|
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 tomato, and cut lettuce set to cool in large container in flip tops and under counter prep coolers. CDI, cut tomatoes and cut lettuce placed in walk in cooler to cool rapidly. |