Great America Shell

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Island grab n go cooler measured to have: -Beef and bean burritoes at 52F -Spicy chicken sandwiches at 51F -Cheese snack pack at 52F -Banana cream pie at 51F. -Small meat and cheese snack pack at 46F PHFs measured to be out of temperature around short end of cooler furthest away from register. PHFs measured to be 41F at long sides and short side nearest to register. Per operator temperature is taken daily and measured to be 39F in the morning. [CA] Maintain PHFs at 41F and below for cold holding. [COS] PHFs measuring 41F and above were VC&D. See VC&D report.

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.