|
33
|
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 pepperjack cheese slices being cooled in tabletop unit. PIC stated product pulled straight from truck and placed into unit for cooling for lunch period. CDI: Education provided and PIC covered product in ice bags(40F). Observed kale salad cooling in two front reach-in coolers. PIC stated product prepared between 8:30am-9am. CDI: Education provided and PIC moved product to walk-in cooler for rapid cooling(39F-41F). |