|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed fresh prepped cole slaw cooling in the prep unit. Slaw was made before EHS arrival. Observed cole slaw in the WIC that was cooling while wrapped in plastic wrap. CDI-cole slaw was put into the WIC to rapidly cool and plastic wrap was removed from container. |