VI / Time/Temperature Controlled Safety Food
Observed a few food items (pasta sauce and short ribs) that were cooled in walkin cooler in a deep pan and with a lid on them while cooled. To rapidly cool food to prevent pathogen growth, place food into thinner shallow pans and leave loosely uncovered to allow heat to escape

VI / Time/Temperature Controlled Safety Food
Lunch meats need date marking so food can be used or discarded with 7 days of opening /slicing.

VII / Protection from Contamination
Raw chicken and raw fish uncovered in walkin cooler. Cover all food while in storage to protect from contamination and to also protect raw food from contaminating ready to eat food if splashed or spilled.