Name: SUSHI HOUSE
Address: 158 TOWN & COUNTRY VILLAGE, PALO ALTO, CA, 94301, US
Telephone: +16503213453

PassLatest Aug 4, 2025

88/100

ROUTINE INSPECTION

3 reported violations

K35: Equipment, utensils: Approved, in good repair, adequate capacity
Observed duct tape on handle of rice container. [CA] Keep equipment in good repair. Replace the lid with a new one.
K07: Proper hot and cold holding temperaturesCritical
Measured salmon in sushi case at 48F. [CA] Maintain potentially hazardous food 41F and below. [COS] Salmon was relocated to undercounter unit to cool down.
K40: Wiping cloths: properly used, stored
Observed wiping cloths on counter. [CA] Store wiping cloths in sanitizer solution when not in use.

Pass Sep 3, 2024

84/100

ROUTINE INSPECTION

OWNERSHIP CHANGE INFORMATION NEW FACILITY NAME: Sushi House NEW OWNER: Sushi House, LLC The applicant has completed the change of ownership application process for an Environmental Health Permit. The permit category for this facility is FP14. An invoice for the permit fee in the amount of $1,723.00 will be mailed to the billing address on the application. Payment must be submitted within 10 days of receipt of the invoice. The owner is responsible for contacting our department if an invoice is not received and remit payment within 30 days. The Environmental Health Permit will be effective: 10/01/2024 - 09/30/2025. This report serves as a temporary permit. However, the permit will be deemed invalid if the permit fee is not paid in full within 30 days from the date of this report. Okay to Operate. An official permit will be mailed to the address on file and shall be posted in public view upon receipt. *Structural Review inspection conducted on 09/03/2024 *Permit condition: Submit plans for 3 compartment sink within 90 days and shall be finaled by this department by 3/3/2025. *Obtain food safety manager certificate within 60 days. All other food employees must have valid food handler cards within 30 days from hire date. For plan check requirements- visit www.ehinfo.org and submit plans along with application and fee for single piece of equipment $595.00.

5 reported violations

K27: Food separated and protected
Observed raw shrimp above ready to eat food inside upright stainless steel refrigerator across from electric rice cooker and raw chicken above salmon at 2 door upright refrigerator. [CA] Store raw food below ready to eat food, store raw chicken below seafood.
K40: Wiping cloths: properly used, stored
Observed wiping cloths on counter in kitchen. [CA] Store wiping cloths in sanitizer bucket 100nppm chlorine in between uses.
K35: Equipment, utensils: Approved, in good repair, adequate capacity
Lack of splash guard between hand sink and food prep sink and between 3 comp sink and prep sink. [CA] Install splashguards with a minimum height of at least 6 inches, that extends from the back edge of the drainboard to the front edge of the drainboard, the corners of the barrier to be rounded. In lieu of splash guards provided a distance of 24 inches between sinks. Observed a 2 compartment warewashing sink. Install a 3 comp sink with dual draintboards.
K07: Proper hot and cold holding temperaturesCritical
Case of raw chicken measured at 52F in upright unit by the back door. [CA] Maintain potentially hazardous food 41F and below. [COS] Chicken was transferred to other unit to cool down to 41F. Measured cooked eel at sushi prep station at 69F. [CA] Maintain potentially hazardous food 41F or below. Note- if you want to use Time as a Public Health Control, time mark the eel (unagi) and discard after 4 hours from the time it was removed from temperature control. TPHC handout provided. [COS] Eel (unagi) was placed back into refrigerator.
K38: Adequate ventilation/lighting; designated areas, use
Gas rice cooker located outside of the hood. [CA] Relocate below hood.

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