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

Business Info

Restaurant: SUSHI KUNI
Address: 10211 S De Anza Bl, Cupertino, CA 95014
Type: Restaurant 0-5 Employees
Total inspections: 4
Last inspection: Sep 6, 2013

Score
(the higher the better)
90

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Violation descriptions and comments

Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. (113967, 113976, 113980, 113988, 113990, 114035, 114254(c), 114254.3,)
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)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
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)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))

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)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
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))
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)
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)

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))
All liquid waste must drain to an approved fully functioning sewage disposal system. (114197)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))

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))
Comminuted meat, raw eggs, or any food containing comminuted meat or raw eggs, shall be heated to 155�°F for 15 sec. Single pieces of meat, and eggs for immediate service, shall be heated to 145�°F for 15 sec. Poultry, comminuted poultry, stuffed fish / meat / poultry shall be heated to 165�°F. Other temperature requirements may apply. (114004, 114008, 114010)
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)
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))
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)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
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)
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))

CHICKEN WINGS AND BREASTS THAWING AT ROOM TEMP.
KITCHEN AND SUSHI BAR PAPER TOWEL DISPENSER EMPTY.
NO PROBE THERMOMETER AVAILABLE.
OBSERVED CHEF CUT GRILLED CHICKEN ON THE SAME CUTTING BOARD USED TO CUT RAW BEEF.
FOOD STORED IMPROPERLY IN THE REACH IN UNIT. OBSERVED CHEF CUT GRILLED CHICKEN ON THE SAME CUTTING BOARD USED TO CUT RAW BEEF.
FOOD STORED IMPROPERLY IN THE REACH IN UNIT. OBSERVED CHEF CUT GRILLED CHICKEN ON THE SAME CUTTING BOARD USED TO CUT RAW BEEF.
FOOD STORED IMPROPERLY IN THE REACH IN UNIT. OBSERVED CHEF CUT GRILLED CHICKEN ON THE SAME CUTTING BOARD USED TO CUT RAW BEEF.
FOOD STORED IMPROPERLY IN THE REACH IN UNIT. OBSERVED CHEF CUT GRILLED CHICKEN ON THE SAME CUTTING BOARD USED TO CUT RAW BEEF.
FOOD STORED IMPROPERLY IN THE REACH IN UNIT. OBSERVED CHEF CUT GRILLED CHICKEN ON THE SAME CUTTING BOARD USED TO CUT RAW BEEF.
FOOD STORED IMPROPERLY IN THE REACH IN UNIT. OBSERVED CHEF CUT GRILLED CHICKEN ON THE SAME CUTTING BOARD USED TO CUT RAW BEEF.
FOOD STORED IMPROPERLY IN THE REACH IN UNIT. OBSERVED CHEF CUT GRILLED CHICKEN ON THE SAME CUTTING BOARD USED TO CUT RAW BEEF.
FOOD STORED IMPROPERLY IN THE REACH IN UNIT. OBSERVED CHEF CUT GRILLED CHICKEN ON THE SAME CUTTING BOARD USED TO CUT RAW BEEF.
FOOD STORED IMPROPERLY IN THE REACH IN UNIT. OBSERVED CHEF CUT GRILLED CHICKEN ON THE SAME CUTTING BOARD USED TO CUT RAW BEEF.
FOOD STORED IMPROPERLY IN THE REACH IN UNIT. OBSERVED CHEF CUT GRILLED CHICKEN ON THE SAME CUTTING BOARD USED TO CUT RAW BEEF.
FOOD STORED IMPROPERLY IN THE REACH IN UNIT. OBSERVED CHEF CUT GRILLED CHICKEN ON THE SAME CUTTING BOARD USED TO CUT RAW BEEF.
FOOD STORED IMPROPERLY IN THE REACH IN UNIT. OBSERVED CHEF CUT GRILLED CHICKEN ON THE SAME CUTTING BOARD USED TO CUT RAW BEEF.
FOOD STORED IMPROPERLY IN THE REACH IN UNIT. OBSERVED CHEF CUT GRILLED CHICKEN ON THE SAME CUTTING BOARD USED TO CUT RAW BEEF.
FOOD STORED IMPROPERLY IN THE REACH IN UNIT. OBSERVED CHEF CUT GRILLED CHICKEN ON THE SAME CUTTING BOARD USED TO CUT RAW BEEF.
FOOD STORED IMPROPERLY IN THE REACH IN UNIT. OBSERVED CHEF CUT GRILLED CHICKEN ON THE SAME CUTTING BOARD USED TO CUT RAW BEEF.
FOOD STORED IMPROPERLY IN THE REACH IN UNIT. OBSERVED CHEF CUT GRILLED CHICKEN ON THE SAME CUTTING BOARD USED TO CUT RAW BEEF.
FOOD STORED IMPROPERLY IN THE REACH IN UNIT. OBSERVED CHEF CUT GRILLED CHICKEN ON THE SAME CUTTING BOARD USED TO CUT RAW BEEF.
FOOD STORED IMPROPERLY IN THE REACH IN UNIT. OBSERVED CHEF CUT GRILLED CHICKEN ON THE SAME CUTTING BOARD USED TO CUT RAW BEEF.
FOOD STORED IMPROPERLY IN THE REACH IN UNIT. OBSERVED CHEF CUT GRILLED CHICKEN ON THE SAME CUTTING BOARD USED TO CUT RAW BEEF.
FOOD STORED IMPROPERLY IN THE REACH IN UNIT. OBSERVED CHEF CUT GRILLED CHICKEN ON THE SAME CUTTING BOARD USED TO CUT RAW BEEF.
FOOD STORED IMPROPERLY IN THE REACH IN UNIT. OBSERVED CHEF CUT GRILLED CHICKEN ON THE SAME CUTTING BOARD USED TO CUT RAW BEEF.
FOOD STORED IMPROPERLY IN THE REACH IN UNIT. OBSERVED CHEF CUT GRILLED CHICKEN ON THE SAME CUTTING BOARD USED TO CUT RAW BEEF.
FOOD STORED IMPROPERLY IN THE REACH IN UNIT. OBSERVED CHEF CUT GRILLED CHICKEN ON THE SAME CUTTING BOARD USED TO CUT RAW BEEF.
FOOD STORED IMPROPERLY IN THE REACH IN UNIT. OBSERVED CHEF CUT GRILLED CHICKEN ON THE SAME CUTTING BOARD USED TO CUT RAW BEEF.
FOOD STORED IMPROPERLY IN THE REACH IN UNIT. OBSERVED CHEF CUT GRILLED CHICKEN ON THE SAME CUTTING BOARD USED TO CUT RAW BEEF.
FOOD STORED IMPROPERLY IN THE REACH IN UNIT. OBSERVED CHEF CUT GRILLED CHICKEN ON THE SAME CUTTING BOARD USED TO CUT RAW BEEF.
FOOD STORED IMPROPERLY IN THE REACH IN UNIT. OBSERVED CHEF CUT GRILLED CHICKEN ON THE SAME CUTTING BOARD USED TO CUT RAW BEEF.
FOOD STORED IMPROPERLY IN THE REACH IN UNIT. OBSERVED CHEF CUT GRILLED CHICKEN ON THE SAME CUTTING BOARD USED TO CUT RAW BEEF.
FOOD STORED IMPROPERLY IN THE REACH IN UNIT. OBSERVED CHEF CUT GRILLED CHICKEN ON THE SAME CUTTING BOARD USED TO CUT RAW BEEF.
FOOD STORED IMPROPERLY IN THE REACH IN UNIT. OBSERVED CHEF CUT GRILLED CHICKEN ON THE SAME CUTTING BOARD USED TO CUT RAW BEEF.
FOOD STORED IMPROPERLY IN THE REACH IN UNIT. OBSERVED CHEF CUT GRILLED CHICKEN ON THE SAME CUTTING BOARD USED TO CUT RAW BEEF.
FOOD STORED IMPROPERLY IN THE REACH IN UNIT. OBSERVED CHEF CUT GRILLED CHICKEN ON THE SAME CUTTING BOARD USED TO CUT RAW BEEF.
FOOD STORED IMPROPERLY IN THE REACH IN UNIT. OBSERVED CHEF CUT GRILLED CHICKEN ON THE SAME CUTTING BOARD USED TO CUT RAW BEEF.
FOOD STORED IMPROPERLY IN THE REACH IN UNIT.
OBSERVED EMPLOYEE WASH DISHES WITHOUT SANITIZING.
OBSERVED KITCHEN CHEF RINSE HANDS AT FOOD PREP SINK AFTER HANDLING RAW BEEF.

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Takes reservations:

Yes No

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

Cuisines:

Afghan African American Argentinian Asian Austrian Bagels Bakery Barbecue Bolivian Brazilian Breakfast & Brunch Buffet Burgers Cajun & Creole California Caribbean Chicken Chilean Chinese Coffee Colombian Cuban Delicatessen Desserts & Ice Cream Dim Sum Diner Dominican Donuts Eastern European Ecuadorian El Salvadoran English & Irish Ethiopian & Eritrean European Fast Food Filipino Floribbean French Frozen Yogurt Gastropub German Greek Guatemalan Hawaiian Honduran Hot Dogs & Sausages Indian Indonesian International Italian Jamaican Japanese Korean Kosher Latin American Mediterranean Mexican Middle Eastern Modern American Moroccan Nicaraguan Noodle Shop Nuevo Latino Organic Pakistani Peruvian Pizza Portuguese Pub Food Puerto Rican Russian Salad Sandwiches & Subs Seafood Smoothies Soup Southern & Soul Southwestern Spanish Steakhouse Sushi Tacos Tapas Tea Teriyaki Tex-Mex Thai Turkish Uruguayan Vegetarian Venezuelan Vietnamese Wine Bar

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