Routine Inspection
May 6, 2026
6 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
1. Raw shell eggs at the cookline were observed left out and was measured at 70 degrees Fahrenheit. Per PIC, eggs were taken out from refrigeration since 11:00 AM. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. [Suitable Alternative] PIC will cook the eggs immediately. 2. Spicy tuna, crab salad, tobiko, green mussel, cooked fish, sushi rolls were observed left out at room temperature at the sushi bar. Per PIC, those food items were made at 1:00 PM and may be returned to refrigeration within 4 hours if not busy. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. [Suitable Alternative] PHFs that have been taken out from refrigeration or have been cooked and will be left out at room temperature will be discarded after 4 hours. 3. MINOR. Potentially Hazardous Foods in the 2 door undercounter cooler and the sashimi display case at the sushi bar were measured at 43 degrees Fahrenheit. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit.
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 temperatureOfficial wording
Food separated and protected
Inspector’s notes
Raw chicken stored above vegetables in the walk-in cooler. [Corrective Action] Store raw chicken at the lowest shelf.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Nonfood contact surfaces clean
Inspector’s notes
Heavy dust accumulation on the exhaust vent in the restrooms. [Corrective Action] Thoroughly clean and maintain clean.
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 wording
No rodents, insects, birds, or animals
Inspector’s notes
Fruit flies observed at the dry storage area by the small walk-in cooler. [Corrective Action] Eliminate fruit flies using safe methods.
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 insectsOfficial wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Observe missing or expired employee Food Handler's Cards. [Corrective Action] Ensure Food Handler's Card are current and valid.
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 issuesOfficial wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Lack of paper towels in the paper towel dispenser at the handwash sink at the cookline. Loose paper towels were available nearby. [Corrective Action] Ensure paper towel dispenser is stocked with paper towels 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.
More about handwashing problemsOfficial record from Santa Clara County Department of Environmental Health, May 6, 2026 · Original Source