Follow-Up Inspection
Apr 17, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Apr 17, 2026 · Original Source
Santa Clara County, CA
Kanji Sushi & Ramen
4131 El Camino Wy
Last inspected Apr 17, 2026 · View Map ↗ · Compare ↗
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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 13, 2026
Closed
The health department recorded a closure at this inspection.
11 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
1. Measured multiple PHF's in the left reach in cooler (Superior brand) above 41F held in the unit since the previous day per the cook. 2. Measured two containers of sushi rice at the sushi bar between 92F-94F. The sushi chef stated the rice finished preparation approximately 1 hour prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] 1. The PHF's were discarded. See VC&D form. [SA] A time label was written for the rice indicating a 4 hour total holding time for after which is to be discarded.
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
No sanitizer was detected in the multiuse wiping cloth bucket solution. [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 problemsminorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Observed a multiuse cloth sanitizer bucket stored in the basin of the kitchen handwashing sink. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] The sanitizer bucket was relocated.
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 K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
The two door reach in Superior preparation cooler at the cooks line was determined to be unable to maintain PHF at or below 41F. The ambient temperature of the unit measured at 52F via infrared. [CA] Refrigeration must be 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 K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
*Repeated Violation* Observed gas rice cooker located outside of the hood. [CA] Gas rice cooker must be relocated below the hood.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesminorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Observed the back three compartment sink and sushi station three compartment sink to have a faucet too short and unable to adequately reach all three sink compartments. [CA] Ensure that the faucets are long enough to fill all compartments of the warewashing sinks.
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 K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1. Observed Vermin: Documented in the following areas: - 6 live adult german cockroaches in the floor sink at the sushi bar - 1 live adult german cockroach and multiple dead german cockroaches on a glue trap on the table above the floor sink at the sushi bar - Multiple dead nymph and adult cockroaches on a glue trap on the floor to the left of the sushi preparation cooler - 1 live adult german cockroach on the railing below the low temperature dish machine - 1 dead nymph on the chemical storage rack below the warewashing area - 2 live adult german cockroaches in the wall/behind the loose storage rack above the drain board of the dish machine - Two egg casings on a glue trap placed in the empty table space between the prep and customer side of the sushi bar - Numerous cockroaches of all life stages on the wall in the space behind and below the drainboard of the warewashing area - 1 live adult german cockroach on the table for miso soup and hot held rice near the cooks line - Fecal spotting around the outlets and at the trim junctions of the walls at the sushi bar 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: S. Lew 4. Notification: The person in charge during inspection, Tony, has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
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 insectsminorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed multiple gaps/damages to the walls at warewashing area and at the sushi bar allowing the harborage of vermin. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.
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 insectsminorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Observed the wastewater line outlet for the ice machine to be placed inside of the floor sink. [CA] Ice machine sink shall discharge liquid waste by means of indirect waste pipes into a floor sink equipped with a minimum 1" air gap.
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 K19Food temperature
Official wording
Consumer advisory for raw or undercooked foods
Inspector’s notes
*Repeated Violation* Lack of consumer advisory notice on menu for raw/undercooked seafood. [CA] Provide consumer advisory notice Include statement 'Consuming raw or undercooked seafood, and/or shellfish may increase your risk of foodborne illness." Email copy of notice or copy of updated menu to joshua.luces@deh.sccgov.org
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 K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Observed a heavy accumulation of grease/grime throughout the equipment at the cooks line including but not limited to the interior cabinet and doors of the deep fryers. [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 problemsOfficial record from Santa Clara County Department of Environmental Health, Apr 13, 2026 · Original Source
Routine Inspection
Sep 22, 2025
Pass
10 recorded violations
minorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Observed raw chicken located above seafood in walk in cooler Store raw chicken below seafood. Observed raw pork stored above ramen noodles in under counter unit across cook line. [CA] Store ready to eat food below raw animal meats/seafood.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Observed soiled wiping cloth on prep table in kitchen. Measured solution in red sanitizer bucket with yellow wiping cloths at 0 ppm chlorine. [CA] Store wiping cloths in red sanitizer bucket in between uses at 100 ppm chlorine sanitizing solution (1 tbsp bleach + 1 gallon of water). [COS] Sanitizer solution was prepared during inspection.
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 K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Food handler cards not available for review. [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 issuesminorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Measured water at hand sink in restroom at 77F. [CA] Maintain a minimum temperature of 100-108F for combination faucets.
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 K39Equipment and utensils
Official wording
Thermometers provided, accurate
Inspector’s notes
Lack of stem probe thermometers to test internal food temperatures. Only an infrared thermometer on site. [CA] Provide at least 1-2 stem probe thermometers. Lack of thermometer for glass door refrigerator across the cook line. [CA] Provide a thermometer.
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 K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Observed gas rice cooker located outside of the hood. [CA] Gas rice cooker must be relocated below the hood.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesminorCode K19Food temperature
Official wording
Consumer advisory for raw or undercooked foods
Inspector’s notes
Lack of consumer advisory notice on menu for raw/undercooked seafood. [CA] Provide consumer advisory notice Include statement 'Consuming raw or undercooked seafood, and/or shellfish may increase your risk of foodborne illness." Email copy of notice or copy of updated menu to aleli.crutchfield@deh.sccgov.org by 9/29/25. Repeat violation.
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 K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Lack of ingredient label for bulk flour containers. [CA] Label with ingredient name. [COS]
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured sushi rice at sushi bar 79F. Measured sushi rice in wooden container at 125F. Rice at sushi bar prepared at 2 hours ago. Rice in wooden container prepared one hour ago. Measured cooked shrimp tempura in container at 109F prepared 30m-1 hour ago. [CA] Maintain potentially hazardous food 135F and above or 41F and below. [COS] Operator provided time label for each container of rice/shrimp and will discard within 4 hours from the time it was removed from temperature control. Time as a public health control handout provided to operator and completed. Post in kitchen for employees to review.
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 K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Lack of hand soap at hand sink in sushi bar area (soap was located at 3 comp sink at sushi bar area). [CA] Ensure hand soap is available at designated hand sink (single compartment sink) at all times. [COS]
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 record from Santa Clara County Department of Environmental Health, Sep 22, 2025 · Original Source