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Show interactive mapSite visit conducted due to vermin activity within the buildings held in common warewashing area. Orenchi Ramen has an independent three compartment warewashing facility for use. No vermin observed within their permitted area.
ROUTINE INSPECTION
Site visit conducted due to vermin activity within the buildings held in common warewashing area. Orenchi Ramen has an independent three compartment warewashing facility for use. No vermin observed within their permitted area.
ROUTINE INSPECTION
Observed fish thawing in stagnant water at the three compartment sink. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
Measured one container of imitation crab at 44F and one container of tamagoyaki at 49F in the cold top prep cooler across from the sushi line stored above the fill line. The sushi chef stated the containers were placed in the cooler approximately 2.5 hours prior. [CA] PHFs shall be held at 41°F or below while cold holding. [COS] The containers were relocated to the reach in portion of the cooler.
Measured the maximum water temperatures at the following locations after running the sinks for several minutes - Handwashing sink at 85F - Preparation sink at 95F - Three compartment sink at 102F at peak temperature in intervals, fluctuating lower to 95F [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. Handwashing sink require a minimum water temperature of 100F. *Note: Warewashing is conducted at the shared warewashing facilities where a water temperature of 120F was achieved
ROUTINE INSPECTION
In the storage area, observed bag of onions stored on the floor next to chemical bottles. [CA] Food shall be stored at least six inches off the floor and away from chemicals to prevent contamination.
Observed commercial package of vacuum sealed frozen fish thawing at room temperature in the 3-compartment sink. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process. [COS] Fish was moved to refrigeration for proper thawing. Discussed thawing of reduced oxygen packaged fish and proper use of 3-compartment sink.
Observed lack of time markings on prepared sushi rice. Per chef, sushi rice was cooked 30 minutes prior to temperature measurement. [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] Employee added time sticker to the rice as per TPHC procedures. Rice will be discarded at end of lunch shift.
Measured the maximum water temperature at the 3-compartment sink at 114F and the preparation sink at 109F. [CA] Water shall be supplied at a minimum of 120F from all sinks in the food facility (100F at handwash sinks).
ROUTINE INSPECTION
Orenchi sushi routine inspection. OWNERSHIP CHANGE INFORMATION NEW FACILITY NAME: ORENCHI SUSHI NEW OWNER: MATSURI INC The applicant has completed the facility evaluation application process for an Environmental Health Permit. The permit category for this facility is FP11. An invoice for the permit fee in the amount of $1,580.00 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: 11/01/24 - 10/31/25. 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 10/28/2024. *Permit condition: Facility must have access to and use PR0441426 State Street Market back area (Equipment/sinks/storage) to support their operation. *Obtain food safety manager certificate within 60 days. All other food employees must have valid food handler cards within 30 days from hire date. Discussed TPHC form, warewashing, holding temperatures.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.