Safeway Store #1891-Grocery

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Observed potentially hazardous food that measured in the temperature danger zone located in the grab n go cooler (raw shell eggs 49F-50F). PIC had refrigerator service person check defrost cycle controls on the roof and confirmed the unit went out of defrost mode 5 min prior. Ambient temperature cooled back down to below 40F within minutes. PIC had log that eggs measured at 34 at 10:34AM. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust unit to maintain proper temp and minimize amount of time in temperature danger zone.

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.