Routine Inspection
Feb 23, 2026
1 recorded violation
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Cooked mushrooms measured 122F while maintained in an under-counter warmer on the left portion of the front service line. Per staff, items had been cooked and placed into the unit less than 2 hours prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. *Note: Recommend subjecting items in the warmers to time as a public health control (4-hour rule) [COS] Mushrooms served or discarded by the end of lunch service, at 1:30PM.
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, Feb 23, 2026 · Original Source