|
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. -Pfm Observed prepared salads cooling (40 min) in containers with the lids closed at 49F. CDI-lids removed and salads placed in walk-in freezer to cool to 41F before being placed out for service on TILT. |