Routine Inspection
Aug 24, 2026
1 recorded violation
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
French fries in hot holding measured 124F, per PIC they were cooked 1.5 hour prior to temperature measurement. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] All food is discarded at the end of service. TPHC form provided to PIC for future use.
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, Aug 24, 2026 · Original Source