Follow-Up Inspection
Nov 7, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Nov 7, 2025 · Original Source
Santa Clara County, CA
Izumi Sushi
925 Blossom Hill Rd # 1360
Last inspected Nov 7, 2025 · View Map ↗ · Compare ↗
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspectionsRoutine Inspection
Nov 4, 2025
Conditional Pass
9 recorded violations
minorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed employee drink without lid stored on shelf with food equipment and above food in hot holding. [CA] Ensure that employee beverages are stored away and separately from food equipment/food.
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 K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Paper towels were not provided at the only handwash in the preparation area. [CA] Single-use sanitary towels shall be provided in dispensers. [SA] A roll of paper towels was provided by employee. Ensure that paper towels are provided in 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 K19Food temperature
Official wording
Consumer advisory for raw or undercooked foods
Inspector’s notes
Tablet menu did not provide a consumer advisory. [CA] Provide consumer warning for the sale of raw or undercooked animal-derived foods.
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 temperaturecriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
1. Sushi rice in machines measured 76F to 78F (see measured observations). Per PIC, sushi rice was prepared two hours prior to measurement. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Sushi rice will be time marked for discard at 3:30pm. Provided TPHC handout to PIC. 2. Tempura batter measured 73F. Per PIC, it was made less than 2 hours prior to temperature measurement. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Tempura batter was placed back into preparation unit to cool down. 3. Sushi on conveyor belt measured 76F. Per PIC, they place a cucumber slice or lemon slice etc. on plate to indicate the time it was placed on the conveyor belt. Usually, they attempt to keep items out for about a half hour before discard. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Ensure that items are discarded after four hours. Minor- Items in preparation unit measured 43-44F. Ambient air of preparation fridge measured 48F. Per PIC, items were placed into unit when facility opened less than two hours prior to temperature measurement. [CA] PHFs shall be held at 41°F or below or at 135°F or above. PIC adjusted preparation unit temperature.
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 K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Observed employee drying sanitized equipment. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.
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/load dirty dishes into tray for mechanical warewash and place into the machine. Employee then went and handled sanitized equipment from mechanical warewash without washing hands. [CA] Employees must wash hands after handling soiled equipment and before touching sanitized equipment. [COS] Equipment was placed back into mechanical warewash to be sanitized again. Employee was instructed to wash hands. Minor: Observed employee rinsing gloved hands in preparation sink. [CA] Ensure that when needed, gloves are removed and hands are washed in the handwash sink only.
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 K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Hot water did not appear to be turned on in the restroom. Water measured 73F. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
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 problemsminorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Chlorine test strips were not available at time of inspection. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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 problemsminorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
1. Observed cups as scoops in bulk food containers. [CA] Provide scoops with handles and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. 2. Observed knives stored in between food equipment. [CA] Multi-use utensils will be stored in a way that the working part of the utensil may not become contaminated. 3. Handle of ice scoop was in contact with ice in machine. [CA] Handle to ice scoop shall be stored so that it is not in direct contact with ice.
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, Nov 4, 2025 · Original Source