Google 100 Lomax - Bayview Central Kitchen

Official wording

Proper cooling methods

Inspector’s notes

Measured salsa at 51 F cooling within a deep lexan container in the walk in refrigerator. Log stated that the salsa began cooling approximately 4 hours prior. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. Cool foods using approved containers which facilitate heat transfer, such as metal. [COS] Salsa transfered to shallow pans facilitate cooling.

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.