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HARUMI SUSHI

Unknown type · CA · source santa_clara_deh #PR0302268

Address

19754 STEVENS CREEK BL

CUPERTINO CA 95014

Santa Clara County

Phone

+14089739988

First seen

Oct 11, 10:35 PM EDT

Inspections

1. Sep 29, 2026FOLLOW-UP INSPECTIONDetected Oct 11, 10:35 PM EDT

   Pass (green placard)

2. Sep 24, 2026ROUTINE INSPECTIONScore 62Detected Oct 11, 10:35 PM EDT

   Conditional pass (yellow placard)

   • K23FliesNo 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.
   • K44Conducive conditionsPremises 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.
   • K01Demonstration 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.
   • K06CriticalAdequate 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.
   • K07CriticalProper 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.
   • K08CriticalTime 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.
   • K27Food 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.
   • K30Food 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.
   • K34Warewash 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.