Magic Bus Catering (Mobile)

Official wording

3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) Observation: Elk hamburger cold holding at 43°F, bison hamburger at 43°F, hamburger at 48°F, and cooked chicken at 46°F in the prep cooler. Code Citation: Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS foods shall be maintained at 41 deg F or less. COS: Elk and bison hamburger were relocated to the freezer. Beef hamburger and cooked chicken were discarded.

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.