ST VINCENT DE PAUL DINING ROOM

Observed veggie soup at 42-44F in walk-in. The soup was cooked yesterday and had remained in walk-in overnight. Cool potentially hazardous foods from 135F to 70F within 4 hours and from 70F to 41F within 2 hours. Per conversation with PIC, it appears that items are placed in a covered container while they are still cooling and items may be left at room temperature without active cooling methods used. Cool food in walk-in uncovered until temp reaches 41F. Actively monitor temperature and use ice baths/ice wans as needed. Soup discarded. Cooling guidance documents left on site.

Code CHSC 114002