|
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 salads and chicken cooling in tightly covered containers in walk in cooler and inside deli case. CDI, chicken from deli cases relocated to walk in and lids removed partially from foods to facilitate heat transfer. |