|
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 chopped lettuce cooling on covered plastic Cambro container in reach-in portion of make table. PIC stated product prepared @10am. CDI: Education provided and product vented and moved to walk-in cooler for rapid cooling. |