|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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. - OBSERVED large containers of lettuce, metal containers of chili cooling in the walk in cooler with lids on top of them. CDI. PIC placed items in the walk in cooler and removed the lids to rapidly cool the items. Also observed lettuce and overstacked tomatoes cooling in the flip top. CDI. PIC removed items from flip top and rapidly cooled these items in the freezer. -0.5 pts. |