|
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 cooked onions and peppers cooling in the prep top on the cook line. Item was placed in there 20 mins prior. CDI - item was spread out on a sheet tray and placed in the walk in cooler to cool; see temperature chart.
Observed 4 containers of cole slaw cooling while covered with lids in the walk in cooler. CDI - items were uncovered to facilitate cooling; see temperature chart. |