|
33
|
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 shredded grilled original chicken and shredded grilled spicy chicken being cooled in large plastic containers in bottom portion of salad make table. Product prepared between 12pm-1pm. CDI: Education provided and product moved to walk-in cooler for rapid cooling (46F, 47F). |