Old Orchard School

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

In the cooler box, slider measured at 49F for less than 2 hours. [CA]: Potentially Hazardous Food shall be cold held at 41F or below. [SA]: Food will be discarded on the 4th hour after it was removed from temperature control.

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.