|
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 number of foods in walk in cooler, 2 door fridge, and reach in cooler in sandwich area that had foods stacked too high for rapid cooling and were tightly wrapped while cooling from room temp prep such as: chicken salad, lettuce, diced tomatoes, sliced ham, and fried chicken stips, see temp chart. Actively cooling foods moved to shallow and vented pans to speed cooling process and ensure these room temp prepped foods reach 45 degrees by 4 hr cooling requirement. |