Routine Inspection
Aug 10, 2026
5 recorded violations
Official wording
Time as a public health control; procedures & records
Inspector’s notes
*REPEAT VIOLATION* At the front service area, in a container maintained on top of the ice machine, sushi rice subjected to time as a public health control observed time labeled for discard at 1:47PM, but was still in-use at 2:47PM. In the back preparation area, sushi rice subjected to time as a public health control observed time labeled for discard at 1:47PM. Current time of inspection was 2:48PM. Per staff, this batch of sushi rice had been prepared less than 5 minutes prior, but the employee had forgotten to swap out the time label. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Sushi rice at the front service area was voluntarily discarded. Sushi rice in the back preparation area was properly time labeled.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Observed both hand sinks (one at the front service area, and one in the back kitchen area) continuously leak from the faucet. [CA] Repair plumbing fixture and maintain in clean and good repair to prevent the attraction of vermin.
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
In the dry storage room, to the immediate left of the entrance, observed a hole in the corner of the ceiling. In the kitchen area, at the ceiling area above/near the walk-in cooler, observed gaps between ceiling panels. [CA] Ensure all gaps, cracks, crevices, and holes are sealed to prevent the intrusion or harborage of vermin.
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
Proper hot and cold holding temperatures
Inspector’s notes
Spicy tuna, crab salad, spicy miso, shoyu salmon, and spam measured between 43F and 44F while maintained in the prep cooler behind the register. Ambient of the unit measured 44 via probe. Per staff, items had been prepared and placed into the unit 3 approximately hours prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. Refrigeration shall be capable of maintaining potentially hazardous foods at 41F or below. [COS] Items were relocated to an alternative refrigeration unit.
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 contact surfaces clean, sanitized
Inspector’s notes
In the three compartment warewashing sink, measured quaternary ammonium sanitizer between 0 ppm and 100 ppm. In the mechanical dishwasher, measured chlorine sanitizer at 25 ppm while in active use to wash dishes. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. Maintain chlorine in mechanical warewash machine at 50 PPM.
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, Aug 10, 2026 · Original Source