At a glance
CleanCleaver food safety systematic review results
What happened?
93/ 100 · 7 points taken off
3 problems found · Routine county inspection · Mar 5, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Ox 9 Lanzhou Hand Pulled Noodles got about the same as most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Ox 9 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.
- Thermometer missing or reading wrong K39How to fixFix it
- Hot food below 135°F K07How to fixFix it
- Wiping cloths left out of sanitizer K40How 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 Ox 9 Lanzhou Hand Pulled Noodles' team
Is this your place?
Welcome, Ox 9 Lanzhou Hand Pulled Noodles. We'll walk through this together, one item at a time. To log the fixes, claim Ox 9 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 Ox 9 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: Thermometer missing or reading wrongThe county found: “no probe thermometer [CA]obtain an accurate probe thermometer”
First step: Ice-water method
Then the next one: Hot food below 135°F
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 3-304.14, Food Code 2-301.15, Food Code 3-302.11.
Try it yourself
Fix and log it: Thermometer missing or reading wrong
A practice run. Nothing is saved. Tap each step when it's done.
0 of 4 done
Ice-water method
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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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 · 2 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Fewer points taken off than last time (17 → 7). That takes a team.
Every visit
LatestMar 5, 2026Routine inspection93 out of 100 (Green placard)
This one: 93 out of 100 (Green placard), inspected Mar 5, 2026.
3 violations listed, 0 marked critical.
Not critical (3)
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
no probe thermometer [CA]obtain an accurate probe thermometer
Food Code 4-203.11
How can a restaurant or home fix this?
Ice-water method
- 1. Fill a large glass with crushed ice, then add cold water to the top. Stir.
- 2. Put the probe in the center, not touching the sides or bottom. A dial thermometer goes at least 2 inches deep, past the dimple.
- 3. Wait 30 seconds, or until the reading stops moving.
- 4. It should read 32°F. If not, adjust it (dial: turn the nut under the head with a wrench; digital: press reset per the maker). Replace it if it can't be adjusted.
Using and cleaning it
3 more steps in the full guide Read the free guide
Thermometers and calibration
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Ox 9 Lanzhou Hand Pulled Noodles? Fix it
The department's words
K07 Proper hot and cold holding temperatures
oyster sauce, steamed mung bean sprout in large 2 door prep table cooler at 50F [CA]maintain perishable food under 41F
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 Ox 9 Lanzhou Hand Pulled Noodles? Fix it
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
wiping towels on cutting boards [CA]maintain wiping towels in bleach/sanitizer bucket
Food Code 3-304.14
How can a restaurant or home fix this?
Keep the bucket strong
- Wet cloths sit in sanitizer between uses: chlorine 50–99 ppm, or quat at label strength.
- Test with the cloths in the bucket when you mix it and every 2 hours.
- Remake it at once if it tests low or has food or dirt in it. Never just add more sanitizer to a dirty bucket.
From Food Code 3-304.14
Keep cloths apart
3 more steps in the full guide Read the free guide
Wiping cloths and sanitizer buckets
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Ox 9 Lanzhou Hand Pulled Noodles? Fix it
EarlierJan 27, 2025Routine inspection83 out of 100 (Green placard)
5 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
Beef broth in the kitchen was measured at 67 degrees Fahrenheit. Per PIC, the broth was taken out from refrigeration 30 minutes ago. [Corrective Action] Maintain Potentially Hazardous Food below 41 degrees Fahrenheit or above 135 degrees Fahrenheit. [Suitable Alternative] Operator will discard the remaining broth 4 hours from the time taken out from refrigeration.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
The department's words
K06 Adequate handwash facilities supplied, accessible
Observed bucket stored in the handwash sink in the service area. [Corrective Action] Ensure handwash sink is easily accessible at all times. Do not store anything in the handwash sink.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed portion of the ceiling not painted and exposing the spackle. [Corrective Action] Ensure ceiling surface is in good condition. Paint the ceiling.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed a bowl used as a scoop in the container of chicken in the single door upright cooler. [Corrective Action] Discontinue using the bowl as a scoop. Use a scoop with a handle.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed containers of food stored on the floor under the cookline and large pot of broth stored on the floor in the kitchen. [Corrective Action] Store all food items at least 6 inches above the floor.
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 Ox 9 Lanzhou Hand Pulled Noodles, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Thermometer missing or reading wrong Read the free guide
- Hot food below 135°F Read the free guide
- Wiping cloths left out of sanitizer Read the free guide
Call Ox 9 Lanzhou Hand Pulled Noodles
Ask for the manager. Ox 9 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 Ox 9 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
- 93 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.