|
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 cut cantaloupe cooling covered with plastic lid inside walk-in cooler. Food employee stated product was prepared @7:30am. CDI: Education provided and product moved to freezer for rapid cooling. Product did not reach 41F during inspection, but was meeting cooling parameters @43F after 25 minute window. REPEAT VIOLATION. |