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31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 Observed shredded lettuce and sliced tomatoes cooling in make table. PIC stated foods were prepped 1 hour prior. NOTE: All TCS foods must be cooled prior to placing in mobile food unit. CDI: Education provided and PIC placed foods in ice baths to cool rapidly. REPEAT VIOLATION.
**Inspection was completed @ commissary |