Flor De Pineapple @ Saltalk

Official wording

Proper cooling methods

Inspector’s notes

Inside a refrigerator drawer under the cooktop: observed cooked chicken cooling in a dense layer ~3 inches while covered in plastic. [CA] Potentially hazardous foods must be rapidly cooled using one or more of the following methods: • Placing the food in shallow pans • Separating the food into smaller or thinner portions (2 inches thick for thick/solid foods) • Using rapid cooling equipment • Using containers that facilitate heat transfer • Adding ice as an ingredient • Using ice paddles • Inserting appropriately designed containers in an ice bath and stirring frequently

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.