Routine Inspection
May 7, 2026
2 recorded violations
Official wording
Food separated and protected
Inspector’s notes
Observed raw chicken on top of a box of raw beef/steak in 2 door reach in . [CA] Store raw chicken next to or below raw beef. Raw beef shall be on a shelf above the raw chicken without both packages coming into contact.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured shredded cheese at 55F, cottage cheese at 47F, boiled egg at 50F at salad bar. Per chef, leftover salad ingredients are not discarded after lunch/dinner service. [CA] Maintain potentially hazardous food 41F and below. Recommend place dairy/egg products with double containers with ice and some water. Ambient unit measured at 40F. [COS] Chef to discard those items.
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, May 7, 2026 · Original Source