Routine Inspection
May 11, 2026
1 recorded violation
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
PHFs held in hot display case for less than 2h measured between 110F and 130F : fries, chicken tenders, chicken legs, popcorn chicken , burritos, corn dogs. PIC stated case was kept open during busy lunch time. PHFs held inside sandwich prep cooler for more than 4h measured between 48F-49F: sliced turkey, sliced chicken, potato fries. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PHFs in hot holding case will be discarded within 4 hours of removal from temperature control. Employee discarded PHFs held in prep cooler.
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 11, 2026 · Original Source