I’m seeing operators trip on cooling verification; inspectors want documented temps at the 2-hour (135°F to 70°F) and 6-hour (70°F to 41°F) checkpoints with corrective actions noted. I have a one-page log that includes probe calibration (ice-bath 32°F) and corrective action prompts that’s been accepted in three counties; happy to share or compare what’s working for you.
We sticker every cooling pan like a boarding pass — start time and 2h/6h blanks — and the cook initials with probe ID; if we miss 70°F at 2 hours, the form forces “split to 2-in pans + ice wand” or discard and we note the corrective action. One tweak: our county also wanted container depth and batch ID on the log, and adding those ended the nitpicks. For reference, it mirrors the FDA Food Code 2-stage thresholds: https://www.fda.gov/media/164674/download.