Boulder Wine And Spirits

Official wording

3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P). Cheese cooler holding cheses in the middle of the case at 50*F. All cheeses with temperatures over 43*F were discarded by manager. Except during preparation, cooking, cooling, hot holding, or when time is used as the public health control time/temperature control for safety food shall be maintained at 41 degrees f or less. Discussed removing wood paneling from case and calling for a repair. Also should have a visible thermometer in the case to use.

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.