|
33
|
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 For more information on proper cooling procedures please visit: http://meck.co/FoodSafety: Watermelon just cut and packaged was being placed in customer self service cases, melons were 45F. CDI- Melons removed from customer service and moved to walk-in cooler (ambient 38F) for cooling within 4 hours. |