|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 (A)Cooling Methods (Pf): Quickly cool TCS foods from 135-41°F within 6 hours. Use ice paddles, ice baths, or cooling uncovered in refrigeration units. Multiple plastic tubs of tomatoes had been cut 1 hour ago and were covered with a lid and plastic wrap in the walk-in. CDI-The diced tomatoes were uncovered and allowed to finish cooling to 41F with 6 hours. |