Trader Joes

Official wording

3-501.16(A)(2) Time/Temperature Control for Safety Food,Hot and Cold Holding (P). Front display cooler holding packaged pork belly and ribs at 52*-55* 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. Manager to take internal temperatures of all products in that area and discard ones over 41*F.

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.