|
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 six salads in the walk in cooler with the clam shell closed. Recommend opening shells to allow more air circulation for cooling. CDI- PIC open clam shells for more rapid cooling. |