At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · County inspection, Follow-up inspection · Aug 22, 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. T K Noodle #1 got more than most. That's from the last routine visit, on Feb 27, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about T K Noodle #1?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Pests inside, or a way in for them K23How to fixFix it
- Equipment in poor repair K35How 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 T K Noodle #1's team
Is this your place?
Welcome, T K Noodle #1. We'll walk through this together, one item at a time. To log the fixes, claim T K Noodle #1 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 T K Noodle #1We'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: Pests inside, or a way in for themThe county found: “Facility has a non-ANSI meat grinder that was harboring maggots in the wheel basin. [CA] Maintain the facility free…”
First step: What to do
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 6-501.112, Food Code 3-501.19, Food Code 2-304.11, Food Code 2-301.14.
Try it yourself
Fix and log it: Pests inside, or a way in for them
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
What to do
From Food Code 6-501.112
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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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 · 10 inspections on record · Last checked Oct 6, 2026
The county visited 7 times in the last 12 months (3 routine, 4 follow-up).
Every visit
LatestAug 22, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Aug 22, 2026.
2 violations listed, 0 marked critical.
Not critical (2)
Pests inside, or a way in for them
The department's words
K23 No rodents, insects, birds, or animals
Facility has a non-ANSI meat grinder that was harboring maggots in the wheel basin. [CA] Maintain the facility free of animals, pests, and vermin. [COS] Staff cleaned and sanitized the wheel.
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.
Are you T K Noodle #1? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Facility has a non-ANSI meat grinder. [CA] All utensils and equipment shall be approved, installed properly, and meet applicable standards. Ensure equipment is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). Remove the equipment from the premises.
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 T K Noodle #1? Fix it
EarlierAug 20, 2026Routine inspectionRed placard
3 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
1. Observed Vermin: Documented in the following areas: - A live cockroach was observed on the stand mixer. - Several live cockroaches were observed coming out of the wall on the right of the cookline. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: [name] 4. Notification: The person in charge during inspection, [name], has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
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
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
Facility is experiencing an active sewage back up affecting every floor sink in the kitchen including a large puddle under the cookline. [CA] Food facility shall not operate if there is sewage overflowing or backing up in the food facility. The food facility, or impacted areas, shall remain closed until all plumbing problems have been corrected and all contaminated surfaces have been cleaned and sanitized.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Cove base is missing from the wall on the right side of the cookline. [CA] The floor surface in food storage, food preparation, utensil washing, refuse storage, janitorial area, and toilet rooms must have a 3/8-inch radius continuous coved base that extends up the wall or base of cabinets at least 4 inches.
EarlierJun 25, 2026Follow-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.
EarlierJun 24, 2026Follow-up inspectionRed placard
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
1. Observed Vermin: Documented in the following areas: - A dead cockroach bearing an ootheca was found near the gaps in the cove base. - Two live cockroaches were observed near the hole in the bottom right corner of the cookline. 2. Photographs: Taken for documentation purposes. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Facility has yet to seal the stainless steel cove base near the rice cookers on the left side of the cookline and the small hole in the bottom corner on the right side of the cookline. [CA] Seal or repair the holes and gaps to complete exclusionary measures for pest control. Maintain floors, walls, and ceilings in good repair.
EarlierJun 17, 2026Routine inspectionRed placard
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
1. Observed Vermin: Documented in the following areas: [What and Where]. - 1 live adult coming from a hole in the corner of the cookline stainless steel wall. - 1 live adult behinf a conduit line above the pre-rinse sink - 1 live juvenile near the server table - 2 dead near a shelf of the kitchen entrance - 1 adult dying under the dishwasher - 10+ dead of all life stages concentrated near the cook line on the opposite side of the live adult exiting a hole - 1 dead cockroach and an ootheca along gap of cove base near the walk in cooler. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Yes 4. Notification: The person in charge during inspection, [name], has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. Observed gaps in the cove base around dishwashing area, walk in cooler, and cookline. 2. Observed broken wall tile near the walk in cooler. [CA] Maintain the floors, walls, and ceilings of the facility clean and in good repair. Seal gaps and fix wall tile.
EarlierMar 16, 2026Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Upright cooler does not maintain PHf at 41F or below. [CA] Ensure to maintain equipment clean and in good repair.
EarlierFeb 27, 2026Routine inspection64 out of 100 (Yellow placard)
10 violations listed, 2 marked critical.
Critical (2)
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
Hot foods (meat balls, shrimp, etc) were not time marked. [CA] 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] Hot foods measured above 135F and were subsequently time marked. Facility has added items to their TPHC without updating the guidelines. (bean sprouts, fresh egg noodles, rice noodles). [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC)
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
Milk, Milktea, and half & half measured above 41F in the upright cooler at around 2:30 pm. Per PIC, they have been in the cooler since 10 am. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Items were discarded. See VC&D report.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (8)
The department's words
K01 Demonstration of knowledge; food safety certification
1. Repeat Violation: The Food Safety Certificate displayed has expired. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. 2. Second Repeat Violation: No Food Handler Cards were available upon request. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Staff were observed eating a bun in the kitchen area. Staff were peeling raw shrimp, stopped to pick up their bun with their hands and take a bite. Note: Staff were instructed to wash their hands before resuming task. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.
The department's words
K05 Hands clean, properly washed; gloves used properly
Staff were observed washing their hands at the three compartment sink. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required at the dedicated handwash station. [COS] Staff were instructed to properly wash hands at the dedicated handwash sink.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Second Repeat Violation: In the water heater closet, large opening observed in ceiling. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Repeat Violation: Raw shelled eggs were found stored above produce in the walk in cooler. [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.
Show 3 more
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Facility is using cardboard to line the floors of the facility. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility lacks testing materials for their choice of sanitizer at the dishwasher. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Meatballs were found cooling in preportioned plastic bags stored in a plastic tub with multiple layers in the bottom section of the prep cooler. Meatballs measured between 70-90F. Per cook, they were cooked about an hour prior. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. Food may be left uncovered or loosely covered to allow rapid cooling. Ensure to use approved containers which facilitate heat transfer, such as metal. [COS] Bags were moved to a sheet tray, on a single layer, and moved to the walk in cooler for cooling.
EarlierJun 10, 2025Routine inspection81 out of 100 (Green placard)
6 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
1. In the kitchen area, several food items were time marked for 5 hours (9:00 am - 2:00 pm). [CA] PHFs utilizing time as a public health control (TPHC) shall be discarded within 4 hours from the point in time when food is removed from temperature control. [COS] Time markers were corrected to 4 hours. 2. In the front service area, on the counter, boba was lacking time markers. [CA] 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] Boba was discarded. New boba was made and time marked accordingly.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Repeat Violation: Walk in cooler door handle observed in disrepair. [CA] Repair or replace walk in cooler door handle.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
In the dry storage room several bulk items of food were opened. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. Repeat Violation: In the water heater closet, large opening observed in ceiling. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage. 2. Ceiling tiles in the kitchen have an accumulation of grease and food residue. [CA] Ensure to maintain the facility clean. Clean the ceiling tiles. 3. In the walk in cooler the floor tiles have cracked and are pooling water. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable.
The department's words
K01 Demonstration of knowledge; food safety certification
1. The Food Safety Certificate displayed has expired. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. 2. Repeat Violation: No Food Handler Cards were available upon request. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
In the walk in cooler raw eggs were stored above ready to eat produce. [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.
EarlierNov 19, 2024Follow-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.
EarlierNov 13, 2024Routine inspection54 out of 100 (Yellow placard)
12 violations listed, 3 marked critical.
Critical (3)
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
Cooked shrimp measured at 124F. Minimum cooking temperature was not reached. [CA] Properly cook PHF's to required minimum internal cooking temperature/time requirements. [COS] Food employee was instructed to reheat shrimp, final internal temperature measured at 166F.
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
Facility is using TPHC for various food items, however, written procedures are not being followed. According to TPHC form, food items will be time marked/logged daily. [CA] 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. [SA] All food items were time marked.
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
1) On the cook line, in a mesh strainer, pork wontons measured at 127F. Per operator, wontons were removed from temperature control at 10:30am. 2) On the counter, boba measured at 75F. Per operator boba was removed from temperature control at 10am. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Wontons were time marked. Any leftovers will be discarded at 2:30pm. Boba was time marked. Leftovers will be discarded at 2pm.
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 walk in cooler, cooked chicken was observed cooling in a deep container and covered with plastic wrap. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 4 inches for liquids. When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. 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.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Facility is lacking a metal probe thermometer. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Bowls used as scoops in bulk storage containers. [CA] Provide scoops with handles and ensure scoop handle is stored in such a way that the handle does not come in direct contact with the food to prevent contamination.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
In the water heater closet, large opening observed in ceiling. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water at 3 composition sink and preparation sink measured between 103-105F [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.
Show 4 more
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Lights in hood system are not operational. [CA] Replace light bulbs in hood system and maintain in good repair.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Walk in cooler door handle observed in disrepair. [CA] Repair or replace walk in cooler door handle.
The department's words
K01 Demonstration of knowledge; food safety certification
Employee food handler certificates not available for review. [CA] Food handlers shall maintain a valid food handler certificate. Ensure food handler certificates are readily available for review at all times.
The department's words
K06 Adequate handwash facilities supplied, accessible
Colander stored in handwash sink basin. [CA] Ensure handwash station is unobstructed and accessible at all times.
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 T K Noodle #1, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Pests inside, or a way in for them Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
Let T K Noodle #1 know
Ask for the manager. T K Noodle #1 can only fix what it knows about.
The department lists no phone for this place.
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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 T K Noodle #1?
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
- 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.