Routine Inspection
Aug 4, 2025
3 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured salmon in sushi case at 48F. [CA] Maintain potentially hazardous food 41F and below. [COS] Salmon was relocated to undercounter unit 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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed duct tape on handle of rice container. [CA] Keep equipment in good repair. Replace the lid with a new one.
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
Wiping cloths: properly used, stored
Inspector’s notes
Observed wiping cloths on counter. [CA] Store wiping cloths in sanitizer solution when not in use.
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 4, 2025 · Original Source