|
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. -P Observed prepared salads cooling in covered containers on the grab and go line at 50F. Ensure product is cooled to 45F or below before placement in the unit. |