Costco Wholesale #143-Grocery

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Measured seafood boil tray (crab, shrimp, corn, potatoes, etc) at 48 F within the middle reach in display case refrigerator. Bottom trays measured at 43 F. Manager stated that the trays were placed within the unit 4 hours or more prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Top trays were voluntarily discarded. Bottom trays were relocated to the walk in refrigerator to be cooled to and held at 41 F or below. Recommend removing the double tray packaging method or relocate item to an alternate unit capable of maintaining the food at 41 F or below.

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.