Follow-Up Inspection
Jul 9, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jul 9, 2025 · Original Source
Pass
Get the next inspection, free.
We'll email you when Ramen Nagi has a new health inspection. No spam, one-click unsubscribe.
Own this restaurant? Add an inspection badge to your website · Inspection prep checklist
ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspectionsRoutine Inspection
Jul 7, 2025
Conditional Pass
20 recorded violations
minorCode K58Permits, training, and postings
Official wording
Placard properly displayed/posted
Inspector’s notes
Placard (green) of last inspection observed to be removed and relocated. [CA] Placard shall not be removed or relocated.
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 K27Other
Official wording
Food separated and protected
Inspector’s notes
Open bag of flour observed to be stored on the floor in the noodle-making room. Flour not actively in use. [CA] Food shall be kept covered to prevent potential contamination. Store food at least 6 inches off the floor.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K29Chemicals
Official wording
Toxic substances properly identified, stored, used
Inspector’s notes
Chemicals stored directly over food prep area in the noodle-making room. One of the bottles is unlabeled. [CA] Chemicals shall be stored away from food prep areas. All chemicals shall be labeled with their common name.
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 unsafelyminorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed 5 + flies in the kitchen area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies. Keep door to trash area closed to prevent entrance of flies.
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 insectscriticalCode K22Water, plumbing, and sewage
Official wording
Sewage and wastewater properly disposed
Inspector’s notes
Overhead plumbing line (possibly wastewater) is leaking directly over food prep area in the noodle-making room. [CA] Wastewater shall be properly disposed of in a manner that cannot potentially contaminate food. Fix leak. [SA] Noodle-making (and all other food prep in the affected area) stopped for the day, until leak can be fixed.
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 problemsminorCode K47Permits, training, and postings
Official wording
Signs posted; last inspection report available
Inspector’s notes
Last inspection report was not available for review. [CA] A copy of the most recent routine inspection report conducted to assess compliance with this part shall be maintained at the food facility and made available upon request.
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 K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee observed to be washing hands with gloves on. [CA] Gloves shall not be washed, but rather discarded after becoming soiled.
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.
More about handwashing problemsminorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Two of the lights within the ventilation hood at the front prep area are non-functional. [CA] Lighting shall be maintained in good repair.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuescriticalCode K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
Pork belly measured 46F in the under counter prep unit in the front prep area. Prep unit ambient measured 47F and temperature display observed to be turned off/non-functional. Per the PIC, they are using TPHC for all of the PHF (various meats) in the prep unit. PHFs not labeled, and no written TPHC procedures available for review. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC). 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] PHF labeled and marked for discard after 4 hours. TPHC form was given to the PIC.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Blender on clean utensil shelf observed to have large amount of brown buildup. [CA] Utensils shall be kept clean. Bowl is being used as a scoop in food storage area within the noodle-making room. [CA] Use scoops with handles, and ensure handle does not come into direct contact with food. Prep unit in the front prep area is unable to hold PHF at or below 41F. Facility plans on replacing front prep unit. [CA] Equipment shall be maintained in good repair.
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 issuesminorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Prep sink in the front prep area was capable of outputting water at a maximum of 102F. [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.
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 problemsminorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Scoop handle for soda ash stored in contact with aforementioned food. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
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 issuesminorCode K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Multiple 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). Single-use wiping towels shall be removed after becoming soiled.
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 problemsminorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility lacks chlorine test strips (for dishwasher), and quat test strips (for 3 comp sink/sanitizer buckets). [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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 problemsminorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Back handwash sink obstructed by a trash can. Other available handwash sinks nearby. [CA] Handwash sinks shall remain unobstructed and usable at all times. [COS] PIC removed obstruction. Tray observed in the front handwash sink. Dirty strainer observed in the back handwash sink in the broth cooling room. [CA] The handwash sink(s) shall be used for no other purposes than handwashing.
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.
More about handwashing problemsminorCode K26Food temperature
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
Multiple rows of minced pork on a shelving/cart unit observed to be thawing outside in ambient air directly adjacent to the trash brins. Multiple rows of pork belly and veggie soup observed to be thawing in ambient temperature in the food storage/cooling room. Pork belly measured 57F. Veggie soup measured 56F. [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. Food shall not be stored/thawed next to trash bins.
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 temperaturecriticalCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Four pots of broth > 1 foot in depth observed to be cooling in a basin. Broth measured 160F at 10:15 AM. Per the PIC, they were about to fill the basins with ice to facilitate cooling. At 12:00 PM, ice was added. Broth measured 87F at 12:15 PM (2 hours after initial measurement). [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. [COS] Ice was added, and broth was stirred to facilitate rapid cooling.
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 K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Prep sink in front prep area drains directly into the floor sink. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an airgap into a floor sink or other approved type of receptor.
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 problemsminorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Side door, back door, and door leading to the garbage areas observed to be open during time of inspection. [CA] Doors shall remain closed to prevent the entrance of pests and vermin. [COS] PIC closed doors. Personal items (hand sanitizer, aprons) stored above open fruit in the storage/broth cooling room. Open drink cup stored above front handwash sink/ice storage area. Vitamins stored above food prep area in the noodle-making room. [CA] Personal items shall be stored away from food/food prep areas.
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 insectscriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Bean sprouts (raw) observed in improper ice bath (ice only contacting bottom of container) in front prep area. Bean sprouts measured in the range of 46F-51F. Per the PIC, the sprouts are distributed to each table for consumer self service. Consumer self-service bean sprouts measured 58F. Facility is not using TPHC for bean sprouts. [CA] PHF shall be held at or below 41F. [COS] Employee redid the ice bath so that it comes up the maximum level of the bean sprouts in the container. Sprouts measured 41F. Pork belly and veggie soup observed to be thawing in ambient temperature in the food storage/cooling room. Pork belly measured 57F, and veggie soup measured 56F. [CA] PHF shall be held at or below 41F. [COS] PHFs relocated to walk-in for cooling. Shitake mushrooms observed to be sitting in a bucket of water/pressed (in the process of re-hydration). Mushrooms measured 68F. [CA] PHF shall be held at or below 41F. [COS] PHFs relocated to walk-in for cooling. ____________ Minor violation: Loin cut meat observed to be sitting on a cart in the front prep area. Meat measured in the range of 42F-46F. Per the PIC, it had just been taken out of the walk-in for prep. No active prep observed. Minced pork observed to be sitting on a cart in the front prep area. Meat measured in the range of 46F-50F. Per the PIC, it had just been taken out of the walk-in for prep. No active prep observed. [CA] PHFs shall be held at or below 41F, unless actively being prepped. Soup in three buckets at the front prep area measured 49F. Per the PIC, they had just been taken out of the walk-in and were about to be reheated. [CA] PHF shall be held at or below 41F, unless being actively prepped. Tartar sauce observed in improper ice bath in front prep area. Tartar sauce measured in the range of 41F-46F. [CA] PHF shall be held at or below 41F.
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, 2025 · Original Source