|
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 green leaf lettuce placed in display wall without being cooled in walk in. Product ranged between 48F and 60F. CDI: Lettuce removed from display and taken to walk in for rapid cooling. |