Routine Inspection
Jul 20, 2026
3 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured cooked corn dogs at 121 F to 136 F. Pulled out of an upright warmer. Employee stated that the corn dogs were for the VIP station. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Corn dogs reheated to 165 F. Measured nacho cheese at 90 F within a warmer at the preparation line. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Nacho cheese added to the TPHC log for a total serving line of 4 hours or less.
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
Proper cooling methods
Inspector’s notes
Measured cooked corn at 120 F to 134 F on the preparation table wrapped in a deep container. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Corn placed on sheet plans within the walk in refrigerator to be cooled to and held at 41 F.
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
Hot and cold water available
Inspector’s notes
Low hot water flow from the right side hand wash sink adjacent to the cook line. [CA] Increase water flow. An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial record from Santa Clara County Department of Environmental Health, Jul 20, 2026 · Original Source