Routine Inspection
Jul 28, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jul 28, 2026 · Original Source
Santa Clara County, CA
Orenchi Ramen
170 State St # 107
Last inspected Jul 28, 2026 · View Map ↗ · Compare ↗
Pass
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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 inspectionsRoutine Inspection
Jul 7, 2026
Pass
4 recorded violations
minorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Observed raw chicken stored above ready to eat foods in the reach in cooler adjacent to the register. [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.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Measured the maximum water temperatures at the following locations after running the sinks for several minutes - Handwashing sink at 89F - Preparation sink at 97F - Three compartment sink at 95f [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. Handwashing sink require a minimum water temperature of 100F. *Note: Warewashing is conducted at the shared warewashing facilities where a water temperature of 120F was achieved
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 problemscriticalCode K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
Observed onigiri at ambient temperature measured at 84F at the front service counter and not otherwise marked. It was discussed with the PIC that any remaining onigiri are carried over from the lunch service to dinner service. [CA] When time only, rather than time and temperature is used as a public health control (TPHC), 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] The previously approved TPHC plan was located indicating onigiri would be discarded per lunch and dinner services. The remaining onigiri shall be discarded after lunch service, which runs from 11:30AM - 2:00PM. Ensure the holding of onigiri is held to the approved TPHC plan.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K19Food temperature
Official wording
Consumer advisory for raw or undercooked foods
Inspector’s notes
Consumer advisory not noted for soft boiled egg. [CA] Provide consumer warning for the sale of raw or undercooked animal-derived foods.
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 temperatureOfficial record from Santa Clara County Department of Environmental Health, Jul 7, 2026 · Original Source
Routine Inspection
Jun 2, 2025
Pass
3 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured karaage at the cook line at 80-88F. Measured rice balls at front display counter at 75F. Per staff, foods were prepared 2 hours prior to temperature measurement and are discarded at the end of service (11:00-2:00PM). No TPHC documentation available for review. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Staff to discard the foods at the end of service. PIC completed TPHC documentation during inspection for karaage and rice balls.
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 temperatureminorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Two actively working employees do not have active food handler cards. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment at food facility. Food handler cards shall be available for review.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesminorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed rice paddle is stored in standing water. [CA] Working utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use.
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 issuesOfficial record from Santa Clara County Department of Environmental Health, Jun 2, 2025 · Original Source