Routine Inspection
Nov 3, 2025
Pass
1 recorded violation
minorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured tofu and sauce at 129 F to 132 F within the cook line warmer. Cook stated that items were removed from cooking prepared and placed within the warmer 45 minutes prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Tofu and sauce reheated to 165 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 record from Santa Clara County Department of Environmental Health, Nov 3, 2025 · Original Source