Luxe By Leal And Flower Bar

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Observed potentially hazardous foods that measured in the temperature danger zone located in the display cooler (vegetable quiche 64F). [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace unit if necessary. Facility may consider using TPHC (Time as a Public Health Control) which would involve filling out the Department's TPHC form, time mark the food for 4 hours, and discard the food at the end of the 4 hour mark. [COS] PIC voluntarily discarded the quiche and custard desserts. PIC fixed the unit on site and ambient temperature was confirmed 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.