|
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: Found packages of cut fruit containing honeydew with honeydew above 41F. All were cut today and placed directly into customer self service aisles. Honeydew cut at 7:00 am. At 1030 am honeydew was 44F in some packages. CDI- packages containing honeydew cut today were pulled, vented and placed in produce cooler. Temperature dropped to 41F by 11:10 am. |