|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 soup in an ice bath cooling, soup was placed in ice bath at 1:40 at 165F and at 3:25 the temperature was 88-90F. Manager placed in freezer to achieve temperature per cooling procedures. Suggested facility to start cooling process at 135F instead of final cook temperatures. |