Google - Moffett Place 2 - Levain Cafe

Official wording

Proper cooling methods

Inspector’s notes

Measured shredded cheese at 57 F within a deep, covered lexan container in the walk in refrigerator. Log stated that the cheese began cooling 1 hour prior (blast chiller is non-functional). [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. [COS] Shredded cheese placed on sheet pans to allow for rapid 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.