Routine Inspection
Mar 13, 2026
1 recorded violation
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Yogurt parfait held in cold holding unit on the counter is measured at 49F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. Food shall be measured at 41F prior to putting in cold holding unit as the unit is not meant for cooling food to the prior temperature. [COS] Employee relocated the parfait into the reach-in cooler to rapidly cool.
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, Mar 13, 2026 · Original Source