At a glance
CleanCleaver food safety systematic review results
What happened?
90/ 100 · 10 points taken off
2 problems found · 1 marked critical · Routine county inspection · Sep 2, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Sun Cafe - Thomas Cuisine got about the same as most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Sun Cafe - Thomas Cuisine?
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: Time as a control not marked or logged K08How to fixFix it
- Consumer self service does prevent contamination K31How 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 Sun Cafe - Thomas Cuisine's team
Is this your place?
Welcome, Sun Cafe - Thomas Cuisine. We'll walk through this together, one item at a time. To log the fixes, claim Sun Cafe - Thomas Cuisine 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 Sun Cafe - Thomas CuisineWe'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: Time as a control not marked or loggedThe county found: “From service cookline measured to have: 1) Ice bath ontop of stove: -Cheese at 55F -Sauce at 57F 2)…”
First step: The 4-hour option
Then the next one: Consumer self service does prevent contamination
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 3-501.19.
Try it yourself
Fix and log it: Time as a control not marked or logged
A practice run. Nothing is saved. Tap each step when it's done.
0 of 4 done
The 4-hour option
From Food Code 3-501.19
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
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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.
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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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Inspections
From County of Santa Clara Department of Environmental Health · 4 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
Fewer points taken off than last time (11 → 10). That takes a team.
Every visit
LatestSep 2, 2026Routine inspection90 out of 100 (Green placard)
This one: 90 out of 100 (Green placard), inspected Sep 2, 2026.
2 violations listed, 1 marked critical.
Critical (1)
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
From service cookline measured to have: 1) Ice bath ontop of stove: -Cheese at 55F -Sauce at 57F 2) Countertop: -Ranch at 58F -Mayo at 58F 3) Steam table: -Fried fish at 126F -French fries at 118F Per operator foods on service line and prepackaged grab n go hot foods are stocked at 10:00AM and kept until 2:00PM and new foods are placed out on line. No labels, logs, time tracker, or standard operating procedures observed at time of inspection. [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] Operator discarded all food out on counter, in ice bath, under heat lamps and in steam table at service cookline at 14:00. Operator restocked area and labeled food with time. Per operator facility is closes hot foods service line at 17:00 and all food will be discarded by end of the day.
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 Sun Cafe - Thomas Cuisine? Fix it
Not critical (1)
Consumer self service does prevent contamination
The department's words
K31 Consumer self service does prevent contamination
Prepackaged boxes of fried food meals observed to be out for grab n go without seal. [CA] Seal prepackaged foods to protect food from tampering.
EarlierFeb 25, 2026Routine inspection89 out of 100 (Green placard)
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
MAJOR: 1) Steamer table at mexican station measured to have: -Falafel at 128F Container observed to be double contained. Per operator steam table stocked about 1 hour prior. 2) Bottles of house made sauces containing buttermilk measured to be 54F in prep cooler by grill station Poke prep cooler measured to have: -Cut tomatoes at 43F -Edamame at 43F -House made creamy siracha sauce at 52F -Raw salmon at 44F -Raw tuna at 43F Containers observed to be double contained at time of inspection. Per operator cooler was stocked about 45 minutes prior. MINOR: 1) Pans on grill measured to have: -Chicken tenders at 132F [CA] Keep all PHFs at 41F and below for cold holding OR at 135F and above for hot holding. [COS] Hot foods were put on TPHC. They were labeled with time such that hot PHFs shall be served by 2:30PM (4 hours after initial reheating) or shall be discarded. Operator shall provide inspector with SOPs for using Time as a Publiuc Health Control (TPHC) including how time is tracked for for each PHFs (ex: schedule, timer, labels, logs, etc). TPHC SOPs shall also include discard step and ensure batches are not mixed and new utensils/containers will be provided. Operator added ice to bottles and double contained PHFs in prep cooler. Per operator he will purchase more rails to allow for containers be suspended in insert portion of prep cooler.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
No plan for a special process
The department's words
K18 Compliance with variance/ROP/HACCP Plan
Raw fish shall be frozen before, during, and after ROP(reduced oxygen packaging). [CA] Unseal bags of frozen raw fish prior to thawing. [COS] Bags of fish were unsealed.
EarlierAug 25, 2025Routine inspection87 out of 100 (Green placard)
3 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
MAJOR: 1) Salad bar measured to have prepackaged foods at 51F (see measured observations). Per operator prepackaged items are kept out from 11:00AM - 2:30PM (3.5 hours) and then put back into walk in cooler for service later. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHFs in salad bar shall be held on time instead of temperature. PHFs utilizing time as a public health control (TPHC) shall be discarded within 4 hours from the point in time when food is removed from temperature control. Salad bar prepackaged items shall be held from 11:00AM-2:30PM(lunch service window) and then discarded if not consumed. MINOR: 2 door reach in by steam tables on side measured to have: -Pulled pork at 44F -Pulled chicken at 44F -Carnitas at 44F -Milk at 45F Per thermometer, temperature of reach in measured to be 45F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COPS] Operator shall empty to walk in cooler and other cooler at end of lunch period.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Coffee equipment and cart and catering observed to be brought in by facility to serve coffee. Coffee caterer presented permit from San Mateo county for Art of Coffee. Point of sale through this facility. Coffee cart is set up in service area, without handwash sink set up present. [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). Submit to this agency for any new equipment. prior to use. [SA] Cart will be moved behind counter by handwash sink and equpiment shall be submitted to this agency.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Sausage measured to be 106F and sausage patties measured to be 114F at room temperature. Per operator hot breakfast food was pulled from steam table at 10:30AM(45 minutes prior) and shall be cooled in walk in cooler. After 15-20 minutes sausages observed to be unmoved. Patties observed to be placed into walk in cooler and sausages were observed to still be out at room temperature at 1 hour and 10 minutes. [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] Sausage pattie was moved into walk in cooler. Sausages were VC&D by operator.
EarlierAug 5, 2025Routine inspectionGreen placard
No violations listed in the data.
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 Sun Cafe - Thomas Cuisine, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Time as a control not marked or logged Read the free guide
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Ask for the manager. Sun Cafe - Thomas Cuisine can only fix what it knows about.
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Complain directly to the health department
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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.
Do you work at or run Sun Cafe - Thomas Cuisine?
See the plan to fix each item and show what you did.
Address thisAbout 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
- Routine inspection
- Result
- 90 out of 100 (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.