Google- B44 Cafe- Costa

Official wording

Proper cooling methods

Inspector’s notes

Measured rice at 64 F cooling on a covered rack within the walk in refrigerator. Log stated that the rice began cooling approximately 1.5 hours prior. [CA] Properly store cooling foods in such a way to allow proper air flow. Leave racks/ containers uncovered until foods are fully cooled to 41F or below.

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.