SUSHI ARASHI

Contact & location

Address

1181 LINCOLN AV
San Jose, CA 95125

Phone

+14088586669

Website

http://www.sushiarashi.com/

Licenses & credentials

On-Sale Beer & Wine - Eating Place

active 00579144 Issued 27-APR-2017 · Expires 31-MAR-2027 · Source: California ABC

Compliance history

Public regulatory record from authoritative sources. 4 actions on file. See how we present this data.

• 2025-11-26 FOLLOW-UP INSPECTION Passed View public record →
• 2025-11-19 ROUTINE INSPECTION Conditional Score 59
  10 items noted

  • Critical 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Critical 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 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.
  • 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.
  • 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.
  View public record →
• 2024-11-13 FOLLOW-UP INSPECTION Passed View public record →
• 2024-11-07 ROUTINE INSPECTION Conditional Score 62
  12 items noted

  • 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.
  • K33 Nonfood contact surfaces clean
    Found accumulated dust and debris in reach in unit at front sushi station. [CA] Routinely clean.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Critical 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 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.
  • 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.
  • 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.
  View public record →

Other details

Cuisine

sushi

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
• overture — verified 2026-05-03 · view source
• osm — verified 2026-05-03 · view source

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