At a glance
CleanCleaver food safety systematic review results
What happened?
58/ 100 · 42 points taken off
11 problems found · 3 marked critical · Routine county inspection · Aug 25, 2025
At the routine inspection on Aug 25, 2025. The latest visit, on Aug 28, 2025, 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. Thien Thanh Food Service 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 Thien Thanh Food Service?
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
- Marked critical: Food-contact surfaces not cleaned or sanitized right K14How to fixFix it
- Marked critical: Hands not washed when needed K05How 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 Thien Thanh Food Service's team
Is this your place?
Welcome, Thien Thanh Food Service. We'll walk through this together, one item at a time. To log the fixes, claim Thien Thanh Food Service 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 Thien Thanh Food ServiceWe'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: “Observed the paper towel dispenser in the restroom was empty. [CA] Keep the paper towel dispenser stocked at all…”
First step: Hand sinks are for hands only
Then the next one: Food-contact surfaces not cleaned or sanitized right
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 4-603.16, Food Code 2-301.14, Food Code 6-301.11.
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.
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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 · 3 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
Nice work, Thien Thanh Food Service. At the follow-up three days later, the county listed no items still open.
You cleared the re-check in three days. We're proud of you.
Every visit
LatestAug 28, 2025Follow-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 Aug 28, 2025. A follow-up visit re-checks earlier items. The last routine inspection was Aug 25, 2025: 58 out of 100 (Yellow placard).
EarlierAug 25, 2025Routine inspection58 out of 100 (Yellow placard)
11 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
Observed the paper towel dispenser in the restroom was empty. [CA] Keep the paper towel dispenser stocked at all times. [SA] A paper towel roll was placed on top of the toilet; PIC stated they did not have the key to open the paper towel dispenser.
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 Thien Thanh Food Service? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Observed employee skipped sanitization step when washing dishes (employee washed dishes with soap and water, then placed them on the prep counter for use). Employees could not immediately locate bottle of sanitizer (PIC later found bottle of bleach on a shelf near the entrance of the facility). [CA] Dishes must be washed, rinsed, SANITIZED, then allowed to air-dry. Sanitizer must measure 100ppm chlorine or 200ppm quaternary ammonia, or per manufacturer directions. Dishes must be fully submerged in sanitizer for at least 30 seconds (if using chlorine). [COS] Employees set up sanitizer solution of 100ppm in the left compartment of the 3-compartment sink and sanitized dishes.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Thien Thanh Food Service? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
1) Observed employee picked up large cardboard box of cabbage from the floor while handling the box from the bottom, then proceeded to prepare foods. Specialist intervened and asked employee to wash her hands. Employee discarded her glove and tried to put on new gloves without washing her hands. Specialist intervened again and instructed employee to wash hands at the handsink. 2) Observed another employee wiped her nose with a napkin, then proceeded to try to handle clean dishes on a shelf. Specialist intervened and asked employee to wash her hands. Employee stated she had washed her hands in the restroom beforehand, and went to get new gloves. Specialist intervened again and instructed employee to wash her hands before getting new gloves. [CA] Employees must wash hands in a kitchen handsink after contaminating hands and beginning food prep. Employees must use handsink in the kitchen. [COS] Both employees were observed to wash their hands in the kitchen with soap and water.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Thien Thanh Food Service? Fix it
Not critical (8)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1) Measured ambient temperature of walk-in refrigerator to be 45F after a metal probe thermometer was left inside with the door closed for over 30 minutes. [CA] Repair/adjust walk-in refrigerator so that it can keep foods at 41F and below. [COS] Employee adjusted temperature setting for walk-in. Ambient temperature was re-measured to be 41F after approximately 10 minutes. Continue to closely monitor food temperatures. Note: PIC stated no foods had been stored inside the walk-in for 4 hours. 2) Observed metal bowl was used as scoop in bulk food bin. In another container, observed scoop handle was submerged in food. [CA] Use approved scoops with handles. Store scoops so that the handles are not in contact with food.
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 Thien Thanh Food Service? Fix it
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Throughout the kitchen and inside the walk-in refrigerator: observed foods cooling while covered, and/or in thick layers approximately 5-6inches tall. [CA] Whenever food has been prepared or heated so that it becomes PHF, it shall be rapidly cooled: • From 135°F to 70°F in 2 hours, AND • From 70°F to 41°F in 4 hours Potentially hazardous foods must be rapidly cooled using one or more of the following methods: • Placing the food in shallow pans • Separating the food into smaller or thinner portions • Using rapid cooling equipment • Using containers that facilitate heat transfer • Adding ice as an ingredient • Using ice paddles • Inserting appropriately designed containers in an ice bath and stirring frequently
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 Thien Thanh Food Service? 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 employee's purse and Advil container on shelf among food and over clean food collanders/containers. [CA] Store personal belongings below and away from food/clean food containers.
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 Thien Thanh Food Service? Fix it
The department's words
K07 Proper hot and cold holding temperatures
Inside the walk-in refrigerator: measured internal temperature of raw fish to be 48F. PIC stated she had thawed and prepped the fish at 10am (approximately 1 hour prior). Ambient temperature of walk-in refrigerator measured 45F (see K35 below). [CA] Keep potentially hazardous foods at 41F and below or 135F and above.
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 Thien Thanh Food Service? Fix it
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
Observed the restroom door was propped open and lacked a self-closing device. [CA] Install a self-closing device on the restroom door. *REPEAT VIOLATION*
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 Thien Thanh Food Service? Fix it
Show 3 more
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed multiple soiled wiping cloths stored directly on the prep counter. [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 Thien Thanh Food Service? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1) Observed unapproved flooring material in entryway and kitchen; material appeared to have a slight "woven" texture. Observed accumulation of dark grime/dirt on flooring. [CA] Install approved flooring material. Recommend consulting Plan Check and bringing in a material sample to the office for approval. 2) Observed food debris/grease on walls in kitchen. [CA] Keep walls 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 Thien Thanh Food Service? Fix it
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
A metal probe thermometer was not available upon request. [CA] Obtain a metal probe thermometer to measure internal food temperatures (especially to monitor cooling).
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 Thien Thanh Food Service? Fix it
EarlierOct 15, 2024Routine inspection79 out of 100 (Green placard)
9 violations listed, 0 marked critical.
Not critical (9)
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
Observed the restroom door lacked a self-closing device, and was propped open. [CA] Install a self-closing device on the restroom door and keep door closed.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed soiled cardboard used to line flooring in front of cooking equipment. [CA] Discard cardboard; surfaces must be smooth, durable, and easily cleanable.
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Observed employee drinking from an uncovered mug in the main food prep area. [CA] No employee shall eat or drink in any area where contamination of non-prepackaged food, clean equipment, or clean utensils may result.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
A metal probe thermometer was not available. [CA] Obtain a metal probe thermometer to measure internal food temperatures.
The department's words
K06 Adequate handwash facilities supplied, accessible
Observed lack of soap dispenser at the 2-compartment sink (designated handwash sink); a paper towel dispenser was observed. A wall-mounted soap dispenser was located at the janitorial sink next to the 2-compartment sink. [CA] Provide soap at the 2-compartment sink (designated handwash sink).
Show 4 more
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Inside the left upright refrigerator: observed raw meats stored on shelves above vegetables. [CA] Store raw meats away from and below ready-to-eat foods to reduce risk of cross-contamination.
The department's words
K01 Demonstration of knowledge; food safety certification
1) Employee (who stated she washes dishes) did not know how to sanitize dishes. [CA] Educate employees on proper warewashing and sanitization. After washing and rinsing, dishes must be sanitized in 100ppm solution of chlorine (bleach) for 30 seconds, then air-dried. 2) Observed 2 employee food handler cards were expired. [CA] Obtain valid food handler cards.
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 personal drinks on the top shelf inside the upright refrigerator. [CA] Store personal drinks/food items away from other foods.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Sanitizer test strips were not available. [CA] Obtain sanitizer test strips.
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 Thien Thanh Food Service, 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
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Hands not washed when needed Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Cooked food not cooled in time Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Hot food below 135°F Read the free guide
- Restroom not stocked or needs cleaning Read the free guide
- Wiping cloths left out of sanitizer Read the free guide
- Thermometer missing or reading wrong Read the free guide
Call Thien Thanh Food Service
Ask for the manager. Thien Thanh Food Service 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 Thien Thanh Food Service?
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.