|
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, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed salads in the plastic shells covered. Refer to temp chart. CDI - moved the plastic shells to the walkin cooler and opened up the shells. Salads cooled down properly. |