|
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 cold salads, melons, and veggies in reach-in cooler on serving line at 43-45F. Ensure all cold salads are cooled down to 41F per TPHC form before placing in serving line cooler. CDI - all salads placed in walk-in freezer for about 5 minutes to quick chill. Temped out to 37F. |