Joyheart Bubble - Market

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

In the 2 door reach in refrigerator, measured soymilk at 45F. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. [SA] Operator adjusted the temperature of the 2 door reach in refrigerator, and remeasured at 41F.

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.