Routine Inspection
Nov 5, 2025
4 recorded violations
Official wording
Compliance with variance/ROP/HACCP Plan
Inspector’s notes
HACCP plan for the acidification of the sushi rice was not available during inspection. pH levels were not recorded in log book. [CA] HACCP plan shall be available for review. The food facility shall follow the approved HACCP plan procedures. [SA] PIC added pH levels to log book.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Door on under counter preparation fridge was broken. [CA] Repair/replace fridge door.
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
Hot and cold water available
Inspector’s notes
Warm water at handwash sink measured 60F. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
Paper towel dispenser is broken. [CA] Repair/replace paper towel dispenser.
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, Nov 5, 2025 · Original Source