|
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 salads, made this morning cooling in closed clam shells in refrigerator at 54 and 56 F. Cool in open containers. HIGHLY RECOMEND PLACING OPEN SALADS ON SHEET TRAYS ON SPEED RACK AND TRANSPORT TO WALK IN COOLER WITH A PLASTIC COVER. REMOVED PLATIC COVER WHEN PLACED INSIDE. RETURN TO KITCHEN COLD HOLD AFTER 45 F. |