|
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 For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed 4 containers of shredded rotisserie chicken cooling in customer GNG cooler with tight fitting lids. CDI-REHS educated PIC that GNG coolers are not designed to cool items only to cold hold and PIC placed items in WIC and removed lids. All items reached 41F within 30 minutes. |