|
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 Observed meat sauce cooling in walk-in cooler in deep, covered metal insert pan. Product nearing 4 hour cooling parameters of 70F-41F but not cool enough. CDI: Education provided and product rapidly reheated (201F). |