Follow-up inspection to the routine inspection conducted on 11/4/25. Facility was given a conditional pass due to improper food temperature control and improperly using TPHC. Observations: -Curry sauce measured 170F -TPHC food items are time marked -Leak at hand wash sink has been repaired
FOLLOW-UP INSPECTION
Follow-up inspection to the routine inspection conducted on 11/4/25. Facility was given a conditional pass due to improper food temperature control and improperly using TPHC. Observations: -Curry sauce measured 170F -TPHC food items are time marked -Leak at hand wash sink has been repaired
ROUTINE INSPECTION
A follow up inspection will be conducted within 3 business days. The 1st follow-up inspection is free of charge. Any and all subsequent follow-up inspections will be billed at the approved hourly rate of $298/hr, minimum of one hour.
1) In the warmer, curry sauce measured between 86-124F. 2) In the hot holding cabinet, cooked pork measured 81F. Food employee stated that food items were removed from temperature control 30 minutes prior. [CA] Potentially hazardous foods shall be held hot at 135°F or above. [SA] Pork was time marked and will be discarded by 2:30pm. Curry sauce was reheated to 165F. Note: Facility transports curry sauce and pork from their central kitchen: 3334 Victor Court in Santa Clara. SOP's state that food items will be reheated using the turbo chef and a rethermalizer, then placed into hot holding units. Any leftover food at the end of lunch service is discarded. TPHC form observed on site.
TPHC written procedures available for review; however, procedures are not being followed. (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 and discarded if not consumed or served within 4 hours.
Leak observed at only hand wash sink. [CA] Repair plumbing fixture and maintain in clean and good repair.
Employee food handler certificates not available for review. [CA] Food handlers shall maintain a valid food handler certificate. Ensure food handler certificates are readily available for review at all times.
Worn gaskets observed on Delfield 2 door under counter cooler. [CA] Replace gaskets and maintain in good condition.
ROUTINE INSPECTION
Site visit conducted to obtain SOPs regarding the reheating/hot holding of foods brought over from the central kitchen located at 3334 Victor Court, Santa Clara 95054. Per PIC, the following food items are cooked in the central kitchen and brought over: karaage chicken katsu chicken pork katsu boiled spinnach and frozen at central kitchen Hokkaido croquettes Curries Chicken, pork and croquettes are reheated in the turbo chef in kitchen to 190F. They are hot held in hot holding unit for four hours and then discarded. If ordered, they are reheated again to serve. Curries are reheated using a rethermalizer, then placed into a hot holding units. All foods left over at the end of the lunch period/operating hours are discarded. TPHC form provided. Email district inspector within 48 hours with completed written procedures.
Facility has added a turbo chef without a hood. Facility has also added a hot holding unit. [CA] Cooking equipment must be under a ventilation hood. However, facility can submit a mechanical hood ventilation exemption to DEH Plan Check. Facility must submit and have mechanical hood exemption approved by 04/12/2025. If exemption is not submitted and approved, turbo chef must be removed
Chicken in hot holding measured 109F-110F. Per PIC, it is held for up to four hours and discarded after. No approved TPHC procedures completed. [CA] Food must be held hot at 135F or above or 41F or below. If TPHC will be used, complete TPHC written procedures and email them to district staff within 48 hours.from facility.
Paper towel dispenser was not working at time of inspection. Paper towels were placed on top of dispenser. [CA] Repair/replace paper towel dispenser.
ROUTINE INSPECTION
OWNERSHIP CHANGE INFORMATION NEW FACILITY NAME: JAPACURRY NEW OWNER: SUKIYAKY LLC The applicant has completed the facility evaluation application process for an Environmental Health Permit. The permit category for this facility is FP10. An invoice for the permit fee in the amount of $1,107.00 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: 03/01/2025 - 02/28/2026 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 02/11/2025 *Permit condition: None *Obtain food safety manager certificate within 60 days. All other food employees must have valid food handler cards within 30 days from hire date.
Water temperature at the 3-comp sink was measured at 115F. [CA] Ensure hot water at the 3-comp sink is at least 120F.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.