|
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
Observed tall container of cooling tomato sauce in reach in cooler with tight-wrapped covering and airflow at top of RIC blocked by overfilling of breads.
CDI- Breads were spaced out on top rack and tomato sauce was uncovered. EHS confirmed the sauce is intended to be used up by expiration of the cooling window. Sauce reached 70F within 2 hours. (-0.5) |