Routine Inspection
Feb 27, 2026
1 recorded violation
Official wording
Proper cooling methods
Inspector’s notes
In the 3 door upright cooler: Scrambled eggs, hash browns, and tuna salad observed cooling in deep metal containers covered with plastic wrap. (50-52F) Per operator, food items were removed from temperature control at 9am. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. Note: Tuna salad prepared from room temperature ingredients shall be cooled to 41°F within 4 hours. [SA] All food items were transferred to uncovered, shallow containers and placed on op shelf of refrigeration unit.
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, Feb 27, 2026 · Original Source