|
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 cooling while covered in the front reach in unit rated for holding. EHS recommended beginning TPHC on salads from the beginning of prep. Facility begins prep at roughly 9 AM and lunch is over by 12:30 PM, thus the 4 hour time would be sufficient for both prep and holding throughout lunch. CDI: Salads placed on TPHC. |