Adelina's-Palmyra

Official wording

Commercially processed precooked potentially hazardous foods are not heated to 140�F or above within two hours.

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.