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2. California smaller cities
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4. Santa Clara County, CA Restaurants

Business Info

Restaurant: SHIMA SUSHI
Address: 2041 Camden Avenue, San Jose, CA 95124
Type: Restaurant 0-5 Employees
Total inspections: 9
Last inspection: Jun 25, 2013

Score
(the higher the better)
96

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Violation descriptions and comments

Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))

Shell stock shall have complete certification tags and shall be properly stored and displayed. (114039 - 114039.5)
An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
Shell stock shall have complete certification tags and shall be properly stored and displayed. (114039 - 114039.5)
An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)

An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 �°F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)

All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
Notification to consumer of ready-to-eat foods containing undercooked food, raw egg, or unpackaged confectionery containing more than 1/2% alcohol. 114012, 114093
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 �°F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
Notification to consumer of ready-to-eat foods containing undercooked food, raw egg, or unpackaged confectionery containing more than 1/2% alcohol. 114012, 114093

No employees shall eat, drink, or smoke in any work area. (113977)
No employees shall eat, drink, or smoke in any work area. (113977)
Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1)
Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))

The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)
Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1)

Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Notification to consumer of ready-to-eat foods containing undercooked food, raw egg, or unpackaged confectionery containing more than 1/2% alcohol. 114012, 114093

The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)
No employees shall eat, drink, or smoke in any work area. (113977)
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
No employees shall eat, drink, or smoke in any work area. (113977)
Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1)
Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)

OBSERVED CHICKEN THAWING IN LARGE AMOUNT INSIDE THE FOOD PREP SINK BASIN.
OBSERVED ONE EMPLOYEE CUP STORED ON FOOD PREP SINK COUNTERS DURING PREP AND/OR WARE WASHING.
OBSERVED PARTICLE BUILD UP INSIDE 2-DOOR REACH IN FREEZERS.
OBSERVED PARTICLE BUILD UP ON THE FLOORS UNDER THE FREEZERS AND IN THE DRY STORAGE ROOM.

All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)

FLOORS, WALLS, CEILINGS NEAR THE HOT WATER HEATER FOUND WITH DUST AND DEBRIS BUILD UP.
OBSERVED DUST BUILD UP OVER CEILING PREP AREA. FLOORS, WALLS, CEILINGS NEAR THE HOT WATER HEATER FOUND WITH DUST AND DEBRIS BUILD UP.
OBSERVED DUST BUILD UP OVER CEILING PREP AREA. FLOORS, WALLS, CEILINGS NEAR THE HOT WATER HEATER FOUND WITH DUST AND DEBRIS BUILD UP.
OBSERVED DUST BUILD UP OVER CEILING PREP AREA. FLOORS, WALLS, CEILINGS NEAR THE HOT WATER HEATER FOUND WITH DUST AND DEBRIS BUILD UP.
OBSERVED DUST BUILD UP OVER CEILING PREP AREA. FLOORS, WALLS, CEILINGS NEAR THE HOT WATER HEATER FOUND WITH DUST AND DEBRIS BUILD UP.
OBSERVED DUST BUILD UP OVER CEILING PREP AREA. FLOORS, WALLS, CEILINGS NEAR THE HOT WATER HEATER FOUND WITH DUST AND DEBRIS BUILD UP.
OBSERVED DUST BUILD UP OVER CEILING PREP AREA. FLOORS, WALLS, CEILINGS NEAR THE HOT WATER HEATER FOUND WITH DUST AND DEBRIS BUILD UP.
OBSERVED DUST BUILD UP OVER CEILING PREP AREA. FLOORS, WALLS, CEILINGS NEAR THE HOT WATER HEATER FOUND WITH DUST AND DEBRIS BUILD UP.
OBSERVED DUST BUILD UP OVER CEILING PREP AREA. FLOORS, WALLS, CEILINGS NEAR THE HOT WATER HEATER FOUND WITH DUST AND DEBRIS BUILD UP.
OBSERVED DUST BUILD UP OVER CEILING PREP AREA. FLOORS, WALLS, CEILINGS NEAR THE HOT WATER HEATER FOUND WITH DUST AND DEBRIS BUILD UP.
OBSERVED DUST BUILD UP OVER CEILING PREP AREA. FLOORS, WALLS, CEILINGS NEAR THE HOT WATER HEATER FOUND WITH DUST AND DEBRIS BUILD UP.
OBSERVED DUST BUILD UP OVER CEILING PREP AREA. FLOORS, WALLS, CEILINGS NEAR THE HOT WATER HEATER FOUND WITH DUST AND DEBRIS BUILD UP.
OBSERVED DUST BUILD UP OVER CEILING PREP AREA. FLOORS, WALLS, CEILINGS NEAR THE HOT WATER HEATER FOUND WITH DUST AND DEBRIS BUILD UP.
OBSERVED DUST BUILD UP OVER CEILING PREP AREA. FLOORS, WALLS, CEILINGS NEAR THE HOT WATER HEATER FOUND WITH DUST AND DEBRIS BUILD UP.
OBSERVED DUST BUILD UP OVER CEILING PREP AREA. FLOORS, WALLS, CEILINGS NEAR THE HOT WATER HEATER FOUND WITH DUST AND DEBRIS BUILD UP.
OBSERVED DUST BUILD UP OVER CEILING PREP AREA. FLOORS, WALLS, CEILINGS NEAR THE HOT WATER HEATER FOUND WITH DUST AND DEBRIS BUILD UP.
OBSERVED DUST BUILD UP OVER CEILING PREP AREA. FLOORS, WALLS, CEILINGS NEAR THE HOT WATER HEATER FOUND WITH DUST AND DEBRIS BUILD UP.
OBSERVED DUST BUILD UP OVER CEILING PREP AREA. FLOORS, WALLS, CEILINGS NEAR THE HOT WATER HEATER FOUND WITH DUST AND DEBRIS BUILD UP.
OBSERVED DUST BUILD UP OVER CEILING PREP AREA. FLOORS, WALLS, CEILINGS NEAR THE HOT WATER HEATER FOUND WITH DUST AND DEBRIS BUILD UP.
OBSERVED DUST BUILD UP OVER CEILING PREP AREA. FLOORS, WALLS, CEILINGS NEAR THE HOT WATER HEATER FOUND WITH DUST AND DEBRIS BUILD UP.
OBSERVED DUST BUILD UP OVER CEILING PREP AREA. FLOORS, WALLS, CEILINGS NEAR THE HOT WATER HEATER FOUND WITH DUST AND DEBRIS BUILD UP.
OBSERVED DUST BUILD UP OVER CEILING PREP AREA. FLOORS, WALLS, CEILINGS NEAR THE HOT WATER HEATER FOUND WITH DUST AND DEBRIS BUILD UP.
OBSERVED DUST BUILD UP OVER CEILING PREP AREA. FLOORS, WALLS, CEILINGS NEAR THE HOT WATER HEATER FOUND WITH DUST AND DEBRIS BUILD UP.
OBSERVED DUST BUILD UP OVER CEILING PREP AREA. FLOORS, WALLS, CEILINGS NEAR THE HOT WATER HEATER FOUND WITH DUST AND DEBRIS BUILD UP.
OBSERVED DUST BUILD UP OVER CEILING PREP AREA. FLOORS, WALLS, CEILINGS NEAR THE HOT WATER HEATER FOUND WITH DUST AND DEBRIS BUILD UP.
OBSERVED DUST BUILD UP OVER CEILING PREP AREA. FLOORS, WALLS, CEILINGS NEAR THE HOT WATER HEATER FOUND WITH DUST AND DEBRIS BUILD UP.
OBSERVED DUST BUILD UP OVER CEILING PREP AREA.
OBSERVED MULTI-USE SPOONS STORED IN STANDING WATER.
OBSERVED OPEN MAYONNAISE LABELED REFRIGERATE AFTER OPENING STORED AT ROOM TEMPERATURE.
OBSERVED PARTICLE BUILD UP ON THE HOT WATER HEATER, ON THE 2 DOOR FREEZER IN KITCHEN.

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Takes reservations:

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Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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1. California small cities
2. California smaller cities
3. California
4. Santa Clara County, CA Restaurants