Routine Inspection
Feb 9, 2026
2 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
String cheese and cream cheese inside the upright reach-in cooler was measured at 48F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [CA] Staff had measured the temperature of the unit at 32F an hour ago and the food items were relocated into the milk cooler.
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 wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Ambient temperature of the upright reach-in cooler is measured at 54F. [CA] Refrigeration units shall be capable of holding potentially hazardous foods at or below 41F.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial record from Santa Clara County Department of Environmental Health, Feb 9, 2026 · Original Source