Routine Inspection
Apr 29, 2025
2 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Chicken measured 128F and mashed potatoes measured 130F in hot holding unit. Other items in hot holding unit measured 135F. Per PIC, the temperature was checked one hour prior to inspectors temperature measurement and was at 140F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Items in hot holding unit will be discarded at 5pm. Upon further investigation by PIC, water needed to be added to hot holding unit.
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Hot holding unit is not maintaining PHF at 135F or above. [CA] Repair/replace hot holding unit.
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, Apr 29, 2025 · Original Source