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MARUFUKU RAMEN

1875 S BASCOM AV # 300, CAMPBELL, CA, 95008 +16502768913
Pass
79
Latest score
67%
Pass rate
6
Inspections
4
Critical violations

Location

Latest inspection

PASSED
Apr 8, 2026FOLLOW-UP INSPECTION129 days ago

Follow up inspection conducted for routine inspection on 04/02/26. Time As A Public Health Control (TPHC) procedures provided for egg noodles. Raw bean sprouts placed in sufficient ice bath (at the time placed in the under counter cooler). Continue to work on other minor violations. As a reminder, facility is to submit plans to DEH Plan Check regarding installation of electric yakitori grill. Facility shall complete DEH Plan Check process including final inspection 6 months from today, 10/01/2026. Plan check requirements may be obtained at www. https://deh.santaclaracounty.gov/ Plan Check General and Technical Questions: Email: dehplancheck@deh.sccgov.org (408) 918-3400

Inspection Timeline

Apr 8, 2026Latest
Passed
FOLLOW-UP INSPECTION
Apr 2, 2026
ConditionalScore: 79/100
ROUTINE INSPECTION
79
Jul 8, 2025
PassedScore: 91/100
ROUTINE INSPECTION
91
Jun 3, 2025
Passed
ROUTINE INSPECTION
Nov 22, 2024
Passed
FOLLOW-UP INSPECTION
+1 more inspections

Violations Analysis

4
Critical Violations
2 in last 3 inspections
14
Non-Critical
18
Total Violations
Across 6 inspections

Complete inspection history

6 inspections
PassLatest Apr 8, 2026
N/A

FOLLOW-UP INSPECTION

Follow up inspection conducted for routine inspection on 04/02/26. Time As A Public Health Control (TPHC) procedures provided for egg noodles. Raw bean sprouts placed in sufficient ice bath (at the time placed in the under counter cooler). Continue to work on other minor violations. As a reminder, facility is to submit plans to DEH Plan Check regarding installation of electric yakitori grill. Facility shall complete DEH Plan Check process including final inspection 6 months from today, 10/01/2026. Plan check requirements may be obtained at www. https://deh.santaclaracounty.gov/ Plan Check General and Technical Questions: Email: dehplancheck@deh.sccgov.org (408) 918-3400

1 reported violation
  • K21: Hot and cold water available

    Nonadjustable hand wash station at cook line measured at 114F. Available hand sink nearby. [CA]: Nonadjustable hand sinks shall provide warm water between 100F - 108F.

Conditional Pass Apr 2, 2026
79/100

ROUTINE INSPECTION

Notes: -facility installed an electric yakitori grill under Type 1 hood during change of ownership. Equipment was initially noted as a charbroiler but Manager provided photograph proof that equipment was installed prior to the structural review. Facility to submit plans to DEH Plan Check regarding installation of electric yakitori grill. Facility shall complete DEH Plan Check process including final inspection 6 months from today, 10/01/2026. Plan check requirements may be obtained at www. https://deh.santaclaracounty.gov/ Plan Check General and Technical Questions: Email: dehplancheck@deh.sccgov.org (408) 918-3400 -hand sink from the isolated room was removed. No food preparation occurs in this area. DEH Plan submission and approval shall be submitted prior to re-installation of hand sink. -upright dish machine was dispensing about 200 ppm of Chlorine sanitizer after adjusting the unit. Adjust dish machine to provide 50 ppm of Chlorine sanitizer. -A follow up inspection will be conducted by 04/07/26 to verify compliance. The first follow up inspection is free of charge, any and all subsequent follow up inspections shall be charged at the approved hourly rate of $282/hr, minimum of one hour.

4 reported violations
  • K36: Equipment, utensils, linens: Proper storage and use

    Pressurized cylinders not secured to a rigid structure. [CA]: Pressurized cylinders shall always be stored properly/secured to a rigid structure.

  • K21: Hot and cold water available

    Nonadjustable hand wash station at cook line measured beyond 108F. Available hand sink nearby. [CA]: Nonadjustable hand sinks shall provide warm water between 100F - 108F.

  • K07: Proper hot and cold holding temperaturesCritical

    MAJOR: At the cook line prep table, egg noodles measured between 51F - 52F. Manager stated egg noodles were placed on prep table approximately 20 minutes prior to measurement. MINOR: Raw bean sprouts in plastic bucket at cook line measured between 45F - 47F. Manager stated it was removed from the refrigerator and placed out approximately 20 minutes prior to measurement. [CA]: Potentially Hazardous Food shall be cold held at 41F or below. [SA]: -Egg noodles were time marked to be discarded on the 4th hour after it was removed from temperature control. Time As A Public Health Control (TPHC) guidance provided. -Raw bean sprouts placed in ice bath.

  • K14: Food contact surfaces clean, sanitizedCritical

    MAJOR (comply by date: 4/7/26): Upright dish machine was dispensing 0 ppm of Chlorine during active ware-washing. MINOR: Under counter dish machine at the bar was dispensing 0 ppm of Chlorine. No active ware-washing observed. [CA]: Mechanical dish machine shall be able to dispense 50 ppm of Chlorine at all times [SA]: Available 3 comp sink. MINOR: Washed and wet equipment stacked on top of each other. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking.

Pass Jul 8, 2025
91/100

ROUTINE INSPECTION

4 reported violations
  • K30: Food storage: food storage containers identified

    Open bag of rice stored at dry storage area. [CA]: All open bags of dry food shall be transferred or stored in food grade containers and covered with a fitted lid.

  • K14: Food contact surfaces clean, sanitized

    1. Washed and wet 18 quart buckets stacked on top of each other at ware-wash area. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking. 2. Dish machine at bar area was dispensing 0 ppm of Chlorine sanitizer. Chlorine sanitizer bottle observed empty. No active ware-washing at the time. [CA]: Dish machine shall be capable of dispensing 50 ppm of Chlorine sanitizer at all times. [COS]: PIC replaced Chlorine sanitizer bottle. Observed 50 ppm of Chlorine sanitizer.

  • K34: Warewash facilities: installed/maintained; test strips

    Facility uses lactic acid as sanitizer at 3 comp sink but does not have method/equipment for testing sanitizer level. [CA]: Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

  • K36: Equipment, utensils, linens: Proper storage and use

    Scoops stored in stagnant water. [CA]: Scoops and utensils shall be stored in water at 135F or above, in a clean and dry container, or in a dipper well with running water at a rate sufficient to flush away loose particles from utensils when storing in between use.

Pass Jun 3, 2025
N/A

ROUTINE INSPECTION

Facility not in operation at the time of inspection. OWNERSHIP CHANGE INFORMATION NEW FACILITY NAME: MARUFUKU RAMEN NEW OWNER: EK FOOD SERVICES, INC The applicant has completed the facility evaluation application process for an Environmental Health Permit. The permit category for this facility is FP13. An invoice for the permit fee in the amount of $1,148.00c will be mailed to the billing address on the application. Payment must be submitted within 10 days of receipt of the invoice. The owner is responsible for contacting our department if an invoice is not received and remit payment within 30 days. The Environmental Health Permit will be effective: 07/01/2025 - 06/30/2026. This report serves as a temporary permit. However, the permit will be deemed invalid if the permit fee is not paid in full within 30 days from the date of this report. Okay to Operate. An official permit will be mailed to the address on file and shall be posted in public view upon receipt. *Structural Review inspection conducted on 06/03/2025 *Obtain food safety manager certificate within 60 days. All other food employees must have valid food handler cards within 30 days from hire date. Discussed consumer advisory for raw/undercooked egg. Consumer advisory guidelines provided. report emailed to: fumi@ekfoodservices.com

2 reported violations
  • K36: Equipment, utensils, linens: Proper storage and use

    Pressurized cylinders not secured to a rigid structure. [CA]: Pressurized cylinders shall always be stored properly/secured to a rigid structure.

  • K06: Adequate handwash facilities supplied, accessible

    Nonadjustable hand sink near cook line measured at 149F. Hand sink nearby available. [CA]: Ensure water temperature at nonadjustable hand sinks is maintained between 100F - 108F. [COS]: Water temperature at hand sink adjusted to 106F.

Pass Nov 22, 2024
N/A

FOLLOW-UP INSPECTION

Follow up inspection for routine inspection on 11/20/2024 regarding the following violations: -K06 - Adequate handwash facilities supplied, accessible -K21 - Hot and cold water available -K22 - Sewage and wastewater properly disposed Specialist observations: -K06 - Adequate handwash facilities supplied, accessible: CORRECTED; single use towels and soaps available at all hand sink stations -K21 Hot and cold water available: CORRECTED; warm water of at least 100F observed in all hand sink stations -K22 - Sewage and wastewater properly disposed: CORRECTED; bar hand sink in good repair and wastewater observed properly disposed through approved plumbing. Note: Facility has a valid Health Permit.

No reported violations
Conditional Pass Nov 20, 2024
71/100

ROUTINE INSPECTION

Discussed proper ice bath with staff and manager. Discussed with manager that violations with comply by date shall be corrected by 12/04/2024. Continued non-compliance will result in subsequent follow-up inspections charged at $298 per hour. Facility has a valid health permit.

7 reported violations
  • K34: Warewash facilities: installed/maintained; test strips

    Missing testing methods for Chlorine and Quat Ammonium sanitizers. [CA]: Provide adequate testing methods for measuring Chlorine and Quat Ammonium sanitizer levels (ie test strips). Ensure dish machine is able to dispense 50 PPM of Chlorine sanitizer during mechanical ware-washing or 100 PPM of Chlorine sanitizer for manual ware-washing. For Quat Ammonium, 200 PPM of Quat Ammonium sanitizer shall be maintained when conducting manual ware-washing.

  • K21: Hot and cold water available

    1. Rear hand sink near 2 compartment sink's hot water valve/left valve was not dispensing water. Highest water temperature measured at 90F. 2. Bar hand sink's hot and cold water valve was not dispensing water. There is a middle valve that is able to dispense water. Highest water temperature measured at 75F. [CA]: All hand sink stations shall be able to provide cold and warm water of at least 100F at all times. Ensure hand sink valves are operable at all times.

  • K01: Demonstration of knowledge; food safety certification

    1. Food handler training for employees not provided. [CA]: ]: All employees that handle open food or food contact surfaces shall obtain valid Food Handler Cards within 30 days of employment. Food Handler Cards shall be maintained on site and available for review at all times.

  • K06: Adequate handwash facilities supplied, accessibleCritical

    MAJOR: 1.At the pasta making area, the only hand sink station did not have soap and single use towels. 2. At the bar area, the only hand sink station did not have soap. [CA]: All hand sink stations shall be equipped with hand soap and single use towels in approved dispensers at all times. [COS]: Employee restocked dispensers with single use towels and soap. MINOR: Rear hand sink near 2 compartment sink did not have single use towels in the dispenser. Another hand sink station with soap and single use towels nearby observed. [CA]: All hand sink stations shall be equipped with hand soap and single use towels in approved dispensers at all times. [COS]: Employee restocked dispenser with single use towels.

  • K22: Sewage and wastewater properly disposedCritical

    At the bar hand sink station, liquid waste drains onto floor when the hand sink is used. [CA]: Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system. [SA]: Hand sink shall not be used temporarily until it is repaired. 3 compartment sink's first/left basin can be used as a temporary hand sink.

  • K47: Signs posted; last inspection report available

    *REPEAT VIOLATION* Hand washing signs not posted at hand washing sinks used by employees. [CA]: Ensure hand washing signs are available at all hand wash sinks at all times. [COS]: Specialist provided hand wash stickers at all hand sinks.

  • K05: Hands clean, properly washed; gloves used properly

    Employee was handling personal cellphone and proceeded to go to the kitchen line to begin preparing food (touching food containers) without washing hands prior. No direct contamination observed. [CA]: Employees shall properly wash hands when changing gloves, when changing tasks, prior to handling food, utensils or equipment, after touching body parts, and when contamination occurs or as required. Employees shall use designated hand sink, soap and disposable paper towels to wash hands. [COS]: Specialist instructed employee to wash hands.

Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.