At a glance
CleanCleaver food safety systematic review results
What happened?
80/ 100 · 20 points taken off
6 problems found · 1 marked critical · Routine county inspection · Nov 19, 2025
Is that a lot?
Most food places here got 2 to 15 points taken off. Thecha 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 Thecha?
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
- No person in charge on duty K01How to fixFix it
- Hot food below 135°F K07How 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 Thecha's team
Is this your place?
Welcome, Thecha. We'll walk through this together, one item at a time. To log the fixes, claim Thecha 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 ThechaWe'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: “Lack of paper towels at hand wash sink at restroom and second hand wash sink in the kitchen. Another fully stocked…”
First step: Hand sinks are for hands only
Then the next one: No person in charge on duty
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 6-501.112, Food Code 4-603.16, Food Code 3-305.11.
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?
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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 · 8 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Fewer points taken off than last time (61 → 20). That takes a team.
Every visit
LatestNov 19, 2025Routine inspection80 out of 100 (Green placard)
This one: 80 out of 100 (Green placard), inspected Nov 19, 2025.
6 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
Lack of paper towels at hand wash sink at restroom and second hand wash sink in the kitchen. Another fully stocked hand wash sink is available in the kitchen. [CA] Paper towels shall be provided in dispensers at all times. [SA] Napkins provided at both hand wash sinks.
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 Thecha? Fix it
Not critical (5)
The department's words
K01 Demonstration of knowledge; food safety certification
Lack of food manager certificate and food handler cards for employees. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. [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.
The department's words
K07 Proper hot and cold holding temperatures
Cut tomatoes measured at 45 in prep unit. Per PIC, the tomatoes were cut at 10 am. [CA] PHFs shall be maintained at 41F or below. [COS] PIC will use or discard leftover tomatoes within 4 hours from when it was taken out of temperature control.
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 Thecha? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Accumulation of food debris and grease on floors and walls behind cookline and warewash area. [CA] Walls and/or floors in food preparation area shall be kept 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 Thecha? Fix it
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Faucet handle at three compartment sink is leaking and loose. [CA] Repair plumbing fixture and maintain in clean and good repair.
Food Code 5-205.15
How can a restaurant or home fix this?
In CleanCleaver: Backflow device test
Backflow test on file
In CleanCleaver: Backflow device test
Are you Thecha? Fix it
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Observed tandoor oven stored outside the ventilation hood. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.
Food Code 6-501.14
How can a restaurant or home fix this?
In CleanCleaver: Hood filters
Hood filters clean
In CleanCleaver: Hood filters
Are you Thecha? Fix it
EarlierJun 24, 2025Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
The department's words
K23 No rodents, insects, birds, or animals
Observed old 2-3 rodent droppings with food debris in the back opening of middle refrigerator in kitchen. No other evidence of droppings in the facility.[CA] Clean and sanitize area of old droppings. [COS] PIC cleaned the droppings.
EarlierJun 23, 2025Follow-up inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
1. Observed Vermin: Documented in the following areas: Observed rodent droppings on the floor in the front cashier area, on the floor in front of the walk in fridge, behind multiple preparation units, on containers of cleaning products and along the floor of the front buffet area. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified. 4. Notification: The person in charge during inspection, [name], has been informed that the facility must remain closed. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJun 20, 2025Follow-up inspectionRed placard
3 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
1. Observed Vermin: Documented in the following areas: During today's inspections, observed 20+ rodent droppings on a wooden shelf in small storage area. Observed droppings in the bottom shelf with wires near front cashier chair. Observed droppings in back hallway (per PIC the area is shared with Sankranti restaurant). 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: 4. Notification: The person in charge during inspection, [name], has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed.
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)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed opening under the three compartment sink, it is filled with steel wool but some areas are open. Large gap in back hallway ceiling is still not closed. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage. Ensure an approved and effective material is used close the gaps. Still observed food debris, standing water and grease on the floors and grime on walls in kitchen. [CA] Clean and sanitize the floors, walls and maintain in good condition.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Pest control report mentioned to provide a weather strip for back door hallway. The weather strip is not provided, gap observed under the door. Front door when closed does not close fully. It has a gap. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.
EarlierJun 19, 2025Routine inspection39 out of 100 (Red placard)
17 violations listed, 4 marked critical.
Critical (4)
Marked critical by County of Santa Clara Department of Environmental Health
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
CLOSURE CRITERIA 1. Observed Vermin: Documented in the following areas: Rodent droppings observed on floors throughout the dry storage room. -On top of Koera water boxes in dry storage room. -On floor between wall and prep unit in kitchen (towards the back wall) -Next to two door freezer (on shelves and floor) -At the corner next to wall in buffet area. -In the back hallway that is shared with Sankranti -In small storage room in party hall. - In non working prep unit in dry storage room. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified 4. Notification: The person in charge during inspection, [name], has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider. *Repeat violation Observed multiple flying insects in the dry storage room. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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
Measured chickpeas in deep metal containers at 45-47F. Chickpeas were cooked, cooled and stored in the refrigerator 2 days ago. Measured onion sauce at 82F and it was cooked and placed in walk in cooler yesterday. [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 [COS] PIC agreed to VC&D the chickpeas and onion sauce due to improper cooling.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Measured PHFs at front buffet line above 41F: Yogurt (raita) measured at 64F Dessert measured at 61F Tomatoes (sliced) at 63F PHFs were taken out of temperature control at 11AM. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHFs will be discarded at the end of the lunch hour at 2:30 PM.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
Lack of soap at both hand wash sinks in the facility. [CA] Provide soap in dispensers at all times. [SA] Soap bottle provided.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (13)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Missing tiles on floor with accumulation of water and grime in front of warewashing area. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable. Accumulation of excessive food debris and grease throughout the facility. [CA] Clean the floors and maintain in good condition. Accumulation of black mold like grime on walls under and around three compartment sink. [CA] Clean the walls and maintain in good condition. Observed hole under three compartment sink (in the corner), on ceiling in party hall (has direct access to customer lobby, and back hallway. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage. Coving in walk in cooler is loose or peeling off. [CA] Repair the coving.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Accumulation of excessive grease some parts of ventilation hood filters. [CA] Clean mechanical exhaust hood and/or filters of grease accumulation. Lack of proper and adequate lighting in dry storage room. [CA] In every room and area in which any food is prepared, manufactured, processed or prepackaged or in which equipment or utensils are cleaned, sufficient natural or artificial lighting shall be provided.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed yogurt buckets and grocery bags used to hold food items. [CA] Single use food container (e.g. soy sauce container, milk carton, apple juice container, can food, wine bottle) shall not be reused to store food. Use food grade equipment to store food. Observed bowls without handles used in bulk food. [CA] Use scoops with handles and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. Observed knives between prep table and wall crevice in hallway near walk in cooler. [CA] Properly store utensils and equipment in a clean and sanitary manner. Observed equipment that needs to washed in mop sink. [CA] Properly store utensils and equipment in a clean and sanitary manner. Do not store equipment in mop sink or floors.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Measured chlorine at 25 ppm in dish machine. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.
Consumer self service does prevent contamination
The department's words
K31 Consumer self service does prevent contamination
Observed sneeze guards with unapproved height (too high), lack of sneeze guards for some food items displayed. [CA] Food on display shall be protected from cross-contamination, by the use of an approved sneeze guard that intercept a direct line between the consumer's mouth and the food being displayed.
Show 8 more
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Lack of labels for foods that are taken out of bulk packaging and stored in containers. [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.
The department's words
K01 Demonstration of knowledge; food safety certification
*Repeat violation Lack of food manager certificate in the facility. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Lack of food handler cards for employees in the facility. [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.
Plan review
The department's words
K48 Plan review
Lack of food preparation sink in the facility. Small storage room has unapproved floor and ceiling finishing. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at [phone] or at www.ehinfo.org to obtain plan check requirements. Facility must provide plans to get approvals and install a prep sink by 7/30/25. If plans are not submitted, further enforcement actions may taken.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed foil used as shelf liner in storage and cook line area. [CA] Discontinue the use of foil like material to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent. One of the prep units in front of cookline and dry storage are not working. Used for storing dry goods or non PHFs. [CA] Equipment and utensils shall be designed and constructed to be durable and retain characteristic qualities under normal use conditions. Repair the refrigerator
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Lack of chlorine test strips [CA] Provide chlorine test strips.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed rice containers stored on floor in prep area, produce and other containers stored directly on floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Observed open containers and bags of food. Some of the containers with bulk open food are not approved. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Lack of warm water at hand wash sink for restroom. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Hand wash sink at the end of the kitchen has a disconnected waste water pipe. Water dripping from waste water pipe under three compartment sink. [CA] Repair plumbing fixture and maintain in clean and good repair. Waste pipe under three compartment sink is extending into the floor sink. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an airgap into a floor sink or other approved type of receptor.
EarlierJan 31, 2025Follow-up inspectionGreen placard
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.
EarlierJan 30, 2025Follow-up inspectionRed placard
1 violation listed, 0 marked critical.
Not critical (1)
The department's words
K23 No rodents, insects, birds, or animals
Observed open hole in dry storage room. Observed a live rodent in the ceiling through the open hole.[CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall cease operation of the food facility immediately. The food facility shall remain closed until: there is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved. Close any open gaps or holes in the facility.
EarlierJan 29, 2025Routine inspectionRed placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
Observed rodent droppings on the top of food storage containers in the dry storage area and preparation area. Observed rodent droppings on equipment, on the floor around equipment. [CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall cease operation of the food facility immediately. The food facility shall remain closed until: there is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K13 Food in good condition, safe, unadulterated
Observed what appeared to be moths/small bugs in food packages and containers in the food. [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. Remove contaminated food items from facility and discard.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes 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 Thecha, 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
- Hot food below 135°F Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- No backflow test on file In CleanCleaver: Backflow device test
- Hood filters need cleaning In CleanCleaver: Hood filters
Call Thecha
Ask for the manager. Thecha 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.
About 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
- 80 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.