|
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 . Salad and salad items being cooled tightly covered and stacked in display cooler at the third service line and in reach in coolers. CDI- methods corrected; discussed options with operator. See chart for temperatures. |