|
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 Observed cut tomatoes cooling with the lids on in the WIC. CDI-lids were removed to allow tomatoes to rapidly cool. And pout on a sheet tray 47 1:30 |