Argonaut Elementary School

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

In the oven, measured prepared containers of squash soup at 110F. Observed oven was not turned on. Per operator, squash soup was prepared and delivered from central kitchen an hour prior. [CA] Ensure potentially hazardous foods are held hot at 135F and above to prevent bacterial growth. Potentially hazardous foods that are maintained by time, rather than time and temperature shall be time logged/time marked when removed from temperature control, and served within 4 hours or discard. [SA] Operator turned on oven to 200F to facilitate proper holding temperatures. Operator to serve squash soup within 4 hours starting at 12:10pm.

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.