At a glance
CleanCleaver food safety systematic review results
What happened?
77/ 100 · 23 points taken off
7 problems found · 1 marked critical · Routine county inspection · May 8, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Gochi Japanese Fusion Tapas 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 Gochi Japanese Fusion Tapas?
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: Hands not washed when needed K05How to fixFix it
- Equipment in poor repair K35How to fixFix it
- No backflow test on file K41How 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 Gochi Japanese Fusion Tapas' team
Is this your place?
Welcome, Gochi Japanese Fusion Tapas. We'll walk through this together, one item at a time. To log the fixes, claim Gochi Japanese Fusion Tapas 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 Gochi Japanese Fusion TapasWe'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: Hands not washed when neededThe county found: “Several kitchen employees were found to use disposable gloves improperly: - Two employees found to wash hands with…”
First step: When to wash
Then the next one: Equipment in poor repair
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 2-301.14, Food Code 6-301.11, Food Code 2-301.15, Food Code 4-603.16.
Try it yourself
Fix and log it: Hands not washed when needed
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
When to wash
From Food Code 2-301.14
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.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
Claim Gochi Japanese Fusion TapasWe'll set it up with you. 25 days free.
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.
Not your place?
CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
25 days free. Cancel anytime.
Inspections
From County of Santa Clara Department of Environmental Health · 2 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Every visit
LatestMay 8, 2026Routine inspection77 out of 100 (Green placard)
This one: 77 out of 100 (Green placard), inspected May 8, 2026.
7 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
Several kitchen employees were found to use disposable gloves improperly: - Two employees found to wash hands with soap while still wearing gloves. After washing gloved hands, employees dried hands with towel on work surface or on apron. - One employee found to to rinse gloved hand in a bucket of water and then dry with towel found on work surface. [corrective action] Disposable gloves are meant for single use only. Do not wash hands while waring disposable gloves. Remove glove, wash hands, and put on a new pair of gloves. [correction] Owner was informed of improper use of disposable gloves and asked to train kitchen employees. Note: Recommend using the 2-compartment sink in the back area as a hand washing sink. Provide operable hand soap and paper towel dispenser at this area.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 2-301.12
How can a restaurant or home fix this?
When to wash
- Before you start food work and before you put on gloves
- After the restroom (wash twice; see below)
- After touching your face, hair, nose or body
From Food Code 2-301.14
How to wash
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 Gochi Japanese Fusion Tapas? Fix it
Not critical (6)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient temperature of the pizza prep unit measured 44F. [corrective action] Adjust the unit so that it can hold food at 41F or below.
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 Gochi Japanese Fusion Tapas? Fix it
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Urinal in the employee restroom was not operational. Standing water was found in the urinal. [corrective action] Repair plumbing so that urinal can be operable.
Food Code 5-205.15
How can a restaurant or home fix this?
In CleanCleaver: Backflow device test
Backflow test on file
In CleanCleaver: Backflow device test
Are you Gochi Japanese Fusion Tapas? Fix it
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
Animal-derived food items on the menu that are served raw or undercooked lack a disclosure (such as ceviche, sashimi, tataki, carpaccio). [corrective action] Place a symbol next to raw or undercooked animal-derived food items.
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
Exhaust fan in the employee restroom was not working. [corrective action] Repair or replace the exhaust fan.
Food Code 6-302.11
How can a restaurant or home fix this?
Check the restroom
- Soap, paper towels or a dryer, toilet paper and warm water at every restroom sink.
- The door closes by itself.
- After the toilet: wash in the restroom, then wash again at the kitchen sink.
From Food Code 6-301.11
Clean it on a schedule
5 more steps in the full guide Read the free guide
Restrooms, mops and rags
The full guide has 5 more parts. Sign up to open the full guide in the app.
Are you Gochi Japanese Fusion Tapas? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
Some Food Handler Cards were found to be expired. [corrective action] Ensure all employees have a valid Food Handler Card. Note: Some cards were found to expire 5+ years ago. Remove cards of employees that no longer work at this facility.
Show 1 more
The department's words
K06 Adequate handwash facilities supplied, accessible
In the employee restroom, Wall mounted soap dispenser was found to be placed on the sink vanity. Pump was not working. The lid of the dispenser was removed to obtain soap. [corrective action] Provide an operable pump soap 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 Gochi Japanese Fusion Tapas? Fix it
EarlierFeb 11, 2025Routine inspection80 out of 100 (Green placard)
6 violations listed, 1 marked critical.
Critical (1)
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
Observed yellow old like substance on inside panel of ice machine; the water is dripping from the panel in to ice. [CA] Clean and sanitize the ice machine. [COS] PIC cleaned and sanitized the machine and discarded the top layer of the ice.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
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 gaps larger than 1/4" under and on side of screen doors for both doors towards back of the facility. Screen doors are not self closing. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin. Back door to food prep area shall be self-closing.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Accumulation of food debris, dust and dirt under racks and equipment in dry storage area and in cook line area. [CA] Regularly clean under cooking equipment to prevent accumulation of debris. Observed small holes in ceiling above cookline/warewash area. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage. Observed grease stains behind ovens. [CA] Walls in food preparation area shall be kept clean.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Measured cooked cream at 125F in deep metal container in walk in cooler. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Accumulation of dust and dirt on walk in cooler fan guards. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
Lack of disclosure consumer advisory on menu. [CA] Provide consumer warning for the sale of raw or undercooked animal-derived foods. ("Disclosure" that identifies which items contain raw/undercooked meat, and "Reminder" that states "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.")
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 Gochi Japanese Fusion Tapas, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hands not washed when needed Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- No backflow test on file In CleanCleaver: Backflow device test
- Restroom not stocked or needs cleaning Read the free guide
- Hand sink not ready to use Read the free guide
Let Gochi Japanese Fusion Tapas know
Ask for the manager. Gochi Japanese Fusion Tapas can only fix what it knows about.
The department lists no phone for this place.
Share this page
Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
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 Gochi Japanese Fusion Tapas?
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
- Routine inspection
- Result
- 77 out of 100 (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.