|
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 Sushi rolls with tuna observed in the display case offered for sale at 49 F. The ambient air temperature of the unit measured 34 F. Sushi was recently prepared less than 2 hours ago and placed in the cooler to cool per the PIC. Ensure foods are properly below 41 F per AFC HACCP place before placing in the display cooler. Display coolers are designed to maintain temperatures and are not designed for rapid cooling. CDI- Sushi was removed and placed in the walk-in cooler for rapid cooling. |