|
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 in the front reach in with the containers tightly shut. Allow air to cool salads down. CDI- PIC moved salads to the walk in cooler uncovered for rapid cooling. |