|
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 parfait cups cooling in customer self-service case. Product prepared 10:20am. CDI: PIC moved product to walk-in cooler for rapid cooling (<41F). |