At a glance
CleanCleaver food safety systematic review results
What happened?
0No problems found
No problems found · Routine county inspection · Jul 28, 2026
Is that a lot?
Too few food places here for ranges. Colours show points.
Most food places here got 2 to 15 points taken off. Orenchi Ramen got more than most. That's from the last routine visit, on Jul 7, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
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 Orenchi Ramen's team
Is this your place?
Welcome, Orenchi Ramen. We'll walk through this together, one item at a time. To log the fixes, claim Orenchi Ramen 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 Orenchi RamenWe'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.
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 3-501.19, Food Code 3-302.11.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
Claim Orenchi RamenWe'll set it up with you. 25 days free.
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.
Not your place?
CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
25 days free. Cancel anytime.
Inspections
From County of Santa Clara Department of Environmental Health · 3 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
Every visit
LatestJul 28, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jul 28, 2026.
No violations listed in the data.
EarlierJul 7, 2026Routine inspection84 out of 100 (Green placard)
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Observed onigiri at ambient temperature measured at 84F at the front service counter and not otherwise marked. It was discussed with the PIC that any remaining onigiri are carried over from the lunch service to dinner service. [CA] When time only, rather than time and temperature is used as a public health control (TPHC), PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] The previously approved TPHC plan was located indicating onigiri would be discarded per lunch and dinner services. The remaining onigiri shall be discarded after lunch service, which runs from 11:30AM - 2:00PM. Ensure the holding of onigiri is held to the approved TPHC plan.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed raw chicken stored above ready to eat foods in the reach in cooler adjacent to the register. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Measured the maximum water temperatures at the following locations after running the sinks for several minutes - Handwashing sink at 89F - Preparation sink at 97F - Three compartment sink at 95f [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. Handwashing sink require a minimum water temperature of 100F. *Note: Warewashing is conducted at the shared warewashing facilities where a water temperature of 120F was achieved
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
Consumer advisory not noted for soft boiled egg. [CA] Provide consumer warning for the sale of raw or undercooked animal-derived foods.
EarlierJun 2, 2025Routine inspection87 out of 100 (Green 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
Measured karaage at the cook line at 80-88F. Measured rice balls at front display counter at 75F. Per staff, foods were prepared 2 hours prior to temperature measurement and are discarded at the end of service (11:00-2:00PM). No TPHC documentation available for review. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Staff to discard the foods at the end of service. PIC completed TPHC documentation during inspection for karaage and rice balls.
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
K01 Demonstration of knowledge; food safety certification
Two actively working employees do not have active food handler cards. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment at food facility. Food handler cards shall be available for review.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed rice paddle is stored in standing water. [CA] Working 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.
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 Orenchi Ramen, you can:
Call Orenchi Ramen
Ask for the manager. Orenchi Ramen can only fix what it knows about.
Share this page
Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
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 Orenchi Ramen?
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
- 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.