Loco Hermanos

Official Wording

3-501.14 Cooling (P) Two large plastic containers of cooked diced potatoes were observed stacked on top of each other cooling on a dry storage rack at 12:20pm. Both containers were observed holding a temperature of 101°F at 12:30pm and 94°F at 12:50pm. Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled: (1) Within 2 hours from 135ºF to 70°F; and (2) Within a total of 6 hours from 135ºF to 41°F or less. The observed cooling rate of roughly 7°F/hr is not adequate to cool the potatoes from 135°F to 70°F within 2 hours. In order to achieve this, the cooling rate must be a minimum of 33°F/hr. Both containers of potatoes were moved to the freezer for rapid cooling as they were still within the cooling range being cooked day of inspection. Once potatoes hit 135°F, and cooling begins, ensure they are spread thinly and moved to a refrigeration unit with an ice wand or the freezer for rapid cooling. 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.