At a glance
CleanCleaver food safety systematic review results
What happened?
66/ 100 · 34 points taken off
9 problems found · 2 marked critical · Routine county inspection · Jul 21, 2026
At the routine inspection on Jul 21, 2026. The latest visit, on Jul 22, 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. Thai Chili Cuisine 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 Thai Chili 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: Food in poor condition K13How to fixFix it
- Marked critical: Hot food below 135°F K07How to fixFix it
- Pests seen inside: flies K23How 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 Thai Chili Cuisine's team
Is this your place?
Welcome, Thai Chili Cuisine. We'll walk through this together, one item at a time. To log the fixes, claim Thai Chili 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 Thai Chili 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: Food in poor conditionThe county found: “Observed house fly landing directly on top of ground meat during inspection. [CA] Food is adulterated if it bears or…”
First step: Reject it if you see
Then the next one: Hot food below 135°F
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 6-501.111, Food Code 6-501.112, Food Code 4-603.16, Food Code 3-305.11.
Try it yourself
Fix and log it: Food in poor condition
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Reject it if you see
From Food Code 6-501.111
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 Thai Chili CuisineWe'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 · 3 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
Nice work, Thai Chili Cuisine. 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
LatestJul 22, 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 Jul 22, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Jul 21, 2026: 66 out of 100 (Yellow placard).
EarlierJul 21, 2026Routine inspection66 out of 100 (Yellow placard)
9 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K13 Food in good condition, safe, unadulterated
Observed house fly landing directly on top of ground meat during inspection. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] Ground meat was VC&D during inspection.
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 Thai Chili Cuisine? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
1) In the two 3-door preparation units by the cook line, measured multiple Potentially Hazardous Foods from 48-62F. Per employee, foods were moved to the cook line 3 hours prior to temperature measurement. Measured the ambient temperature of the units at 52F and 60F. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Employee relocated all Potentially Hazardous Foods to the upright coolers and added ice into each container to facilitate rapid cooling. Facility called for service for units during inspection. 2) On the preparation counter, measured sticky rice at 108F. Per employee, sticky rice was cooked 3 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Sticky rice will be discarded at the end of the lunch service (within 4 hours of removal from temperature control).
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 Thai Chili Cuisine? Fix it
Not critical (7)
The department's words
K23 No rodents, insects, birds, or animals
1) Observed dead American cockroach inside a bucket used for storing dirty utensils throughout the lunch service. Observed a couple of dead American cockroaches in a domestic trap above the water heater. No live activity or contamination of food observed at the time of inspection. (Contaminated utensils were washed and sanitized during inspection.) [CA] Remove contaminated traps and clean and sanitize affected areas. 2) Observed numerous house flies inside the food preparation area. [CA] The premises of a food facility shall be maintained free of vermin. NOTE: PIC stated that facility receives biweekly pest control sevices. Pest control reports are not available for review.
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 Thai Chili Cuisine? Fix it
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Observed curries cooling while in deep, metal containers. [CA] 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.
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
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Thai Chili Cuisine? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Observed side door from the kitchen to outside of the facility was kept open. Observed small gaps in the door from missing handle. [CA] Seal all gaps in the facility. Facility shall be fully enclosed at all times to prevent pest entrance and harborage.
Food Code 6-101.11
How can a restaurant or home fix this?
In CleanCleaver: Sweep and mop
Floors, walls and ceilings clean and in repair
In CleanCleaver: Sweep and mop
Are you Thai Chili Cuisine? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Measured the chlorine sanitizer concentration in the mechanical dishwasher at 25 ppm. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse with a chlorine concentration of 50 ppm, or as per manufacturer's specifications.
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 Thai Chili Cuisine? Fix it
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Measured the maximum water temperature at the handwash sink in the restroom at 70F. [CA] Water shall be supplied from 100-108F as measured from the faucet at handwash stations.
Food Code 5-103.11
How can a restaurant or home fix this?
In CleanCleaver: Log hand sink and dish water temperatures
Hot and cold water at every sink
In CleanCleaver: Log hand sink and dish water temperatures
Are you Thai Chili Cuisine? Fix it
Show 2 more
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Measured the ambient temperature of the 3-door preparation units at 52F and 60F. [CA] Refrigeration units shall maintain foods at 41F or below. Discontinue storage of Potentially Hazardous Foods until the unit is repaired.
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 Thai Chili Cuisine? Fix it
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed accumulation of grease and grime in the ventilation hoods above the cook line, and nearby the cook line. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Food Code 4-602.13
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Shelves, handles and outsides of equipment clean
In CleanCleaver: Check a room top to bottom
Are you Thai Chili Cuisine? Fix it
EarlierAug 5, 2025Routine inspection70 out of 100 (Green placard)
10 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
In the preparation units, measured raw beef and shelled eggs from 50-58F. Per employee, raw beef and shelled eggs were moved from refrigeration less than 30 minutes prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Employee closed preparation unit lids and added ice to raw beef. Employee relocated eggs into under counter refrigeration to facilitate rapid cooling.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (9)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1. Observed bowls without handles stored inside bulk food bins (flour, rice, etc.) [CA] Provide scoops with handles to prevent direct hand contamination with food. 2. Observed working rice paddles stored in container with ice. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use. 3. Observed plastic grocery bags used to store foods in the freezer. [CA] Use approved food grade bags or containers for food storage.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Measured chlorine sanitizer concentration in the mechanical dishwasher at 25 ppm. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse with a chlorine concentration of 50 ppm, or as per manufacturer's specifications.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed accumulation of grease on the ventilation hoods above the cook line. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed food, including dry spices and ingredients, and takeout containers stored directly outside the facility in an enclosed storage shed. [CA] Food and food contact surfaces shall be stored inside approved and enclosed food facility.
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
1. Observed several dead cockroaches on the floor in the back hallway area and employee restroom underneath the storage shelves and by the water heater. No food storage in this area. No live activity or direct contamination of food observed. Per staff, facility receives weekly pest control services. [CA] Clean and sanitize affected areas. The premises of each food facility must be maintained free of vermin. 2. Observed several flies throughout the kitchen area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
Show 4 more
The department's words
K06 Adequate handwash facilities supplied, accessible
Observed soap dispensers mounted in the kitchen area and the employee restroom are broken. Temporary soap dispensers are available for use. [CA] Repair soap dispensers. Handwash stations shall be fully stocked and easily accessible at all times.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed soiled wiping cloths stored on food preparation counters. [CA] Wiping cloths shall be stored in approved sanitizing concentration when not in use.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Observed side door from the kitchen to outside of the facility was kept open. [CA] Facility shall be fully enclosed at all times to prevent pest entrance and harborage.
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed employee making direct hand contact with produce without washing hands prior. The produce was cooked for service. [CA] Bare hand and arm contact with foods shall be minimized by using utensils such as scoops, tongs, gloves, paper wrappers, or other implements.
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 Thai Chili Cuisine, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Food in poor condition Read the free guide
- Hot food below 135°F Read the free guide
- Pests seen inside: flies Read the free guide
- Cooked food not cooled in time Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
Call Thai Chili Cuisine
Ask for the manager. Thai Chili Cuisine can only fix what it knows about.
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Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
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.
Do you work at or run Thai Chili 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
- 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.