Have a food thermometer easily available to measure the internal temperature of foods.
Inspector’s Notes
Establishment did not have a food thermometer at the time of this inspection. Informed the manager on duty (MOD) to ensure they have and use appropriate food thermometers to monitor required proper food temps.
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.