Cold Hold (41 F/45F) "When storing potentially hazardous foods as cold, be sure to store them at 41*F or cooler to prevent creating an atmosphere for unwanted microorganism growth. Observed the reach in cooler in the infant room with an ambient temperature of 50*F. The internal temperature of a container of milk was observed at 50.1*F. All potentially hazardous foods that were held in the cooler for longer than 4 hours were discarded. All others were placed in an adequate cooler. Cooler will be serviced or replaced."
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