|
31
|
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 spinach in WIC tightly covered and above 45F. Observed lettuce in WIC covered above 45F. CDI: Items vented to allow for rapid cooling. |