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31
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1
|
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. REPEAT. Observed tray of covered raw chicken breasts cooling inside 2-door reach-in cooled. No change in temperature after 20 mins. CDI: PIC transferred product by laying out on 2x separate sheet pans & placed them inside blast chiller. Product cooled down to 41F within 30 minutes. |