|
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 Observed cut melons cooling in customer case in closed containers from this morning around 9AM. Per pIC, procedure is to cool in walk in prior to stocking shelves. CDI - PIC placed in walk in to cool. -.5- |