Ba @ Palo Alto Networks - 2nd Floor Micro Kitchen

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Grab n go cooler measured to have: -Milk at 44F -Half and half at 44F -Hardboiled eggs at 45F -Ambient temperature at 45F [CA] PHFs shall be held at 41°F or below for cold holding. [COS] All PHFs were moved into community fridge until cooler is repaired. Community cooler measured to be 39F.

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.