Routine Inspection
Apr 8, 2026
5 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
1. Measured the following foods at their respective times and temperatures: - Salmon in a shallow ice bath at the left sushi prep station at 55F - Crab in a shallow ice bath at the left sushi station at 55F at the top of the container and 41F at the bottom of the container - Unagi in a shallow ice bath at the middle sushi prep station at 53F at the top of the container and 37F at the bottom of the container The cooks stated the foods were prepared and placed in the ice baths approximately 1.5 hours prior. 2. Observed rice at the sushi preparation stations measuring between 73F-77F cooked 1.5 hours prior according to the sushi chef. The sushi chef stated the rice is discarded after the lunch service (3 hours) and the cook that prepares the sushi rice stated that they acidify the rice with vinegar. The cook that prepares sushi verbally walked through the pH testing process with a digital meter, but did not have the supplies available for testing at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] 1. Ice and water were added to the respective ice baths to create a sufficient ice bath. [SA] 2. A time label indicating discard time was posted.
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 wording
No rodents, insects, birds, or animals
Inspector’s notes
1. Observed old rodent droppings on the floor of the far corner in the servers station below the soda storage shelving area. 2. Observed two dead adult german cockroaches and 1 dead adult oriental cockroach on a glue trap in the dry storage/oil bin storage area. No other evidence of rodent or cockroach activity was observed at this time. It was discussed with the PIC that pest control services are conducted monthly by Matrix pest control. [CA]: The premises of each food facility must be maintained free of vermin. Remove the droppings and clean and sanitize any affected areas.
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 wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed multiple holes/gap including FRP not flush to the wall overhanging the base coving tiles throughout the food preparation side of the sushi bar. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of 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 insectsOfficial wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Observed the hot water line to be stuck closed for the preparation sink across from the walk in cooler. [CA] Repair plumbing fixture and maintain in clean and good repair.
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.
More about water, plumbing, or sewage problemsOfficial wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed surfaces of the cabinetry at the sushi preparation to be heavily deteriorated. [CA] Maintain surfaces durable, nonabsorbent, and easily cleanable.
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 issuesOfficial record from Santa Clara County Department of Environmental Health, Apr 8, 2026 · Original Source