|
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 chicken kabobs cooling on bottom shelf of make table covered with plastic wrap and stacked 3-4 deep. PIC stated product placed onto tray and pulled from walk-in cooler during prep. EHS recommended venting product and thinner layer of product. CDI: Education provided and PIC placed product into reach-in freezer for rapid cooling. |