|
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 metal pans of shrimp covered and stacked in walk-in cooler above 41F. Observed shrimp in the flip top cooler holding above 41F. Shrimp in flip top was prepped and placed in flip top. Ensure that food items are arranged so they can properly cool. Corrected during the inspection (CDI) - the lid on the shrimp in the walk-in cooler was removed and they were no longer stacked. Ice was added to shrimp in flip top unit. |