VI - P / Time/Temperature Controlled Safety Food
Observed chicken in prep cooler at 73 degrees. Employee stated chicken is cooked in morning and put directly into prep cooler. This is not an approved cooling method. Please cook chicken night before and place in walk in cooler to cool. Hot foods must reach 70 degrees in 2 hours and a total of 6 hours after cooking to 41 degrees for proper cooling. The chicken observed was above 70 degrees after 3 hours. Also, prep cooler was not holding foods at 41 degrees or lower. Make sure unit is operating properly.