|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use open/vented shallow pans, large ice baths, and active stirring methods. Cold air must flow around the product to remove the heat. Pf
Observed 2 large plastic containers of cut lettuce completely covered with plastic wrap & temperatures of 50*F & 49*F. Corrected during inspection. EHS pulled back plastic wrap to vent & discussed with PIC some cooling methods to more quickly get the cut lettuce down to 41*F. |