|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 just sliced turkey cooling in holding unit beside front line above 45F in plastic container and tightly wrapped. CDI-plastic wrap removed and items placed in walk in cooler to rapidly chill. Observed a pan of chicken in deep container and tightly wrapped in plastic wrap cooling in walk in cooler at 84F. CDI-product broken down into smaller portions and left uncovered to cool. Observed temperature at 62F 15 minutes later. EHS did observe two pans of chicken cooling on sheet pans at 54F and cooked 30 minutes prior so small improvements made since last inspection. |