||Cooked food(s) cooled
||upright cooler shelf
||From 135 degrees f to 70 degrees F for more than 2 hours
||Observed 2 bins of cooked rte rice (cajun and red rice) on wic shelf with internal food temperatures of 75-90f (rice was made over 3 hours ago per pic). All phf must be cooled from 135f to 70f within 2 hours and from 70f to 41f or below within a total of 6 hours. Need to utilize shallow pans and ice baths/ice wands as needed. Pic corrected by discarding both bins of rice at time of inspection. Violation corrected.