At a glance
CleanCleaver food safety systematic review results
What happened?
62/ 100 · 38 points taken off
9 problems found · 3 marked critical · Routine county inspection · Sep 24, 2026
At the routine inspection on Sep 24, 2026. 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. Harumi Sushi 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 Harumi Sushi?
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: Hand sink not ready to use K06How to fixFix 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
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 Harumi Sushi's team
Is this your place?
Welcome, Harumi Sushi. We'll walk through this together, one item at a time. To log the fixes, claim Harumi Sushi 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 Harumi SushiWe'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: Hand sink not ready to useThe county found: “No paper towels at the hand washing sink located in the kitchen. [CA] Hand wash sink shall be supplied with paper…”
First step: Hand sinks are for hands only
Then the next one: Time as a control not marked or logged
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 3-501.19, Food Code 3-302.11, Food Code 3-305.11.
Try it yourself
Fix and log it: Hand sink not ready to use
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Hand sinks are for hands only
From Food Code 2-301.15
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 Harumi SushiWe'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 · 4 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, Harumi Sushi. At the follow-up five days later, the county listed no items still open.
You cleared the re-check in five days. We're proud of you.
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 Sep 24, 2026: 62 out of 100 (Yellow placard).
EarlierSep 24, 2026Routine inspection62 out of 100 (Yellow placard)
9 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
No paper towels at the hand washing sink located in the kitchen. [CA] Hand wash sink shall be supplied with paper towels for drying hands. [COS] Person in charge refilled paper towel dispenser.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Harumi Sushi? Fix it
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
Sushi rice, imitation crab, and tuna are subject to time but were not time marked. [CA] When potentially hazardous foods are using time as public health control, they shall be time marked. either indicating start time of out of temperature or time when food will be discarded. [COS] Cook was able to time mark items.
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 Harumi Sushi? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Major In food prep area of the kitchen, fish cake stored on ice was measured at 62F at 2;30 pm. Per kitchen staff, Fish cake was removed from temp at 10am.[CA] potentially hazardous food shall not be held above 41F for more than 4 hours. [COS] Employee discarded item in waste bin. Minor 1) In display cooler, raw salmon was measured at 45.5F and yellow tail was measured at 42.6F 2)In trwo door under counter cooler, salmon was measured at 45.5F, 44.3F 3) In second two door under counter cooler, sushi roll was measured at 49.6F, and salmon nigiri was measured at 50.1 [CA] potentially hazardous foods in cold holding shall be kept at 41F and below.
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 Harumi Sushi? Fix it
Not critical (6)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Bowl of rice that is soaking in water is stored on the floor below the storage shelf by the cook line. [CA] Food shall stored in a manner where it is protected from contamination.
Food Code 3-302.11
How can a restaurant or home fix this?
Top to bottom
- 1. Top: ready-to-eat food (salads, desserts, cut fruit, cooked leftovers, deli meat, cheese, drinks)
- 2. Raw fish and seafood (cooked to 145°F)
- 3. Whole cuts of beef, pork and lamb; raw shell eggs (145°F)
From Food Code 3-302.11
Keep raw meat types apart
3 more steps in the full guide Read the free guide
Fridge and freezer storage order
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Harumi Sushi? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
Food safety certificate for manager is expired. [CA]Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have at least one valid Food Safety Certificate available.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
containers of sauces in walk-in cooler were being stored on the flood. [CA] Food shall be stored six inches above the floor.
Food Code 3-305.11
How can a restaurant or home fix this?
Where food may never be stored
- Keep food at least 6 inches off the floor.
- Never in restrooms, locker or dressing rooms, garbage rooms, or mechanical rooms (furnace, water heater, electrical).
- Never under stairs, or under sewer lines, leaking water lines or fire sprinkler lines.
From Food Code 3-305.11
Top to bottom
3 more steps in the full guide Read the free guide
Fridge and freezer storage order
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Harumi Sushi? 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
1) Food debris up on floors in kitchen area, between and underneath equipment. [CA] Floors of the facility shall be kept clean and free of food debris build up. 2) Back door of kitchen is kept open at time of inspection. [CA] Keep back door of kitchen closed when not in use to prevent the entrance of 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 Harumi Sushi? Fix it
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Per person in charge, facility does not have sanitizer test strips for dishwasher. [CA] Facility shall have appropriate test strips for testing sanitizer solutions.
Food Code 4-301.12
How can a restaurant or home fix this?
Set up
- 1. Wash your hands at the hand sink (never at this sink).
- 2. Clean and sanitize all three sinks and both drainboards.
- 3. Sink 1 (WASH): detergent and water at 110°F or hotter.
From Food Code 4-301.12
Washing, step by step
3 more steps in the full guide Read the free guide
The three-compartment sink, step by step
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Harumi Sushi? Fix it
Show 1 more
The department's words
K23 No rodents, insects, birds, or animals
Flies observed within the kitchen by the cook line and warewashing area. [CA] Food facility shall be kept free of flies and fly activity.
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 Harumi Sushi? Fix it
EarlierAug 4, 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.
EarlierJul 31, 2025Routine inspection75 out of 100 (Yellow placard)
6 violations listed, 2 marked critical.
Critical (2)
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 inside the reach-in cooler by the sushi station is measured at improper cold holding temperatures. Ground tuna, ground salmon, cheese, scallops, salmon, noodles, mussels, and california rolls measured at 52F to 56F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Per employee, the ground tuna, ground salmon, and cheese were placed in the unit from the previous night and were discarded by employee. The scallops, salmon, noodles, mussels, and california rolls were prepared 2 hours ago and will be subject to time where it will be discarded if not used by 4 PM.
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
K06 Adequate handwash facilities supplied, accessible
Lack of paper towels at the only handwash sink inside the kitchen. [CA] All handwash sinks shall be able to provide warm water, soap, and single-use paper towel. [COS] Employee refilled paper towel dispenser.
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)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
1) Raw shrimp stored above cooked foods inside the reach-in cooler by the cook line. [CA] Store raw foods separate or below ready-to-eat foods to prevent cross-contamination. 2) Rice in active prep is observed stored on floor behind storage shelf. [CA] Food shall be stored in a manner where it is protected from contamination.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
1) Back door of the kitchen is kept open at time of inspection. [CA] Keep back door closed when not in use to prevent entrance of vermin. 2) Accumulation of food debris on floors under shelving and equipment. [CA] Frequently clean and sanitize floors to prevent accumulation of debris.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Chlorine sanitizer for the dishwasher was measured at 25 ppm. [CA] Maintain chlorine sanitizer for dishwasher at 50 ppm.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Case of wooden single-use chop sticks stored observed stored inside restroom. [CA] Food contact equipment shall be stored in a location that is clean and protected.
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 Harumi Sushi, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hand sink not ready to use Read the free guide
- Time as a control not marked or logged Read the free guide
- Hot food below 135°F Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
- Food on the floor or under drips Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Dish sink or dish machine not set up right Read the free guide
- Pests seen inside: flies Read the free guide
Call Harumi Sushi
Ask for the manager. Harumi Sushi can only fix what it knows about.
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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.
About 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.