Hampton Inn & Suites

Official wording

3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P). Hard boiled eggs had an internal temperature of 59*F 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. Eggs are kept in a dish that is cold, and they are thrown away at the end of breakfast, so the facility to use TPHC to manage the eggs. Sending info regarding TPHC with inspection.

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.