Routine Inspection
Mar 18, 2026
5 recorded violations
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee observed washing hands while wearing disposable gloves. [CA] Emplyoees shall remove disposable gloves prior to washing their hands and put on new pair of gloves prior to handling food.
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 separated and protected
Inspector’s notes
Inside multiple reach-in cooler, observed raw chicken stored above ready-to-eat foods. [CA] Properly store raw chicken separate or below ready-to-eat foods.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Between the dsihwasher and the water heater, there are damaged and missing floor tiles allowing build-up of debris. [CA] Repair floor tiles and maintain it as durable, smooth, nonabsorbent, and easily cleanable.
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
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
1) Observed employee's personal food stored inside reach-in cooler above food that is used/served by the facility. 2) Employee's personal items observed stored on shelve above food prep surfaces. [CA] Employee's personal food or items shall be stored in a designated location that is separate or below food or food contact surfaces to prevent cross-contamination.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
1) Potentially hazardous foods inside the sushi display cooler is measured at improper cold holding temperatures. Raw tuna, raw salmon, raw yellow tail were measured at 48F - 52F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. 2) Unagi placed out behind the sushi counter is measured at 93F. Per employee, the unagi will be used for lunch and placed back into the cooler. [CA] Potentially hazardous foods that is not held in the proper holding temperature for extended period of time cannot be returned to the refrigeration unit and shall be discarded if not used within 4 hours. [COS] If not used, employee will discarded the improperly held food items at the end of the lunch service at 1:30 PM.
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, Mar 18, 2026 · Original Source