|
33
|
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 For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed sushi rolls prepared between 1pm-2pm being cooled in customer self-service case. CDI: Education provided and sushi employee moved product to walk-in freezer for rapid cooling. Sushi rolls began cooling within minutes. |