|
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 ground beef and fliet in the meat display case that were above 41F. Meats were cut before EHS arrival and were placed into the display. CDI-meats were put into the WIC to quickly cool down. |