ZUKO SUSHI & GRILL

Couple of drain flies were observed in the janitorial and dining area. [CA] Eliminate vermin from the facility by a legal method.

The facility serves raw, partially cooked, or medium rare food products, but a consumer advisor note is missing from the menu. [CA] If any food products that have animal-derived contents that are sold raw, partially cooked, or served medium rare, the consumer must be notified orally by the employees, or consumer advisory note must be written on the menu that notes the significantly increased risk of consuming those FOODs by way of a disclosure using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. Disclose the food product with a written statement that clearly includes either of the following: (1) A description of the animal-derived FOODs, such as “oysters on the half shell (raw oysters),” “raw-EGG Caesar salad,” and “hamburgers (can be cooked to order).” (2) Identification of the animal-derived FOODs marked by an asterisk denoting a footnote that states that the items are served raw or undercooked or contain or may contain raw or undercooked ingredients. (3) Provide a reminder that advises Consuming raw or undercooked meats, POULTRY, seafood, shellfish, or EGGs may increase your risk of foodborne illness, especially if you have certain medical conditions.

There is a gap between the back screen door and the finish concrete. [CA] To prevent vermin infestation, please install a weather stripping on the screen door.

There is no handwash soap in the front sushi bar area. [CA] Stop using the dishwashing soap for handwashing, and install a wall-mounted soap dispenser immediately.

The facility uses vinegar to acidify the rice to keep it at room temperature. It also deals with raw fish. [CA] If a facility uses special processing to store to improve the shelf life of potentially hazardous food products like rice, we must write a HACCP plan and standard operational procedure (SOP) to identify and evaluate the critical control points. Please provide an HACCP plan SOP for the facility.

*Repeated Violation* A couple of wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).

*Repeated Violation* There is a gap between the screen door and the concrete floor in the back door. [CA] To prevent insect/rodent infestation, please install a weatherstripping on the screen door.

*Repeated Violation* Heavy grime, dirt, and food residue accumulation was observed on the floor below the cooking, storage, and other working equipment. *Continue cleaning at the corners and hard to reach areas [CA] Conduct thorough regular cleaning on the floor area.

*Repeated Violation* The two white freezer used back in the preparation area are household standard one. [CA] Equipment used in the facility must be NSF/ANSI approved, or ETL/UL sanitation listed one.

Repeated violation: The facility uses vinegar to acidify the rice to keep it at room temperature. It also deals with raw fish, yet it does not have a written HACCP plan to handle the operations. [CA] If a facility uses special processing to store to improve the shelf life of potentially hazardous food products like rice must write a HACCP plan and standard operational procedure (SOP) to identify and evaluate the critical control points. Please provide a HACCP plan SOP for the facility.

*Repeated Violation* A couple of the employees do not have active food handler cards. [CA] Employee engaged in food preparation, storage, and service and who do not have food safety certificate must take food handler cards within a month of hire. California approved Food Handler Card (FHC) class providers All Directory Listing (ahttps://anabpd.ansi.org/Accreditation/credentialing/certificate-issuers/AllDirectoryListing?prgID=228,238&statusID=4nsi.org)

Repeated violation: Some food products on boxes were stored directly on the floor or on milk crate back in the storage area. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on an approved shelf or dunnage rack.

Couple of drain flies were observed in the preparation area and some in the front dining area. [CA] Eliminate all insects and rodents from the facility by a legal method.

There is a gap between the screen door and the concrete floor in the back door. [CA] To prevent insect/rodent infestation, please install a weatherstripping on the screen door.

Heavy grime, dirt, and food residue accumulation was observed on the floor below the cooking, storage, and other working equipment. [CA] Conduct thorough regular cleaning on the floor area.

The facility uses vinegar to acidify the rice to keep it at room temperature. It also deals with raw fish, yet it does not have a written HACCP plan to handle the operations. [CA] If a facility uses special processing to store to improve the shelf life of potentially hazardous food products like rice must write a HACCP plan and standard operational procedure (SOP) to identify and evaluate the critical control points. Please provide a HACCP plan SOP for the facility.

The maximum water temperature on the wash and preparation sinks was measured at 101 oF. [CA] Please provide 100 oF warm water on the handwash sink and 120 oF hot water on the three compartments, preparation, and janitorial sinks. Until the hot water supply is restored, the facility shall be closed. Please hire a plumber to adjust the temperature to 120 OF immediately.

Boxes of single use and other utensils were stored on the floor back in the storage area. [CA] For easy floor cleaning and to prevent insect/rodent infestation and hiding, store all utensils/equipment at least six inches off the floor on approved shelf/dunnage rack at all the time. Handle of the ice scoop for the ice machine was touching the ice. [CA] All reusable utensils including the ice scoop must be stored on clean surface/container in between use. Please do not leave the ice scoop inside the ice machine.

Some food products on boxes were stored directly on the floor or on milk crate back in the storage area. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on an approved shelf or dunnage rack.

The two white freezer used back in the preparation area are household standard one. [CA] Equipment used in the facility must be NSF/ANSI approved, or ETL/UL sanitation listed one.

A couple of wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).

A couple of the employees do not have active food handler cards. [CA] Employee engaged in food preparation, storage, and service and who do not have food safety certificate must take food handler cards within a month of hire. California approved Food Handler Card (FHC) class providers All Directory Listing (ahttps://anabpd.ansi.org/Accreditation/credentialing/certificate-issuers/AllDirectoryListing?prgID=228,238&statusID=4nsi.org)

The ice scoop for the ice machine was stored inside the ice machine in a direct contact of the ice [CA] All reusable utensils including the ice scoop must be stored on clean surface/container in between use.

The water temperature on the three compartment warewash sink was measured at 105 oF. [CA] Adjust the water heater temperature to raise the water temperature on the manual three compartments sink to 120 oF.

The facility uses vinegar to acidify the rice to keep it at room temperature. It also deals with raw fish. [CA] If a facility uses special processing to store to improve the shelf life of potentially hazardous food products like rice must write a HACCP plan and standard operational procedure (SOP) to identify and evaluate the critical control points. Please provide a HACCP plan SOP for the facility.

48 HOUR NOTICE-- Our records indicate this facility has a delinquent account and is operating without a valid Santa Clara County Department of Environmental Health permit|. The facility has an outstanding account balance in the amount of $1,975.00. Payment must be made within 48 hours (2 business days) to the Santa Clara County DEH online at our website which is https://paydirect.link2gov.com/SantaClaraCountyDEH/ItemSearch using an account ID number AR1297109. You may also drop a business check or a crasher's check at our office address written on the top right corner. A re-inspection will not be conducted if your account is paid in full by 05/27/2025. The facility shall remain open, and a new valid permit will be mailed after payment has been received. If your account has not been paid in full by the Comply By date, a re-inspection will be performed, and the facility owner may be billed at the current hourly rate per County Ordinance Code B11-8. Non-payment of permit fees within 48 hours will result in additional legal actions up to and including facility closure.

The two white freezers used back in the preparation area are are a household standard one. [CA] Equipment used in the facility must be NSF/ANSI approved, or ETL/UL sanitation listed one.

Couple of wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).

Raw food products like fish were stored above ready to eat food products inside the upright fridge. [CA] To prevent possible contamination, ready to eat food products and produce must be stored above or by the said of raw food products.

Repeated violaton: Food residue and slime buildup was observed on the floor and the floor sinks located below the preparation and wash sinks. [CA] Conduct a thorough and regular cleaning on the floor areas.

Couple of wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).

Repeated violation: The facility uses vinegar to acidify the rice to keep it at room temperature. It also deals with raw fish. [CA] If a facility uses special processing to store to improve the shelf life of potentially hazardous food products like rice must write a HACCP plan and standard operational procedure (SOP) to identify and evaluate the critical control points. Please provide a HACCP plan SOP for the facility.

Repeated violation: Some food products on boxes were stored directly on the floor or on milk crate back in the storage area and inside the walk-in cooler. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.

There was a very low sanitizer concentration on the mechanical dishwasher. [CA] Whenever sanitizing of utensils/equipment is conducted, a 50 ppm chlorine mush be detected on the mechanical dishwasher. Please contact the dishwasher company to adjust the chlorine level immediately. Until then, washing of dishes must be conducted manually in the three compartment warewash sink with 100 ppm chlorine.

There was a very low sanitizer concentration on the mechanical dishwasher. [CA] Whenever sanitizing of utensils/equipment is conducted, a 50 ppm chlorine mush be detected on the mechanical dishwasher. Please contact the dishwasher company to adjust the chlorine level immediately. Until then, washing of dishes must be conducted manually in the three compartment warewash sink with 100 ppm chlorine.

Couple of wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).

Food residue and slime buildup was observed on the floor and the floor sinks located below the preparation and wash sinks. [CA] Conduct a thorough and regular cleaning on the floor areas.

There was no functional thermometer inside of couple of the under-counter fridges and counter-top fish storage fridge.. [CA] To monitor the ambient air temperature of the units, please install a functional thermometer on all refrigeration units. There was not a functional prob thermometer to measure the internal temperature of the cold and hot food products. [CA] Provide an approved prob type thermometer and use it with a regular calibration and sanitization.

The facility uses vinegar to acidify the rice to keep it at room temperature. It also deals with raw fish. [CA] If a facility uses special processing to store to improve the shelf life of potentially hazardous food products like rice must write a HACCP plan and standard operational procedure (SOP) to identify and evaluate the critical control points. Please provide a HACCP plan SOP for the facility.

There were no paper towel and soap supplies on one of the handwash sink located by the front sushi bar area. [CA] Provide soap and paper towel supplies for the handwash immediately. The person in charge refilled the supplies (COS). There was no paper towel supply on the kitchen's handwash sink. [CA] Refill the wall-mounted paper towel dispenser immediately. Until the wall-mounted paper towel dispenser is refilled, a roll-type paper supply may be used. The person in charge provided a roll-type paper towel (SA).

Breaded chicken stored on stainless steel container on the preparation table near the cook-line was measured at 87 oF. The chef said the chicken was cooked an hour ago and is stored there for re-cooking. [CA] All potentially hazardous foods like garlic in oil; cut melons; raw sprouts; cooked foods of plant origin; foods of animal origin and any other food capable of supporting the rapid and progressive growth of infectious or toxigenic microorganisms or the slower growth of Clostridium botulinum shall always be held at 41°F or below or at 135°F or above. If any of these food products are going to be stored at room temperature, time might be used as a public health control with proper time/temperature logs. The chef relocated the chicken inside the fridge to rapid chill it (SA).

Heavy clutter was observed on the janitorial sink. [CA] Clear the clutter and keep the janitorial sink clean and neat. There is a gap between the screen door and the finish concrete floor in the back door. [CA] To prevent insect/rodent infestation, please install a weatherstripping on the screen door. Employee belongings including clothes and backpacks were stored on the utensil and food storage shelves. [CA] Employee belongings must be stored in designated area.

Some open bag food products were stored on the shelf in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers.

Many food products on boxes were stored directly on the floor or on milk crate back in the storage area and inside the walk-in cooler. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.