Santa Clara County, CA

Kenji Sushi

Name: Kenji Sushi
Address: 385 S Winchester Bl, Santa Clara County, CA

385 S Winchester Bl

Last inspected Jan 30, 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 inspections

Routine Inspection

Jan 30, 2026

Pass

5 recorded violations

minorCode K44Pests

Official wording

Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

Inspector’s notes

Mop was left in a mop bucket. [CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Mop rack or other devices not made available to hang and store cleaning tools.

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 insects

minorCode K41Water, plumbing, and sewage

Official wording

Plumbing approved, installed, in good repair; proper backflow devices

Inspector’s notes

Large ice machine was leaking water. [CA] Repair/fix the leakage to maintain.

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 problems

minorCode K36Equipment and utensils

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

Both ice machines has Ice scoop handles touching the ice. [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 issues

criticalCode K08Other

Official wording

Time as a public health control; procedures & records

Inspector’s notes

Fried fish and shrimps utilizing time as a public health control were not time marked. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC).

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode K30Other

Official wording

Food storage: food storage containers identified

Inspector’s notes

Carton of meat on floor inside the walk in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from Santa Clara County Department of Environmental Health, Jan 30, 2026 · Original Source

Routine Inspection

Jul 30, 2025

Pass

7 recorded violations

minorCode K01Permits, training, and postings

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

Employee can't find a copy of Food Safety Certification. [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.

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 issues

minorCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

HAND WASHING SINK IN THE BAR AREA HAS TRAYS DRYING IN FRONT OF IT AND CRATE WITH EMPTY BUCKET FOR ICE ON FLOOR IN FRONT OF IT. [CA] Hand washing facility shall be clean, unobstructed, and accessible at all times.

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.

Official wording

Warewash facilities: installed/maintained; test strips

Inspector’s notes

LACK TEST STRIPS. [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 problems

minorCode K21Water, plumbing, and sewage

Official wording

Hot and cold water available

Inspector’s notes

HAND WASHING SINK INSIDE THE RESTROOM MEASURED 85F. [CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F.

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 problems

minorCode K36Equipment and utensils

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

LARGE 30 GAL DRUM WITH VI NIGER $ SEAWEED HAD A FULLY SUBMERGED BOWL IN IT FOR SCOOPING. [CA] A bowl can't be used to scoop product. Instead use scoop with handle and store it in such a way that the handle does not come in direct contact with food to prevent contamination. SEAWEED CONTAINERS IN USE TO STORE BEEF STRIPS INSIDE THE WALK IN UNIT. [CA] Single use food container (e.g. soy sauce container, milk carton, apple juice container, can food, wine bottle) shall not be reused to store 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.

More about equipment or utensil issues

minorCode K16Other

Official wording

Compliance with shell stock tags, condition, display

Inspector’s notes

SHELL FISH TAGS WERE NOT IN A CHRONOLOGICAL ORDER. [CA] Molluscan shellfish shall have shellstock tags and shall be properly stored and displayed, all shellstock tags shall be kept in chronological order for 90 days after harvest date.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

criticalCode K09Food temperature

Official wording

Proper cooling methods

Inspector’s notes

SMALL CONTAINERS OF IMITATION CRAB MEASURED 50F WAS INSIDE THE WALK IN UNIT WITH TIGHTLY COVERED WITH PLASTIC WRAP. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling and allow air circulation.

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 temperature

Official record from Santa Clara County Department of Environmental Health, Jul 30, 2025 · Original Source

Routine Inspection

Jan 2, 2025

Pass

8 recorded violations

minorCode K30Other

Official wording

Food storage: food storage containers identified

Inspector’s notes

Marinated pork on floor inside the walk in cooler. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Carton of eggs were stored above sushi meat. [CA] Carton of eggs shall be on bottom shelve to prevent cross contamination.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Hand washing sink in the back area near walk in cooler has a empty paper towel dispenser. [CA] Always keep the paper towel dispenser filled in for proper hand washing.

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.

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

Ice build up in the walk in freezer. [CA] Fix/repair walk in freezer to prevent ice build up.

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 issues

minorCode K47Permits, training, and postings

Official wording

Signs posted; last inspection report available

Inspector’s notes

Health permit was not posted. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility. [COS] PIC posted the permit in the bar area.

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 issues

minorCode K01Permits, training, and postings

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

Lack Food safety Certification. [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. Comply within 30 days. Lack Food handler Card. [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 issues

minorCode K27Other

Official wording

Food separated and protected

Inspector’s notes

Ice scoop was touching the consumable ice. [CA] Scoop handler shall not touch the consumable ice and can be kept in a container.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode K26Food temperature

Official wording

Approved thawing methods used; frozen food

Inspector’s notes

Chicken wings were thawing in a strainer basket and water was draining out. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

In plain English

More about food kept at an unsafe temperature

minorCode K34Cleaning and sanitizing

Official wording

Warewash facilities: installed/maintained; test strips

Inspector’s notes

Sanitizer for the dishwasher in the bar area was at 20ppm. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.

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 problems

Official record from Santa Clara County Department of Environmental Health, Jan 2, 2025 · Original Source