Routine Inspection
Dec 11, 2025
2 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Observed potentially hazardous food set out at the charcuterie station that measured in the temperature danger zone (salami 66F, cheese 65F). [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Facility may choose to use TPHC (Time as a Public Health Control) which would involve filling out the Department's TPHC form, time marking the food for 4 hours and discard the food at the end of the 4 hour mark. [COS] PIC time marked the food for 4 hours and will discard at the end of the 4 hour mark.
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
Food separated and protected
Inspector’s notes
Lack of protection for the food at the charcuterrie station. [CA] Use lids, covers and/or sneezeguards to protect food.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Santa Clara County Department of Environmental Health, Dec 11, 2025 · Original Source