Peak To Peak Charter School (Cp)

Official wording

3-501.16 - Time/temperature control for food safety shall be maintained at 41°F or less at all times while cold holding. Observed time/temperature control of foods in both salad bars, such as sliced cooked eggs, diced cooked chicken, cole slaw, shredded cheese, and greens for salad, at temperatures ranging from 51°F to 57°F. Talked to prep staff and kitchen manager about always taking food temperatures to ensure time/temperature foods are at 41F or below at all times.

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.