|
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 purple cabbage cooling inside 2-door reach-in cooler while tightly covered. Product was at 53F. CDI: PIC transferred cabbage to blast chiller. Product cooled down to 38F within 30 minutes. |