ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspections
Follow-Up Inspection
Jul 30, 2026
Pass
2 recorded violations
minorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed 1 dead adult american cockroach on the floor below the dish storage rack.
[CA] Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies
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.
*Repeated Violation
Observed cleaned and sanitized dishes wet stacked
[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.
Official record from Santa Clara County Department of Environmental Health, Jul 30, 2026 · Original Source
Routine Inspection
Jul 24, 2026
Conditional Pass
9 recorded violations
criticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
MAJOR VIOLATION:
Observed active warewashing without a final sanitizing step.
[CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM).
[COS] Dishes cleaned and rinsed were returned to a 200 ppm quaternary ammonia solution.
MINOR VIOLATION:
Observed dishes wet stacked at the wire racks.
[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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed one Mingyuan MS1910 lamb slicing machine and one Xinje slicing machine without any indication of sanitation listing. It was discussed with the PIC that the units were purchased approximately 2 months prior. ETL or NSF listing could not be located based off of manufacturer at time of inspection.
[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).
The above equipment are hereby impounded. Refer to impound report. Within 1 week, indicate if either the equipment will be removed from facility or if facility will submit to plan check.
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.
Measured the sanitizer concentration at the multiuse wiping cloth buckets at the preparation area above 400 ppm quaternary ammonia.
[CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
[COS] The solutions were discarded and diluted to 200 ppm quaternary ammonia.
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.
Observed food workers actively packing roast beef to sous vide.
[CA] The food facility shall obtain a HACCP plan approval prior to packaging PHFs using a reduced-oxygen packaging method. Remove the vacuum sealing unit and sous vide unit.
[COS] Food workers were directed to cease sous vide cooking process.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed bags and other personal belongings stored among food and utensil storage.
[CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
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.
Observed numerous ants on the floors below the preparation sink.
[CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed bowls to dispense bulk sugar, brown sugar, and ice.
[CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.
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.
Observed one covered plastic container of chicken karaage and takoyaki out at ambient temperature at the cooks line measured at 103F and 98F respectively. The PIC stated both foods were cooked approximately 1 hour prior.
[CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours.
[COS] The food containers were relocated to the walk in cooler uncovered to rapidly cool.
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.
During pre-final inspection on 11/20/25, the PIC (Ayumi Sakata) stated this facility is intended to be used as a commissary kitchen for other Kajiken restaurants outside of Santa Clara County. It was noted during 11/20/25 inspection that facility would be required to obtain State permit and Processed Food Registration (PFR).
Pre-final inspection conducted on 1/9/2026, Timothy Lu, the owner, stated this facility is intended to be used as a retail facility.
It was discussed at this time that this facility conducts retail operation, but also prepares and supplies food for the Kajiken location located out of county in San Mateo.
[CA] Immediately cease out of county food supplying without approval from the state. Within 1 week indicate provide documentation supporting pursuit of PFR
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.