|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
Use approved cooling methods for TCS foods. Observed deep and sealed tub of lettuce cooling after prep at 49 degrees. Will be difficult to cool foods in deep and sealed containers. Use shallow and vented containers or other effective cooling methods. CDI- Lettuce separated into shallow pans and quickly cooled to 45 or below. |