At a glance
CleanCleaver food safety systematic review results
What happened?
74/ 100 · 26 points taken off
8 problems found · 1 marked critical · Routine county inspection · Mar 12, 2025
Is that a lot?
Most food places here got 2 to 15 points taken off. Thai Orchid @ Soi 1 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 Orchid @ Soi 1?
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: Cooked food not cooled in time K09How to fixFix it
- Thermometer missing or reading wrong K39How to fixFix it
- Dish sink or dish machine not set up right K34How 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 Orchid @ Soi 1's team
Is this your place?
Welcome, Thai Orchid @ Soi 1. We'll walk through this together, one item at a time. To log the fixes, claim Thai Orchid @ Soi 1 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 Orchid @ Soi 1We'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: Cooked food not cooled in timeThe county found: “1. [major] Measured cooked tofu 82F in large colander on table. Per chef, it was removed from cooking about 3 hours…”
First step: If you miss a stage
Then the next one: Thermometer missing or reading wrong
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 4-301.12, Food Code 3-302.11, Food Code 2-301.14, Food Code 6-501.112.
Try it yourself
Fix and log it: Cooked food not cooled in time
A practice run. Nothing is saved. Tap each step when it's done.
0 of 2 done
If you miss a stage
Logged
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What people see after you fix and log it
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What people see next
Under each item here, people see what you fixed, in your words.
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Inspections
From County of Santa Clara Department of Environmental Health · 1 inspection on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
Every visit
LatestMar 12, 2025Routine inspection74 out of 100 (Green placard)
This one: 74 out of 100 (Green placard), inspected Mar 12, 2025.
8 violations listed, 1 marked critical.
Critical (1)
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
1. [major] Measured cooked tofu 82F in large colander on table. Per chef, it was removed from cooking about 3 hours ago. 2. [minor] Two nearly full containers of curry in 1/3 size insert about 6 inches deep are cooling on shelf by back door. [CA] "After heating or hot holding, PHF shall be cooled rapidly from 135°F to 70°F within 2 hours, and then from 70°F to 41°F within 4 hours, using one or more of the following methods: (1) shallow pans (solids 2 inches deep or less, liquids 3 inches deep or less), (2) separation into smaller or thinner portions, (3) rapid cooling equipment, (4) containers that facilitate heat transfer, (5) ice as an ingredient, (6) ice paddles, (7) ice water bath with frequent stirring. When placed into cooling equipment, food shall be frequently mixed for even cooling. Containers of food shall be arranged to provide maximum heat transfer through the container walls (do not stack containers) and loosely covered/uncovered if food is protected from overhead contamination during the cooling period - cover the containers after cooling is complete. [COS] 1. Tofu will be used until the 4th hour since removed from cooking, leftover will be discarded. 2. Containers were moved to walk in freezer to rapidly cool, then will be moved to refrigerator.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.14
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 Orchid @ Soi 1? Fix it
Not critical (7)
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Probe thermometer is not readily available. [CA] Provide a calibrated metal probe thermometer. The thermometer must: (1) be suitable for measuring the internal temperature of food used at this facility. Thinner pieces of food will require a thermometer with the temperature reading mechanism at the tip of the probe. (2) have a numerical scale, printed record, or digital readout in increments no greater than 2°F or over the intended range of use. (3) be approved for sanitation (e.g. NSF approved).
Food Code 4-203.11
How can a restaurant or home fix this?
Ice-water method
- 1. Fill a large glass with crushed ice, then add cold water to the top. Stir.
- 2. Put the probe in the center, not touching the sides or bottom. A dial thermometer goes at least 2 inches deep, past the dimple.
- 3. Wait 30 seconds, or until the reading stops moving.
- 4. It should read 32°F. If not, adjust it (dial: turn the nut under the head with a wrench; digital: press reset per the maker). Replace it if it can't be adjusted.
Using and cleaning it
3 more steps in the full guide Read the free guide
Thermometers and calibration
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Thai Orchid @ Soi 1? Fix it
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Sanitizer testing materials are not available. [CA] Provide testing materials to adequately measure the applicable sanitization method(s) used in this facility. Examples: - Chlorine test strips (test for 100 PPM for general sanitizing or 50 PPM in warewash machines). - Quaternary ammonium test strips (test for 200 PPM).
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 Orchid @ Soi 1? Fix it
The department's words
K07 Proper hot and cold holding temperatures
Sprouts measured 48F in container of water by cookline, out of fridge for less than 1 hour per chef. [CA] Maintain 41F or below. [COS] Ice added to container.
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 Orchid @ Soi 1? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Tray of raw chicken on shelf above container of vegetables and pre-cooked items in the left 2 door fridge. [CA] Store raw meat/eggs of animal origin below RTE foods; ensure to store foods with higher cooking temperature requirements below those with lower cooking temperature requirements.
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
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Thai Orchid @ Soi 1? Fix it
The department's words
K05 Hands clean, properly washed; gloves used properly
Dishwasher employee using soap from container in sink to wash hands at 3 compartment sink and using towel to dry hands. [CA] Use appropriately stocked handwashing station to wash hands with soap from dispenser and dry hands with single-use paper towel (or hand dryer). [COS] Employee washed hands at a handwash sink.
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 Thai Orchid @ Soi 1? Fix it
Show 2 more
The department's words
K23 No rodents, insects, birds, or animals
A few dozen dry droppings (appear to be of mouse) scattered on floor under the freezer in front of the walk-in fridge, under the ice machine, and around the water heater. They appear to be old (ashy). Note: observed rodent trap box under the freezer area. [CA] Clean and sanitize to remove all droppings.
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 Orchid @ Soi 1? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
Food safety certificate is not on approved list - provider name is not clear on certificate. [CA] Obtain a valid 5-year food safety certificate for at least one owner or employee and keep the issued certificate at this facility. The certification organization must be accredited by the American National Standards Institute (ANSI). Note: The certified person at this food facility may not serve at any other food facility as the person required to be certified.
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 Orchid @ Soi 1, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Cooked food not cooled in time Read the free guide
- Thermometer missing or reading wrong Read the free guide
- Dish sink or dish machine not set up right Read the free guide
- Hot food below 135°F Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
- Hands not washed when needed Read the free guide
- Pests seen inside: mice Read the free guide
Call Thai Orchid @ Soi 1
Ask for the manager. Thai Orchid @ Soi 1 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.
Do you work at or run Thai Orchid @ Soi 1?
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
- 74 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.