At a glance
CleanCleaver food safety systematic review results
What happened?
59/ 100 · 41 points taken off
10 problems found · 3 marked critical · Routine county inspection · Nov 19, 2025
At the routine inspection on Nov 19, 2025. The latest visit, on Nov 26, 2025, 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. Sushi Arashi 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 Sushi Arashi?
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
- Marked critical: Hand sink not ready to use K06How 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 Sushi Arashi's team
Is this your place?
Welcome, Sushi Arashi. We'll walk through this together, one item at a time. To log the fixes, claim Sushi Arashi 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 Sushi ArashiWe'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: “Found onion tempura holding at 64F at sushi bar. Observed no time marks on PHFs at sushi bar. [CA] When time only,…”
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 3-501.19, Food Code 2-301.15, Food Code 6-501.112, Food Code 3-305.11.
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.
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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 · 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, Sushi Arashi. 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.
Every visit
LatestNov 26, 2025Follow-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 Nov 26, 2025. A follow-up visit re-checks earlier items. The last routine inspection was Nov 19, 2025: 59 out of 100 (Yellow placard).
EarlierNov 19, 2025Routine inspection59 out of 100 (Yellow placard)
10 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
Found onion tempura holding at 64F at sushi bar. Observed no time marks on PHFs at sushi bar. [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] Operator provided time marks.
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 Sushi Arashi? 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: 1. Measured the following PHFs holding between 53F - 57F in 2 door cold top at cooks line. Observed PHFs not stored directly in insert but in a container and placed on top of other inserts: sushi rolls, chicken karage, wontons and shrimp tempura. 2. Measured grilled chicken holding at 94F on counter at cooks line. Per operator, PHFs placed at location for less than 4 hours. [CA] Maintain all cold PHFs held at or below 41F or hot held at or above 135F. [SA] Operator opted to use time as a public health control. Minor: Measured container of sweet tofu holding between 43F - 44F in 1 door reach in at sushi bar for less than 4 hours. [CA] Maintain all cold PHFs held at or 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 Sushi Arashi? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
Lacking single use paper towel at the ONLY hand wash station at cooks line near ice machine. [CA] Single-use sanitary towels shall be provided in dispensers. [COS] Operator restocked.
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 Sushi Arashi? Fix it
Not critical (7)
The department's words
K23 No rodents, insects, birds, or animals
Observed a few flies in back prep area. [CA] Each food facility shall be free of pest such as flies. Provide approved pest control services.
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 Sushi Arashi? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Found ice scoops and bulk scoops handle in direct contract with food items. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
Food Code 4-901.11
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Utensils and dishes stored clean and dry
In CleanCleaver: Check a room top to bottom
Are you Sushi Arashi? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Found boxes of food stored on floor in walk-in-freezer. [CA] Food shall be stored a minimum of 6 inches off 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 Sushi Arashi? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
Employee shall be aware to wash their hands in between task and discontinue from touching their face, hands, arm etc. [CA] All food employees shall have adequate knowledge of, and shall be properly trained in, food safety as it relates to their assigned duties.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
1. Found a leak at 3-comparment sink hot water knob when water is on. 2. Found spray nozzle near dish machine constantly leaking. [CA] Secure leak.
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 Sushi Arashi? Fix it
Show 2 more
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. Found mopping equpment stored directly in mop sink. Insufficient racks provided. [CA] Install more mop rack device. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. 2. Found clutter in small storage room located upstairs. [CA] Re-arranged all items upstairs, any item not in use, remove from food facility.
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 Sushi Arashi? Fix it
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed an employee enter the kitchen from back exterior door and heading straight to put away food items. Observed no activate adulteration/contamination. Per operator, employee came back from break. [CA] Properly wash hands with soap, warm water and dry using single use paper towels in between task. [COS] Operator directed to stop what they were doing and to wash their hands prior to putting away food items.
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 Sushi Arashi? Fix it
EarlierNov 13, 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 7, 2024Routine inspection62 out of 100 (Yellow placard)
12 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
Major: 1. Measured plate of salmon holding at 51F in display case at front service line for less than 4 hours. 2. Measured a container of chicken breast holding at 104F at cooks line. 3. Measured the following PHFs holding between 74F - 108F in 3 door cold top: shrimp tempura and chicken cutlet. Per operator, PHFs placed there for less than 4 hours. [CA] Maintain all PHFs cold held at or below 41F and/or hot held at or above 135F. [COS] Operator directed to relocate all PHFs to another unit. Operator, opted to cool PHFs in 3 door cold top and not reheat. Minor: 1. Measured the following PHFs holding between 43F - 49F in display case at front service line for less than 4 hours: hamachi (yellow tail), tuna, albacore, tamago and salmon. 2. Measured container of diced tofu holding at 48F in 2 door reach in. 3. Measured hamachi holding at 44F in 1 door reach in. [CA] Maintain all cold PHFs held at or below 41F.
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
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Observed the following PHFs sitting on counter at front service line without time marks: shrimp tempura, vegetable tempura, fish eggs, imitation crab, sushi rice, lion roll and unagi (eel). Per operator, all PHFs under time as a public health control (TPHC). [COS] Operator directed to time mark all PHFs sitting on counter top.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (10)
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Found leaking hot water knob at warewash sink when water is on. [CA] Secure leak.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1. Found 2 knifes stored between 3 door cold top/reach in and 3 door reach in unit at cooks line. [CA] Multi-use utensils will be stored in a way that the working part of the utensil may not become contaminated. 2. Found cloth linen used as lining for tray of cups. [CA] Discontinue the use of cloth towels in direct with food, used approved, single use materials.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Found accumulated dust and debris in reach in unit at front sushi station. [CA] Routinely clean.
The department's words
K26 Approved thawing methods used; frozen food
Found a bag of imitation crab thawing a bucket of stagnant water under stair well. [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.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Found missing sliding door for display case at front service line. Observed plastic wrap being used to seal unit. [CA] Ensure refrigeration unit has all sliding doors to ensure all cold PHFs held at or below 41F. [COS] Operator reinstalled in sliding refrigeration doors.
Show 5 more
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Found a tray of chicken cooling in 3 door reach in at back cooks with a plastic wrap fully covering food items. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Found boxes of food items stored on floor in walk-in-cooler and prep area. [CA] Food shall be stored a minimum of 6 inches off floor.
The department's words
K23 No rodents, insects, birds, or animals
Found several flies in warewash area, near front service line and dining area. [CA] Each food facility shall be free of pest such as flies. Provide approved pest control services.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
1. Found a plate of raw sushi stored above ready to eat vegetables in 1 door reach in at service line. [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. 2. Found bottled beverages store in ice machine. [CA] Beverage bottles/cans shall not be stored fully submerged in ice in customer self-service area. [COS] Operator directed to remove beverages and discard of surrounding ice.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Found several cans of house hold raid stored throughout food facility. [CA] Discontinue using house raid, use approved pest control services for treatment.
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 Sushi Arashi, 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
- Hand sink not ready to use Read the free guide
- Pests seen inside: flies Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Food on the floor or under drips Read the free guide
- No backflow test on file In CleanCleaver: Backflow device test
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Hands not washed when needed Read the free guide
Call Sushi Arashi
Ask for the manager. Sushi Arashi 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.