raw lamb, raw fish, raw beef tripe, raw pork intestine, raw pork blood, bean sprouts, and raw chicken. Ambient of the unit measured 49F via probe. Per staff, some items had been placed into the unit earlier this morning (less than 2 hours prior), and some had been maintained in the unit overnight. Numerous potentially hazardous foods measured between 44F and 53F while maintained in the prep cooler in the corner of the main preparation area, including cooked potato, sliced tomatoes, bean sprouts, raw mackerel, raw carp, raw frog legs, and cooked beef short rib. Ambient of the unit measured 45F via probe. Per staff, some items had been placed into the unit earlier this morning (less than 2 hours prior), and some had been maintained in the unit overnight. In the open-top prep cooler at the middle of the cook-line, bean sprouts, tomato sauce, and vermicelli noodles measured between 50F and 52F. Ambient of the unit measured 48F via probe. Per staff, items had been placed into the unit less than 2 hours prior for lunch service. At the main preparation area, bean sprouts and sliced tomatoes measured 56F, and and vegetable stir fry measured 119F. Per staff, items had been taken out of refrigeration or cooked less than 30 minutes prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Dried pork and potentially hazardous foods maintained in the prep coolers since last night were voluntarily condemned and discarded due to time and temperature abuse. All other potentially hazardous foods were relocated to working refrigeration, reheated, or served.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.16(A)(1)
How can a restaurant or home fix this?
If food is out of range
- Hot food below 135°F for less than 2 hours: reheat to 165°F.
- Cold food above 41°F for less than 2 hours: chill it right away.
- Unknown time or longer: throw it out.
Which foods need temperature control (TCS)
3 more steps in the full guide Read the free guide
Hot and cold holding
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Chili Garden? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K13 Food in good condition, safe, unadulterated
Observed an employee pick up a tub of meat that was maintained on the floor, then placed it directly on top of a tub of chopped corn cobs, in a manner where the bottom of the first container contacted the corn. [CA] Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. [COS] Corn cobs were voluntarily condemned and discarded due to adulteration.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-101.11
How can a restaurant or home fix this?
Reject it if you see
- Frozen food with big ice crystals, frozen liquid in the bottom, or water stains (thawed and refrozen)
- A time-temperature indicator showing it got too warm, even if the food looks fine
- Cans that are swollen, leaking, rusty, deeply dented at the seams, or missing labels
From Food Code 6-501.111
Approved sources only
2 more steps in the full guide Read the free guide
Receiving deliveries
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Chili Garden? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Tomato egg stir fry, braised beef, cooked bok choy, and eggplant soup subjected to time as a public health control were not labeled while maintained on a rolling cart at the entrance to the main kitchen area. Per staff, items had been cooked between 15 minutes and 45 minutes prior. [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. [COS] Items were properly time labeled.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.19
How can a restaurant or home fix this?
The 4-hour option
- Start with food at 41°F or below, or 135°F or above.
- Mark the container with the discard time: 4 hours after it left temperature control.
- Cook and serve, serve, or throw it out by that time.
- Throw out any container with no time marked.
From Food Code 3-501.19
The 6-hour option (cold food only)
2 more steps in the full guide Read the free guide
Time as a public health control (the 4-hour rule)
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Chili Garden? Fix it
Not critical (11)
The department's words
K01 Demonstration of knowledge; food safety certification
All employee food handler cards are expired. [CA] 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.
The department's words
K23 No rodents, insects, birds, or animals
Observed heavy accumulation of cockroach droppings in and around unsealed crevices above, to the side, and underneath the three compartment warewashing sink. Observed accumulation of cockroach droppings on the wall in the back preparation area, and a singular dead German cockroach on the knife holder anchored to the wall in the same area. On the floor, in the same area, underneath bulk bins used for the dry storage of bulk food items, observed 50+ rodent droppings. Most of the droppings appear to be old/dried. Reviewed pest control service report, conducted by IPM on 08/08/2026, which noted that the facility was treated for cockroaches and rodents, but no activity was observed. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. Continue to work with pest control. A follow-up inspection will be conducted within the next 48 hours to ensure that the facility is free of vermin activity. Per owner, they have scheduled a pest control treatment service for tonight.
Food Code 6-501.111
How can a restaurant or home fix this?
What to do
- Any sign of mice, rats or roaches: act now. Protect or throw out affected food, clean the area, and call the pest control operator the same day.
- Flies or ants in food areas: act within 24 hours.
- Insects in food: throw that food out and check the stock around it.
From Food Code 6-501.112
What NOT to do
3 more steps in the full guide Read the free guide
Signs of pests and what to do
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Chili Garden? Fix it
Consumer self service does prevent contamination
The department's words
K31 Consumer self service does prevent contamination
Insufficient number of tongs provided for consumer self service at the self service buffet area in the dining area. Observed customers utilizing the same pair of tongs to handle a variety of raw animal products and vegetables. [CA] Provide tongs for each type of raw animal product to prevent cross contamination.
The department's words
K06 Adequate handwash facilities supplied, accessible
Handwash facility in the corner of the main preparation area observed completely obstructed by a rolling cart, several prep cooler lids placed in front, and various assorted clutter inside the basin of the sink. *Note: Additional, available and properly stocked hand wash station located nearby [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Obstructions were removed.
Food Code 5-205.11
How can a restaurant or home fix this?
Hand sinks are for hands only
- Wash only at a handwashing sink.
- Never wash hands in the dish sink, a food prep sink, a mop sink, or a drink cooler.
- Never dump drinks, rinse utensils or fill pitchers at the hand sink.
From Food Code 2-301.15
Soap and hand sanitizer
4 more steps in the full guide Read the free guide
Handwashing
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Chili Garden? Fix it
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
A large stock pot of soup measured between 129F and 130F while maintained on a prep table at the hallway leading to the entrance to the kitchen area. Per staff, soup had been cooked less than 1 hour prior. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 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] Soup was relocated to the walk-in freezer to rapidly cool.
Food Code 3-501.14
How can a restaurant or home fix this?
If you miss a stage
- Missed stage 1 (not 70°F by 2 hours): reheat to 165°F and start over, or throw it out.
- Missed stage 2 (not 41°F by 6 hours): throw it out.
How to cool fast
3 more steps in the full guide Read the free guide
Cooling food in two stages
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Are you Chili Garden? Fix it
Show 6 more
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
In the walk-in cooler, observed the following: - Raw chicken stored above raw beef - Raw chicken stored above raw fish - Raw beef stored above carrots and spinach [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
Food Code 3-302.11
How can a restaurant or home fix this?
Top to bottom
- 1. Top: ready-to-eat food (salads, desserts, cut fruit, cooked leftovers, deli meat, cheese, drinks)
- 2. Raw fish and seafood (cooked to 145°F)
- 3. Whole cuts of beef, pork and lamb; raw shell eggs (145°F)
From Food Code 3-302.11
Keep raw meat types apart
3 more steps in the full guide Read the free guide
Fridge and freezer storage order
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Are you Chili Garden? Fix it
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
Observed the three compartment sink right-most compartment is unable to be filled; A hole in the pipe causes all water to be discharged onto the floor of the dishwashing area upon attempting to fill the sink. Observed an employee spraying down dirty dishes, with all discharged wastewater flowing onto the floor of the dishwashing area due to leak. [CA] Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Prep cooler at the corner of the main preparation area, prep cooler at the right side of the cook-line, and prep cooler at the middle of the cook-line are unable to maintain potentially hazardous foods at 41F or below.
Food Code 4-101.11
How can a restaurant or home fix this?
In CleanCleaver: Look over the equipment; report anything broken
Equipment in good repair
In CleanCleaver: Look over the equipment; report anything broken
Are you Chili Garden? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed a clean cutting board and clean sheet pans stored directly on the floor. [CA] Equipment contacting food shall stored in a sanitary location.
Food Code 4-901.11
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Utensils and dishes stored clean and dry
In CleanCleaver: Check a room top to bottom
Are you Chili Garden? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed that the walk-in freezer is completely full of tubs and cases of food from floor to ceiling. Observed no possible way of entering the walk-in freezer. [CA] Adequate and sufficient space shall be provided for the storage of potentially hazardous foods. Observed containers, tubs, and cases of food stored directly on the floor at the cook-line, walk-in cooler, and walk-in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Food Code 3-305.11
How can a restaurant or home fix this?
Where food may never be stored
- Keep food at least 6 inches off the floor.
- Never in restrooms, locker or dressing rooms, garbage rooms, or mechanical rooms (furnace, water heater, electrical).
- Never under stairs, or under sewer lines, leaking water lines or fire sprinkler lines.
From Food Code 3-305.11
Top to bottom
3 more steps in the full guide Read the free guide
Fridge and freezer storage order
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Chili Garden? Fix it
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Observed that the three compartment warewashing sink's third compartment is unable to be filled, owing to a large leak in the piping underneath that causes all water to discharge onto the floor of the warewashing area. [CA] Ensure that three compartment sink is repaired.
Food Code 4-301.12
How can a restaurant or home fix this?
Set up
- 1. Wash your hands at the hand sink (never at this sink).
- 2. Clean and sanitize all three sinks and both drainboards.
- 3. Sink 1 (WASH): detergent and water at 110°F or hotter.
From Food Code 4-301.12
Washing, step by step
3 more steps in the full guide Read the free guide
The three-compartment sink, step by step
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Are you Chili Garden? Fix it
EarlierNov 20, 2025Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierNov 19, 2025Routine inspection40 out of 100 (Yellow placard)
12 violations listed, 6 marked critical.
Critical (6)
Marked critical by County of Santa Clara Department of Environmental Health
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
1. Chlorine sanitizer measured 0 ppm in the mechanical dishwasher during active warewashing. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] Facility shall manually wash, rinse, and sanitize (bleach) in the three compartment sink until the mechanical dishwasher can be repaired to output chlorine at 50 ppm. 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. 2. Black, mold-like substance observed on the interior walls of the ice machine. Direct contamination observed. [CA] Maintain ice machine clean to prevent the adulteration of ice. [COS] Employee VC&D ice. Ice machine cleaned and sanitized.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
*REPEAT VIOLATION* Sauces containing garlic in oil, cooked vegetable soups, cooked eggplant, bean sprouts, and chicken measured 56F-73F while maintained on various counter surfaces throughout the kitchen. Per staff, the sauces, bean sprouts, and chicken had been taken out of the walk-in cooler two hours prior, and the cooked items had been cooked to be served only for lunch service. Various raw animal products (chicken, pork, beef, crab, lamb, etc.) measured 48F-57F while maintained in the upper inserts of the right-most prep cooler at the cook-line, and in upper inserts of the three prep coolers at the self-service station in the dining area. Some of the prep inserts observed to be filled past the fill-limit. Per staff, items had been relocated to the units less than 1.5 hours prior. Ambient of the lower portion of the units measured 41F or below. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. Do not overfill prep inserts. Potentially hazardous foods shall be temperature controlled, or else subjected to time as a public health control (4-hour rule). [COS] Some potentially hazardous foods relocated to the walk-in cooler. Ice added to prep inserts. All other potentially hazardous foods to be served or else discarded by the end of lunch service (2:30 PM).
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by County of Santa Clara Department of Environmental Health
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Cooked, bone-in chicken measured 47F while maintained in a plastic-wrap covered container in the under-counter cooler directly across from the cook-line. Per staff, it had been cooked yesterday and maintained in the unit overnight. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 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] Chicken VC&D into the trash.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee handled dirty dishes, then immediately handled clean dishes that had just been ran through the mechanical dishwasher. [CA] Employees shall change gloves and wash their hands in all of the following scenarios: (1) Immediately before engaging in FOOD PREPARATION, including working with nonPREPACKAGED FOOD, clean EQUIPMENT and UTENSILs, and unwrapped single-use FOOD containers and UTENSILs. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a FOOD FACILITY pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled EQUIPMENT or UTENSILs. (7) During FOOD PREPARATION, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw FOOD and working with READY-TO-EAT FOOD. (9) Before initially donning gloves for working with FOOD. (10) Before dispensing or serving FOOD or handling clean TABLEWARE and serving UTENSILs in the FOOD service area. (11) After engaging in other activities that contaminate the hands. [SA] Affected dishes placed into a pile of dirty dishes to be re-washed. ____________ Minor violation: Employee handled raw chicken, then attempted to handle spinach and mushrooms before being stopped. [CA] Employees shall wash their hands in the scenarios listed above.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
*REPEAT VIOLATION* Handwash sink at the entrance of the kitchen lacked soap. Soap dispenser observed to be inoperable. Handwash sink in the corner of the preparation area observed to be completely obstructed with several prep cooler lids and a cart. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. Handwashing facility shall be clean, unobstructed, and accessible at all times. [SA] Pump bottle of soap provided. Obstruction removed.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Show 1 more
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
One live German cockroach observed crawling on the floor near the open back door leading into the area with the three compartment preparation sink. One dead cockroach observed on the clear plastic lid of a bulk storage container of flour. Two dead cockroaches observed under the three-door upright cooler in the same area. *No other evidence of cockroaches observed throughout the facility* Reviewed recent pest control treatment report, which states that facility was treated for cockroaches, but no activity was observed. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. Facility must obtain a service by a licensed pest control agency within the next three days, prior to the follow-up inspection. [SA] Live cockroach abated. Manager states that he has scheduled a treatment, and that staff will thoroughly clean tonight. _____________ Minor violations: Several old, dry rodent droppings observed throughout the back preparation area (near the three compartment preparation sink), the water heater, and dry storage room. [CA] Clean and sanitize area of dead cockroaches or old droppings. Approximately 5 flies observed flying around the kitchen. [CA] Eradicate presence of flies within food facility to prevent the contamination of food.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Knives stored in the crack between prep cooler and counter. Clean cutting board stored directly on the floor. [CA] Equipment contacting food shall be stored in a sanitary location.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Heavy accumulation of food buildup on the floor underneath refrigeration units in the center of the preparation area, directly across from the cook-line. [CA] Maintain clean to prevent the attraction of vermin. Several structural deficiencies observed, including small holes/gaps in the walls and ceilings, and damaged cove basing in parts of the kitchen area. [CA] Repair structural deficiencies to prevent the harborage of vermin.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Both back doors leading into the kitchen maintained open. [CA] Keep doors closed where possible to prevent the intrusion of vermin.
The department's words
K26 Approved thawing methods used; frozen food
Frozen beef observed to be thawing in ambient air. Frogs observed to be thawing in standing water. Beef tripe observed to be thawing while not fully immersed under running water. [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.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Containers of food stored on the floor throughout the kitchen and walk-in cooler/walk-in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
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Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Various raw animal products stored directly above or next to vegetables or cooked, ready-to-eat foods in the walk-in cooler. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
Source: County of Santa Clara Department of Environmental Health. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
What you can do
As a customer of Chili Garden, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hands not washed when needed Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Hot food below 135°F Read the free guide
- Food in poor condition Read the free guide
- Time as a control not marked or logged Read the free guide
- Pests seen inside: roaches Read the free guide
- Hand sink not ready to use Read the free guide
- Cooked food not cooled in time Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Food on the floor or under drips Read the free guide
- Dish sink or dish machine not set up right Read the free guide
Call Chili Garden
Ask for the manager. Chili Garden can only fix what it knows about.
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Complain directly to the health department
We are not the health department. You can report to them on their site. Report to County of Santa Clara Department of Environmental Health (opens the department's site)
When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
About this record
Opens the county's own page for this place.
Most people don't know what a normal result looks like for a place that's open every day. The ranges use each place's last routine inspection in this area. No other county is mixed in.
100 means the inspector found no problems. Santa Clara County takes points off for each problem. Big ones take off more.
The county posts a green, yellow or red placard after each inspection, and gives routine inspections a score. In the county's data, a routine inspection with no violations listed scored 100, and the score drops as violations are found. The county's page does not say which scores or findings give each color: ask the department.
- Inspection type
- Follow-up inspection
- Result
- Green placard
- Source
- County of Santa Clara Department of Environmental Health
This is not an official ranking or grade. See the official source: County of Santa Clara Department of Environmental Health (opens the department's site) .
Information on this page may be out of date. Check the original source to confirm.