Routine Inspection
Jan 30, 2025
6 recorded violations
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
A few food handler cards available for review. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. Copies shall be made 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.
More about paperwork, training, or posting issuesOfficial wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Paper towels noted on top of dispenser in restroom. [CA] Keep dispensers stocked 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
Food storage: food storage containers identified
Inspector’s notes
Observed boxes/containers of oil, sugar, sauce stored directly on floor. [CA] Store food 6 inches off of the floor on approved shelving or racks. Unlabeled bulk dry ingredient containers noted. [CA] Label with ingredient name. [COS]
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured various types of fried tempura between 92F-130F on counter next to fryer. Measured tofu and cooked eggplant on counter on top of ice in a container at sushi bar. Sushi rice measured at 93F at sushi bar. [CA] Maintain potentially hazardous food 135F and above or 41F and below. Fill sushi bar containers half way and ensure container is fully submerged in ice water. [COS]Chef time marked all food to be discarded after 4 hours from time removed from temperature control. Fried food 3:30-7:30p, sushi rice 3:30-7:30p Time as a public health control handout was provided.
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
Several wiping cloths noted on counters/prep tables. [CA] Store wiping cloths in sanitizer (red buckets) at 200 ppm quaternary ammonium between uses/ when used more than once.
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
Approved thawing methods used; frozen food
Inspector’s notes
Observed frozen vegan meat thawing inside the hand sink. [CA] Thaw frozen food in food prep sink under running water no more than 2 hours at less than 70F water or under refrigeration. [COS]
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 record from Santa Clara County Department of Environmental Health, Jan 30, 2025 · Original Source