VI / Time/Temperature Controlled Safety Food
Facility is not adequately cooling bulk chili. As soon as chili is done cooking, it is set out on the counter for half hour, then placed into cooler still in deep pans. This is not allowing the chili to get to 70F in two hours, and 41F or lower after a total of 6 hours. Use one of the following methods for rapid cooling: use ice paddles, add ice as an ingredient, transfer chili to thinner pans to increase surface area to rapidly cool food, cool in the freezer to rapidly cool; stirring frequently if needed. Use thermometers to ensure food gets from 135F to 70F in two hours and 70F to 41F four hours later (total 6 hours)