Tequila Y Mezchal

Official wording

3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) Over 40 containers of house made pico de gallo and cole slaw were observed out on the counter cold holding at 65°F. Diced tomatoes, homemade guacamole, cheese and sour cream were observed in the prep table across from the stove cold holding at roughly 47°F. Except during preparation, cooking, or cooling, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that is COLD held shall be MAINTAINED at 41°F and below. Pico de gallo and cole slaws were moved to the product cooler. Cutting board that was propping prep table open was removed, and temperature returned to 41°F after 45 minutes. No house made salsas can be left out at room temperature and must be cold held at all times. Education provided.

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.