Vasona Cafe - Thomas Cuisine

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

In the prep area, measured spinach feta pastries, and cheese danishes at 70F. In the same area, measured tapioca pearls (boba) at 70F. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. Potentially hazardous foods maintained by time rather than time and temperature shall be time labeled when removed from temperature control, and served within 4 hours or discard. [COS] Operator discarded spinach feta pastries, cheese danishes, and tapioca pearls (boba).

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.