3717-1-02.4(B) / Person in charge: demonstration of knowledge.
Critical Person in charge failed to demonstrate proper knowledge on how to cool meatballs. TCS foods should be cooled from 135F to 70F in two hours and from 70F to 41F within an additional four hours. A total of 6 hours shall not be exceeded for cooling the meatballs. This will prevent any potential bacterial growth.
To prevent or correct factors that may cause foodborne illness, based on the risks inherent to the food operation, during inspections and upon request, the person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection.