Santa Clara County, CA

Hironori Craft Ramen

Name: Hironori Craft Ramen
Address: 4300 Great America Py # 180, Santa Clara County, CA

4300 Great America Py # 180

Last inspected Jul 14, 2026 · View Map ↗ · Compare ↗

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

5 inspections

Routine Inspection

Jul 14, 2026

Pass

5 recorded violations

minorCode K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Chlorine measured to be 25ppm at 3-comp sink. [CA] Ensure dishwashing occurs with sanitization of the dishes. Sanitization may be accomplished with 1 minute contact with 200ppm quaternary ammonia; 30 second contact with 100ppm; or contact surfaces must be 160F. [COS] Employee added chlorine to 3-comp sink to make 100ppm chlorine and left dishes in sanitizer compartment to soak.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode K27Other

Official wording

Food separated and protected

Inspector’s notes

Zip lock back of frozen chicken observed to be ontop of boxes of cooked. [CA] Keep raw meat stored below ready to eat foods.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode K35Equipment and utensils

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

Gaskets on all prep coolers, and some upright coolers observed to be fraying. [CA] Repair or replace gaskets and maintain in good condition.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

minorCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Prep cooler in kitchen closest to pass thru window measured to have: -Spinach at 59F (per operator spinach was cooked 1hour prior) -Cha shu at 45F -Bean sprouts at 48F All of these items observed to be stocked over fill line of unit. [CA] Keep PHFs at 41F and below. Ensure all PHFs in prep cooler are not filled pass the fill line to allow for adequate cold air circulation. [COS] Employee said all items were restocked after lunch rush within the last 30 minutes. Operator moved the extra PHFs into reach in cooler in a different container.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

minorCode K45Cleaning and sanitizing

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

1) Floor around grease trap observed to be sunken in and holding standing water. Floor is not sloped towards floor sink or floor drain. Floor ins missing tiles. [CA] Repair floor such that they do not hold standing water. **REPEAT VIOLATION** 2) Floors and shelves in back storage room observed to have debris removed [CA] Clean Clean floors and shelves and maintain floors.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Santa Clara County Department of Environmental Health, Jul 14, 2026 · Original Source

Follow-Up Inspection

Jan 26, 2026

Pass

0 recorded violations

No violations recorded in this inspection.

Official record from Santa Clara County Department of Environmental Health, Jan 26, 2026 · Original Source

Routine Inspection

Jan 22, 2026

Conditional Pass

6 recorded violations

minorCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

1) Cooked pork belly and cooked spinach measured to be 46F and 49F. Both container was stacked on top of the cold holding inserts. Both items measured to be 41F deeper into the container. Per operator containers were just restocked after lunch (roughly 30 minutes prior) **REPEAT VIOLATION** 2) Pork broth measured to be 131F-133F in pot on stove. Stove observed to be turned off. Per operator stove had been turned off and should be turned on. **REPEAT VIOLATION** 3) Blended garlic puree and house made chicken sauce measured to be 45F in small to-go containers at the front area. Per employee sauces were just taken out from back cooler about 15 minutes prior. [CA] Keep PHFs cold at 41F and below or hot at 135F and above. Keep PHFs inside the prep cooler insert fill line. Keep stove on to ensure broth remains at 135F and above. [COS] 1) Some pork and spinach was removed to keep the containers level with fill line. Both items were returned to reach in cooler. 2)Stove was turned on and broth was reheated to 165F prior to brining soup down to below simmer. 3) Sauces were placed into reach in cooler by the front.

In plain English

More about food kept at an unsafe temperature

minorCode K27Other

Official wording

Food separated and protected

Inspector’s notes

Raw shrimp observed over cooked soy eggs. [CA] Keep raw meats below ready to eat foods to prevent cross contamination. **REPEAT VIOLATION**

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

criticalCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Only handwash sink in the back kitchen area missing paper towels.[CA] Handwash sinks shall be fully stocked with soap and paper towels at all times. [COS] Paper towels were restocked

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Scoops for spicy tuna salad and rice observed in standing water measuring 62F. Per employee scoops were placed there earlier around lunch time and kept there for service. [CA] In use utensils shall be: cleaned at least every 4 hours or more frequently as required. Utensils may be washed less frequently if they are stored with containers of PHF under proper temperature control or are intermittently stored in a container of water maintained at 135°F or higher. [COS] Utensils were washed rinsed and sanitized.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode K35Equipment and utensils

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

1) 2 door upright cooler by cookline observed to have gasket fraying. [CA] Replace gasket and maintain in good repair. 2) Shelving in 1 door cooler between dishwashing and cookline observed to be held up by rope. [CA] Repair ore replace shelf.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

minorCode K45Cleaning and sanitizing

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

1) Floor around grease trap observed to be sunken in and holding standing water. Floor is not sloped towards floor sink or floor drain. [CA] Repair floor such that they do not hold standing water. **REPEAT VIOLATION** 2) Behind ramen prep cooler, debris has accumulated on wall and shelving and switches. [CA] Clean wall and maintain in good condition.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Santa Clara County Department of Environmental Health, Jan 22, 2026 · Original Source

Routine Inspection

Sep 4, 2025

Pass

6 recorded violations

minorCode K27Other

Official wording

Food separated and protected

Inspector’s notes

Raw tuna and shrimp observed to be stored above cooked pork and produce. [CA] Store raw meats below ready to eat foods and produce.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode K40Cleaning and sanitizing

Official wording

Wiping cloths: properly used, stored

Inspector’s notes

Wiping cloth observed to be on counter at prep tables. [CA[ Store in use wiping clothes in sanitizer bucket with 100ppm chlorine or 200ppm quat ammonia to sanitize wiping clothes between uses.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode K45Cleaning and sanitizing

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

Floor around grease trap observed to be sunken in and holding standing water. Floor is not sloped towards floor sink or floor drain. [CA] Repair floor such that they do not hold standing water.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode K22Water, plumbing, and sewage

Official wording

Sewage and wastewater properly disposed

Inspector’s notes

Floor sink at cookline observed to be holding standing water and not draining. No pipes or sinks enter this flood sink. Floor sink under prep sink observed to be draining slowly. [CA] Repair or unclog drain to prevent sewage back up.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

MAJOR: 1) Cooked soy ground meat measured to be 54F. Container was stacked on top of the cold holding inserts. MINOR: 2) Pork broth measured to be 131F-133F in pot on stove. Per employee broth is kept hot on stove and burner might have been turned off after lunch rush at 1:30PM(about 1.5 hours prior). [CA] Keep PHFs cold at 41F and below or hot at 135F and above. Keep PHFs inside the prep cooler insert fill line. [COS] 1) Soy meat was placed into prep cooler insert properly and some green onions were removed. 2)Stove was turned on and broth was reheated to 165F prior to brining soup down to below simmer.

In plain English

More about food kept at an unsafe temperature

minorCode K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Chlorine measured to be 50ppm in sink at 3-comp sink. Employee observed to have just set up 3-comp sink. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Employee added chlorine to sanitizer to bring up concentration to100ppm.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Santa Clara County Department of Environmental Health, Sep 4, 2025 · Original Source

Routine Inspection

Apr 21, 2025

Pass

3 recorded violations

minorCode K40Cleaning and sanitizing

Official wording

Wiping cloths: properly used, stored

Inspector’s notes

Wiping cloth in sanitizer bucket with 0ppm sanitizer [CA] Store wiping cloth in sanitizer solution when in use (100ppm chlorine or 200ppm quaternary ammonia).

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode K45Cleaning and sanitizing

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

Floor tiles by grease trap observed to be cracked or missing. Floor observed to be holding standing water near grease trap. [CA] Repair/replace floor tiles.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

1) Cooked spinach measured to be 48F stored in container on prep cooler. Per employee extra spinach had been placed there about 1 hour ago and should have been placed cooler. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Cooked spinach was placed into prep cooler reach in cooler. 2) Soy based soup measured to be 43F in ice bath. Per chef soup was removed from cooler about 30 minutes prior. Ice bath has ice and water level that raises to the bottom of the soup container. [CA] Ice baths shall keep PHFs at 41F and below. Keep ice bath with enough ice and water to surround PHF container to the level of PHFs to effectively maintain temperature. [COS] More ice was added to ice bath to increase water level. 3) Raw meat measured to be 48F. Per employee meat was delivered about 1 hour prior. Boxes of meat observed on top of freezer in back storage room. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Employee placed meat into reach in cooler in back storage room.