Spoon Korea

1. Cooked beef (45.5 °C), cooked vegetables (67.5 °C), and soup (78.1 °C) were placed directly into the freezer for cooling. , - Operator was advised to begin proper cooling using shallow containers, ice baths, or other approved rapid‑cooling methods to ensure food reaches 20 °C within 2 hours and 4 °C within 4 additional hours., , 2. No probe thermometer for checking internal temperature of food. , - Acquire a probe thermometer.

Near the walk-in freezer, personal jacket was hanging above open bulk food items., - Remove all personal belongings or relocate food and food related items away from this area.