|
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 spaghetti, meatballs, sausage and pork being cooled tightly wrap within cold holding units. Corrected during the inspection (CDI) - Meatballs and spaghetti were leftovers and voluntarily discarded. Other items were spaced out and properly cooled. See temp chart. -0.5pts- |