Routine Inspection
Apr 21, 2026
1 recorded violation
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
1) At the service line, measured egg bites at 102F. Per PIC, egg bites were cooked in oven approximately 20 minutes prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Egg bites will be discarded at the end of service (within 4 hours from time of initial cooking). Discussed and provided TPHC documentation during inspection. 2) At the customer self-service counter, measured milks at 58F. Per PIC, milks were stocked at opening at 6:30 AM (3 hours prior to temperature measurement) and are consistently refilled. Per PIC, the top of the counter is maintained cold. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Milks will be discarded at the end of service (within 4 hours from time of initial cooking).
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, Apr 21, 2026 · Original Source