|
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 chicken tenders and sides from the deli in the walk in cooler in tightly fitted clam shell containers. Suggests venting containers to allow for more rapid cooling or use blast chiller. CDI- PIC vented containers. |