Splash Fruits Inc

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 reach-in refrigerator (cut melon 49F). According to PIC, the melon was prepped one hour prior. [CA] ENsure PHFs are properly cold held at 41F or below OR hot held at 135F or above. REpair, adjust or replace unit if necessary. [SA] PIC moved PHFs to a different refrigerator and will get the broken one repaired.

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.