Intuitive Surgical - B110 - Servery 1

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

At the front service line, measured beef stew at 118F and cooked fries at 120F. Per staff, foods were placed onto the hot holding plate 10 minutes prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Beef stew and fries were properly reheated to 165F for hot holding.

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.