Follow up inspection conducted for routine inspection on 6/17/25. Major violations K06 and K07 are corrected. Hand soap and paper towels are provided at all hand wash sinks. Tempura is not cooked today, however, PIC provided a log that he will use for TPHC or maintain tempura in refrigerator.
FOLLOW-UP INSPECTION
Follow up inspection conducted for routine inspection on 6/17/25. Major violations K06 and K07 are corrected. Hand soap and paper towels are provided at all hand wash sinks. Tempura is not cooked today, however, PIC provided a log that he will use for TPHC or maintain tempura in refrigerator.
ROUTINE INSPECTION
Follow-up inspection will be conducted on 6/20/25 to follow up on major violations. Ensure major violations are corrected and kept in compliance. Failure to comply will result in second re-inspection charged at $298/hr for a minimum 1 hour charge, billed to facility. Do not remove, discard, cover-up or tamper with yellow placard. Failure to comply will result in enforcement actions. Contact district specialist at (408) 918-3460 to schedule follow-up inspection
Accumulation of grime and grease under dish machine racks and grease trap area. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Measured tempura at 79F. Per PIC, it was partially cooked 30 minutes ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. OR When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Employee time marked the PHF to use within 4 hours from when it was taken out of temperature control or discard if not consumed within in 4 hours.
Observed knive stored in crevice between prep tables. [CA] Properly store utensils and equipment in a clean and sanitary manner.
Accumulation of grease and food debris on floors in sushi prep area (next to refrigerators), cookline area and warewash area. [CA] Clean the floors and walls and maintain in good condition.
Lack of soap at hand wash sink in cookline area. [CA] Provide soap in dispenser at all times. [SA] Soap bottle provided.
Measured chlorine at 10 ppm in dish machine. No active dish washing at the time of the inspection. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. Use manual chlorine sanitization until dish machine is fixed.
Observed household raid sprays under front hand wash sink and under dish machine area. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.