|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 kale cooling in flip top unit. CDI - PIC implemented using walk in to cool kale and using food thermometer to ensure food is cold prio to placing in cold holding units. -.5- |