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.
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.
Official record from Santa Clara County Department of Environmental Health, Jul 9, 2026 · Original Source
Routine Inspection
Jul 7, 2026
Conditional Pass
3 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Clam chowder was measured 120F.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[SA]Hot holding unit temperature was adjusted.
Bacon was measured 50F at the food prep table. Food was measured 50F at the open top area.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[SA] Bacon were shifted to the bottom of the prep cooler.
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.
Compliance with shell stock tags, condition, display
Inspector’s notes
Shell tags were not kept in a chronological order.
[CA] Shellstock shall be stored in an approved manner (HACCP approved molluscan shellfish tank, displayed on drained ice, held in a display container) to prevent contamination and commingling of shellstock from another container. All shellstock tags shall be kept in chronological order for 90 days after harvest.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Clam chowder is not reheated before hot holding.
[CA] Reheating for hot holding shall be done rapidly, and the time the food is between 41°F and 165°F shall not exceed two hours.
[SA] Clam chowder is heating on stove.
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.
Official record from Santa Clara County Department of Environmental Health, Jul 7, 2026 · Original Source
Routine Inspection
Jan 27, 2026
Pass
4 recorded violations
minorCode K29Chemicals
Official wording
Toxic substances properly identified, stored, used
Inspector’s notes
Pressurized cylinder was not secure.
[CA] All pressurized cylinders shall be securely fastened to a rigid structure.
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.
Imitation crab and lobster was measured 45F.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] Ice was added to food containers measured above 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.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Ice machine in the sushi area was leaking water. Faucet from the sink in the sushi area was leaking.
[CA] Repair/fix leakage in the sushi area.
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.
Official record from Santa Clara County Department of Environmental Health, Jan 27, 2026 · Original Source
Routine Inspection
Jul 23, 2025
Pass
7 recorded violations
minorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
TWO EMPTY STAINLESS STEEL CONTAINER WERE PLACED ON A HAND WASHING SINK.
[CA] Hand washing facility shall be clean, unobstructed, and accessible at all times.
[COS] PIC CLEAR THE HAND WASHING SINK.
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.
OBSERVED FRUIT FLIES NEAR SODA DISPENSER AND A FLY IN A SUSHI AREA.
[CA]Keep Food Facility free of flies to prevent cross contamination.
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.
THE VALID HEALTH PERMIT ISSUED WAS NOT POSTED.
[CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.
[COS] PIC POSTED THE NEW PERMIT.
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.
Compliance with shell stock tags, condition, display
Inspector’s notes
SHELL STOCK TAG SERVED IN 90 DAYS LACK CHRONOLOGICAL ORDER.
[CA] The identity of the source of shellstock that are sold or served shall be maintained for 90 calendar days from the dates of harvest by using an approved recordkeeping system that keeps the tags or labels in chronological order correlated to the date or dates the shellstock are sold or served.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
WARE WASH SINK FAUCET WAS LEAKING.
[CA] FIX OR REPAIR LEAKAGE.
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.
CUT STRAWBERRIES IN A BAR TRAY WAS 45F.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] PLACE ICE UNDER THE TRAY.
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.
IMITATION CRAB WAS PREP AND PLACED IN A WALK IN COOLER WITH PLASTIC COVER AT 60F.
[CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. Properly store cooling foods in such a way to allow proper air flow.
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.
Flies in the cook line area.
[CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit 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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Mop under the dry storage shelve.
[CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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.
Health permit was not posted.
[CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.
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.
Some cold holding units lack monitoring thermometer.
[CA] The thermometer in the reach-in refrigerator shall be placed where it is easily visible while checking refrigerator temperature.
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.
Compliance with shell stock tags, condition, display
Inspector’s notes
Lack chronological order for the 90 days tags.
[CA] Molluscan shellfish shall have shellstock tags and shall be properly stored and displayed, all shellstock tags shall be kept in chronological order for 90 days after harvest date.
served.
In plain English
An issue that does not fit the common categories. Check the official wording for details.