4232 - Burgers

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Measured beans at 120 F within a counter top warmer at the preparation line. PIC stated that the beans were produced 1 hour prior. Measured cream sauce at 49 F within a squeeze bottle and shredded cheese at 54 F on the preparation table at the cook line. PIC stated the items were removed from temperature control 30 minutes prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Beans reheated on the stove top to 165 F. Shredded cheese and cream sauce placed on TPHC.

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.