Follow-Up Inspection
Sep 29, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Sep 29, 2026 · Original Source
Santa Clara County, CA
Fugetsu San Jose
4342 Moorpark Av # 20
Last inspected Sep 29, 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
6 inspectionsRoutine Inspection
Sep 22, 2026
Conditional Pass
4 recorded violations
minorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Chlorine in three compartment sink measured 25ppm. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds.
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
Observed employee handle raw shrimp and then handle sanitized equipment to put away without washing hands. Employee was then instructed to wash their hands, the employee went to the wash compartment of the three compartment sink, the PIC redirected the employee to the handwashing sink. [CA] Hands will be properly washed with warm water and soap after handling raw animal products and before touching other foods or equipment within the facility. [COS] Employee directed to wash their hands, equipment sanitized again.
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 K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
Per PIC, TPHC is used for the items that are left out of temperature control, a red dot was marked on the food items. However, written procedures were not available at PIC did not know what temperature the items were when they were delivered from another location (Dan Izakaya - Saratoga). PIC provided time logs of when food was delivered and when it was discarded. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC). TPHC time marking starts when food is removed from hot or cold holding. Verify TPHC start times of either before delivery or at delivery to facility. Verify temperatures upon arrival to determine when TPHC should begin.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Paper towels were not provided at either handwash sink in preparation areas. [CA] Single-use sanitary towels shall be provided in dispensers at all times during operation. [COS] Paper towels were provided in both dispensers.
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 problemsOfficial record from Santa Clara County Department of Environmental Health, Sep 22, 2026 · Original Source
Follow-Up Inspection
Aug 7, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Aug 7, 2025 · Original Source
Routine Inspection
Aug 4, 2025
Conditional Pass
6 recorded violations
minorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed multiple flies and fruit flies within the facility. [CA] Ensure facility is kept free of fly and fruit fly activity to prevent possible contamination of food and food contact surfaces.
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 K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
[**REPEAT VIOLATION**] Observed several items stored in the retail area without time labels/time logs including onigiri, several boxes of yakisoba, and boxes of katsu-don. Per operator, items are stored from 2:30pm. [CA] Ensure all potentially hazardous foods maintained by time are time marked, time logged, or time labeled when removed from temperature control and served within 4 hours or discard. [SA] Operator to serve all unmarked potentially hazardous foods by 6:30pm, for a total of 4 hours from when removed from temperature control or discard. *Note: Previous time as a public health control (TPHC) violations noted on the last two routine inspections. Facility shall maintain proper procedures and use of TPHC or further enforcement may occur including revocation of TPHC procedure as an option to maintain potentially hazardous foods, additional fees, and office hearings.
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
At the front counter across from the kitchen cookline, observed the use of unapproved styrofoam board, foil, and other non-reusable porous materials as a shelf/counter. Observed cardboard used to line shelving. [CA] Ensure only approved materials and equipment are used within the facility. Remove and replace shelving with an approve type of shelving such as smooth, durable, and easily cleanable stainless steel shelving. Discontinue use of cardboard to line shelving.
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 K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
At the front kitchen area, at the handwash station, observed paper towel dispenser was empty. Observed paper towel roll stored by shelving away from the handwash station. [CA] Ensure all handwash stations are stocked with hand soap and paper towels to allow for proper handwashing. [COS] Operator restocked paper towel dispenser.
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 K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed a large gap below the back door. [CA] Ensure a floor sweep is installed at the back door to prevent an entrance for vermin.
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
[**REPEAT VIOLATION**] 1. By the entrance to the back kitchen area, in the hot holding unit, measured potato croquette, gyoza, takoyaki, pork katsu, chicken katsu, and salmon katsu between 85F and 110F. Per operator, all potentially hazardous foods stored in the hot holding unit prepared at 2:00pm. 2. In the front kitchen area, on the counter-top, measured container of raw shelled eggs stored at 65F. Per operator, raw shelled eggs stored for about 2 hours. [CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above to prevent bacterial growth. [SA] Operator to serve all potentially hazardous foods in the hot holding unit by 6:00pm, for a total of 4 hours from when removed from temperature control or discard. Potentially hazardous foods that cannot be maintained by temperature control shall be time marked when removed from temperature control, and served within 4 hours or discard. Operator placed raw shelled eggs into an ice bath to provide immediate cooling and facilitate holding temperatures. Operator stored container of raw shelled eggs in the walk-in refrigerator. *Note: Previous holding temperature violations noted on the last two routine inspections. Facility shall maintain proper holdwing temperatures or further enforcement may occur including fees and office hearings.
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, Aug 4, 2025 · Original Source
Follow-Up Inspection
Nov 26, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Nov 26, 2024 · Original Source
Routine Inspection
Nov 20, 2024
Conditional Pass
7 recorded violations
criticalCode K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
Potentially hazardous foods (potato croquette, fried chicken, fried squid, fried pork) held in the display case warmer are subject to time rather than temperature but were not properly time-marked. [CA] Potentially hazardous foods that are subject to time rather than temperature shall be time-marked with the start/end of a 4 hour period where the food shall be discarded if not served. [COS] Employee time-marked the food using the color indicator per their procedures.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K04Employee health and hygiene
Official wording
Proper eating, tasting, drinking, tobacco use
Inspector’s notes
Employee observed eating at the prep table in the back kitchen. [CA]No employee shall eat in the food preparation or storage areas.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesminorCode K32Food source and labeling
Official wording
Food properly labeled and honestly presented
Inspector’s notes
Food that are prepared and prepackaged by the facility and placed out for self-service do not have proper labeling. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsminorCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Improper handwashing practice observed by multiple employees. Employee did not wash hands before putting on disposable gloves to handle food; employee washed hands while still wearing disposable gloves; employee washed hands without the use of soap. [CA] Employees shall properly wash hands using warm water, soap, and single-use paper towels as required.
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
Potentially hazardous foods measured at improper holding temperatures. Katsu and shrimp tempera held by the walk-in cooler door is measured at 70-75F. Imitation crab, raw shell eggs, and tofu skin stored on the prep table by the front cook line is measured at 62-65F. [CA] Potentially hazardous foods when not in active prep and holding shall be held at or below 41F - or at or above 135F. [COS] Per employee, the katsu and shrimp tempera was prepared within the hour and immediately moved to active prep and service. The items from the front prep table were relocated into a refrigeration 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 K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Handwash sink at the front cook line was partially obstructed by equipment stored in front of the sink. [CA] Handwash sink shall be kept unobstructed and easily accessible to allow employees to properly wash hands when needed. [COS] Employee shifted equipment to make the handwash sink more accessible.
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 K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Employee at the front three compartment sink was observed manually washing utensils but did not complete the sanitizing step. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Employee created chlorine sanitizer at the three compartment sink and sanitized the previously washed utensils.
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 problemsOfficial record from Santa Clara County Department of Environmental Health, Nov 20, 2024 · Original Source