Proper Cooling to Cooked/Prepared Foods COOL HOT POTENTIALLY HAZARDOUS FOODS FROM 135F TO 70F IN 2 HRS AND FROM 70F TO 41F OR COLDER IN THE NEXT FOUR HOURS. OBSERVED BEANS AT 48F AFTER MORE THAN 10 HRS OF COOLING. BEANS WERE DISCARDED.
Hot Hold (135F) KEEP BEEF AND CHICKEN AT 135F OR HOTTER ON GRILL. ITEMS WERE AT 95F. REHEATED IMMEDIATELY.
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