|
31
|
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 Observed packaged sausage biscuits placed into walk-in cooler on speed rack then entire rack is covered with plastic. Biscuits measuring 111F Observed no temp drop in 30min. Observed ravioli inside walk-in cooler tightly sealed at 50F. CDI large plastic covering removed to allow air flow across product, ravioli discarded by management. |