Follow-Up Inspection
Aug 28, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Aug 28, 2025 · Original Source
Santa Clara County, CA
Thien Thanh Food Service
921 Oakland Rd
Last inspected Aug 28, 2025 · 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
3 inspectionsRoutine Inspection
Aug 25, 2025
Conditional Pass
11 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
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.
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 K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
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.
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 K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
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
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 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.
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 K43Cleaning and sanitizing
Official wording
Toilet facilities: properly constructed, supplied, cleaned
Inspector’s notes
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*
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 K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Observed multiple soiled wiping cloths stored directly on the prep counter. [CA] Store wiping cloths in sanitizer solution 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 K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
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.
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
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.
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 K39Equipment and utensils
Official wording
Thermometers provided, accurate
Inspector’s notes
A metal probe thermometer was not available upon request. [CA] Obtain a metal probe thermometer to measure internal food temperatures (especially to monitor cooling).
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 issuesminorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
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.
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 problemscriticalCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
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.
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 25, 2025 · Original Source
Routine Inspection
Oct 15, 2024
Pass
9 recorded violations
minorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed soiled cardboard used to line flooring in front of cooking equipment. [CA] Discard cardboard; surfaces must be smooth, durable, and easily cleanable.
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 issuesminorCode K43Cleaning and sanitizing
Official wording
Toilet facilities: properly constructed, supplied, cleaned
Inspector’s notes
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.
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 K04Employee health and hygiene
Official wording
Proper eating, tasting, drinking, tobacco use
Inspector’s notes
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.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesminorCode K39Equipment and utensils
Official wording
Thermometers provided, accurate
Inspector’s notes
A metal probe thermometer was not available. [CA] Obtain a metal probe thermometer to measure internal food temperatures.
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 issuesminorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
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.
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 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).
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
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.
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
Observed employee personal drinks on the top shelf inside the upright refrigerator. [CA] Store personal drinks/food items away from other foods.
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 K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Sanitizer test strips were not available. [CA] Obtain sanitizer test strips.
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, Oct 15, 2024 · Original Source