|
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 several containers of sushi were prepared and then placed into front case after cooling in walk in for a short time. Sushi rolls measured from 45.5F to 48.4F. PIC in sushi area confirmed they had been placed into grab and go case a few minutes earlier. CDI - after showing PIC the temperatures, he removed packages back to walk in and cooled them further. When he placed them back in the case, they measured 39F throughout. |