Routine Inspection
Oct 7, 2025
1 recorded violation
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured top layers of packaged cesar dressing and ranch dressing at salad prep area between 49-59F. Dressings were placed in unit 30 minutes ago. [CA] Maintain potentially hazardous food 41F and below. Cool down to 41F in refrigerator or blast chiller and fill up to 2 layers only and refill as needed.
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, Oct 7, 2025 · Original Source