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Dust accumulation on the ceiling in the food preparation area. Light grease and debris buildup on walls through the facility. [CA] Walls in food preparation area shall be kept clean. Ceiling vents shall be kept clean and in good repair.
ROUTINE INSPECTION
The following PHFs measured at improper holding temperatures; held inside the prep cooler at the cookline : Sesame dressing (47F), Tofu (48F) for less than 4 hours. [CA] PHFs shall be held at 41°F or below or at 135°F or above.
Sushi rice kept on TPHC was missing time marking. [CA] 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.
Quaternary ammonium sanitizer at the bar sani bucket measure at 100PPM. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.