Routine Inspection
Jun 3, 2026
1 recorded violation
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
At the service line, measured vegetarian noodles at 110F. Per employee, noodles were changed out and removed from hot holding less than 30 minutes prior to temperature measurement. At the salad bar, measured ranch and other dairy-based dressings at 60F. Per employee, dressings were removed from refrigeration unit less than 1 hour prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Food will be replaced or discarded at the lunch service (less than 4 hours from initial removal from temperature control).
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, Jun 3, 2026 · Original Source