At a glance
CleanCleaver food safety systematic review results
What happened?
74/ 100 · 26 points taken off
6 problems found · 2 marked critical · Routine county inspection · Aug 4, 2025
At the routine inspection on Aug 4, 2025. The latest visit, on Sep 29, 2026, was a follow-up inspection. No notes were taken at it.
Is that a lot?
Most food places here got 2 to 15 points taken off. Fugetsu San Jose got more than most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Fugetsu San Jose?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Marked critical: Time as a control not marked or logged K08How to fixFix it
- Marked critical: Hot food below 135°F K07How to fixFix it
- Pests seen inside: fruit flies K23How to fixFix it
Source: County of Santa Clara Department of Environmental Health
We review Santa Clara County health data to make this report. We are not the County of Santa Clara Department of Environmental Health.
Visit them directly at deh.santaclaracounty.gov (opens the department's site) · How we review
For Fugetsu San Jose's team
Is this your place?
Welcome, Fugetsu San Jose. We'll walk through this together, one item at a time. To log the fixes, claim Fugetsu San Jose first; we check that you run it.
Your whole team can help. Each person gets one next step, and everyone can see what's done.
This is my place: claim Fugetsu San JoseWe'll help you get every item done. You don't have to do it alone.
We know an inspection can feel heavy, especially when it's busy.
Fix it together
Follow the steps for each item, with the rule beside it.
Next: Time as a control not marked or loggedThe county found: “[**REPEAT VIOLATION**] Observed several items stored in the retail area without time labels/time logs including…”
First step: The 4-hour option
Then the next one: Hot food below 135°F
Log it
Your team logs the fix on their phones, with the time and who did it.
Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from the rule it names: Food Code 2-301.15, Food Code 2-301.14, Food Code 4-603.16, Food Code 3-501.19.
Try it yourself
Fix and log it: Time as a control not marked or logged
A practice run. Nothing is saved. Tap each step when it's done.
0 of 4 done
The 4-hour option
From Food Code 3-501.19
Logged
That's one done. We'll be here for the next.
What people see now
Today, people see the department's words and nothing from you.
What people see after you fix and log it
Example reply
CleanCleaverBusiness reply
Your business replied to this with the public statement:
We fixed this the same day. Now our team logs it on their phones at open and close.
The date of your reply
This is not an official update to the health inspection report. The county's record is unchanged.
Most kitchens get something cited at some point. What people remember is that you fixed it.
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Replies are part of a paid plan. We read each one before it goes up. You can take it down any time. Only the department can change its record.
Do you work there, and someone else owns it? I work there
What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
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Inspections
From County of Santa Clara Department of Environmental Health · 6 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
Nice work, Fugetsu San Jose. At the follow-up seven days later, the county listed no items still open.
You cleared the re-check in seven days. We're proud of you.
Fewer points taken off than last time (35 → 26). That takes a team.
Every visit
LatestSep 29, 2026Follow-up inspection
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
This one: a follow-up inspection on Sep 29, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Aug 4, 2025: 74 out of 100 (Yellow placard).
EarlierSep 22, 2026Routine inspectionYellow placard
4 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
Paper towels were not provided at either handwash sink in preparation areas. [CA] Single-use sanitary towels shall be provided in dispensers at all times during operation. [COS] Paper towels were provided in both dispensers.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed employee handle raw shrimp and then handle sanitized equipment to put away without washing hands. Employee was then instructed to wash their hands, the employee went to the wash compartment of the three compartment sink, the PIC redirected the employee to the handwashing sink. [CA] Hands will be properly washed with warm water and soap after handling raw animal products and before touching other foods or equipment within the facility. [COS] Employee directed to wash their hands, equipment sanitized again.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Chlorine in three compartment sink measured 25ppm. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds.
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Per PIC, TPHC is used for the items that are left out of temperature control, a red dot was marked on the food items. However, written procedures were not available at PIC did not know what temperature the items were when they were delivered from another location (Dan Izakaya - Saratoga). PIC provided time logs of when food was delivered and when it was discarded. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC). TPHC time marking starts when food is removed from hot or cold holding. Verify TPHC start times of either before delivery or at delivery to facility. Verify temperatures upon arrival to determine when TPHC should begin.
EarlierAug 7, 2025Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierAug 4, 2025Routine inspection74 out of 100 (Yellow placard)
6 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
[**REPEAT VIOLATION**] Observed several items stored in the retail area without time labels/time logs including onigiri, several boxes of yakisoba, and boxes of katsu-don. Per operator, items are stored from 2:30pm. [CA] Ensure all potentially hazardous foods maintained by time are time marked, time logged, or time labeled when removed from temperature control and served within 4 hours or discard. [SA] Operator to serve all unmarked potentially hazardous foods by 6:30pm, for a total of 4 hours from when removed from temperature control or discard. *Note: Previous time as a public health control (TPHC) violations noted on the last two routine inspections. Facility shall maintain proper procedures and use of TPHC or further enforcement may occur including revocation of TPHC procedure as an option to maintain potentially hazardous foods, additional fees, and office hearings.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.19
How can a restaurant or home fix this?
The 4-hour option
- Start with food at 41°F or below, or 135°F or above.
- Mark the container with the discard time: 4 hours after it left temperature control.
- Cook and serve, serve, or throw it out by that time.
- Throw out any container with no time marked.
From Food Code 3-501.19
The 6-hour option (cold food only)
2 more steps in the full guide Read the free guide
Time as a public health control (the 4-hour rule)
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Fugetsu San Jose? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
[**REPEAT VIOLATION**] 1. By the entrance to the back kitchen area, in the hot holding unit, measured potato croquette, gyoza, takoyaki, pork katsu, chicken katsu, and salmon katsu between 85F and 110F. Per operator, all potentially hazardous foods stored in the hot holding unit prepared at 2:00pm. 2. In the front kitchen area, on the counter-top, measured container of raw shelled eggs stored at 65F. Per operator, raw shelled eggs stored for about 2 hours. [CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above to prevent bacterial growth. [SA] Operator to serve all potentially hazardous foods in the hot holding unit by 6:00pm, for a total of 4 hours from when removed from temperature control or discard. Potentially hazardous foods that cannot be maintained by temperature control shall be time marked when removed from temperature control, and served within 4 hours or discard. Operator placed raw shelled eggs into an ice bath to provide immediate cooling and facilitate holding temperatures. Operator stored container of raw shelled eggs in the walk-in refrigerator. *Note: Previous holding temperature violations noted on the last two routine inspections. Facility shall maintain proper holdwing temperatures or further enforcement may occur including fees and office hearings.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.16(A)(1)
How can a restaurant or home fix this?
If food is out of range
- Hot food below 135°F for less than 2 hours: reheat to 165°F.
- Cold food above 41°F for less than 2 hours: chill it right away.
- Unknown time or longer: throw it out.
Which foods need temperature control (TCS)
3 more steps in the full guide Read the free guide
Hot and cold holding
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Fugetsu San Jose? Fix it
Not critical (4)
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Observed multiple flies and fruit flies within the facility. [CA] Ensure facility is kept free of fly and fruit fly activity to prevent possible contamination of food and food contact surfaces.
Food Code 6-501.111
How can a restaurant or home fix this?
What to do
- Any sign of mice, rats or roaches: act now. Protect or throw out affected food, clean the area, and call the pest control operator the same day.
- Flies or ants in food areas: act within 24 hours.
- Insects in food: throw that food out and check the stock around it.
From Food Code 6-501.112
What NOT to do
3 more steps in the full guide Read the free guide
Signs of pests and what to do
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Fugetsu San Jose? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
At the front kitchen area, at the handwash station, observed paper towel dispenser was empty. Observed paper towel roll stored by shelving away from the handwash station. [CA] Ensure all handwash stations are stocked with hand soap and paper towels to allow for proper handwashing. [COS] Operator restocked paper towel dispenser.
Food Code 5-205.11
How can a restaurant or home fix this?
Hand sinks are for hands only
- Wash only at a handwashing sink.
- Never wash hands in the dish sink, a food prep sink, a mop sink, or a drink cooler.
- Never dump drinks, rinse utensils or fill pitchers at the hand sink.
From Food Code 2-301.15
Soap and hand sanitizer
4 more steps in the full guide Read the free guide
Handwashing
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Fugetsu San Jose? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
At the front counter across from the kitchen cookline, observed the use of unapproved styrofoam board, foil, and other non-reusable porous materials as a shelf/counter. Observed cardboard used to line shelving. [CA] Ensure only approved materials and equipment are used within the facility. Remove and replace shelving with an approve type of shelving such as smooth, durable, and easily cleanable stainless steel shelving. Discontinue use of cardboard to line shelving.
Food Code 4-101.11
How can a restaurant or home fix this?
In CleanCleaver: Look over the equipment; report anything broken
Equipment in good repair
In CleanCleaver: Look over the equipment; report anything broken
Are you Fugetsu San Jose? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Observed a large gap below the back door. [CA] Ensure a floor sweep is installed at the back door to prevent an entrance for vermin.
Food Code 6-101.11
How can a restaurant or home fix this?
In CleanCleaver: Sweep and mop
Floors, walls and ceilings clean and in repair
In CleanCleaver: Sweep and mop
Are you Fugetsu San Jose? Fix it
EarlierNov 26, 2024Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierNov 20, 2024Routine inspection65 out of 100 (Yellow placard)
7 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Potentially hazardous foods (potato croquette, fried chicken, fried squid, fried pork) held in the display case warmer are subject to time rather than temperature but were not properly time-marked. [CA] Potentially hazardous foods that are subject to time rather than temperature shall be time-marked with the start/end of a 4 hour period where the food shall be discarded if not served. [COS] Employee time-marked the food using the color indicator per their procedures.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Potentially hazardous foods measured at improper holding temperatures. Katsu and shrimp tempera held by the walk-in cooler door is measured at 70-75F. Imitation crab, raw shell eggs, and tofu skin stored on the prep table by the front cook line is measured at 62-65F. [CA] Potentially hazardous foods when not in active prep and holding shall be held at or below 41F - or at or above 135F. [COS] Per employee, the katsu and shrimp tempera was prepared within the hour and immediately moved to active prep and service. The items from the front prep table were relocated into a refrigeration unit.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by County of Santa Clara Department of Environmental Health
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Employee at the front three compartment sink was observed manually washing utensils but did not complete the sanitizing step. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Employee created chlorine sanitizer at the three compartment sink and sanitized the previously washed utensils.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Employee observed eating at the prep table in the back kitchen. [CA]No employee shall eat in the food preparation or storage areas.
The department's words
K05 Hands clean, properly washed; gloves used properly
Improper handwashing practice observed by multiple employees. Employee did not wash hands before putting on disposable gloves to handle food; employee washed hands while still wearing disposable gloves; employee washed hands without the use of soap. [CA] Employees shall properly wash hands using warm water, soap, and single-use paper towels as required.
The department's words
K32 Food properly labeled and honestly presented
Food that are prepared and prepackaged by the facility and placed out for self-service do not have proper labeling. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.
The department's words
K06 Adequate handwash facilities supplied, accessible
Handwash sink at the front cook line was partially obstructed by equipment stored in front of the sink. [CA] Handwash sink shall be kept unobstructed and easily accessible to allow employees to properly wash hands when needed. [COS] Employee shifted equipment to make the handwash sink more accessible.
Source: County of Santa Clara Department of Environmental Health. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
What you can do
As a customer of Fugetsu San Jose, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Time as a control not marked or logged Read the free guide
- Hot food below 135°F Read the free guide
- Pests seen inside: fruit flies Read the free guide
- Hand sink not ready to use Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
Let Fugetsu San Jose know
Ask for the manager. Fugetsu San Jose can only fix what it knows about.
The department lists no phone for this place.
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Complain directly to the health department
We are not the health department. You can report to them on their site. Report to County of Santa Clara Department of Environmental Health (opens the department's site)
When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
Do you work at or run Fugetsu San Jose?
See the plan to fix each item and show what you did.
Address thisAbout this record
Opens the county's own page for this place.
Most people don't know what a normal result looks like for a place that's open every day. The ranges use each place's last routine inspection in this area. No other county is mixed in.
100 means the inspector found no problems. Santa Clara County takes points off for each problem. Big ones take off more.
The county posts a green, yellow or red placard after each inspection, and gives routine inspections a score. In the county's data, a routine inspection with no violations listed scored 100, and the score drops as violations are found. The county's page does not say which scores or findings give each color: ask the department.
- Inspection type
- Follow-up inspection
- Result
- Green placard
- Source
- County of Santa Clara Department of Environmental Health
This is not an official ranking or grade. See the official source: County of Santa Clara Department of Environmental Health (opens the department's site) .
Information on this page may be out of date. Check the original source to confirm.