Ono Hawaiian BBQ

Inspector notes: Observed macaroni noodles with a date mark of 2/2 in covered large white totes in walk in cooler at 55-60*F (3:30pm). As per the person in charge, the noodles were completed with cooking at approximately 10:30am. Noodles were cooled in ice and running water prior to be placed in walk in cooler to cool. Noodles were placed in walk in freezer to rapidly cool to 41*F. Advised person in charge to monitor cooling practices. Noodles are to be cooled from 135F-70F within 2 hours and from 70-41*F within an additional 4 hours. Cooling charts provided with email for verifying cooling practices. Observed recently prepared raw chicken katsu in walk in cooler at 47*F. As per the person in charge, the Katsu prep was completed around 2:00pm, was tightly covered in plastic wrap and covered. Uncovered product in the walk in cooler to rapidly cool back to 41*F. Checked items at 45 minutes and both were cooling to 43-44F