Sjsu Student Union - Burger 408

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

1. Grilled onions on a flat griddle measured between 98-138F at around 2:30 pm. Per PIC, they had been there since 11:00 am. 2. Tater Tots in the drawer cooler measured at 55F. Per staff they were unsure how long they were there as tater tots are not on their menu. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Items were time marked for discard after 4 hours of removal from temperature control. [COS] Tater tots were discarded by PIC.

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.