At a glance
CleanCleaver food safety systematic review results
What happened?
71/ 100 · 29 points taken off
10 problems found · 1 marked critical · Routine county inspection · Nov 12, 2025
Is that a lot?
Most food places here got 2 to 15 points taken off. Thalapakatti Restaurant 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 Thalapakatti Restaurant?
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: Hand sink not ready to use K06How to fixFix it
- Equipment in poor repair K35How to fixFix it
- No person in charge on duty K01How 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 Thalapakatti Restaurant's team
Is this your place?
Welcome, Thalapakatti Restaurant. We'll walk through this together, one item at a time. To log the fixes, claim Thalapakatti Restaurant 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 Thalapakatti RestaurantWe'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: Hand sink not ready to useThe county found: “In the warewashing area: observed the handsink was missing a soap dispenser, and the wall-mounted paper towel…”
First step: Hand sinks are for hands only
Then the next one: Equipment in poor repair
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 2-301.15, Food Code 2-301.14, Food Code 3-305.11, Food Code 3-304.14.
Try it yourself
Fix and log it: Hand sink not ready to use
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Hand sinks are for hands only
From Food Code 2-301.15
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 Thalapakatti RestaurantWe'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 · 1 inspection on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Every visit
LatestNov 12, 2025Routine inspection71 out of 100 (Green placard)
This one: 71 out of 100 (Green placard), inspected Nov 12, 2025.
10 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
In the warewashing area: observed the handsink was missing a soap dispenser, and the wall-mounted paper towel dispenser was empty/not functioning. [CA] Handsinks must be stocked with soap and paper towels at all times. [COS] A paper towel roll and a pump soap dispenser were placed on top of the paper towel dispenser. ________ Minor violation: the warewashing area's handsink was partially obstructed by pots/equipment stacked on the floor. [CA] Keep handsinks unobstructed at all times. Handsinks must be made available to make handwashing not only possible, but likely.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Thalapakatti Restaurant? Fix it
Not critical (9)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed a small metal plate used a scoop in the rice cooker. [CA] Use approved scoops with handles to prevent cross-contamination.
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 Thalapakatti Restaurant? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
Employees' food handler cards were not available upon request. [CA] Obtain valid food handler cards for all employees. *Repeat violation*
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed accumulation of grease/food debris on floors in cooking area, especially under/behind cooking equipment and the reach-down refrigerator at the end of the cookline. [CA] Keep floors clean.
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 Thalapakatti Restaurant? Fix it
Consumer self service does prevent contamination
The department's words
K31 Consumer self service does prevent contamination
In the front desk area: observed self-service container of fennel candy was uncovered. [CA] Protect food from contamination via lid, sneeze guard, etc. [COS] Operator placed a lid on the container.
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 employee car keys stored on food prep shelf against clean to-go containers. [CA] Store personal items away from food prep areas and clean food containers. *Repeat violation*
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 Thalapakatti Restaurant? Fix it
Show 4 more
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed employee in cooking area rubbed his nose with his bare hand and did not go to wash his hands for a few minutes. [CA] Wash hands after touching parts of the body and before resuming food prep. [COS] Employee was asked to go wash his hands.
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 Thalapakatti Restaurant? Fix it
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Measured hot water at the 3-compartment sink to be 100F. Note: it took several minutes for the water temperature to rise from 93F to 100F. Measured warm water at the kitchen handsink to be 90F. [CA] Provide 120F water at the 3-compartment sink, and 100F at the handsinks.
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 Thalapakatti Restaurant? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed numerous food containers stored directly on the floor in the walk-in freezer. [CA] Store food containers 6 inches above the floor on approved shelving.
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 Thalapakatti Restaurant? Fix it
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed used wiping cloths stored on prep counters throughout the kitchen. [CA] Store wiping cloths in sanitizer solution when not in use.
Food Code 3-304.14
How can a restaurant or home fix this?
Keep the bucket strong
- Wet cloths sit in sanitizer between uses: chlorine 50–99 ppm, or quat at label strength.
- Test with the cloths in the bucket when you mix it and every 2 hours.
- Remake it at once if it tests low or has food or dirt in it. Never just add more sanitizer to a dirty bucket.
From Food Code 3-304.14
Keep cloths apart
3 more steps in the full guide Read the free guide
Wiping cloths and sanitizer buckets
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Thalapakatti Restaurant? Fix it
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 Thalapakatti Restaurant, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hand sink not ready to use Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Hands not washed when needed Read the free guide
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Food on the floor or under drips Read the free guide
- Wiping cloths left out of sanitizer Read the free guide
Call Thalapakatti Restaurant
Ask for the manager. Thalapakatti Restaurant 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 Thalapakatti Restaurant?
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
- 71 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.