Routine Inspection
Apr 21, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Apr 21, 2026 · Original Source
Santa Clara County, CA
Sushi Confidential Morgan Hill
17340 Monterey Rd
Last inspected Apr 21, 2026 · View Map ↗ · Compare ↗
Pass
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspectionsRoutine Inspection
Feb 19, 2025
Pass
4 recorded violations
minorCode K26Food temperature
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
Observed salmon thawing on a pan. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
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 temperaturecriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Observed potentially hazardous food that measured in the temperature danger zone located on a food prep surface (miso soup in soup warmer measured at 125F, tofu in melted ice bath measured at 49F). [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Adjust, repair or replace warmer if necessary. Discontinue using ice baths; recommend TPHC if temperature control cannot be properly maintained. [SA] PIC stated items were prepped at 1:30 and she will discard them at 5:30pm.
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 temperatureminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed cracked piece of plastic in rice warmer. [CA] Discontinue use of broken and/or cracked equipment.
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 issuesminorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Large floor tile missing in front of walk-in cooler. [CA] Replace tile.
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, Feb 19, 2025 · Original Source