Sjsu Student Union - Paseo Fresh Market

Official wording

Proper cooling methods

Inspector’s notes

Overnight oats, puddings, sandwiches, and salads were found in the open air cooler still cooling down from preparation and were observed to be in individual packaging. Food items were also stacked in a way to limit air flow. [CA] Properly store cooling foods in such a way to allow proper air flow. Encourage cooling foods completely in a walk in cooler before placing in the open air cooler for service. [COS] Staff moved half of the product into the walk in cooler to facilitate rapid and proper cool down. Per staff they had packaged the food in the main kitchen about 45 minutes prior.

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.