At a glance
CleanCleaver food safety systematic review results
What happened?
86/ 100 · 14 points taken off
4 problems found · 1 marked critical · Routine county inspection · Jun 30, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. T K Noodle 5 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 T K Noodle 5?
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: Hand sink not ready to use K06How to fixFix it
- Shelves and surfaces need cleaning K33How to fixFix it
- Raw food not kept apart from ready-to-eat food K27How 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 5's team
Is this your place?
Welcome, T K Noodle 5. We'll walk through this together, one item at a time. To log the fixes, claim T K Noodle 5 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 5We'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: Hand sink not ready to useThe county found: “Lack of paper towels in the paper towel dispensers at both handwash stations in the kitchen. [Corrective Action]…”
First step: Hand sinks are for hands only
Then the next one: Shelves and surfaces need cleaning
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 2-301.15, Food Code 3-302.11, Food Code 3-304.14, Food Code 6-301.11.
Try it yourself
Fix and log it: Hand sink not ready to use
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Hand sinks are for hands only
From Food Code 2-301.15
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.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
Claim T K Noodle 5We'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.
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CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
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Inspections
From County of Santa Clara Department of Environmental Health · 4 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
Every visit
LatestJun 30, 2026Routine inspection86 out of 100 (Green placard)
This one: 86 out of 100 (Green placard), inspected Jun 30, 2026.
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
Lack of paper towels in the paper towel dispensers at both handwash stations in the kitchen. [Corrective Action] Ensure paper towels are always available to properly dry hands after washing. [Corrected on Site] Employee refilled the paper towel dispensers.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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.
Are you T K Noodle 5? Fix it
Not critical (3)
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Dust accumulation on the fan guard in the walk-in cooler. [Corrective Action] Thoroughly clean fan guards.
Food Code 4-602.13
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Shelves, handles and outsides of equipment clean
In CleanCleaver: Check a room top to bottom
Are you T K Noodle 5? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Cases of soda cans observed stored directly on the floor under the paper towel dispenser at the handwash station at the service area. [Corrective Action] Store all foods at least 6 inches above the floor on approved shelving. Re-locate the cases of soda cans to prevent contamination from residual water from handwashing.
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 T K Noodle 5? Fix it
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed damp wiping cloths stored on the work table in the kitchen and on the service cart. [Corrective Action] Store damp wiping cloths in the sanitizing bucket with chlorine sanitizer at 100 ppm or quaternary ammonium sanitizer at 200 ppm.
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 T K Noodle 5? Fix it
EarlierDec 9, 2025Routine inspection88 out of 100 (Green placard)
5 violations listed, 0 marked critical.
Not critical (5)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Containers of foods observed stored directly on the floor in the walk-in cooler. [Corrective Action] Store all foods 6 inches above the floor on approved shelving.
The department's words
K01 Demonstration of knowledge; food safety certification
1. The manager's Food Safety Certification is expired. [Corrective Action] Provide the current and valid Food Safety Certification. 2. Observed expired Food Handler's Card. [Corrective Action] Provide the current and valid Food Handler's Card.
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
Observed the mop water to be disposed into the drain at the rear of the facility. Pool of standing mop water surrounding the drain. [Corrective Action] Discontinue disposing mop water into the drain at the rear of the facility. Dispose mop water into the mop sink.
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
Toilet paper observed on top of the toilet paper dispenser. [Corrective Action] Store toilet paper inside the toilet paper dispenser.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Single use milk bottles observed to be re-used to store other beverages. [Corrective Action] Discontinue re-using single use milk bottles to store other beverages.
EarlierJun 26, 2025Routine inspection92 out of 100 (Green placard)
3 violations listed, 0 marked critical.
Not critical (3)
The department's words
K01 Demonstration of knowledge; food safety certification
REPEAT VIOLATION. The manager's Food Safety Certification observed expired. [Corrective Action] Provide the valid Food Safety Certification.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
REPEAT VIOLATION. Milk bottles are re-used to store other drinks. [Corrective Action] Discontinue re-using milk bottles to store other drinks.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water at the 3 compartment sink was measured at 106 degrees Fahrenheit. [Corrective Action] Provide hot water at a minimum temperature of 120 degrees Fahrenheit.
EarlierJan 8, 2025Routine inspection81 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
Multiple items at the cookline were measured above 41 degrees Fahrenheit. Shrimp was measured at 69 degrees Fahrenheit and was cooked an hour ago. Bean sprouts was measured at 54 degrees Fahrenheit and was taken out from refrigeration 1.5 hours ago. Pork was measured at 72 degrees Fahrenheit and was cooked an hour ago. Raw shell eggs were measured at 66 degrees Fahrenheit and was taken out from refrigeration since 11:00 AM. [Corrective Action] Maintain Potentially Hazardous Foods below 41 degrees Fahrenheit or above 135 degrees Fahrenheit. Use a 4 hour count down timer to discard foods typically left out at room temperature. [Suitable Alternative] Pork and shrimp shall be discarded by 6:00 PM. Bean sprouts shall be discarded by 5:30 PM. Raw shell eggs were voluntarily discarded.
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)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Chlorine sanitizer in the dishwasher was measured at 0 ppm. [Corrective Action] Maintain chlorine sanitizer concentration at 50 ppm. Use the 3 compartment sink to sanitize utensils until the dishwasher has been serviced and chlorine sanitizer concentration of 50 ppm has been verified.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Observed all foods in the walk-in freezer defrosted and measured at 30 degrees Fahrenheit. [Corrective Action] Ensure freezer is working properly and maintaining foods frozen solid. 2. Observed milk bottles re-used to store other types of drinks. [Corrective Action] Discard milk bottles after use. Use a durable container that can be properly washed and sanitized to store other types of drinks.
The department's words
K01 Demonstration of knowledge; food safety certification
The Food Safety Certification observed expired. [Corrective Action] Provide the valid and current Food Safety Certification.
The department's words
K06 Adequate handwash facilities supplied, accessible
Lack of paper towels in the paper towel dispenser at the handwash sink at the warewash area. Theres another handwash sink nearby. [Corrective Action] Maintain paper towel dispenser stocked at all times. [Suitable Alternative] Employee refilled the paper towel dispenser with paper napkins.
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 5, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hand sink not ready to use Read the free guide
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Raw food not kept apart from ready-to-eat food Read the free guide
- Wiping cloths left out of sanitizer Read the free guide
Call T K Noodle 5
Ask for the manager. T K Noodle 5 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
- Routine inspection
- Result
- 86 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.