Southern Sun Pub & Brewery

Official wording

Cooling methods 3-501.15(a) Observed large container of salsa cooling in walk-in cooler. Lid was on container and was measured at 70.8°F. Rapidly cool foods made from room temperature ingredients to 41°F within four hours. Salsa had been made three hours prior. Person in charge placed salsa in ice bath to rapidly cool. Use approved cooling methods to rapidly chill foods. Education provided. .

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.