Round Table Pizza

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Prep cooler left side was measure 42 F and right side was measured 45F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Per PIC, employee adjust the temperature setting because vegetables were freezing. Adjust the temperature setting so it can measure 41F and below. Hot sauces were kept at room temp for 4 hours and PIC thinks it is non PHF. The instructions on the container says it shall be refrigerated. [CA] PHFs shall be held at 41°F or below or at 135°F or above OR use the TPHC method and discard it after 4 hours. NOTE: All sauces were discarded.

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.