|
18
|
1.50
|
Proper cooling time and temperatures |
No |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P
Observed large containers of cole slaw not cooling fast enough (see temperature chart). The cooling process was interrupted when the cole slaw was set out at room temperature for the dates to be changed on the containers. CDI- Containers of cole slaw were placed inside freezer to cool rapidly. |
|
31
|
0
|
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 cole slaw prepared this morning cooling in the walk in cooler covered. CDI- Cole slaw was uncovered. |