Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours Observation: Rice sitting out at 125F to cool before placing in cooler. Okay to sit out until product cools to 135F. Once it is at 135F, you have 2 hours to cool it to 70F and then 4 hours to cool it from 70F to 41F. If you are not able to cool it to 70F within 2 hours, reheat to 165F and retry. Discard if you are not able to make 70F the second try.
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