||Cooked food(s) cooled
||prep area refrigerator
||From 135 degrees f to 70 degrees F for more than 2 hours
||I found five pans filled with cooked chicken and beef at 78 degrees f. , tightly covered and stacked on top of each other. The chicken and beef were made yesterday and the day before. As discussed, you must rapidly cool potentially hazardous food (phf) within the timeframe listed above. Failure to rapidly cool down phf, will eventually result in causing food borne illness. You must use one of the cooling methods mentioned above. Additionally, try to degrease the amount of phf that is cooked in advance. Use a food service thermometer during the cooling process to monitor the cooling rate. I also suggest using a cooling log to record times and temperatures. Corrected at the time of inspection. The chicken and beef have been discarded.