|
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 ahi tuna, grilled shrimp, crab meat, spicy crab, salmon and grilled salmon cooling in prep unit; items were tightly covered. Observed tightly wrapped salmon that was cooling > 41 F inside low boy unit. Per PIC, products in prep unit were prepped a couple of hours prior to EHS arrival, wrapped salmon was prepared at beginning of todays inspection. CDI - foods were unwrapped/uncovered and placed into blast chiller to quickly cool. EHS observed items cool down to 41 F during inspection. |