Routine Inspection
Apr 8, 2026
10 recorded violations
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Boxes of single use and other utensils were stored on the floor back in the storage area. [CA] For easy floor cleaning and to prevent insect/rodent infestation and hiding, store all utensils/equipment at least six inches off the floor on approved shelf/dunnage rack at all the time.
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
Repeated violation: Some potentially hazardous foods like imitation crab and diced avocado stored on the front preparation table were measured between 41°F and 50 °F. [CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced tomatoes shall always be held at 41°F or below or at 135°F or above. If these food products are stored at room temperature, time/temperature logs must be properly used which indicate the time the food product was taken from the safe temperature zone, and the time the food products shall be discarded.
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
Wiping cloths: properly used, stored
Inspector’s notes
Multiple wet/soiled wiping cloths were stored on the counters, preparation tables, and sinks. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).
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
Re-used cardboard (from shipping boxes) used to line shelves and the floor of the cook-line. [CA] Do not use cardboard to line shelves or cover the floor area. There is an abundant dust accumulation on the restroom’s exhaust vent. [CA] Conduct a regular cleaning of the exhaust vent.
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
Repeated violation: Some food products on boxes were stored directly on the floor or on milk crate back in the storage areas. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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Food separated and protected
Inspector’s notes
Raw food products including beef and shell eggs were stored above ready to eat food products inside the upright fridge. [CA] To prevent possible contamination, ready to eat food products and produce must be stored above or by the said of raw food products.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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Consumer advisory for raw or undercooked foods
Inspector’s notes
The facility serves raw, partially cooked, or medium rare food products, but a consumer advisor note is missing from the menu. [CA] If any food products that have animal-derived contents that are sold raw, partially cooked, or served medium rare, the consumer must be notified orally by the employees, or consumer advisory note must be written on the menu that notes the significantly increased risk of consuming those FOODs by way of a disclosure using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. Disclose the food product with a written statement that clearly includes either of the following: (1) A description of the animal-derived FOODs, such as “oysters on the half shell (raw oysters),” “raw-EGG Caesar salad,” and “hamburgers (can be cooked to order).” (2) Identification of the animal-derived FOODs marked by an asterisk denoting a footnote that states that the items are served raw or undercooked or contain or may contain raw or undercooked ingredients. (3) Provide a reminder that advises Consuming raw or undercooked meats, POULTRY, seafood, shellfish, or EGGs may increase your risk of foodborne illness, especially if you have certain medical conditions.
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 contact surfaces clean, sanitized
Inspector’s notes
Heavy mold-like buildup was observed inside the ice machine’s internal part. [CA] Clean the internal part of the ice machine immediately.
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
Compliance with variance/ROP/HACCP Plan
Inspector’s notes
The facility uses vinegar to acidify the rice to keep it at room temperature. It also deals with raw fish. [CA] If a facility uses special processing to store to improve the shelf life of potentially hazardous food products like rice, we must write a HACCP plan and standard operational procedure (SOP) to identify and evaluate the critical control points. Please provide an HACCP plan SOP for the facility.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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Thermometers provided, accurate
Inspector’s notes
There was no functional thermometer on the sushi display case. [CA] To monitor the ambient air of the units, please install a functional thermometer on all refrigeration units.
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 record from Santa Clara County Department of Environmental Health, Apr 8, 2026 · Original Source