Routine Inspection
Sep 29, 2026
12 recorded violations
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
At the only hand sink station at the front, metal bowl was stored at the hand sink basin. Hand wash station was still partially accessible. [CA]: Hand sinks must remain unobstructed 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
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
1. Entry door propped open at the beginning of inspection. No active delivery observed. [CA]: Facility shall be fully enclosed. [COS]: Door was closed shut. 2. Personal items such as unsecured beverage was stored at 1 door reach in at dining area and dumbbell stored in food containers. No direct contamination observed. [CA]: No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. 3. Mop stored in mop bucket with water. [CA]: Mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies
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
Hot and cold water available
Inspector’s notes
Maximum water temperature at facility (3 comp sink, mop sink, prep sink) measured at 100F. [CA]: Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. If water heater is to be replaced, plans shall be submitted to and approved by DEH Plan Check prior to installation. Plan Check General and Technical Questions: Email: dehplancheck@deh.sccgov.org (408) 918-3400
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
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility uses Chlorine sanitizer. Testing method for Chlorine sanitizer not provided. [CA]: Provide a testing method (ie test strips) for measuring Chlorine sanitizer level.
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
Food storage: food storage containers identified
Inspector’s notes
*REPEAT VIOLATION* Containers of onions stored on the floor by the hallway. [CA]: Food items must stored at least six (6) inches elevated from 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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Residential grade merchandiser observed at sushi bar. [CA]: All equipment must be certified for sanitation by ANSI accredited certification program (NSF, UL EPH, UL Sanitation, CSA Sanitation, ETL Sanitation), smooth, easily cleanable, nonabsorbent and durable.
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
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Scoops stored in stagnant water measured at 80F. [CA]: Scoops and utensils shall be stored in water at 135F or above, in a clean and dry container, or in a dipper well with running water at a rate sufficient to flush away loose particles from utensils when storing in between use.
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
Proper hot and cold holding temperatures
Inspector’s notes
*REPEAT VIOLATION* *MAJOR* Spicy mayo on prep table measured at 80F; removed from temperature control approximately 2.5 hours prior to measurement. [CA]: Potentially Hazardous Food shall be cold held at 41F or below. [SA]: Spicy mayo was time marked to be discarded on the 4th hour after it was removed from temperature control. *MINOR* Fish egg stored in insufficient ice bath measured at 48F; placed in ice bath approximately 2-3 hours prior to measurement. [CA]: Potentially Hazardous Food shall be cold held at 41F or below. [SA]: Fish egg containers relocated to display case to cool down.
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 separated and protected
Inspector’s notes
In the 4 door reach in, raw salmon was stored above ready to eat food/produce. [CA]: Properly store raw food beneath and separate from ready to eat food. Open vegetable stored below hand sink. [CA]: Ensure food is stored in a clean, dry location, where it is not exposed to splash, dust, vermin, or other forms of contamination or adulteration, and at least six inches above 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
Time as a public health control; procedures & records
Inspector’s notes
Cooked rice under Time As A Public Health Control measured at 95F; no time marking observed; cooked approximately 2 hours prior to measurement. [CA]: Properly implement time as a public health control by marking food to indicate 4 hour time limit when removed from temperature control. Food must be discarded if not consumed or served after the 4 hour time limit. Written procedures shall be maintained on site and available for review.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Wiping cloths: properly used, stored
Inspector’s notes
Soiled wet wiping cloths stored on work surfaces without being placed back into their sanitizer buckets in between uses. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used.
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
Nonfood contact surfaces clean
Inspector’s notes
*REPEAT VIOLATION* Accumulation of oil and debris on cooking equipment, on floors, and behind cooking equipment at cook line. [CA]: Routinely clean the areas underneath and behind equipment and in hard-to-reach to prevent the accumulation of dirt, dust, grease, and debris.
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, Sep 29, 2026 · Original Source