At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · County inspection, Follow-up inspection · Jan 8, 2026
Is that a lot?
Too few food places here for ranges. Colours show points.
Most food places here got 2 to 15 points taken off. Truya Sushi got more than most. That's from the last routine visit, on Jan 5, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Truya Sushi?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Dish sink or dish machine not set up right K34How 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 Truya Sushi's team
Is this your place?
Welcome, Truya Sushi. We'll walk through this together, one item at a time. To log the fixes, claim Truya 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 Truya 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: Dish sink or dish machine not set up rightThe county found: “Observed employees using the drainboard of the 3-compartment sink to store working ingredients for tempura. [CA] The…”
First step: Set up
Then the next one.
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 4-301.12, Food Code 4-603.16, Food Code 6-501.111, Food Code 2-301.14.
Try it yourself
Fix and log it: Dish sink or dish machine not set up right
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Set up
From Food Code 4-301.12
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 Truya 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).
Every visit
LatestJan 8, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Jan 8, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Observed employees using the drainboard of the 3-compartment sink to store working ingredients for tempura. [CA] The 3-compartment sink shall be designated for warewashing only. Discontinue food preparation or storage in the 3-compartment sink.
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 Truya Sushi? Fix it
EarlierJan 5, 2026Routine inspection55 out of 100 (Yellow placard)
10 violations listed, 4 marked critical.
Critical (4)
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 employee skipping the sanitizer step when actively washing dishes. [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. [SA] Specialist intervened and instructed employee to properly wash, rinse, and sanitize dishes. Discussed set-up of the 3-compartment sink during inspection.
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
K13 Food in good condition, safe, unadulterated
Observed employee using the same cutting board and knife for raw fish, then for cooked meat without washing and sanitizing utensils. [CA] Food shall be separated and protected from cross contamination. [COS] Specialist instructed employee to cook the meat again prior to service. Measured cooked meat temperature at 165F. Ensure to switch utensils in between handling raw and ready-to-eat foods.
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
1) Observed employee handling raw beef and fish with bare hands, then using the same hands to prepare ready-to-eat lettuce. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Employees are required to wash their hands: 1) before beginning work, 2) before handling food or clean equipment, 3) as often as necessary during food preparation to remove soil and contamination, 4) when switching from raw to ready to eat foods, 5) after touching body parts, 6) after coughing, sneezing, eating, or drinking, 7) after using the restroom, and 8) any time when contamination may occur. [COS] Specialist intervened and discarded the contaminated produce. Specialist instructed employee to properly wash hands when switching from raw foods to ready-to-eat produce. Recommend to use tongs to minimize bare hand contact. 2) Observed employee blowing into glove prior to donning gloves and handling food. [CA] Gloves shall be properly used and changed when required. [COS] Specialist intervened and instructed employee to discard contaminated glove and wash hands prior to donning new gloves.
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
Measured sushi rice stored in ambient temperature at 68F. Per employee, sushi rice was cooked more than 4 hours ago for a morning catering order. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Sushi rice was voluntarily condemned and discarded. Per PIC, sushi rice shall be time marked with a sticker.
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)
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed soiled wiping cloths stored directly on food preparation counters. [CA] Wiping cloths shall be stored in an approved sanitizing concentration when not in use.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
1) Observed trays of food are stored directly on top of the trash can. [CA] Discontinue storage of food and equipment on trash cans. All food shall be separated and protected from cross-contamination. 2) In the upright cooler, observed raw fish and meat stored directly above ready-to-eat produce. [CA] Store all raw meat or other raw products of animal origin below ready-to-eat food items.
The department's words
K01 Demonstration of knowledge; food safety certification
Actively working employees lack food handler cards for review. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment. Food handler cards shall be available for review.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed food is stored outside in an unapproved, auxiliary storage space. The storage space is enclosed. [CA] Discontinue storage of food outside. Food shall only be stored in approved food facility.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
1) Observed employees using the drainboard of the 3-compartment sink to store working ingredients for tempura. [CA] The 3-compartment sink shall be designated for warewashing only. Discontinue food preparation or storage in the 3-compartment sink. 2) Observed employees washing hands in the 3-compartment sink. [CA] Employees shall use the designated handwash sink. Nearby handwash sink is available in the cook line.
Show 1 more
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed rice paddle is stored in standing water. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use.
EarlierDec 9, 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.
EarlierDec 4, 2024Routine inspection79 out of 100 (Green placard)
9 violations listed, 0 marked critical.
Not critical (9)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Soup cups and salt/pepper shakers stored directly next to handwash sink. [CA] All cleaned utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least six inches above the floor.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Chlorine sanitizer measured at 25ppm in dishwasher. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Large holes/opening in wall below 3 composition sink. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1) Ambient temperature of Turbo Air preparation refrigerator measured at 42F. No PHF"s stored in this unit. 2) Ambient temperature of True preparation refrigerator measured at 47F. Majority of food stored is non PHF. Raw salmon was moved to another unit. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Beer tap is located right next to handwash sink. [CA] All food shall be separated and protected from possible contamination.
Show 4 more
The department's words
K07 Proper hot and cold holding temperatures
In the True preparation refrigerator insert, raw salmon measured at 45F. Per food employee, salmon was stored in cooler one hour prior. [CA] PHFs shall be held cold at 41°F or below. [SA] Raw salmon was relocated to sliding door cooler for rapid cooling.
The department's words
K01 Demonstration of knowledge; food safety certification
One food employee is lacking a food handler certificate. [CA] Each food handler shall maintain a valid food handler certificate for the duration of his or her employment as food handler. Ensure food hander certificates are readily available for review at all times.
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) Mop stored in mop bucket filled with standing (soiled) water. [CA] Ensure mop is stored after every use and water is properly disposed of. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. 2) Back screen door does not close properly, creating gaps larger than 1/4 inch. [CA] Eliminate gaps greater than 1/4" to prevent the entrance and harborage of vermin.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wet wiping cloth stored on counter. [CA] When not in use, wiping towels shall be stored in sanitizing solution of an approved concentration (100 ppm - chlorine).
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 Truya Sushi, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Dish sink or dish machine not set up right Read the free guide
Let Truya Sushi know
Ask for the manager. Truya Sushi 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.
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.