|
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 bourbon chicken cooling in low boy. Product prepared @10am. CDI: Education provided and PIC moved product to walk-in cooler for rapid cooling. Product temperature began dropping within minutes. |