|
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 a container of pasta cooling with lid on tightly in walk-in cooler. PIC reported that pasta was thawed out today and will be used this evening. Pasta observed at 50F in center. CDI - product vented to allow for rapid cooling. |