|
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 sushi cooling in customer self-service case. Sushi employee stated product prepped @9am and to be placed on store floor @10am. CDI: Education provided and sushi employee moved product to freezer for rapid cooling. |