Routine Inspection
Aug 31, 2026
1 recorded violation
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured sandwiches held in the 2-door reach in between 45F and 47F. PIC stated PHFs were taken out for about 20min for prep. Ambient temperature in the unit measured at 37F. [CA] PHFs shall be held at 41°F or below or at 135°F or above.
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, Aug 31, 2026 · Original Source