|
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 five trays of salads cooling in the reach in cooler with a temperature of 60F with the clam shell container tightly shit. Suggests that salad containers be left open for more air circulation in the walk in cooler. CDI- PIC moved trays of salads to a speed rack in the walk in cooler for more rapid cooling.
*general comment* |