FUJI SUSHI RESTAURANT

Contact & location

Address

56 W SANTA CLARA ST
San Jose, CA 95113

Phone

+14082983854

Licenses & credentials

On-Sale Beer & Wine - Eating Place

active 00449081 Issued 01-FEB-2007 · Expires 31-JAN-2027 · Source: California ABC

Compliance history

Public regulatory record from authoritative sources. 2 actions on file. See how we present this data.

• 2025-08-07 ROUTINE INSPECTION Passed Score 61
  15 items noted

  • K35 Equipment, utensils: Approved, in good repair, adequate capacity
    Facility has a non ANSI accredited toaster oven across the first sushi station. Facility has a non ANSI accredited microwave across the first sushi station. [CA] New and/or replacement food 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).
  • Critical K07 Proper hot and cold holding temperatures
    1. Grilled chicken was measured between 100-110°F in a thin hotel pan stored on a small prep table in between cooking equipment. Per PIC, they cooked the chicken about 30 minutes prior. 2. Cut chicken katsu was measured at 100°F in a small bowl stored on the prep table across the cook line. Per staff they cooked it about 30 minutes prior for an order. 3. Flour and batter used for shrimp tempura was found out of temperature control for longer than 4 hours. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] 1. & 2. Facility agreed to discard the grilled and fried chicken after 4 cumulative hours of removal from temperature control. [COS] 3. Flour and batter were discarded. See VC&D report.
  • K08 Time as a public health control; procedures & records
    Facility is using TPHC for the rice without written procedures available. Note: TPHC form on file indicates rice spoon only. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC). Discussed adding rice to the TPHC procedures. PIC stated they acidify the rice with vinegar. Educated PIC of the need for a HACCP plan to acidify foods for food safety.
  • K45 Floor, walls, ceilings: built,maintained, clean
    The floor under the cook line equipment has an accumulation of grease and food debris. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.
  • K14 Food contact surfaces clean, sanitized
  • K33 Nonfood contact surfaces clean
    The exterior of the fryer had an accumulation of grease and food debris. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
  • K30 Food storage: food storage containers identified
    Food was found stored on the floor of the rear storage room. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
  • K36 Equipment, utensils, linens: Proper storage and use
    1. Facility had a cart next to the handwash sink that was exposed to possible splash contamination. Note: the cart was in front of the hand sink but did not obstruct staff from washing their hands. [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. 2. The rice spoon for rice was foudn stored in room temperature water. Note: The rice spoon was in a dipper well but the dipper well was not turned on. [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. 3. Facility was lining the floor of the kitchen and under the rice cooker with cardboard. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.
  • K27 Food separated and protected
    Raw shelled eggs were found stored above produce in one of the upright coolers in the back storage room. [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.
  • K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
    Personal belongings were found stored amongs food equipment areas (phone on a plate for service, bags, hair items at the dry storage racks). Note: Facility has a dedicated changing room with lockers. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Store items in the lockers.
  • K39 Thermometers provided, accurate
    Facility lacks a probe thermometer. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
  • K29 Toxic substances properly identified, stored, used
    Residential spray cans of insecticides were observed in the facility (one under the cook line equipment and the others in the storage racks. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used. Ensure to store chemicals separate and away from the storage and preparation of food or food contact surfaces and linens.
  • K47 Signs posted; last inspection report available
    The Environmental Health Permit was not posted. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.
  • K40 Wiping cloths: properly used, stored
    Wet wiping cloths were found stored on counters of the sushi making stations. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
  • K09 Proper cooling methods
    A bowl of rice was found covered with plastic wrap and cooling on a prep table. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. [COS] Rice was uncovered and moved to the upright cooler.
  View public record →
• 2024-11-20 ROUTINE INSPECTION Passed Score 84
  7 items noted

  • K36 Equipment, utensils, linens: Proper storage and use
    Several cutting boards stored directly on floor on cook line. [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.
  • K27 Food separated and protected
    Raw meats and raw shell eggs stored above ready to in foods in multiple refrigeration units. [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.
  • K06 Adequate handwash facilities supplied, accessible
    Bowl observed in handwash sink basin in sushi bar area. Several utensils stored in service station handwash sink. [CA] Handwash stations shall be clean, accessible, and unobstructed at all times.
  • K34 Warewash facilities: installed/maintained; test strips
    1) Facility is lacking quaternary ammonium test strips. [CA] Provide test strips to measure sanitizer concentration in 3 compartment sink. 2) Container of cabbage observed on 3 compartment sink drain board. Dish sponge observed in preparation sink and wash utensils stored on prep sink drain board. [CA] Ensure all food preparation is done in the preparation sink and all dish washing is done in 3 compartment sink or dishwasher machine.
  • K39 Thermometers provided, accurate
    Facility is lacking a metal probe thermometer. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
  • K40 Wiping cloths: properly used, stored
    Multiple wet wiping cloths stored on counters. [CA] Wiping cloths shall be stored in sanitizing solution of an approved concentration when not in use. (200ppm – quaternary ammonium, 100ppm – chlorine)
  • K01 Demonstration of knowledge; food safety certification
    Multiple food handler certificates not available for review. [CA] Ensure food handler certificates are readily available for review at all times.
  View public record →

Sources

This record was assembled from these open data sources, each verified on the date shown.

• sccgov_deh — verified 2026-05-03 · view source
• ca_abc — verified 2026-05-03 · view source

Last verified: 2026-05-03. See something wrong? Submit a correction.