Afc Sushi @ Zanotto's #6

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Salmon and tuna held in ice bath for 2h per PIC measured at 46F. [CA] PHFs shall be held at 41°F or below or at 135°F or above.

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.