Hotel Los Gatos

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

At the self-service area, measured yogurt stored at 55F. Per operator, yogurt stored from the previous night. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. [SA] Operator discarded containers of yogurt.

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.