Solar 4 America Barracuda Stadium - Area 7 Cheesesteaks Concessions

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

In the kitchen area, on the counter-top, measured sour cream at 55F. In the fryer baskets and under the hot holding unit, measured tater tots at 83F and corn dogs at 110F. Per operator, sour cream stored from 6:00pm, tater tots and corn dogs stored within 15 minutes. [CA] Ensure potentially hazardous foods are held cold at 41F or below or held hot at 135F and above to prevent bacterial growth. Potentially hazardous foods that are maintained by time, instead of time and temperature shall be time labeled when removed from temperature control and served within 4 hours or discard. [SA] Operator to serve sour cream, tater tots, and corn dogs by 10:00pm, within 4 hours from when removed from temperature control or discard.

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.