|
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 various sliced cheeses(including provolone) cooling in sub station make table. Food employee stated cheese were sliced @8am. Products moved to walk-in cooler for rapid cooling, but covered with plastic. After 40 mins., product temperature did not change. CDI: EHS provided education and product was vented/opened for rapid cooling. Product did reach 41F. |