Routine Inspection
Jun 16, 2026
1 recorded violation
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured the following PHFs holding above 41F in the undercounter refrigerator. PIC was unable to verify how long they had been at these temperatures: dill dip (49F), horseradish crema (46F), chardonnay sauce (47F), garlic-mint sauce in oil (45F). [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC VC&D PHFs.
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 16, 2026 · Original Source