||Cooked food(s) cooled
||prep area prep unit(s)
||From 135 degrees f to 70 degrees F for more than 2 hours
||I found cooked pork at 100 degrees f. Approximately 1. 5 hours after preparation, stored in a covered pan. As discussed at the time of inspection, this does not meet rapid cooling of potentially hazardous food (phf) requirements. These cooling parameters are provided above. In addition, to using one of the rapid cooling methods listed above, do not cover storage containers, during the cooling process. Secondly, use a food thermometer to monitor the cooling rate of the phf. Lastly, do not wrap individual portions of the pork until they have been rapidly cooled down. Corrected at the time of inspection. The pork has been placed into a freezer unit, to rapidly accelerate the cooling process.