|
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 For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed Cobb and kale salads cooling in the front reach in. Salads had lids on and were stacked high. CDI-salads were placed into the WIC to rapidly cool down.
Observed salad in the WIC cooling while wrapped with plastic wrap.CDI-salad was unwrapped. |