At a glance
CleanCleaver food safety systematic review results
What happened?
66/ 100 · 34 points taken off
10 problems found · 2 marked critical · Routine county inspection · Jul 23, 2026
At the routine inspection on Jul 23, 2026. The latest visit, on Jul 27, 2026, 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. Xiang Xiang Noodle 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 Xiang Xiang Noodle?
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: Hands not washed when needed K05How to fixFix it
- Marked critical: Hot food below 135°F K07How 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 Xiang Xiang Noodle's team
Is this your place?
Welcome, Xiang Xiang Noodle. We'll walk through this together, one item at a time. To log the fixes, claim Xiang Xiang Noodle 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 Xiang Xiang NoodleWe'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: Hands not washed when neededThe county found: “Employee observed washing hands without soap before serving food. [CA] Employee shall wash hands with soap and water…”
First step: When to wash
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 2-301.14, Food Code 3-302.11, Food Code 6-501.112, Food Code 4-603.16.
Try it yourself
Fix and log it: Hands not washed when needed
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
When to wash
From Food Code 2-301.14
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 Xiang Xiang NoodleWe'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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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 (2 routine, 2 follow-up).
Nice work, Xiang Xiang Noodle. At the follow-up four days later, the county listed no items still open.
You cleared the re-check in four days. We're proud of you.
Fewer points taken off than last time (35 → 34). That takes a team.
Every visit
LatestJul 27, 2026Follow-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 27, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Jul 23, 2026: 66 out of 100 (Yellow placard).
EarlierJul 23, 2026Routine inspection66 out of 100 (Yellow placard)
10 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee observed washing hands without soap before serving food. [CA] Employee shall wash hands with soap and water for at least 30 seconds and dry hands off with disposable paper towels [COS] Employee washed his hands with soap.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Xiang Xiang Noodle? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Cooked meat observed on top of prep cooler insert, not in container and uncovered. Meat measured to be 58F. Per owner meat was from yesterday. [CA] Keep PHFs at 41F and below. Keep PHFs under fill line of prep cooler or keep inside prep cooler for active temperature control. [COS] Meat was VC&D.
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 Xiang Xiang Noodle? Fix it
Not critical (8)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Cooked meats observed to be stored in in open containers in upright cooler and loose in prep cooler. Pressed meat observed to be stored with open side directly on rusty shelves. [CA] Cover foods to prevent cross contamination. Store foods on containers that are routinely washed. [COS] Meat was covered and pressed meat had contact surface sliced off and VC&D and then placed on a plate.
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 Xiang Xiang Noodle? Fix it
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Shelves in coolers, door of coolers, and shelves observed to have built up dust and debris. Shelves observed to start rusting. Bottom of freezers observed to have chicken blood at the bottom. [CA] Clean surfaces and repair shelves.
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 Xiang Xiang Noodle? Fix it
The department's words
K23 No rodents, insects, birds, or animals
Under handwash sink in front area observed to be vermin droppings by water tank and on foil lining shelves. Operator provided monthly pest control report from 7/21/2026. [CA] Clean and sanitize area of dead cockroaches or old droppings.
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 Xiang Xiang Noodle? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Tools and employee personal items observed to be stored on food. A pair of shoes observed to be stored directly on top of bags of dried foods. [CA] Store personal items away from food. Recommend placing box or designated space to store employee affects.
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 Xiang Xiang Noodle? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1)Raw meats, cooked meats, and dumplings observed to be stored in unapproved to-go plastic bags. [CA] Keep PHFs in approved food safe container or bag. 2)New domestic freezer observed in facility at time of inspection. Unapproved noodles machines observed in back area.[CA] New and/or replacement food equipment shall be 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).
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 Xiang Xiang Noodle? Fix it
Show 3 more
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Ventilation hood observed to have build up grease strings hanging off of filters. One filter observe to loose and pushed back into hood. [CA] Service ventilation hood regularly and clean filters. Filters shall be fitted in the mechanical exhaust ventilation over cooking equipment, provide spacer or correct sized filters.
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 Xiang Xiang Noodle? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1)Floors and walls observed to have food debris build in kitchen, especially behind and under cookline and by upright coolers. [CA] Clean floors and walls and maintain free of debris 2) Bathrooms observed to have new floor and wall finishes without cove basing. [CA] Provide cove basing at junction of wall and floor. 3) Holes observed in ceiling in kitchen where pipes enter ceiling. [CA] Seal holes in ceiling.
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 Xiang Xiang Noodle? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Tea cups, ladles, and other utensils observed to be drying next to front handwash sink. Dish soap and sponges observed at front area. No active dishwashing at time of inspection. [CA] Wash, rinse, and sanitize all wares in 3-comp sink. Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). Discontinue use to handwash sink for handwashing.
Food Code 4-602.11
How can a restaurant or home fix this?
Clean first, then sanitize
- 1. Scrape off food.
- 2. Wash with detergent and warm water.
- 3. Rinse off the soap (soap weakens sanitizer).
From Food Code 4-603.16
When to clean food-contact surfaces
4 more steps in the full guide Read the free guide
Cleaning vs sanitizing, and sanitizer strengths
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Xiang Xiang Noodle? Fix it
EarlierNov 4, 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.
EarlierNov 3, 2025Routine inspectionRed placard
1 violation 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: - Approximately 9 cockroaches on a sticky trap on the floor under the 3-compartment sink, at least 4 of which were alive. - 2 dead cockroaches on a sticky trap on the floor between 2 refrigerators in the middle of the kitchen - 2 dead cockroaches on the floor under the woks under the hood. 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. Translation provided by [name] (operator on site). [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. See notes below.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJul 29, 2025Routine inspection65 out of 100 (Green placard)
13 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
Quail eggs in water measured 76F sitting out in ambient in a container on the prep unit across from the cook line. No active preparation of quail eggs observed. Per the PIC, quail eggs had recently been taken out for prep. [CA] PHF shall be held at or below 41F. [COS] Quail eggs relocated to prep unit.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (12)
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Multiple dry 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).
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
All refrigeration units containing potentially hazardous foods do not have thermometers inside. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed fabric cloth being used to cover meat in the prep unit (lower) across from the cook-line, and in the upright refrigerator across from the dish washing sink. [CA] Discontinue the use of fabric cloth to cover food.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed heavy buildup of food/grease on the floor underneath equipment and on various walls throughout the facility. [CA] Clean and maintain walls, floors, and ceilings to preclude the attraction of vermin.
The department's words
K26 Approved thawing methods used; frozen food
Raw frozen beef and raw frozen lamb observed to be thawing in the prep sink in ambient air without running water. [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.
Show 7 more
The department's words
K23 No rodents, insects, birds, or animals
Dead german cockroaches observed in the following locations: - 15+ on a trap underneath the 2 door freezer unit in the corner to the left of the cook line - 1 dead in the ceiling shatter-proof plate above the dining area - 2 dead under the dish washing sink PIC stated that pest control provided treatments every month and provided pest control report from 7/25/2025. Pest control report states that the pest control company recommends treatment every 2 weeks owing to active presence of cockroaches. [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.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Multiple pieces of unapproved, non-commercial equipment (multiple freezers, noodle-making machine, prep unit) observed. Freezers and noodle-making machine actively in use. [CA] New and/or replacement food equipment shall be 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). DEH Plan check MUST be consulted prior to the use/installation of new equipment. Contact DEH plan check at [email] for approval for the noodle maker AND if facility intends on using prep refigeration units in the front dining area. Residential freezers do not need to be replaced immediately, but only once they break (ensure that the replacement units are commercial and go through DEH plan check). 2. Observed plastic to-go bags being used to store raw meat in various refrigeration/freezer units. [CA] Discontinue the use of to-go (single-use) bags to store food. 3. Stained cardboard is being used to line multiple shelving units in various refrigeration units. [CA] Discontinue the use of cardboard, and ensure that materials are easily cleanable, smooth, durable, and nonabsorbent.
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee observed rinsing hands in the three compartment sink. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. The 3 compartment sink shall not be used for hand washing.
The department's words
K06 Adequate handwash facilities supplied, accessible
Hand sink in the kitchen area lacked paper towels. Alternate paper towel dispenser nearby. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Multiple containers of food observed to be stored on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Large amount of food/grease accumulation on various nonfood contact surfaces, including shelving units, tops of freezers, and sides of equipment. [CA] Clean often and maintain to preclude the attraction of vermin.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
1. Raw meat observed to be stored above vegetables in the prep unit (lower) across from the cook- line. Raw meat and raw shell eggs observed to be stored over vegetables in the 2-door upright refrigerator in the corner to the left of the cook-line. [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. 2. Raw beef, lamb, and shrimp observed to be thawing together in prep sink. All meat was packaged with plastic. No visible cross contamination observed. [CA] Store raw, potentially hazardous foods with different required cooking temperatures away from one another to preclude possible contamination.
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 Xiang Xiang Noodle, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hands not washed when needed Read the free guide
- Hot food below 135°F Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Pests seen inside: roaches Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Hood filters need cleaning In CleanCleaver: Hood filters
- Food-contact surfaces not cleaned or sanitized right Read the free guide
Call Xiang Xiang Noodle
Ask for the manager. Xiang Xiang Noodle 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.
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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.