|
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 ribs, beef, and stew meat cooling tightly wrapped in display case. CDI - Items were moved to WIC to finish cooling process. Items at 41F before being placed back into cold holding. - 0.5 - |