Bartolome De Las Casas Charter School

Official wording

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

Inspector’s notes

4-301.11 OBSERVED THE FACILITY NOT UTILIZING MECHANICAL REFRIGERATION TO KEEP COLD TCS COLD-FOODS ON THE SERVING LINE IN THE CAFETERIA WHILE SERVING THE STUDENTS. INSTRUCTED TO PROVIDE A REFRIGERATION UNIT ON THE SERVING LINE OR KEEP ALL TCS FOODS IN THE WALK-IN COOLER TO MAINTAIN ADEQUATE TEMPERATURE CONTROL. THE MANAGER PLACED TCS FOODS IN THE WALK-IN COOLER DURING THE INSPECTION. PRIORITY VIOLATION 7-38-005.

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.