Routine Inspection
Jul 7, 2026
3 recorded violations
Official wording
Food properly labeled and honestly presented
Inspector’s notes
Prepackaged sushi observed to be missing labels with ingridients, weight, and address of manufactuerer. 2 door upright cooler in back [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 problemsOfficial wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Handwash sink in front was blocked by cart and table. [CA] Keep Handwash sink clear and easily accessible at all times. [COS] Cart was moved for easier entry to handwash 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.
More about handwashing problemsOfficial wording
Food contact surfaces clean, sanitized
Inspector’s notes
3-comp sink had 100ppm quat ammonia. No dishwashing occuring at time of inspection. [CA] Keep sanitizer compartment at 200ppm quat ammonia for sanitization. [COS] 3-comp sink was refilled.
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, Jul 7, 2026 · Original Source