Routine Inspection
Sep 23, 2026
1 recorded violation
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured ranch dressing at 43 F to 45 F within a squeeze bottle at the self service line. Measured pizza at 130 F to 133 F within the upright warmer. [CA] PHFs shall be held at 41°F or below or at 135°F or above. If PHF's are unable to maintain proper temperature, record the initial temperature and time they left temperature control (TPHC). [COS] Left over ranch dressing and pizza discarded following service.
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 23, 2026 · Original Source