Tech Corners Bldg 4 - Global

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

White rice measured to be 122F in under counter warmer by coffee area. [CA] Maintain PHFs at 135F or higher for hot holding. [COS] Rice was reheated to 165F and warmer was ambient temperature was increased prior to rice returning to unit.

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.