Routine Inspection
Sep 22, 2026
1 recorded violation
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
1. Mac and cheese held on the electric range was found measuring between 115-130F. Per PIC, they finished cooking it around 30 minutes prior. PIC stated they were awaiting serving size directions from their central kitchen to portion out the mac and cheese. 2. Orange chicken over rice in the hot hold box measured between 112-135F. Per PIC they finished assembling the boxes and placed them into the hot hold box about 1.5 hour prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] 1. Mac and cheese was reheated on the range to a minimum of 165F. [COS] 2. Orange chicken and rice was reheated to 165F in the oven.
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, Sep 22, 2026 · Original Source