Routine Inspection
Aug 10, 2026
1 recorded violation
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
daikon, chicken and tofu in walk in cooler at 44 - 46F [CA]maintain perishable food under 41F (or 45F for dairy products)
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 10, 2026 · Original Source