Google Local Bldg 1 - Local Cafe

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Inside a reach-under hot holding unit: measured internal temperature of beans to be 120 - 131F. Operator stated they had been prepared at 9:30am today (approximately 3 hours prior). [CA] Keep potentially hazardous foods at 135F and above or 41F and below. [COS] Operators opted to discard the beans.

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.