Follow-Up Inspection
Apr 7, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Apr 7, 2026 · Original Source
Santa Clara County, CA
Red Chili Thai & Vietnamese Cuisine
2538 Berryessa Rd
Last inspected Apr 7, 2026 · View Map ↗ · Compare ↗
Pass
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspectionsRoutine Inspection
Apr 3, 2026
Conditional Pass
8 recorded violations
minorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Potentially hazardous foods measured at improper cold holding temperatures inside the food prep unit insert. Over stacked pork, bean sprouts, and cooked eggplants measured at 45 - 49F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturecriticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Live and dead cockroaches observed on multiple glue traps located in dry storage and behind the dishwasher. [CA] Food facility shall be kept free of vermin and vermin debris. Clean and sanitize affected areas. [COS] Employee discarded traps with live cockroaches Facility received pest control service on 3/27/26. Service report reviewed showing that treatment and monitoring was conducted but did not mention vermin activity or findings. A follow-up inspection will be conducted. If any additional signs of live activity or evidence of an infestation are observed then facility may be subject to enforcement action.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectscriticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Employees were observed washing equipment and utensils at the three compartment sink and at the food prep sink without completing the sanitizing step. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] Employee returned the washed items to the three compartment sink to be sanitized using the dishwasher.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee observed cleaning dishwasher and did not wash their hands prior to returning to the food prep area. [CA] Employees shall properly wash hands with warm water, soap, and single-use paper towels prior to handling food or food contact surfaces. [COS] Employee was stopped before contaminating food or food contact surfaces and asked to wash their hands.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsminorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Food handler cards for employees are not available for review. [CA] All employees that handles or serves food shall have a valid food handler card available within 30 days from their date of hire.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesminorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Along the prep line, cook line, and inside the walk-in cooler - employees' personal items and food are stored above food prep surfaces and food storage. [CA] Employees' personal items shall be stored separate or below food prep surfaces and food to prevent cross-contamination.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsminorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Multiple light fixtures above the kitchen and in the dry storage room are missing the light cover. [CA] Light bulbs shall be shielded, coated or otherwise shatter-resistant in areas where there is unpackaged foods, clean equipment, utensils, linens, or unwrapped single use articles.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesminorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Lack of soap in dispenser for handwash sink located in the back of the kitchen. [CA] All handwash sinks shall be able to provide warm water,
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial record from Santa Clara County Department of Environmental Health, Apr 3, 2026 · Original Source
Follow-Up Inspection
Dec 16, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Dec 16, 2024 · Original Source
Routine Inspection
Dec 11, 2024
Conditional Pass
8 recorded violations
minorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Multiple light fixtures above the kitchen and in the dry storage room are missing the light cover. [CA] Light bulbs shall be shielded, coated or otherwise shatter-resistant in areas where there is unpackaged foods, clean equipment, utensils, linens, or unwrapped single use articles.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuescriticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Three live cockroaches observed on a glue trap located behind the dishwasher. 25 dead cockroaches observed on glue traps located both behind the dishwasher and by the water heater. Two additional dead cockroaches observed by the cook line. Did not observed or find any other signs of live or dead cockroaches elsewhere in the facility. Reviewed most recent pest control service report from Orkin dated 11/20/24 that notes there was dead cockroaches with no mention of live cockroaches activity. [CA] The premises of each food facility shall be kept free of vermin and vermin debris. Facility shall clean and sanitize all affected areas. [COS] Operator removed all dead cockroaches and will sanitize affected areas. A follow-up inspection will be conducted by 12/16/24, and if any evidence of a live infestation is observed then facility may be subject to further enforcement action.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsminorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Boxes of food observed stored on the floor inside of the walk-in cooler. [CA] Store food a minimum of 6 inches off the floor to protect food from contamination and to allow adequate space for ease of frequent cleaning.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee observed frequently touching face but did not wash their hands; employee observed cleaning at the three compartment sink and did not wash hands before proceeding to the cook line. [CA] Employees shall properly wash hands with warm water, soap, and single-use paper towels when required and prior to handling food. [COS] Employees were stopped and asked to properly wash their hands.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsminorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Food Handler cards for employees are expired. [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.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesminorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Inside the walk-in cooler, raw shell eggs are stored above ready-to-eat foods (vegetables). [CA] Store raw food items separate or below ready-to-eat foods to prevent cross contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Potentially hazardous foods measured at improper cold holding temperatures. Rice noodles on top of the food prep unit measured at 66F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Employee relocated the food into the walk-in cooler. Minor violation Potentially hazardous foods measured at improper cold holding temperatures. Overfilled in the food prep unit inserts: cooked chicken (47F) and cooked beef (44F). Inside the upright reach-in cooler by the cook line: Cooked chicken (48F) and cut tomatoes (46F). [CA] Potentially hazardous foods when cold holding shall be held at or below 41F.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturecriticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Employee observed cleaning equipment and utensils at the three compartment sink and at the prep sink then putting the items away without completing the sanitizing step. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] Employee prepared the three compartment sink with chlorine sanitizer measured at 100 ppm and sanitized cleaned equipment and utensils. Minor violation: Black mold-like substance observed on the inside panel of the ice machine. [CA] Clean and sanitize the inside panels of the ice machine.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Santa Clara County Department of Environmental Health, Dec 11, 2024 · Original Source