||Observed cooked pasta 45f and facility made spinach dip 80f that were cooked the day before and still in the cooling process, located in the walk-in cooler, in tightly sealed containers. Cooked potentially hazardous food shall be cooled:
(1) within 2 hours from 135f to 70f; p and
(2) within a total of 6 hours from 135f to 41f or less. P
to correct: discard the noted food and discontinue cooling food in sealed containers. Corrected by the person in charge discarding the noted food and stated that they would cool the food in containers that are not sealed and check the temperatures throughout the cooling process to ensure that the food cools properly within the above noted time frames.