Follow-Up Inspection
Sep 2, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Sep 2, 2025 · Original Source
Santa Clara County, CA
Kanpai Restaurant
330 Lytton Av
Last inspected Sep 2, 2025 · View Map ↗ · Compare ↗
Pass
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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
Aug 19, 2025
Pass
8 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Door gaskets in disrepair for small 2 door unit in back kitchen. Duct tape used on handle at undercounter unit at sushi bar. [CA] Replace gaskets and door handle.
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 K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Lack of chlorine test strips. [CA] Provide test strips.
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 K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Inadequate lighting in area where ice machine and glass refrigerator is located. (3-4 light bulbs missing). Install light bulbs to provide sufficient lighting.
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 K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Observed food stored on floor in walk in and dry storage area. Open packages of bulk rice/sugar noted. [CA] Store food 6 inches off floor and seal packages of food or locate in bins with lids.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Measured cooling covered rice stacked on top of each other in walk in . [CA] Cool food rapidly by leaving plastic wrap uncovered and containers not stacked. [COS]
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 K27Other
Official wording
Food separated and protected
Inspector’s notes
Observed raw shrimp and raw fish/beef stored above ready to eat udon soup/sauces in walk in. Store raw seafood/meat below ready to eat food.
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 in warmer at 105F. [CA] Maintain potentially hazardous food 135F and above or 41F or below. Operator wrote time sticker with today's 11a-3p, second batch 5p-8p. Provide a time sticker daily, 2x a day. TPHC hand out provided. Note: When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for 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 K39Equipment and utensils
Official wording
Thermometers provided, accurate
Inspector’s notes
Lack of thermometer at one of the sushi glass case units. [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 issuesOfficial record from Santa Clara County Department of Environmental Health, Aug 19, 2025 · Original Source