|
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 cut cabbage cooling tightly covered. Observed coleslaw cooling tightly covered and stacked in walk in cooler. CDI - All items uncovered and moved to walk in cooler to facilitate cooling. - 0.5 - |