VI / Time/Temperature Controlled Safety Food
Observed green beans cooled in a deep and large container which may not allow rapid cooling of food.
TO help food rapidly cool, when cooling, place into thin shallow pans and leave loosely uncovered during cooling process.
VII / Protection from Contamination
This dish tank did not reach proper hot water sanitation temperatures.
Repair dish tank so surface of dish reaches 160F to properly sanitize. Until repaired, ensure dishes are manually sanitized in quat solution between 150 and 400 ppm or chlorine solution between 50 and 100ppm.