Routine Inspection
Jul 22, 2026
1 recorded violation
Official wording
Proper reheating procedures for hot holding
Inspector’s notes
Opened nacho cheese bag measured to be 80F. Per instructions nacho cheese shall be held at 135F after opening. Dispenser unit measured to be only 90F. Per employee machine had been turned on about 1 hour prior and cold cheese was placed into unit to reheat. [CA] RTE food from commercially processed, hermetically sealed container may be reheated to >135°F for hot holding.
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, Jul 22, 2026 · Original Source