At a glance
CleanCleaver food safety systematic review results
What happened?
32/ 100 · 68 points taken off
20 problems found · 4 marked critical · Routine county inspection · Jul 7, 2025
At the routine inspection on Jul 7, 2025. The latest visit, on Jul 9, 2025, was a follow-up inspection. No notes were taken at it.
Is that a lot?
Most food places here got 2 to 15 points taken off. Ramen Nagi 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 Ramen Nagi?
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: Sewage or wastewater not disposed of right K22How to fixFix it
- Marked critical: Time as a control not marked or logged K08How to fixFix it
- Marked critical: Cooked food not cooled in time K09How 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 Nagi's team
Is this your place?
Welcome, Ramen Nagi. We'll walk through this together, one item at a time. To log the fixes, claim Ramen Nagi 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 NagiWe'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: Sewage or wastewater not disposed of rightThe county found: “Overhead plumbing line (possibly wastewater) is leaking directly over food prep area in the noodle-making room. [CA]…”
Then the next one: Time as a control not marked or logged
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 2-301.14, Food Code 7-201.11, Food Code 6-501.112.
Try it yourself
Fix and log it: Time as a control not marked or logged
A practice run. Nothing is saved. Tap each step when it's done.
0 of 4 done
The 4-hour option
From Food Code 3-501.19
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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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 lists no visits in the last 12 months.
Nice work, Ramen Nagi. At the follow-up two days later, the county listed no items still open.
You cleared the re-check in two days. We're proud of you.
Every visit
LatestJul 9, 2025Follow-up inspection
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.
This one: a follow-up inspection on Jul 9, 2025. A follow-up visit re-checks earlier items. The last routine inspection was Jul 7, 2025: 32 out of 100 (Yellow placard).
EarlierJul 7, 2025Routine inspection32 out of 100 (Yellow placard)
20 violations listed, 4 marked critical.
Critical (4)
Marked critical by County of Santa Clara Department of Environmental Health
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
Overhead plumbing line (possibly wastewater) is leaking directly over food prep area in the noodle-making room. [CA] Wastewater shall be properly disposed of in a manner that cannot potentially contaminate food. Fix leak. [SA] Noodle-making (and all other food prep in the affected area) stopped for the day, until leak can be fixed.
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
Pork belly measured 46F in the under counter prep unit in the front prep area. Prep unit ambient measured 47F and temperature display observed to be turned off/non-functional. Per the PIC, they are using TPHC for all of the PHF (various meats) in the prep unit. PHFs not labeled, and no written TPHC procedures available for review. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC). When time only, rather than time and temperature is used as a public health control, 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] PHF labeled and marked for discard after 4 hours. TPHC form was given to the PIC.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.19
How can a restaurant or home fix this?
The 4-hour option
- Start with food at 41°F or below, or 135°F or above.
- Mark the container with the discard time: 4 hours after it left temperature control.
- Cook and serve, serve, or throw it out by that time.
- Throw out any container with no time marked.
From Food Code 3-501.19
The 6-hour option (cold food only)
2 more steps in the full guide Read the free guide
Time as a public health control (the 4-hour rule)
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Ramen Nagi? Fix 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
Four pots of broth > 1 foot in depth observed to be cooling in a basin. Broth measured 160F at 10:15 AM. Per the PIC, they were about to fill the basins with ice to facilitate cooling. At 12:00 PM, ice was added. Broth measured 87F at 12:15 PM (2 hours after initial measurement). [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. Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. [COS] Ice was added, and broth was stirred to facilitate rapid cooling.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.14
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 Ramen Nagi? Fix 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 (raw) observed in improper ice bath (ice only contacting bottom of container) in front prep area. Bean sprouts measured in the range of 46F-51F. Per the PIC, the sprouts are distributed to each table for consumer self service. Consumer self-service bean sprouts measured 58F. Facility is not using TPHC for bean sprouts. [CA] PHF shall be held at or below 41F. [COS] Employee redid the ice bath so that it comes up the maximum level of the bean sprouts in the container. Sprouts measured 41F. Pork belly and veggie soup observed to be thawing in ambient temperature in the food storage/cooling room. Pork belly measured 57F, and veggie soup measured 56F. [CA] PHF shall be held at or below 41F. [COS] PHFs relocated to walk-in for cooling. Shitake mushrooms observed to be sitting in a bucket of water/pressed (in the process of re-hydration). Mushrooms measured 68F. [CA] PHF shall be held at or below 41F. [COS] PHFs relocated to walk-in for cooling. ____________ Minor violation: Loin cut meat observed to be sitting on a cart in the front prep area. Meat measured in the range of 42F-46F. Per the PIC, it had just been taken out of the walk-in for prep. No active prep observed. Minced pork observed to be sitting on a cart in the front prep area. Meat measured in the range of 46F-50F. Per the PIC, it had just been taken out of the walk-in for prep. No active prep observed. [CA] PHFs shall be held at or below 41F, unless actively being prepped. Soup in three buckets at the front prep area measured 49F. Per the PIC, they had just been taken out of the walk-in and were about to be reheated. [CA] PHF shall be held at or below 41F, unless being actively prepped. Tartar sauce observed in improper ice bath in front prep area. Tartar sauce measured in the range of 41F-46F. [CA] PHF shall be held at or below 41F.
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.
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Not critical (16)
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee observed to be washing hands with gloves on. [CA] Gloves shall not be washed, but rather discarded after becoming soiled.
Food Code 2-301.12
How can a restaurant or home fix this?
When to wash
- Before you start food work and before you put on gloves
- After the restroom (wash twice; see below)
- After touching your face, hair, nose or body
From Food Code 2-301.14
How to wash
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 Ramen Nagi? Fix it
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
Last inspection report was not available for review. [CA] A copy of the most recent routine inspection report conducted to assess compliance with this part shall be maintained at the food facility and made available upon request.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Two of the lights within the ventilation hood at the front prep area are non-functional. [CA] Lighting shall be maintained in good repair.
Food Code 6-501.14
How can a restaurant or home fix this?
In CleanCleaver: Hood filters
Hood filters clean
In CleanCleaver: Hood filters
Are you Ramen Nagi? Fix it
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Chemicals stored directly over food prep area in the noodle-making room. One of the bottles is unlabeled. [CA] Chemicals shall be stored away from food prep areas. All chemicals shall be labeled with their common name.
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 Ramen Nagi? Fix it
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Observed 5 + flies in the kitchen area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies. Keep door to trash area closed to prevent entrance of flies.
Food Code 6-501.111
How can a restaurant or home fix this?
What to do
- Any sign of mice, rats or roaches: act now. Protect or throw out affected food, clean the area, and call the pest control operator the same day.
- Flies or ants in food areas: act within 24 hours.
- Insects in food: throw that food out and check the stock around it.
From Food Code 6-501.112
What NOT to do
3 more steps in the full guide Read the free guide
Signs of pests and what to do
The full guide has 3 more parts. Sign up to open the full guide in the app.
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Show 11 more
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Blender on clean utensil shelf observed to have large amount of brown buildup. [CA] Utensils shall be kept clean. Bowl is being used as a scoop in food storage area within the noodle-making room. [CA] Use scoops with handles, and ensure handle does not come into direct contact with food. Prep unit in the front prep area is unable to hold PHF at or below 41F. Facility plans on replacing front prep unit. [CA] Equipment shall be maintained in good repair.
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 Ramen Nagi? Fix it
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility lacks chlorine test strips (for dishwasher), and quat test strips (for 3 comp sink/sanitizer buckets). [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
Food Code 4-301.12
How can a restaurant or home fix this?
Set up
- 1. Wash your hands at the hand sink (never at this sink).
- 2. Clean and sanitize all three sinks and both drainboards.
- 3. Sink 1 (WASH): detergent and water at 110°F or hotter.
From Food Code 4-301.12
Washing, step by step
3 more steps in the full guide Read the free guide
The three-compartment sink, step by step
The full guide has 3 more parts. Sign up to open the full guide in the app.
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Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Scoop handle for soda ash stored in contact with aforementioned food. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent 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 Ramen Nagi? Fix it
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Multiple soiled wiping cloths observed to be left out on counters. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). Single-use wiping towels shall be removed after becoming soiled.
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.
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No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Prep sink in the front prep area was capable of outputting water at a maximum of 102F. [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.
Food Code 5-103.11
How can a restaurant or home fix this?
In CleanCleaver: Log hand sink and dish water temperatures
Hot and cold water at every sink
In CleanCleaver: Log hand sink and dish water temperatures
Are you Ramen Nagi? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Open bag of flour observed to be stored on the floor in the noodle-making room. Flour not actively in use. [CA] Food shall be kept covered to prevent potential contamination. Store food at least 6 inches off the floor.
Food Code 3-302.11
How can a restaurant or home fix this?
Top to bottom
- 1. Top: ready-to-eat food (salads, desserts, cut fruit, cooked leftovers, deli meat, cheese, drinks)
- 2. Raw fish and seafood (cooked to 145°F)
- 3. Whole cuts of beef, pork and lamb; raw shell eggs (145°F)
From Food Code 3-302.11
Keep raw meat types apart
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 Ramen Nagi? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
Back handwash sink obstructed by a trash can. Other available handwash sinks nearby. [CA] Handwash sinks shall remain unobstructed and usable at all times. [COS] PIC removed obstruction. Tray observed in the front handwash sink. Dirty strainer observed in the back handwash sink in the broth cooling room. [CA] The handwash sink(s) shall be used for no other purposes than handwashing.
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.
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Placard properly displayed/posted
The department's words
K58 Placard properly displayed/posted
Placard (green) of last inspection observed to be removed and relocated. [CA] Placard shall not be removed or relocated.
The department's words
K26 Approved thawing methods used; frozen food
Multiple rows of minced pork on a shelving/cart unit observed to be thawing outside in ambient air directly adjacent to the trash brins. Multiple rows of pork belly and veggie soup observed to be thawing in ambient temperature in the food storage/cooling room. Pork belly measured 57F. Veggie soup measured 56F. [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. Food shall not be stored/thawed next to trash bins.
Food Code 3-501.13
How can a restaurant or home fix this?
4 safe ways
- 1. In the fridge (best): on the bottom shelf in a pan, at 41°F or below. Plan about 1 day per 4–5 pounds.
- 2. Under cold running water: fully covered by water that is 70°F or colder, in a clean sink. Cook right away.
- 3. In the microwave: then cook right away.
- 4. As part of cooking: cook straight from frozen. Allow about 50% more time and probe to the usual temperature.
From Food Code 3-501.13
Never
2 more steps in the full guide Read the free guide
Thawing frozen food
The full guide has 2 more parts. Sign up to open the full guide in the app.
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Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Side door, back door, and door leading to the garbage areas observed to be open during time of inspection. [CA] Doors shall remain closed to prevent the entrance of pests and vermin. [COS] PIC closed doors. Personal items (hand sanitizer, aprons) stored above open fruit in the storage/broth cooling room. Open drink cup stored above front handwash sink/ice storage area. Vitamins stored above food prep area in the noodle-making room. [CA] Personal items shall be stored away from food/food prep areas.
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 Ramen Nagi? Fix it
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Prep sink in front prep area drains directly into the floor sink. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an airgap into a floor sink or other approved type of receptor.
Food Code 5-205.15
How can a restaurant or home fix this?
In CleanCleaver: Backflow device test
Backflow test on file
In CleanCleaver: Backflow device test
Are you Ramen Nagi? Fix it
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 Nagi, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Time as a control not marked or logged Read the free guide
- Cooked food not cooled in time Read the free guide
- Hot food below 135°F Read the free guide
- Hands not washed when needed Read the free guide
- Hood filters need cleaning In CleanCleaver: Hood filters
- Chemicals unlabeled or stored near food Read the free guide
- Pests seen inside: fruit flies Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Dish sink or dish machine not set up right Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Wiping cloths left out of sanitizer Read the free guide
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Raw food not kept apart from ready-to-eat food Read the free guide
- Hand sink not ready to use Read the free guide
- Food thawed the wrong way Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- No backflow test on file In CleanCleaver: Backflow device test
Let Ramen Nagi know
Ask for the manager. Ramen Nagi can only fix what it knows about.
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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.