Routine Inspection
Sep 2, 2026
2 recorded violations
Official wording
Proper cooking time & temperatures
Inspector’s notes
The employee cooking chicken said the chicken was done even though not all pieces were at 165 degrees F. [CA] The chicken must be 165 degrees F minimum. [COS] The chicken was put back into the oven to 165 degrees F.
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 wording
Proper hot and cold holding temperatures
Inspector’s notes
Observed a parfait on the warming unit for serving. According to the employee it was put there briefly for service. [CA] The parfaits with yogurt are PHF and must be kept cold at 41 degrees F and below. You may use a larger container and put them in the bin with ice as discussed with the school principle.[COS] The parfait was discarded by the employee.
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 2, 2026 · Original Source