|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 salmon and yogurt cups cooling in sauté make table and grill make table. Product prepared 10:45am and 10am. CDI: Education provided and product moved to freezer for rapid cooling (<41F). REPEAT VIOLATION. |