|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 numerous packaged / sealed salads in walk-in cooler (cooling) measuring 53F; no temp drop in 30 min, CDI salads opened to allow air flow across products. Observed required temp drop during inspection. |