Ike's Lair

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Measured cheese slices at 44-46F in prep unit under bread shelf near microwave. *Repeat violation Measured salami at 47F stored above other food items in top insert of prep unit under microwave. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC used ice baths for all the PHFs. Ensure refrigerator is able to maintain PHFat 41F or below. PIC moved the salami container so that it maintains at 41F 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.