Santa Clara County, CA

Jinya Ramen Bar

Name: Jinya Ramen Bar
Address: 925 Blossom Hill Rd 1637, Santa Clara County, CA

925 Blossom Hill Rd 1637

Last inspected Dec 22, 2025 · View Map ↗ · Compare ↗

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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

The full inspection history

3 inspections

Routine Inspection

Dec 22, 2025

Pass

6 recorded violations

minorCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Salmon was measured at 49F in reach down prep cooler. Per PIC items were placed there less than 2 hours prior. [CA] PHFs shall be held at 41°F or below. [SA] Salmon was moved to walk-in cooler.

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 K29Chemicals

Official wording

Toxic substances properly identified, stored, used

Inspector’s notes

Raid was stored above janitorial sink. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

minorCode K05Handwashing

Official wording

Hands clean, properly washed; gloves used properly

Inspector’s notes

1. Employee donned gloves without washing hands first. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on gloves. 2. Second employee touched garbage and face and attempted to go back to food prep. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required between different tasks. [COS] Employee was asked to wash hands before returning to food prep.

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

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

Inspector’s notes

Reach-in prep cooler was measured at 50F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. [COS] PHF's were moved to walk-in cooler.

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

criticalCode K08Other

Official wording

Time as a public health control; procedures & records

Inspector’s notes

Bean sprouts and tofu not labeled with time marking. [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] Bean sprouts and tofu were time marked by employee.

In plain English

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

More about other finding

minorCode K44Pests

Official wording

Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

Inspector’s notes

Back door to kitchen was propped open. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

Official record from Santa Clara County Department of Environmental Health, Dec 22, 2025 · Original Source

Follow-Up Inspection

Jul 2, 2025

Pass

1 recorded violation

minorCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Walk in fridge still measured at 47F. Per PIC, repair technician and pictures taken 3 hours prior to temperature measurement, ambient temperature of walk in fridge measured 40F. [CA] Maintain PHF at 41F or below. All PHF moved to other refrigeration.

In plain English

More about food kept at an unsafe temperature

Official record from Santa Clara County Department of Environmental Health, Jul 2, 2025 · Original Source

Routine Inspection

Jul 1, 2025

Conditional Pass

6 recorded violations

criticalCode K08Other

Official wording

Time as a public health control; procedures & records

Inspector’s notes

Pork, chicken, cooked bean sprouts and hard boiled eggs on counter measured in temperature danger zone. Per PIC, they are on TPHC. TPHC written procedures were available however, they were not being followed and food was not labeled per the written procedures. Per PIC, the food had been placed out twenty minutes prior to temperature measurement. [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] PIC added labels to food items under TPHC per the written procedures.

In plain English

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

More about other finding

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

1. Noodles and tofu measured 57F in under counter reach in. Ambient air measured 56F. Per PIC, they were placed into the unit less than 2 hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Items were moved to a second preparation unit that measured within temperature. 2. MINOR - PHF in the walk in fridge measured in the temperature danger zone. Per PIC, three hours prior to temperature measurement, walk in fridge measured at 40F. Walk in fridge was locked and kept closed for 30 minutes and temperature remained at 48F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] All PHF relocated to other freezers or cold holding units.

In plain English

More about food kept at an unsafe temperature

minorCode K05Handwashing

Official wording

Hands clean, properly washed; gloves used properly

Inspector’s notes

Observed employee on their personal phone while wearing gloves. Employee then placed phone back into pocket and started preparing food without removing gloves and washing hands. [CA] Remove gloves and properly wash hands with soap and water after touching personal items. Employee was directed to remove gloves and wash hands.

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

Approved thawing methods used; frozen food

Inspector’s notes

Observed a package of frozen chicken thawing on the drainboard of the preparation sink. [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.

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

1. Observed employee dip equipment into sanitizer and then place out to dry. [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. 2. Observed sanitized equipment stacked while the interior of the equipment was still wet. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.

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

Preparation unit ambient air measured 56F. Ambient air of walk in fridge measured 48F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Discontinue using preparation unit and walk in fridge until repaired/replaced.