|
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 tomatoes cooling in the WIC that were covered with lids. Tomatoes were prepped around 10:30 and were not at temp. CDI-tomatoes were put into a bigger container with the lid removed to allow them to rapidly cool. REPEAT |