Routine Inspection
Oct 8, 2026
1 recorded violation
Official Wording
Proper hot and cold holding temperatures
Inspector’s Notes
Observed potentially hazardous foods located in the hot holding box that measured in the temperature danger zone (grilled cheese 124F). Per PIC, the food was dropped off by Revolution around 9:30am. [CA] Ensure PHFs are properly hot held at 135F or above OR cold held at 41F or below. If facility would like to consider TPHC (Time as a Public Health Control), they would need to fill out the Department's TPHC form, time mark the food for 4 hours and discard the food at the end of the 4 hour mark. Recommend taking receiving temp of PHFs when the food is delivered. [SA] PIC will discard all PHFs by 12:30pm which is within the 4 hour time frame.
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 8, 2026 · Original Source