Routine Inspection
Sep 17, 2025
1 recorded violation
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured tuna salad, sliced tomatoes at 48-50F in sandwich prep unit, salsa on counter in ice bath at 50F. Manager stated just had a large catering order and unit was closed/open several times. [CA] Maintain potentially hazardous food 41F and below. Ensure ice bath contacts all sides of salsa containers. [COS]
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, Sep 17, 2025 · Original Source