Basis Independent Silicon Valley

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Measured PHFs at 120F in hot holding units. Receiving log sheet has temperature at 140F at 9 AM. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC will maritain TPHC (Time as Public Health Control) for 4 hours and discard any leftovers at the end of lunch shift (ends at 12:10 PM). Temperature for hot holding unit was set at 125F. Set temperature above 135F for PHFs inside to be maintained at 135F or higher.

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.