Follow-Up Inspection
Jul 27, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jul 27, 2026 · Original Source
Santa Clara County, CA
Xiang Xiang Noodle
1115 Tasman Dr
Last inspected Jul 27, 2026 · View Map ↗ · Compare ↗
Pass
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
5 inspectionsRoutine Inspection
Jul 23, 2026
Conditional Pass
10 recorded violations
minorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
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.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
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.
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 insectsminorCode K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
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.
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 K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
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.
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 insectsminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
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).
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 K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
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.
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 issuesminorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
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.
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 problemscriticalCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
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.
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 K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
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.
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 problemscriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
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.
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 23, 2026 · Original Source
Follow-Up Inspection
Nov 4, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Nov 4, 2025 · Original Source
Routine Inspection
Nov 3, 2025
Closed
The health department recorded a closure at this inspection.
1 recorded violation
criticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
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: A. Sircar 4. Notification: The person in charge during inspection, Angfu Ma, has been informed that the facility must close immediately. Translation provided by Holly (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.
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 insectsOfficial record from Santa Clara County Department of Environmental Health, Nov 3, 2025 · Original Source
Routine Inspection
Jul 29, 2025
Pass
13 recorded violations
minorCode K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
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).
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 K39Equipment and utensils
Official wording
Thermometers provided, accurate
Inspector’s notes
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.
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 K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
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.
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 K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
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.
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 K26Food temperature
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
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.
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 K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
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.
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 insectsminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
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 dehplancheck@deh.sccgov.org 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.
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 K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
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.
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 K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
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.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
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.
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 problemscriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
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.
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 K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
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.
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 K27Other
Official wording
Food separated and protected
Inspector’s notes
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.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Santa Clara County Department of Environmental Health, Jul 29, 2025 · Original Source