Routine Inspection
Jul 15, 2026
1 recorded violation
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
MAJOR: Cheese measured to be 61F in prep cooler by warewashing area. Per employee cheese had been stocked in the last 30 minutes. Ambient temperature of reach in portion of cooler measured to be 59F [CA] Keep PHFs at 41F and below for cold holding. Ensure coolers can maintain ambient temperatures of 41F and below. [COS] Cheese was placed in ice bath to keep temperature until cooler can be repaired. MINOR: Corn ribs measured to be 130F. Per employee corn ribs were made in the last hour and placed immediately into upright warmer. Upright warmer measured to have ambient temperature at 142F. [CA] Keep PHFs at 135F and above for hot holding. [COS]Corn was reheated to 165F in oven prior to returning to upright warmer.
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 15, 2026 · Original Source