Follow-Up Inspection
Jul 22, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jul 22, 2026 · Original Source
Santa Clara County, CA
Thai Chili Cuisine
1550 Halford Av
Last inspected Jul 22, 2026 · View Map ↗ · Compare ↗
Pass
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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
3 inspectionsRoutine Inspection
Jul 21, 2026
Conditional Pass
9 recorded violations
minorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1) Observed dead American cockroach inside a bucket used for storing dirty utensils throughout the lunch service. Observed a couple of dead American cockroaches in a domestic trap above the water heater. No live activity or contamination of food observed at the time of inspection. (Contaminated utensils were washed and sanitized during inspection.) [CA] Remove contaminated traps and clean and sanitize affected areas. 2) Observed numerous house flies inside the food preparation area. [CA] The premises of a food facility shall be maintained free of vermin. NOTE: PIC stated that facility receives biweekly pest control sevices. Pest control reports are not available for review.
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 K13Contamination
Official wording
Food in good condition, safe, unadulterated
Inspector’s notes
Observed house fly landing directly on top of ground meat during inspection. [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. [COS] Ground meat was VC&D during inspection.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationminorCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Observed curries cooling while in deep, metal containers. [CA] Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool.
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 K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
1) In the two 3-door preparation units by the cook line, measured multiple Potentially Hazardous Foods from 48-62F. Per employee, foods were moved to the cook line 3 hours prior to temperature measurement. Measured the ambient temperature of the units at 52F and 60F. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Employee relocated all Potentially Hazardous Foods to the upright coolers and added ice into each container to facilitate rapid cooling. Facility called for service for units during inspection. 2) On the preparation counter, measured sticky rice at 108F. Per employee, sticky rice was cooked 3 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Sticky rice will be discarded at the end of the lunch service (within 4 hours of removal from temperature control).
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 temperatureminorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed side door from the kitchen to outside of the facility was kept open. Observed small gaps in the door from missing handle. [CA] Seal all gaps in the facility. Facility shall be fully enclosed at all times to prevent pest entrance and harborage.
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 K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Measured the chlorine sanitizer concentration in the mechanical dishwasher at 25 ppm. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse with a chlorine concentration of 50 ppm, or as per manufacturer's specifications.
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 K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Measured the maximum water temperature at the handwash sink in the restroom at 70F. [CA] Water shall be supplied from 100-108F as measured from the faucet at handwash stations.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsminorCode K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Observed accumulation of grease and grime in the ventilation hoods above the cook line, and nearby the cook line. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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 K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Measured the ambient temperature of the 3-door preparation units at 52F and 60F. [CA] Refrigeration units shall maintain foods at 41F or below. Discontinue storage of Potentially Hazardous Foods until the unit is repaired.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial record from Santa Clara County Department of Environmental Health, Jul 21, 2026 · Original Source
Routine Inspection
Aug 5, 2025
Pass
10 recorded violations
minorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
1. Observed bowls without handles stored inside bulk food bins (flour, rice, etc.) [CA] Provide scoops with handles to prevent direct hand contamination with food. 2. Observed working rice paddles stored in container with ice. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use. 3. Observed plastic grocery bags used to store foods in the freezer. [CA] Use approved food grade bags or containers for food storage.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuescriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
In the preparation units, measured raw beef and shelled eggs from 50-58F. Per employee, raw beef and shelled eggs were moved from refrigeration less than 30 minutes prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Employee closed preparation unit lids and added ice to raw beef. Employee relocated eggs into under counter refrigeration to facilitate rapid cooling.
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 temperatureminorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Measured chlorine sanitizer concentration in the mechanical dishwasher at 25 ppm. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse with a chlorine concentration of 50 ppm, or as per manufacturer's specifications.
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 K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Observed accumulation of grease on the ventilation hoods above the cook line. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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 K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1. Observed several dead cockroaches on the floor in the back hallway area and employee restroom underneath the storage shelves and by the water heater. No food storage in this area. No live activity or direct contamination of food observed. Per staff, facility receives weekly pest control services. [CA] Clean and sanitize affected areas. The premises of each food facility must be maintained free of vermin. 2. Observed several flies throughout the kitchen area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
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
Observed food, including dry spices and ingredients, and takeout containers stored directly outside the facility in an enclosed storage shed. [CA] Food and food contact surfaces shall be stored inside approved and enclosed food facility.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Observed soap dispensers mounted in the kitchen area and the employee restroom are broken. Temporary soap dispensers are available for use. [CA] Repair soap dispensers. Handwash stations shall be fully stocked and easily accessible at all times.
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 K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Observed soiled wiping cloths stored on food preparation counters. [CA] Wiping cloths shall be stored in approved sanitizing concentration when not in use.
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 K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed side door from the kitchen to outside of the facility was kept open. [CA] Facility shall be fully enclosed at all times to prevent pest entrance and harborage.
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 K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed employee making direct hand contact with produce without washing hands prior. The produce was cooked for service. [CA] Bare hand and arm contact with foods shall be minimized by using utensils such as scoops, tongs, gloves, paper wrappers, or other implements.
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, Aug 5, 2025 · Original Source