Routine Inspection
Jul 9, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jul 9, 2026 · Original Source
Santa Clara County, CA
Kora Sushi
116 Cochrane Plz
Last inspected Jul 9, 2026 · 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
Dec 6, 2024
Pass
4 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Observed several potentially hazardous foods that measured in the temperature danger zone located at the cookline (chicken 84F), in the lowboy coolers (salmon 49F, imitation crab 59F) and in the rice warmer (sushi rice 66F). [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Minimize the time PHFs are out during diligent preparation; cool items back down quickly in the walk-in cooler. PHFs such as par-cooked chicken and sushi rice that are not held under proper temperature control must be time controlled (TPHC- Time as a Public Health Control) which involves filling out the Department's TPHC form, time marking the food for 4 hours and discard the food at the end of the 4 hour mark. [COS] PIC time marked the chicken and sushi rice for 4 hours and will discard at the end of 4 hours.
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 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 K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Observed wiping cloths not stored in sanitizer bucket. Also, one of the sanitizer buckets did not have sanitizer (chlorine or quat). [CA] Ensure wiping cloths are stored in sanitizer buckets when not in use, with 100ppm chlorine sanitizer or 200ppm quat.
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 K27Other
Official wording
Food separated and protected
Inspector’s notes
Observed raw shell eggs stored over produce in the walk-in cooler. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Santa Clara County Department of Environmental Health, Dec 6, 2024 · Original Source