The City Market

Official wording

Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

Inspector’s notes

Cold TCS foods in the Fresh Food Cooler (yogurt and tuna salad sandwich at 46°F, eggs at 45°F) were above the required 41°F. Instructed the PIC to keep cold TCS foods at 41°F or below and to relocate items to functioning coolers if the unit can't reach proper temperature within an hour.

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.