Routine Inspection
Oct 1, 2026
7 recorded violations
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Floor under storage shelving in kitchen has debris accumulation. [CA] Walls and/or floors in food preparation area shall be kept 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
Consumer advisory for raw or undercooked foods
Inspector’s notes
Consumer warning not present for raw foods on the menu. [CA] Provide consumer warning for the sale of raw or undercooked animal-derived foods.
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
Proper hot and cold holding temperatures
Inspector’s notes
Major: At the front service line in the middle prep cooler inserts, yellow tail was measured at 48.6F, shrimp was measured at 47.9, tofu measured at 50F. [CA] PHFs shall be held at 41°F or below or at 135°F or above [COS] items were placed in the walk-in cooler to cool down to 41F and below. Minor: In the walk-in cooler, imitation crab was measured at 44F, spicy crab was measured at 44F, and shrimp was measured at 43F. [CA] PHFs shall be held at 41°F or below or at 135°F or above.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
Hand wash sink next to door way entrance to the kitchen was obstructed by a stool. Hand wash sink near the three compartment sink was obstructed by a garbage can. [CA] Handwashing facility shall be clean, unobstructed, and accessible 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 wording
Demonstration of knowledge; food safety certification
Inspector’s notes
PIC was not able to provide proof of FSC nor food handler cards for staff. [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. Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
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
Food storage: food storage containers identified
Inspector’s notes
Sauce containers and avocados in walk-in cooler are being stored on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Time as a public health control; procedures & records
Inspector’s notes
Time as public health control in place, sushi rice is not time marked when it was taken out of temperature control. Written procedures for TPHC not available for review at time of inspection. [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] PIC time marked sushi rice when it was removed from temperature control.
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, Oct 1, 2026 · Original Source