Routine Inspection
Oct 8, 2025
1 recorded violation
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
PHFs within the reach in were measured at 45*F at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Try to adjust temperature for unit or have the unit serviced.
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, Oct 8, 2025 · Original Source