Bytedance, Ltd - Pure

Official wording

Proper cooling methods

Inspector’s notes

In the drawer cooler, observed cooked potatoes cooling while fully covered in plastic wrapping. Per staff, potatoes were delivered from downstairs cafe area and transferred to cooler 30 minutes prior to temperature measurement. [CA] Cooling foods shall have adequate space for cold air to circulate, be loosely covered or uncovered, and stirred frequently as needed.

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.