La Comida

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Measured cut/diced tomatoes in boxed salad between 54-55F. [CA] Maintain potentially hazardous food 41F and below. Recommend to provide additional cooling packs for cold food bags to maintain proper temperature throughout food service or use an insulated cooler (i.e. igloo cooler) instead. Food shall be discarded after 4 hours from the time food was removed from temperature control. Note- per manager, food is donated. Food shall be maintained 135F and above and 41F and below throughout entire lunch service when leftover food is donated.

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.