|
33
|
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 For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed sandwiches cooling in the grab and go. PIC stated that sandwiches were put out 30 minutes before EHS arrival. CDI-sandwiches were put back into WIC to rapidly cool down. EHS advised PIC to also make sure sandwiches are kept in the back of the case to keep cool. |