Routine Inspection
Dec 22, 2025
1 recorded violation
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Grab n go cooler measured to have ambient temperature of 44F and cheese stick at 43F in middle right shelf. Cooler observed to have boxes blocking fans. [CA] Keep PHFs at 41F and below for cold holding. [COS] Boxes were moved and after 30 minutes ambient temperature measured to be 40F.
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, Dec 22, 2025 · Original Source