Lenovo Center 329

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P): Warmer holding several trays of cooked mac & cheese below 135F. CDI: Pans reheated to 165F. CDI: Warmer adjusted and top portion monitored for temperature fluctuations throughout event. All food in bottom portion of warmer holding above 135F.

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.