Routine Inspection
May 4, 2026
2 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured ground beef, stewed tomatoes in table top warmer at 121F. Unit was not plugged in. [CA] Reheat food to 165F to hot hold at 135F and above. [COS] Food was reheated to 165F, re-measured at 167F.
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
Thermometers provided, accurate
Inspector’s notes
Broken thermometer noted in 2 of the prep units. [CA] Replace with new thermometers [COS]
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial record from Santa Clara County Department of Environmental Health, May 4, 2026 · Original Source