|
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 cooling at 54F in tight plastic clamshell containers in holding cooler at line. Ensure salads are cooled properly to 41F before placing out on TPHC. Cool salads in walk in cooler or freezer. CDI-salads put into freezer and cooled to 39F. |