|
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 sausage burritos and salads above 45F cooling covered up inside of reach in units. CDI- Food items were uncovered and placed in walk in cooler to repaidly cool. Discussed cooling methods with PIC. |