At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · 1 marked critical · County inspection, Follow-up inspection · Aug 25, 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. Ramen Champ got more than most. That's from the last routine visit, on Aug 6, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Ramen Champ?
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
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 Ramen Champ's team
Is this your place?
Welcome, Ramen Champ. We'll walk through this together, one item at a time. To log the fixes, claim Ramen Champ 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 Ramen ChampWe'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: “Observed potentially hazardous food on a food prep surface that measured in the temperature danger zone (raw pork…”
First step: If food is out of range
Then the next one.
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 3-304.14, Food Code 6-501.112, Food Code 3-501.13.
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
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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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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 · 5 inspections on record · Last checked Oct 6, 2026
The county visited 4 times in the last 12 months (1 routine, 3 follow-up).
Fewer points taken off than last time (41 → 31). That takes a team.
Every visit
LatestAug 25, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Aug 25, 2026.
1 violation 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
Observed potentially hazardous food on a food prep surface that measured in the temperature danger zone (raw pork 69F). Per PIC, the pork was out for about 30 minutes. [CA] Keep PHFs properly cold held at 41F or below OR hot held at 135F or above. Minimize the amount of time PHFs are out of proper temperature holding. [COS] PIC put pork into freezer to quickly cool.
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 Ramen Champ? Fix it
EarlierAug 18, 2026Follow-up inspectionYellow placard
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Sushi rice in preparation unit measured 78F-84F. Per PIC, rice was made the previous evening. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. 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. Discontinue using preparation to cool sushi rice. Upon arrival, sushi rice measured 78F-84F in preparation unit. Per PIC and employee, the sushi rice was made the night before. Manager arrived on site 20 minutes later and stated that sushi rice was cooked in the morning however, cooling guidelines were not in compliance with the adjusted time.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Bean sprouts in ice bath with ice only on bottom of ice bath and some ice in bin measured 66F. Per PIC, they had been out for 0.5 hours. [CA] PHF shall be held at 41F or below or 135F or above. [COS] More water and ice was added to ice bath to cool bean sprouts down.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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
Onigiri at front entrance was not time marked and TPHC written procedures were not provided. Per PIC, they make the item at 10am and then discard at 2pm. [CA] PHFs on time as a public health control shall be time marked and discarded at 4 hours. Written procedures shall also be available. [COS] PIC provided a print out of what will be posted in kitchen regarding the schedule for the onigiri. Provided TPHC written procedures.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierAug 6, 2026Routine inspection69 out of 100 (Yellow placard)
6 violations listed, 3 marked critical.
Critical (3)
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
Observe potentially hazardous foods that measured in the temperature danger zone located at the front grab n go area (spam masubi 78). THe PHFs were subject to TPHC but not time marked. [CA] Ensure PHFs that are subject to TPHC (Time Control) are time marked and discarded within 4 hours. [COS] PIC voluntarily discarded the PHFs.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by County of Santa Clara Department of Environmental Health
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Observed potentially hazardous food on a food prep surface that did not meet the cooling parameters (sushi rice made at 11:30am measured at 94F at 1:45pm). [CA] Ensure PHFs are properly cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. [COS] PIC voluntarily discarded the sushi rice.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
MAJOR: Observed potentially hazardous food that measured in the temperature danger zone located on a food prep surface (bean sprouts 71F). Per PIC, the bean sprouts were put out about 10:45F. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Facility may also consider using TPHC (Time as a Public Health control) for monitoring bean sprouts. [COS] PIC voluntarily discarded the bean sprouts. MINOR:
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)
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed soiled wiping rags on food prep surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Observed some fruit flies in facility. [CA] Eliminate fruit flies from facility; work with professional pest control.
The department's words
K26 Approved thawing methods used; frozen food
Observed frozen pork thawing in a bussing bin directly on the ground. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F 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.
EarlierOct 29, 2025Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierOct 21, 2025Routine inspection59 out of 100 (Yellow placard)
10 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
Food not reheated to 165°F for hot holding
The department's words
K11 Proper reheating procedures for hot holding
Observed staff to reheat last night's rice in bags on top of rice cooked this morning. Rice measured at 98F. [CA] Any PHF that has been cooked, cooled, and reheated for hot holding shall be reheated to a minimum internal temperature of 165°F for 15 seconds. [COS] PIC reheated rice in microwave.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by County of Santa Clara Department of Environmental Health
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Chlorine concentration in mechanical warewash machine measured at 0ppm. [CA] Ensure chlorine measures at 50ppm. [COS] PIC replaced empty chlorine container during time of inspection.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by County of Santa Clara Department of Environmental Health
Food not cooked to the right temperature
The department's words
K10 Proper cooking time & temperatures
Observed potentially hazardous food on a food prep surface (chicken 144F). [CA] ENsure chicken is cooked to 165F. If facility would like to partial cook the chicken, they must use TPHC (Time as a Public Health Control) which involves filling out the Department's TPHC form, time marking the food for 4 hours, and discarding the food at the end of the 4 hour mark. [SA] PIC time-marked the chicken and will discard at the end of the 4 hour lunch service.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
The department's words
K07 Proper hot and cold holding temperatures
Observed potentially hazardous foods that measured in the temperature danger zone located on food prep surface (bean sprouts 49F). [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Facility may consider using time control (TPHC) which would involve filling out the Department's TPHC form, time marking the food for 4 hours and discarding the food at the end of the 4 hour mark. [COS] PIC put bean sprouts in an ice bath and will discard at then end of the 4 hour lunch service.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed rice scoop to be stored in standing water. [CA] Time mark the rice scoop.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Floors appeared heavily soiled with grease and food debris (particularly concentrated around grease trap). Observed missing panels and gaps in ceiling. [CA] Thoroughly clean and sanitize floors on a regular basis. Minimize gaps and replace any ceiling panels that need repair.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Lack of 6" hood overhang. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
Lack of self-closing device on customer restroom door. [CA] Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust, or odors.
Show 2 more
The department's words
K06 Adequate handwash facilities supplied, accessible
Paper towels next to handwash station were not in a dispenser. Paper towel dispenser installed too far away from handwash station. [CA] Install paper towel dispenser closer to handwash station and stock with paper towels at all times.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water at handwash station measured at 90F. [CA] Provide hot water at a minimum of 100F at handwash station. Adjust water heater if needed.
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 Ramen Champ, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
Call Ramen Champ
Ask for the manager. Ramen Champ 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.
About 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
- Follow-up 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.