Stonegate School

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

In the upright warmer at the side of the kitchen, cheese and sausage pizzas measured 108F, boiled eggs measured between 121F and 123F, and tater tots measured 116F. Per the PIC, items had been reheated to proper temperatures, but had been left out by one of the employees prior to being placed into the hot holding unit. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [SA] Potentially hazardous foods in the upright warmer to be served or discarded by the end of lunch service (less than 4 hours elapsed after initially being reheated).

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.