|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
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 For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed sushi recently prepared according to staff and cooling in display case between 42-44 degrees F. Observed sushi rice brought out for food preparation and placed back in walk in cooler to cool but cooling in deep covered containers. CDI, sushi rice in display case relocated to freezer to rapidly cool. Rice in walk in cooler transferred to multiple shallow uncovered containers to rapidly cool. Repeat. |