ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspections
Follow-Up Inspection
Aug 21, 2025
Pass
2 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed cloth rags in direct contact with oysters and rice. [CA] Discontinue storage of cloth rags with food. Use only approved, food grade cloth or fabric implements for food storage.
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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Observed employee washing pan in the 2-compartment sink. The 3-compartment sink and mechanical dishwasher is available nearby. [CA] Warewashing shall occur only in the designated 3-compartment sink. Per PIC, the 2-compartment sink is designated for food preparation (washing produce and thawing fish).
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.
Official record from Santa Clara County Department of Environmental Health, Aug 21, 2025 · Original Source
Routine Inspection
Aug 19, 2025
Conditional Pass
11 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured multiple foods at improper holding temperatures:
1) In the kitchen, measured tofu at 59F. Tofu container is placed in an ice bath, however is not making direct contact with ice bath. Per PIC, tofu was moved to ice bath three hours prior to temperature measurement.
2) In the sushi bar area, measured multiple PHFs unagi, shrimp tempura, and California roll from 77-81F. Per PIC, items were prepared 1 hour prior to temperature measurement. In the sushi bar area, measured sushi rice at 110F. Per PIC, rice was cooked 3 hours prior to temperature measurement.
3) In the 4-door upright cooler, measured milk, tofu, and homemade mayonnaise with egg from 49-51F. Per PIC, items have been stored for several days.
[CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above.
[SA] 1) PIC placed tofu containers into a larger ice bath to facilitate rapid cooling.
2) Per PIC, unagi, shrimp tempura, California roll, and sushi rice will be discarded at the end of the lunch service (within 4 hours of preparation). Discussed TPHC with PIC.
3) Milk, tofu, and homemade mayonnaise was voluntarily condemned and discarded. See VC&D form.
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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed multiple improper handwashing practices by employees:
- Employees touching raw fish and about to handle other ready-to-eat foods with bare hands without washing hands.
- Employees touching foods, touching wiping cloths on aprons, and about to handle other ready-to-eat foods without washing hands.
- Employees donning gloves without washing hands.
- When instructed to wash hands, employees washed hands in the preparation sink for less than 10 seconds.
[CA] Employees are required to wash their hands: 1) before beginning work, 2) before handling food or clean equipment, 3) as often as necessary during food preparation to remove soil and contamination, 4) when switching from raw to ready to eat foods, 5) after touching body parts, 6) after coughing, sneezing, eating, or drinking, 7) after using the restroom, and 8) any time when contamination may occur.
[SA] Specialist intervened and directed employees to properly wash hands prior to handling foods. No direct contamination of food observed. Discussed handwashing policy and use of working utensils.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Actively working employees lack food handler cards. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment. Food handler cards shall be available for review.
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.
At the handwash station at the 3-compartment sink, the paper towel dispenser is empty. [CA] Handwash station shall be fully stocked and accessible at all times. [COS] PIC restocked the paper towel dispenser during inspection.
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.
1) Facility lacks probe thermometers for use. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
2) Facility lacks thermometers inside refrigeration units. [CA] The thermometer in the reach-in refrigerator shall be placed where it is easily visible while checking refrigerator temperature.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1) Measured the ambient temperature of the 4-door upright cooler at 45F on the top layer and 50F on the bottom layer. [CA] Refrigeration units shall maintain foods at 41F or below. Discontinue storage of Potentially Hazardous Foods in this unit until it is repaired.
2) Observed the active use of domestic refrigeration units, toasters, and rice cookers. [CA] All utensils and equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
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.
Compliance with shell stock tags, condition, display
Inspector’s notes
Observed oysters stored in the upright cooler are missing certification tags. Facility only has certification tags from before July 2025. [CA] Shellstock tags shall be properly stored with food and shall be available for review for 90 days from the dates of harvest or after they are sold. [COS] Oysters were voluntarily condemned and discarded. See VC&D form.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed multiple foods and produce stored directly on the floor in the walk-in cooler and freezer. [CA] Food shall be stored six 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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed working rice paddles and other utensils stored in standing water. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial 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.
Observed accumulation of grime on refrigeration handles and gaskets. Observed accumulation of grease on the ventilation hood, and grease and food debris nearby the cook line. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other 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.
Observed numerous soiled wiping cloths stored directly on food preparation counters. Observed wiping cloths used to wipe spills and utensils. [CA] Wiping cloths shall be stored in an approved sanitizing concentration when not in use. The same wiping cloths shall not be used to clean food debris and utensils.
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.