Routine Inspection
Jun 22, 2026
1 recorded violation
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured nacho cheese held in hot holding unit for less than 2h at 115F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHF was reheated to 165F. PIC adjusted the hot holding unit to above 135F.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial record from Santa Clara County Department of Environmental Health, Jun 22, 2026 · Original Source