Routine Inspection
Mar 5, 2026
9 recorded violations
Official wording
Toxic substances properly identified, stored, used
Inspector’s notes
At the front prep line sanitizer bucket, Chlorine sanitizer level measured greater than 200 ppm. [CA]: Maintain Chlorine sanitizer at 100 ppm.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
MAJOR: 1. At the front prep line, unagi in the oven toaster measured at 83F. Employee stated it's been out for approximately 1 hour prior to measurement. 2. Mayonnaise on prep counter measured between 58F - 63F for approximately 30 minutes per employee. 3. At cook line, deep fried soft shell crab measured at 73F and shrimp tempura measured at 72F; both cooked approximately 45 minutes prior to measurement. Employee stated both food items are left in room temperature after cooking. MINOR: 1. Cheese sauce in the prep line cooler at front line measured at 46F. Employee stated it was left on the prep counter prior to placing back to the unit approximately 30 minutes prior to measurement. [CA]: Potentially Hazardous Food shall be cold held at 41F or below or hot held at 135F or above at all times. [SA]: Unagi, soft shell crab, and shrimp tempura to be discarded 4 hours after it was removed from temperature control. Mayonnaise and cheese sauce to be placed in cooling units to cool down. Note: Time as Public Health Control (TPHC) Written Procedures provided and to be updated to include unagi, deep fried soft shell crab, and and shrimp tempura. Send completed TPHC document to Specialist via email at Princess.Lagana@deh.scccgov.org.
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
Approved thawing methods used; frozen food
Inspector’s notes
Frozen soft shell crab improperly thawing in stagnant water at prep sink. [CA]: Frozen food shall be thawed using the following approved methods: -Under refrigeration that maintain the food temperature at 41F or below. -Completely submerged under cold running water or a period not to exceed two hours at a water temperature of 70F or below. -In microwave oven as long as it is cooked immediately. -As part of the cooking process
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
1. Avocado and other food items stored directly next to hand sink at front line. No splash guard installed. [CA]: Provide 6 inch splashguard or 24 inches of separation between food/food preparation and hand sink. 2. At the front prep line under counter, raw salmon was stored directly above cooked unagi. At the front prep line 2 door reach in, raw quail eggs were stored directly above ready to eat sauces. [CA]: Properly store raw food items beneath and separate from ready to eat food.
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
Wiping cloths stored in work surfaces without being placed back into sanitizer buckets. [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
Food contact surfaces clean, sanitized
Inspector’s notes
1. When employee was washing a plastic container, container was submerged in Quat sanitizer for less than 1 minute. [CA]: Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS]: Container was re-submerged into 200 ppm Quat sanitizer for at least 1 minute. 2. Washed and wet utensils stacked on top of each other. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stac
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
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Testing method for Chlorine sanitizer not available. [CA]: Provide a testing method for measuring Chlorine sanitizer (ie test strips).
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
Multiple food items stored directly on the floor at the walk in freezer. [CA]: Food shall be stored at least 6 inches elevated from the floor on approved shelving that is easily cleanable (ex. Dunnage racks
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
Facility is using Time as Public Health Control (TPHC) for sushi rice but written procedures are not provided during inspection. [CA]: Written procedures for TPHC shall be maintained on site and available for review. Note: Time as Public Health Control (TPHC) Written Procedures provided to employee and to be updated to include unagi, deep fried soft shell crab, and and shrimp tempura. Send completed TPHC document to Specialist via email at Princess.Lagana@deh.scccgov.org.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Santa Clara County Department of Environmental Health, Mar 5, 2026 · Original Source