At a glance
CleanCleaver food safety systematic review results
What happened?
67/ 100 · 33 points taken off
7 problems found · 3 marked critical · Routine county inspection · Apr 30, 2026
At the routine inspection on Apr 30, 2026. The latest visit, on May 1, 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. Mj 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 Mj 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: No hot or cold water at a sink K21How to fixFix it
- Marked critical: Hand sink not ready to use K06How 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 Mj Sushi's team
Is this your place?
Welcome, Mj Sushi. We'll walk through this together, one item at a time. To log the fixes, claim Mj 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 Mj 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: No hot or cold water at a sinkThe county found: “Hot water was unavailable throughout the facility with a maximum temperature achieving 66F. It was discussed with the…”
Then the next one: Hand sink not ready to use
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 3-302.11, Food Code 6-501.112, 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 Mj 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 · 3 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, Mj Sushi. At the follow-up one day later, the county listed no items still open.
You cleared the re-check in one day. We're proud of you.
Every visit
LatestMay 1, 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 May 1, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Apr 30, 2026: 67 out of 100 (Red placard).
EarlierApr 30, 2026Routine inspection67 out of 100 (Red placard)
7 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water was unavailable throughout the facility with a maximum temperature achieving 66F. It was discussed with the operations manager that the water heater had been disabled earlier on this date and is pending replacement. Due to the lack of available hot water, this facility shall cease and desist operation until the restoration of hot water is verified by this agency. The replacement water heater must be of equivalent BTU for the currently installed unit: AO Smith BTH 199200 199900 BTU 235.03 Gal/HR [CA] Ensure hot water heater is operable and maintained in good repair at all times.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 5-103.11
How can a restaurant or home fix this?
In CleanCleaver: Log hand sink and dish water temperatures
Hot and cold water at every sink
In CleanCleaver: Log hand sink and dish water temperatures
Are you Mj Sushi? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
Required handwashing supplies were unavailable at the front service station: - Soap was unavailable at the handwashing station adjacent to the cooks line - Paper towels were inaccessible at the handwashing station at the bar as the paper towel dispenser was installed behind a wire rack [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Relocate the single use paper towel dispenser at the bar to an accessible location.
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 Mj 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
1. Measured multiple PHF at the front sushi bar at their respective temperatures: Left display case: - Salmon at 43F - Tuna at 45F Middle display case: - Yellow tail at 46F - Tuna at 46F Right display case: - Tuna at 52F - Salmon at 54F - Yellowtail at 48F The sushi prep stated the foods were prepared between 1-1.5 hours prior. The doors for the display case were also observed removed at this time. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] The PHF measured out of compliance were relocated to the reach in cooler to cool to 41F and the doors were recovered from storage and reinstalled. 2. Measured sushi rice at 112F in rice cookers (unplugged) at the sushi preparation line. The sushi chef stated the rice was cooked approximately 2 hours prior. 3. Measured shrimp tempura at 66F and carrot tempura at 68F at ambient temperature behind the sushi preparation line. No indication for time control was observed in use at this time. [SA] The PIC was directed to generate time labels indicating a discard time 4 hours after cooking/removal from temperature control. A TPHC plan was printed at this time.
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 Mj Sushi? Fix it
Not critical (4)
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Observed an induction burner used to heat miso soup at the front server station/bar outside of a ventilation hood. [CA] Maintain cooking equipment below an approved ventilation hood.
Food Code 6-501.14
How can a restaurant or home fix this?
In CleanCleaver: Hood filters
Hood filters clean
In CleanCleaver: Hood filters
Are you Mj Sushi? Fix it
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Observed a metal pot of miso soup cooling in the walk in cooler measured at 126F, covered with plastic wrap; the PIC noted the soup was placed in the unit less than 1 hour prior. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. [COS] The soup was relocated out from underneath raw meat to rapidly cool uncovered.
Food Code 3-501.14
How can a restaurant or home fix this?
If you miss a stage
- Missed stage 1 (not 70°F by 2 hours): reheat to 165°F and start over, or throw it out.
- Missed stage 2 (not 41°F by 6 hours): throw it out.
How to cool fast
3 more steps in the full guide Read the free guide
Cooling food in two stages
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Mj Sushi? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed a Vevor softserve machine for self service at the customer. The data plate and applicable sanitation listing could not be determined at this time. It was discussed with the PIC that they are unaware of CDFA Dairy/Softserve Licensing requirements. The PIC stated that they will cease operation of this unit. [CA] All utensils and 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).
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 Mj Sushi? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
1. Observed raw beef stored above vegetables in the 1 door upright cooler near the kitchen entrance 2. Observed miso soup stored below raw fish in the walk in cooler [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
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 Mj Sushi? Fix it
EarlierJul 17, 2025Routine inspection78 out of 100 (Green placard)
7 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
At the preparation line, sushi rice measured at 85 F. Cook stated that the rice was prepared less than 1 hour prior. At the cook line, measured cooked tempura shrimp at 75 F and tempura vegetables at 92 F. PIC stated that the tempura was removed from cooking 20 minutes prior. Measured mayonnaise sauce at 47 F, raw fish at 45 F and fish roe at 49 F stored on top of ice at the preparation line. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Sushi rice and tempura items labeled with a start and discard time during the inspection. Mayonnaise sauce, raw fish and fish roe relocated to be cooled to and held at 41 F or below. Facility intends to hold sushi rice and fried tempura items at room temperature utilizing TPHC moving forward. Complete TPHC procedure and return to inspector for review and approval.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Drain fly activity within the kitchen. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
The department's words
K01 Demonstration of knowledge; food safety certification
Some employee food handler cards are expired. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Lettuce stored directly below raw shell eggs and raw chicken/ fish within the walk in refrigerator. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Bulk dry food containers stored on the floor of the dry storage room. [CA] Food shall be stored at least 6 inches above the floor to prevent 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
Personal jackets and bags stored on the dry food storage rack within the storage room. [CA] Employee's personal effects (cell phone, car keys, and jackets) shall be stored in employee lockers or other designated areas for employee storage.
Show 1 more
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
The dry storage room crawl space ceiling panel is missing. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
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 Mj Sushi, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Hand sink not ready to use Read the free guide
- Hot food below 135°F Read the free guide
- Hood filters need cleaning In CleanCleaver: Hood filters
- Cooked food not cooled in time Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Raw food not kept apart from ready-to-eat food Read the free guide
Call Mj Sushi
Ask for the manager. Mj 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.