Routine Inspection
Jul 8, 2025
6 recorded violations
Official wording
Food separated and protected
Inspector’s notes
Raw shell eggs stored above ready to eat foods within the walk in refrigerator. [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.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Clutter and unused equipment stored within the area behind the rear door to the facility. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
The wall is in disrepair surrounding the janitorial sink area. [CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface.
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 wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Facility is using bricks to elevated the sushi display case at the sushi preparation area. [CA] Replace bricks with easily cleanable legs or other approved means. Surfaces of equipment shall be smooth, easily cleanable, nonabsorbent, durable, and maintained in good repair. Observed the use of a cinder block to hold piping/ support the 3 compartment sink within the kitchen. [CA] Repair 3 compartment sink support legs. Surfaces of equipment shall be smooth, easily cleanable, nonabsorbent, durable, and maintained in good repair. Non commercial freezer/ refrigerator combo unit and upright freezer in use within the dry storage room. [CA] All utensils and equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
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 wording
Food storage: food storage containers identified
Inspector’s notes
Single use food containers stored outside the rear door area of the facility. Area is not fully enclosed. [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility. Outside area shall be used for the storage of chemicals and non-food contact items only.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured spicy mayo at 46 F within squeeze bottles at the sushi preparation line. Cook stated the mayo was removed from refrigeration 30 minutes prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Mayonnaise relocated to the reach in refrigerator to be cooled to and held at 41 F or below. Measured white rice at 47 F wrapped in plastic wrap and stored above the fill line at the cook line preparation refrigerator. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] White rice relocated to the reach in portion of the refrigeration unit to be cooled to and held at 41 F or below.
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, Jul 8, 2025 · Original Source