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31
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1
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Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
Yes |
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 REPEAT. Observed several pans of jacked macs in cooling process in WIC but all items were covered. CDI - All items uncovered. VR to be done by 2/26/21 for long term compliance.
No signature needed due to COVID-19 guidelines. |