|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Repeat:
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 black bean and corn salsa cooling inside 2-door reach-in while covered. Observed linguine and egg noodles cooling in large quantities inside walk-in cooler while covered. CDI: black bean and corn salsa separated into 2 batches and stored inside walk-in cooler. Pasta was separated into smaller batches and spread out more to less dense quantities. Advised to utilize metal pans instead of plastic to held aid in rapid cooling. |