Routine Inspection
Sep 9, 2025
2 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Inside two upright hot holding units: measured internal temperatures of cooked beef and pre-packed beef + rice meals to be 81F - 100F. Operator stated items had been held since 9:30am today (approximately 1 hour prior). [CA] Keep potentially hazardous foods at 41F and below or 135F and above. [SA] Cooked beef was immediately reheated to be prepped and packed. Meals will be picked up to be delivered to customers within the next hour, per normal procedure. Note: PIC stated prepacked meals come with cold salads, which may make it difficult to keep the meals at the required 135F. Discussed using TPHC as an option. PIC stated that there are usually two different batches made each morning, one around 6am and one around 9:30am.
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
A metal probe thermometer was not available upon request. [CA] Ensure all food employees have easy access to a metal probe thermometer so that they can measure internal food temperatures throughout the day.
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, Sep 9, 2025 · Original Source