|
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 sliced cheeses cooling in bottom portion of sandwich make table. Product prepared between 8am-9am. CDI: Education provided, PIC moved product to blast chiller for rapid cooling(37F-40F). |