|
31
|
0.50
|
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 chicken breasts and salad cooling with tightly fitted coverings. Both items had a temperature between 45-49F. CDI- PIC removed wrappings for more rapid cooling. REPEAT. |