What it means
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.
How serious is it?
Each department labels its own findings. The severity shown on a restaurant’s record comes from the official inspection, and a past finding may have been corrected. Look for follow-up inspections.