Routine Inspection
Mar 5, 2025
6 recorded violations
Official wording
Food separated and protected
Inspector’s notes
Containers of raw beef and raw squid are stored on shelf above container of lettuce in the walk in fridge. [CA] Store raw meat/eggs of animal origin below RTE foods; ensure to store foods with higher cooking temperature requirements below those with lower cooking temperature requirements.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Thermometers provided, accurate
Inspector’s notes
Dial face probe thermometer is limited to 50F minimum. [CA] Provide a calibrated metal probe thermometer. The thermometer must: (1) be suitable for measuring the internal temperature of food used at this facility. Thinner pieces of food will require a thermometer with the temperature reading mechanism at the tip of the probe. (2) have a numerical scale, printed record, or digital readout in increments no greater than 2°F or over the intended range of use. (3) be approved for sanitation (e.g. NSF approved).
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 wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Handwash sink in the kitchen is slow to drain. Per PIC, this issue is known and they clean out the drain pipe to fix it. [CA] Repair to drain properly. Recommend to seek service of a qualified plumber to ensure any underlying issue is fixed.
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Hot hold lamps are not holding any of the tempura items at proper temperature. There is a make-shift heat shield used on the sides made of cardboard and foil. [CA] Obtain a properly functioning hot hold unit. Ensure unit is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (examples: NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
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 wording
Proper hot and cold holding temperatures
Inspector’s notes
1. Cheese cause in squeeze bottle at the sushi bar measured 55F. Bottle is placed ontop of ice pack. Per chef, the sauce was taken from the refrigerator about 1 hour ago. 2. Shrimp on a tray under the sushi bar measured 62F. Per chef, shrimp was taken from the fridge and rinsed 15 minutes ago. 3. Tempura vegetables and shrimp in a pan under lamps measured 122F - 130F. 4. Rice measured 65F in container at the sushi bar. Per PIC, rice was removed from the refrigerator about 1 hour ago. [CA] PHF shall be held 41F or below, or 135F or above. Exceptions include: 45F or below for raw shell eggs, unshucked live molluscan shellfish, pasteurized milk and pasteurized milk products in originally sealed containers; and 130F or above for certain roasts, if cooked to an approved temperature and time. [COS] Cheese sauce and shrimp were placed into refrigerator. Tempura items and sushi rice were time marked for discard within 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 temperatureOfficial wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Food handler cards (FHC) are expired. [CA] Obtain valid FHCs. Keep FHCs at this facility for review upon request. FHC must be obtained from an American National Standards Institute (ANSI) accredited training provider.
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 record from Santa Clara County Department of Environmental Health, Mar 5, 2025 · Original Source