Storey

Official wording

Proper cooling methods

Inspector’s notes

Measured oatmeal with berries at 67F cooling in a large container, more than 4 inches in 2 door refrigerator. [CA] Cool food rapidly by using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. [COS] Food was split in 2 containers.

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.