Follow-Up Inspection
Apr 9, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Apr 9, 2026 · Original Source
Santa Clara County, CA
Japacurry
505 E San Carlos St # B
Last inspected Apr 9, 2026 · View Map ↗ · Compare ↗
Pass
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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
3 inspectionsRoutine Inspection
Apr 2, 2026
Conditional Pass
12 recorded violations
minorCode K48Other
Official wording
Plan review
Inspector’s notes
Facility has installed the 4 tap kegirator that was not approved per plans. Unit is draining on the dining room floor. [CA] Submit to our plan check unit for the approval and installation of the kegirator. Do note that equipment that discharges liquid waste shall be drained by means of an indirect waste pipes, and all wastes drained by them shall discharge through a minimum 1-inch air gap into a floor sink. A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements. Cease use of the unit until approved by this department.
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
Facility has a non ANSI upright freezer. [CA] New and/or replacement food 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 issuesminorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
1. The floors of the facility have an accumulation of food debris. 2. There is a foul odor in the warewash area. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair. Investigate the odor and eliminate.
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 K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
1. The front and side doors were propped open. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin. Discussed with permit holder use of screen doors or air curtains to prevent entrance of flying insects. 2. The mop was not stored in a manner to air dry. [CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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 K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
1. Staff were observed skipping the sanitizing step of warewashing. 2. Staff added hand sanitizer to the water in the three compartment sink in an attempt to sanitize dishes. 3. Staff were observed drying dishes with a cloth rag. [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. Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing. [COS] Chlorine solution was made at 100 ppm, dishes were sanitized and allowed to air dry. Educated staff and permit holder on proper warewashing procedure. Provided warewashing procedure handout sticker.
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
The rice serving utensil was stored in a container of water measuring at 70F. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container 2) in running water 3) in a container of water at 135°F or above 4) at room temperature if washed within 4 hours of initial use
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 K29Chemicals
Official wording
Toxic substances properly identified, stored, used
Inspector’s notes
Facility has residential insecticide cans. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyminorCode K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
The sides of the fryer have an accumulation of food debris. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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 K27Other
Official wording
Food separated and protected
Inspector’s notes
Raw bacon was found stored above ready to eat foods in the bottom section of the prep cooler. [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 findingminorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Numerous flies were in the dining area and kitchen of the facility. [CA] Ensure to maintain the facility free of animals, pests, and vermin. Note: Permit holder discussed acquiring an electric insect zapping device. Informed permit holder to obtain a sconce style unit that can contain the insects.
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
1. Katsu was measured between 90-100F in a double pan set up on the flat grill at around 4pm. Per cook, they cooked them in the deep fryer around 1pm. 2. Beef was measured on the stove with the burner turned off at 110F around 4pm. Per cook, they finished cooking the beef around 12:30 pm. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Items were placed on TPHC for today. Per permitholder, they plan on using "Too Good To Go" for distribution of extra food items. Educated permit holder on proper hot and cold holding practices to ensure food is safe for consumption after service is completed.
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 K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Wiping cloths were stored on surfaces throughout the facility. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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, Apr 2, 2026 · Original Source
Routine Inspection
Nov 13, 2024
Pass
3 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
In the kitchen area, at the one door with two drawers prep cooler, numerous PHFs (cooked chicken, raw tuna, cooked chorizo, etc., were found above 41°F. Per kitchen staff the foods were stored over night. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Staff VC&D the items. See VC&D report.
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 K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
The 1 door with two drawer prep cooler is not maintaining PHFs at 41°F or below. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Repair, replace, or service the cooler. Refrain from storing PHFs until capable of maintaining PHFs at 41°F or below.
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 K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Repeat Violation: 1. There is no Food Safety Certificate available upon request. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. 2. There are no Food Handler Cards available upon request. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial record from Santa Clara County Department of Environmental Health, Nov 13, 2024 · Original Source