|
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 all prepped salads in line refrigerators with tight lids reading 48-49 degrees. Salads are to be placed into service using TPHC. Need to leave salad containers open or use walk in freezer or other effective cooling method to ensure food is chilled to 41 before TPHC can be used. Salads placed in walk ins to reach 41 before placed on service line using TPHC. |