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Show interactive mapOn site for follow up inspection for routine inspection conducted on 7/15/25 Major violations have been corrected. Time logs completed. Sushi rice contain time sticker on sushi container. Hand wash sinks are fully stocked and available.
FOLLOW-UP INSPECTION
On site for follow up inspection for routine inspection conducted on 7/15/25 Major violations have been corrected. Time logs completed. Sushi rice contain time sticker on sushi container. Hand wash sinks are fully stocked and available.
ROUTINE INSPECTION
Follow-up inspection will be conducted within on 7/17/25 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 4089183460 to schedule follow-up inspection.
Observed two kimbab making equipment pieces that do not have approved certification. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). Provide specifications for these equipments to district specialist at sukhreet.kaur@deh.sccgov.org Observed use of cardboard as shelf liner in warewash area. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.
Lack of TPHC markings on fried chicken in hot holding unit or for other PHFs in to go display units cold and hot holding. [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. [COS] PIC updated the TPHC log for today.
Measured crab meat at 50F at prep table in sushi prep area. Per PIC, the employee was going to use it for preparation but no employee available in sushi prep area at the time of the inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC put the container pack in the refrigerator unit employee is ready to use it. Measured sushi rice at 109F in warmer. Per PIC, it was prepared at 11 AM. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC will use TPHC method to use rice with in 4 hours from when it was taken out of temperature control or discard any leftovers.
Observed food boxes stored on floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Observed flies in sushi prep area and warewash area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
Observed lack of paper towels at sushi prep hand wash sink and hand wash sink near walk in cooler. [CA] Provide single use paper towels at hand wash sinks at all times. [COS] Paper towels restocked.
FOLLOW-UP INSPECTION
On site for follow up inspection. Observed floors and prep surfaces cleaned in deli/bakery area. No observations of rodent droppings in deli/bakery area. No observations of rodent droppings in back storage areas on both back ends of the facility. Reviewed a pest control report from today 4/2 morning. Per manager, they will continue obtaining pest control services weekly. Continue to follow instructions provided on pest control report to clean the facility and remove excessive vegetation on back areas of the facility. Email pest control report to district specialist on the email provided. Facility is ok to reopen.
ROUTINE INSPECTION
The facility is hereby closed due to rodent infestation. Facility is to cease and desist all food sales and operations, including food preparation, service, handling, distribution, and sale except the food already prepackaged and stored on the grocery store (PR0429999) customer grab and go aisles is ok to sell. No other food preparation or cooking shall occur in the facility. No new prepackaged items shall be stored on customer grab and go aisles from bakery or deli after the existing ones are sold. Facility will remain closed until there is no evidence of rodent droppings or any other vermin activity. Pest control report front last two weeks reviewed. The pest control report recommends cleaning vegetation that is going up to the ceiling around the store, clean trash enclosure area and clean debris in floor sinks/drains in the back produce and dry storage areas. Per PIC, they inspect traps every morning and if they see activity in the traps, they remove the trap and replace it with new ones. Contact professional pest control company for services as needed and following the guidelines provided the pest control agent. Contact inspector Sukhreet Kaur at (669) 308-0526 when ready for reopening. Ensure there is no evidence of vermin activity. - Subsequent follow-up inspection after first follow-up shall be billed $298/hour, minimum one hour, during normal business hours (Monday - Friday, 7:30 AM to 4:30 PM), and $645/hour, minimum two hours, during non-business hours, and upon inspector availability. - The posted placard is property of the Santa Clara County Department of Environmental Health and shall not be removed, covered-up, relocated, tampered, or copied. Failure to comply may result in enforcement actions per County Ordinance Code Section B11-55. - A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.
Observed multiple dry rodent droppings in the following locations: - above dish machine - on sides of refrigerator unit in coffee/sushi making area - under cabinet near coffee/bakery area - in dry storage room in front sushi/coffee making area - in sushi making area near back end of deli [CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall cease operation of the food facility immediately. The food facility shall remain closed until: there is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.