Wahoos Fish Taco Longmont

Official wording

23. Proper date marking and disposition Observed a container of shredded carrots with a date mark of 11/8 in the walk in cooler. Observed an open container of beans that had been prepared and cooled yesterday lacking date mark. 3-501.17(A) Ready-to-Eat, Time/Temperature Control for Safety Food, Date Marking.(A) ... refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 41ºF or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. 3-501.18 (A) (1-2) Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition. (A) A FOOD specified in 3-501.17(A) shall be discarded if it: (1) Exceeds the temperature and time combination specified in 3- 501.17(A), (2) Is in a container or PACKAGE that does not bear a date... Person in charge discarded necessary items.

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.