View this restaurant on the map
Show interactive mapSite visit conducted due to vermin activity within the buildings held in common warewashing area. Orenchi Ramen has an independent three compartment warewashing facility for use. No vermin observed within their permitted area.
ROUTINE INSPECTION
Site visit conducted due to vermin activity within the buildings held in common warewashing area. Orenchi Ramen has an independent three compartment warewashing facility for use. No vermin observed within their permitted area.
ROUTINE INSPECTION
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.
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
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.
Consumer advisory not noted for soft boiled egg. [CA] Provide consumer warning for the sale of raw or undercooked animal-derived foods.
ROUTINE INSPECTION
TPHC form completed during inspection.
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.
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.
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.
ROUTINE INSPECTION
OWNERSHIP CHANGE INFORMATION NEW FACILITY NAME: Orenchi Ramen NEW OWNER: Matsuri Inc The applicant has completed the facility evaluation application process for an Environmental Health Permit. The permit category for this facility is FP11. An invoice for the permit fee in the amount of $1,580.00 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: 10/01/2024 - 09/30/2025. 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 today. *Permit condition: FACILITY MUST HAVE ACCESS TO AND USE OF PR0441426 (STATE STREET MARKET BACK AREA) EQUIPMENT/SINKS/STORAGE) TO SUPPORT THEIR OPERATION. *Obtain food safety manager certificate within 60 days. All other food employees must have valid food handler cards within 30 days from hire date. *Handout provided for Time as a Public Health Control (TPHC). If choosing to use, ensure procedures are maintained and followed. Cooling handouts to be emailed
Found fruit flies near dry storage shelves in back area [CA] - Food facility shall be kept free of insects, weevils, ants, gnats, and fruit flies.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.