St-American Studies (Murray)

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Measured shredded cheese, boiled egg, feta cheese at salad bar between 49-50F. [CA] Maintain potentially hazardous food 41F and below. Store food container on bottom surface of unit to ensure proper cold airflow throughout the product. [COS] Food was discarded in trash.

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.