|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 sandwiches in RIC cooling at slow rate- no change in temperature within an hour. CDI- PIC rearranges sheet pans and items begin rapidly cooling towards 41F. REPEAT. (-.05) |