At a glance
CleanCleaver food safety systematic review results
What happened?
81/ 100 · 19 points taken off
6 problems found · 1 marked critical · Routine county inspection · Feb 19, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Thai Chili Express 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 Express?
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: Hot food below 135°F K07How to fixFix it
- Restroom not stocked or needs cleaning K43How to fixFix it
- Floors, walls or ceilings need cleaning or repair K45How 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 Express' team
Is this your place?
Welcome, Thai Chili Express. We'll walk through this together, one item at a time. To log the fixes, claim Thai Chili Express 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 ExpressWe'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: Hot food below 135°FThe county found: “1. Repeat Violation: Eggs were found on the lower shelf of the prep table across the cookline measuring at 58°F. Per…”
First step: If food is out of range
Then the next one: Restroom not stocked or needs cleaning
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 6-301.11, Food Code 4-301.12, Food Code 3-305.11.
Try it yourself
Fix and log it: Hot food below 135°F
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
If food is out of range
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 ExpressWe'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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Inspections
From County of Santa Clara Department of Environmental Health · 2 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Every visit
LatestFeb 19, 2026Routine inspection81 out of 100 (Green placard)
This one: 81 out of 100 (Green placard), inspected Feb 19, 2026.
6 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
1. Repeat Violation: Eggs were found on the lower shelf of the prep table across the cookline measuring at 58°F. Per PIC the eggs were left out for about half an hour. 2. Bean Sprouts were found on the prep table across the cook line measuring at 49F. Per PIC they took it out of the cooler for the lunch rush about 30 minutes prior. 3. Fried Fish, tofu, yellow and green curry sauces at the steam tables were measured at less than 135F. Per PIC, items were cooked about an hour prior. Items were not in hotel pan inserts, but resting on elevated bowls over the steam table. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Eggs were placed in the cooler to rapidly cool. Per PIC, they will begin using TPHC for items. [COS] Ice was added to the bean sprouts to rapidly cool. Per PIC, they will begin using TPHC for items. [COS] Hot food items were placed on TPHC and time marked with handwritten notes. Per PIC, they will switch to hotel inserts to maintain hot.
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 Express? Fix it
Not critical (5)
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
Repeat Violation: The restroom door self-closing device is not operational. [CA] Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust, or odors. Note: Customer access to the restroom is blocked off. Per PIC, customers are asked to walk around to use the restroom.
Food Code 6-302.11
How can a restaurant or home fix this?
Check the restroom
- Soap, paper towels or a dryer, toilet paper and warm water at every restroom sink.
- The door closes by itself.
- After the toilet: wash in the restroom, then wash again at the kitchen sink.
From Food Code 6-301.11
Clean it on a schedule
5 more steps in the full guide Read the free guide
Restrooms, mops and rags
The full guide has 5 more parts. Sign up to open the full guide in the app.
Are you Thai Chili Express? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Repeat Violation: Behind the cook line equipment there is an accumulation of food debris. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.
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 Express? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
Some of the facility food handlers lack food handler certificates. [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.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility's chlorine and quaternary ammonia testing materials are expired. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Thai Chili Express? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Rice scooper handle is in direct contact with rice. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
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 Thai Chili Express? Fix it
EarlierMay 14, 2025Routine inspection81 out of 100 (Green placard)
6 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
1. Repeat Violation: Dozens of eggs were found on the lower shelf of the prep table across the cookline measuring at 72°F. Per PIC the eggs were left out for about an hour. 2. Bean Sprouts were found on the prep table across the cook line measuring at 76. Per PIC they took it out of the cooler for the lunch rush about an hour prior. 3. Fried Tofu on the prep table across the cook line measured at 40 on the bottom and 60 at the top. The tofu was in an improperly sized ice bath. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Eggs were placed in the cooler to rapidly cool. [COS] Ice was added to the bean sprouts to rapidly cool. [COS] Tofu was moved to a bigger container to rapidly cool.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Repeat Violation: Facility has a chest freezer upstairs that is not commercial grade and ANSi certified. [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).
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Repeat Violation: Cooling chicken in the upright cooler was found tightly covered by plastic wrap. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. [COS] Staff opened the plastic wrap to facilitate proper cooling.
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
The restroom door self-closing device is not properly installed. [CA] Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust, or odors. Note: Customer access to the restroom is blocked off. Per PIC, customers are asked to walk around to use the restroom.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Behind the cook line equipment there is an accumulation of food debris. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Repeat Violation: Facility is storing food and food related equipment upstairs. The space does not have approved finishes for food storage. [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility. Only store packaged foods and beverages in original shipping containers.
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 Express, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Restroom not stocked or needs cleaning Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Dish sink or dish machine not set up right Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
Call Thai Chili Express
Ask for the manager. Thai Chili Express can only fix what it knows about.
Share this page
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 Express?
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
- 81 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.