Routine Inspection
May 16, 2025
7 recorded violations
Official wording
Food storage: food storage containers identified
Inspector’s notes
Found containers of food stored on floor near cooks line and prep area. [CA] Food shall be stored a minimum of 6 inches off the floor.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Hot and cold water available
Inspector’s notes
Measured hot water holding at 115F at warewash sink. [CA] Provide an adequate, pressurized, potable supply of hot water at a minimum of 120F for all sinks with the exception of hand wash sink to be held between 100F - 108F.
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
Food contact surfaces clean, sanitized
Inspector’s notes
Found black/brown like substance on white interior panel of ice machine. [CA] Routinely 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
Found several flies throughout food facility. [CA] Each food facility shall be free of pest such as flies. Continue to provide approved pest control services.
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
Food separated and protected
Inspector’s notes
Found a tray of raw shell eggs stored above produce in 2 door upright. [CA] All food shall be separated and protected from possible contamination. Store raw shell eggs below produce.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
1. Found 3 unapproved fly zappers in the following area: near server station, near sushi bar and near mop sink. [CA] Discontinue using unapproved device, use approved commercial device. 2. Found exterior screen doors with gaps. Observed card board boxes used to cover gaps. [CA] Repair and/or replace exterior screen door. Ensure screen door can prevent the entrance and harborage of vermin. 3. Found household fly sprays near 2 door door upright freezer. [CA] Discontinue using unapproved sprays, use commercially approved device and/or services.
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
Proper hot and cold holding temperatures
Inspector’s notes
Major: 1. Measured sliced tomatoes holding at 67F near cooks line. 2. Measured shrimp tempura holding at 93F near sushi counter. Per operator, PHFs place there for less than 4 hours. [CA] Maintain all cold PHFs held at or below 41F and hot held at or above 135F. [COS] Operator directed to relocate PHFs to refrigeration unit. [SA] Operator opted to use time as a public health control (TPHC) for PHFs. Minor: 1. Measured the following PHFs holding at 48F in 2 door upright: rice and sliced tomato. 2. Measured the following PHFs holding at 44F in 2 door sliding at sushi bar: tuna, imitation crab and salmon. 3. Measured the following PHFs holding between 44F - 45 in 3 door sliding at sushi bar: cooked shrimp and tamago. 4. Measured the following holding between 45F - 48F in 2 reach in at sushi bar: mackerel and salmon. Per operator, PHFs placed there for less than 4 hours. [CA] Maintain all cold PHFs held at or below 41F.
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 record from Santa Clara County Department of Environmental Health, May 16, 2025 · Original Source