At a glance
CleanCleaver food safety systematic review results
What happened?
71/ 100 · 29 points taken off
10 problems found · 1 marked critical · Routine county inspection · Aug 20, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Lanzhou Hand-Pulled Noodles 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 Lanzhou Hand-Pulled Noodles?
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: Hot food below 135°F K07How to fixFix it
- Equipment in poor repair K35How to fixFix it
- Chemicals unlabeled or stored near food K29How 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 Lanzhou Hand-Pulled Noodles' team
Is this your place?
Welcome, Lanzhou Hand-Pulled Noodles. We'll walk through this together, one item at a time. To log the fixes, claim Lanzhou Hand-Pulled Noodles 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 Lanzhou Hand-Pulled NoodlesWe'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: Hot food below 135°FThe county found: “In the kitchen area, measured improper holding temperatures of the following: 1. On the counter-top, measured cooked…”
First step: If food is out of range
Then the next one: Equipment in poor repair
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 7-201.11, Food Code 4-603.16, Food Code 3-305.11, Food Code 2-301.15.
Try it yourself
Fix and log it: Hot food below 135°F
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
If food is out of range
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 visited once in the last 12 months (1 routine).
Every visit
LatestAug 20, 2026Routine inspection71 out of 100 (Green placard)
This one: 71 out of 100 (Green placard), inspected Aug 20, 2026.
10 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
In the kitchen area, measured improper holding temperatures of the following: 1. On the counter-top, measured cooked bok choy at 53F, and plates of sliced cooked sliced beef at 54F. Per operator, bok choy and sliced cooked beef stored from 11:00am. 2. In the insert top of the 2 door prep unit, measured cooked sliced beef at 52F. Per operator, cooked sliced beef sliced and then stored from 10:30am. 3. On the floor of the kitchen, measured a pot of beef stock at 78F. Per operator, beef stock stored from 11:00am. 4. In the 2 door prep unit, measured chopped lamb at 46F. Per operator, prepared and stored from 10:30am. 5. In the 2 door undercounter refrigerator, measured cooked noodles at 68F, and potentially hazardous foods at 55F including cold noodles, pig ear, tofu, shredded chicken, and sliced beef. In the back prep area, in a large pot stored on the floor, measured raw beef at 72F. Per operator, raw beef prepared from 1.5 hours prior. [CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above to prevent bacterial growth. [SA] Operator added ice to container of cooked bok choy, and placed a time label on plates of cooked sliced beef. Operator placed pot of beef stock on stove to reheat. Operator moved all other potentially hazardous foods to nearby refrigeration to facilitate proper holding temperatures.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Lanzhou Hand-Pulled Noodles? Fix it
Not critical (9)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
in the facility, observed the use of cardboard to line shelving. [CA] Discontinue use of unapproved materials and equipment within the facility.
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 Lanzhou Hand-Pulled Noodles? Fix it
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
In the back prep area, above the prep sink/food slicer, observed storage of WD-40 and other chemicals. [CA] Ensure chemicals are stored away from food and food prep areas to prevent possible contamination. Keep chemicals stored below food contact surfaces to prevent possible contamination.
Food Code 7-201.11
How can a restaurant or home fix this?
Store them away from food
- Store chemicals below and away from food, dishes, utensils, linens and single-use items. Never on a shelf above food.
- Separate them by space or a partition.
- Keep only the chemicals the kitchen needs.
From Food Code 7-201.11
Label every container
3 more steps in the full guide Read the free guide
Chemicals and Safety Data Sheets (SDS)
Are you Lanzhou Hand-Pulled Noodles? 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
In the back prep area, observed employee personal items stored on a prep table during preparation. [CA] Ensure all employee personal items are stored separately from food prep areas. In the back prep area, observed gaps and crevices around installed shelving and electrical lines. [CA] Ensure all gaps, cracks, crevices, and holes are sealed to prevent harborage of vermin. In the back prep area, observed storage of unused equipment. [CA] Ensure unused equipment is removed to prevent clutter.
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 Lanzhou Hand-Pulled Noodles? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
In the ice machine, observed mold-like growth on the interior sides. At the back prep area, observed food debris on the slicer, the bowl for the mixer, and the dough hook. [CA] Ensure all food contact surfaces are properly cleaned and sanitized using an applicable sanitizer.
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 Lanzhou Hand-Pulled Noodles? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
In the dry storage room, observed open bags of flour stored in food grade containers without a lid. [CA] Ensure all open bags of dry food are transferred to or placed into food grade containers and covered with a fitted lid.
Food Code 3-305.11
How can a restaurant or home fix this?
Where food may never be stored
- Keep food at least 6 inches off the floor.
- Never in restrooms, locker or dressing rooms, garbage rooms, or mechanical rooms (furnace, water heater, electrical).
- Never under stairs, or under sewer lines, leaking water lines or fire sprinkler lines.
From Food Code 3-305.11
Top to bottom
3 more steps in the full guide Read the free guide
Fridge and freezer storage order
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Lanzhou Hand-Pulled Noodles? Fix it
Show 4 more
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
In the walk-in refrigerator, observed a cooling container of cooked beef stored covered and measured at 140F and measured a container of stirfry beef stored at 88F. Per operator, cooked beef and stirfry beef prepared at 11:00am. [CA] Potentially hazardous foods shall be RAPIDLY cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: in an ice bath; by adding ice; using shallow containers; separating food into smaller portions and/or using rapid cooling technology. [COS] Operator placed containers of cooked beef and stirfry beef in an ice bath to facilitate cooling and removed cover to allow for ventilation of heat.
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 Lanzhou Hand-Pulled Noodles? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
In the kitchen area, between the 2 door prep unit and the undercounter refrigerator, observed a knife stored in the crevice between. [CA] Ensure utensils and equipment are properly stored in a manner that prevents contamination.
Food Code 4-901.11
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Utensils and dishes stored clean and dry
In CleanCleaver: Check a room top to bottom
Are you Lanzhou Hand-Pulled Noodles? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
At the handwash station, observed paper towel dispenser was non-functioning. Observed a roll of paper towels stored on the side for use. [CA] Ensure hand soap and paper towels are provided from their respective dispensers at the handwash station.
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 Lanzhou Hand-Pulled Noodles? Fix it
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
At the walk-in refrigerator, observed debris accumulation around the door handle and side of the door, and dust/debris around the refrigerator fan. In the back prep area, on the shelving for the warewash area, observed debris accumulation on shelving. [CA] Ensure all non-food contact surfaces are frequently cleaned and sanitized to prevent possible contamination.
Food Code 4-602.13
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Shelves, handles and outsides of equipment clean
In CleanCleaver: Check a room top to bottom
Are you Lanzhou Hand-Pulled Noodles? Fix it
EarlierMay 22, 2025Follow-up inspectionGreen placard
3 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
In the back prep area, on the counter-top, measured raw shelled eggs at 75F. Per operator, raw shelled eggs stored on the counter for 1.5 hours. In the kitchen area, on the counter-top, measured sliced beef at 52F. Per operator, sliced beef stored on the counter-top for 1.5 hours. [CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above. [SA] Operator moved raw shelled eggs to cookline for immediate preparation and moved sliced beef to 3 door prep unit to facilitate proper holding temperatures.
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)
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed employee improperly washing hands using spray cleaner/sanitizer on gloved hands. Employee was instructed to wash hands at the handwash station and proceeded to soap hands at the handwash station and attempt to move to the 3 compartment sink to wash hands. Employee was instructed to move back to the handwash station to wash hands. Employee did not use paper towels after washing hands and was instructed to use paper towels after washing hands. [CA] Ensure employees are adequately trained and have understanding of proper handwash procedure. Employees shall wash hands when moving between tasks that may have contaminated hands. Gloved contaminated hands shall be de-gloved and hands properly washed using warm water, hand soap and paper towels at the handwash station. [SA] Operator instructed on proper handwash procedures. Discussed proper handwash procedures and employee training with management.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Measured ambient air temperature of 2 door prep unit at 50F. [CA] Ensure 2 door prep unit is properly repaired prior to use for storage of potentially hazardous foods. When equipment has been repaired, contact district inspector to provide evidence of repairs and proper function.
EarlierMay 12, 2025Routine inspection71 out of 100 (Green placard)
10 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
In the kitchen area, in the 2 door prep unit, measured sliced beef at 48F. Per operator, sliced beef stored for about 2 hours. Measured ambient air temperature of 2 door prep unit at 46F. In the back prep area, stored below a prep table, measured raw shelled eggs at 75F. Per operator, raw shelled eggs stored for 2 hours and 45 minutes. In the same area, in a large pot on the floor, measured raw beef at 65F. Per operator, raw beef stored in pot to thaw for 2 hours and 45 minutes. [CA] Ensure potentially hazardous foods are held cold at 41F or below or held hot at 135F and above to prevent bacterial growth. [SA] Operator moved sliced beef to nearby refrigeration to facilitate proper holding temperatures. Raw shelled eggs and raw beef were moved to the cookline for immediate prep. In the back prep area, in the walk-in refrigerator, measured potentially hazardous foods including cooked ground beef, cooked ground pork, cooked beef, cooked pork, cooked pork intestine, cooked chicken, raw shelled eggs, bean sprouts, and bean noodles between 48F and 65F. Measured ambient air temperature of walk-in refrigerator between 49F and 52F. Per operator, potentially hazardous foods stored from the previous day. [CA] Ensure potentially hazardous foods are maintained cold at 41F or below to prevent bacterial growth. [SA] Cooked ground beef, cooked ground pork, cooked beef, cooked pork, cooked pork intestine, cooked chicken, raw shelled eggs, bean sprouts, and bean noodles were VC&D due to time and temperature abuse.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (9)
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
In the kitchen area, on the counter-top, measured cooked pork at 98F and cooked beef at 90F. Per operator, cooked pork and cooked beef were prepared about 2 hours prior. [CA] Potentially hazardous foods shall be RAPIDLY cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: in an ice bath; in shallow containers; by adding ice; separating food into smaller portions; using ice paddles; and/or using rapid cooling technology. [SA] Operator reheated cooked pork on the stove-top and placed in a container at the steam table. Operator placed container of cooked beef on ice to facilitate cooling.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
At the ice machine, observed debris and mold-like growth on the side panels. [CA] Ensure interior panels of ice machine are frequently cleaned and sanitized to prevent possible contamination of food (ice).
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed raw pork above and next to cooked beef. [CA] Ensure raw meats are stored below cooked food. Raw meats shall be stored in the following order from the bottom: raw chicken; raw shelled eggs; raw beef; raw pork; raw seafood.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed refrigeration door handles accumulated with grease. [CA] Ensure refrigeration door handles are frequently cleaned and sanitized to prevent possible cross contamination.
The department's words
K06 Adequate handwash facilities supplied, accessible
In the back prep area, observed paper towels stored on the counter-top. [CA] Ensure paper towels at handwash stations are provided from a dispenser.
Show 4 more
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
In the kitchen area, observed standing water. In the back prep area, observed gaps around shelving on walls. [CA] Ensure facility floors are frequently cleaned and maintained to prevent harborage of vermin. Seal all cracks and crevices to prevent harborage of vermin.
The department's words
K26 Approved thawing methods used; frozen food
In the back prep area, on a pot on the floor, observed raw beef thawing in water. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
In the back prep area, at the walk-in refrigerator, measured ambient air temperature between 49F and 52F. In the kitchen area, at the prep unit, measured ambient air temperature at 46F. [CA] Ensure refrigeration is fully functioning and able to maintain potentially hazardous foods at 41F and below. Provide repairs to walk-in refrigerator and prep unit and receive approval from district inspector prior to use.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
In the back prep area, at the back storage racks, observed bottled chemicals stored amongst food preparation equipment and utensils. [CA] Ensure chemicals are stored separately from utensils, equipment, and food. Chemicals shall be stored in a manner that prevents possible contamination.
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 Lanzhou Hand-Pulled Noodles, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Chemicals unlabeled or stored near food Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Food on the floor or under drips Read the free guide
- Cooked food not cooled in time Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Hand sink not ready to use Read the free guide
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
Call Lanzhou Hand-Pulled Noodles
Ask for the manager. Lanzhou Hand-Pulled Noodles 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 Lanzhou Hand-Pulled Noodles?
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
- Routine inspection
- Result
- 71 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.