|
31
|
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- Tomatillo and garlic/oil mix was placed in the flip top to cool. Spoke with staff about placing sauces in the reach-in to allow them to properly cool. -1pt-
NOTE: TPHC document was attached to email. |