|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 honeydew and boiled eggs cooling tightly covered in reach in cooler at insufficient rate to meet cooling parameters. CDI vented and unstacked proper cooling rate achieved see chart above. |