|
33
|
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 3 containers of sushi cooling with tight fitting lids in customer grab and go sushi case. Sushi was prepped 2 hour prior. CDI-Sushi was placed in walk in cooler with tops removed to allow for rapid cooling. |