Routine Inspection
Sep 29, 2026
4 recorded violations
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Sushi chef washed hands with soap for 5 seconds [CA] All food employees shall thoroughly wash their hands and that portion of their arms exposed to direct food contact with soap and vigorously rub hands together to lather up for at least 10 to 15 seconds. They shall rinse hands with warm water followed by drying with paper towels. Employees shall pay attention to the areas underneath the fingernails and between the fingers when washing hands. – Corrected
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 wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Hood filters show grease buildup [CA] Clean the hood filters Gap observed between hood filters [CA] Eliminate the gap
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 issuesOfficial wording
Hot and cold water available
Inspector’s notes
Hot water 116F at the three-compartment sink [CA] Maintain hot water at 120F or warmer
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 problemsOfficial wording
Food contact surfaces clean, sanitized
Inspector’s notes
Dishwasher sanitizer 0 ppm. After several runs 25 ppm [CA] Maintain chlorine level at 50 ppm [SA] After wash place in 100 ppm chlorine solution for one minute and air dry - Call Autochlor for service
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, Sep 29, 2026 · Original Source