|
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 taco bar toppings (pico, slaw, sour cream, etc.) cooling in bus tub covered tightly in plastic wrap. CDI: Education provided, product uncovered for more rapid cooling (<41F). |