|
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 crab salad in reach in cooler with an ambient air temperature of 44F. Crab salad was 51F at 3:10pm in tightly covered container. Crab salad was prepped at 1:30pm with cold ingredients. CDI- Lid was removed and PIC placed crab salad in reach-in freezer to cool. **Place items in walk-in to cool quickly. -0.5pts- |